Amazake Fermented Rice Drink
Japan (ancient origin, Nara period written records; revived as health drink in contemporary Japan)
Amazake (甘酒, 'sweet sake') is a thick, sweet, low- or zero-alcohol drink made from rice that has been fermented with koji mould (Aspergillus oryzae). It exists in two distinct forms. The traditional shio koji-style amazake is made by mixing cooked rice with rice koji and maintaining at approximately 55–60°C for 8–10 hours — the koji enzymes (amylases) break down the rice starch into glucose and maltose, producing natural sweetness without any added sugar. This version contains effectively zero alcohol. A second style is made from sake lees (sakekasu) dissolved in water with added sugar — this has a small residual alcohol content (1–3%). The rice-koji version is experiencing a major revival in Japan driven by health consciousness: it contains natural glucose, amino acids, B vitamins, and probiotics, and is sometimes called 'drinkable IV drip' (nōmukōya). Amazake is served warm in winter at shrine festivals and temple stalls (hinamatsuri, new year), cold in summer as a refreshing drink, and increasingly used as a natural sweetener in cooking to replace sugar. The flavour is mild, naturally sweet with a rice-grain sweetness, and slightly milky from the residual starch.