Japanese Amazake: Non-Alcoholic Fermented Rice Drink and Its Applications
Japan — nationwide, ancient origins in the Nara period
Amazake (甘酒, literally 'sweet sake') is a traditional Japanese beverage made from fermented rice — but despite the name, it is not alcoholic (or minimally so, below 1%). The non-alcoholic version uses rice that has been saccharified by koji mould (Aspergillus oryzae) without subsequent yeast fermentation — the koji converts the rice starches to glucose and maltose, producing a naturally sweet, thick, milky-white liquid. A second type uses sake lees (sakekasu, the pressed-off solid from sake brewing) mixed with water and sugar — this version may contain trace alcohol from the sake production. The koji-based amazake is the more traditional and health-focussed form: the saccharification process also produces significant quantities of B vitamins (B1, B2, B6), amino acids, and enzymes, earning it the historical designation 'drinkable IV drip' (飲む点滴) in popular Japanese health culture. Amazake is consumed hot in winter (often at shrine festivals), cold in summer, and used as a natural sweetener in cooking — substituting for mirin or sugar in marinades, sauces, and confections. The sake-lees version has a more complex, slightly fermented flavour with subtle alcohol notes. Both forms are iconic at Setsubun and New Year shrine festivals where they are distributed to visitors.