Amazake Unfiltered

History, Science, and Recipes for Japan’s Sweetest Fermented Drink

Max has always loved amazake. Sweet, porridgy, and packed with koji magic—it was an easy win. But when she was interning with a koji maker in Yamagata, she met someone who didn’t share her enthusiasm: the maker’s wife.

“I used to hate amazake,” she admitted. “Too funky. Too weird.”

Then she started making it with a special strain of koji spores, one bred specifically for amazake. And suddenly, she was hooked. No more earthy mushroom notes. No lingering koji funk. Just pure, creamy, chesnutty, rice sweetness.

Turns out, in Japan, koji makers often use different spores for amazake than they do for miso or soy sauce. Meanwhile, in the West, we tend to lump all "rice koji" together, missing out on the fine-tuned magic of specialized strains. The origins of this particular amazake spore were top secret, but Max was told she could get her hands on some—delivered discreetly in a plain package, as if it were a black-market treasure.

And honestly? It kind of is.

If you’ve never tried amazake, think of it as Japan’s ancient, fermented answer to a sweet rice pudding—except it’s a drink. Amazake is one of the purest expressions of koji’s enzymatic magic. When rice meets koji, starches transform into natural sugars, creating a drink that’s naturally sweet, thick, and almost impossibly comforting. Whether you sip it straight, cook with it, or just marvel at how rice and water can turn into something this good, amazake is worth a taste.

Let’s dive in.

Amazake is a traditional Japanese drink with a history that goes back centuries. Though hard to compare to anything else, its unique flavor is derived from rice koji, creating a subtle sweetness that must be experienced to be fully understood. If you haven't yet tried this delightful beverage, it's time to give it a sip and taste a part of Japan’s rich culinary heritage.

Amazake (甘酒) translates directly to "sweet sake," yet this drink is typically non-alcoholic and is made using only a few simple ingredients: rice, water, and koji. Served hot or cold, it can be consumed as a refreshing drink or used as an ingredient in a variety of dishes, from baked goods to sauces. With different preparation methods, amazake can range in consistency from smooth and liquid to thick and porridge-like. Additionally, amazake made with koji contains no alcohol, while versions made with sake kasu (sake lees) have some alcohol content, making it a versatile drink suitable for almost anyone.

What Is Amazake, Exactly?

Amazake (甘酒) literally translates to "sweet sake," but don’t let the name fool you—most amazake contains zero alcohol. The classic version is made with just rice, water, and koji, though there’s also a variation made with sake kasu (sake lees), which does contain some alcohol.

Depending on how it’s prepared, amazake can be thin and drinkable or thick and porridge-like. It’s enjoyed hot or cold, straight-up as a soothing drink or as an ingredient in everything from baked goods to sauces.

Amazake isn’t new—it’s been around for centuries, showing up in religious ceremonies, Edo-period street stalls, and even modern-day health trends. Thanks to its mild sweetness and easy digestibility, it has long been given to children, the elderly, and anyone in need of a quick, nourishing pick-me-up.

Amazake Through the Ages

Amazake sellers during the Meiji period

Amazake-like beverages have been fueling people for over a thousand years. It likely traces back to ancient China, where a similar fermented rice drink called "Li" was consumed. In Japan, it appeared during the Kofun period (circa 300 AD) and evolved into the amazake we know today.

By the Meiji period (1868–1912), amazake had become a popular street food, sold by vendors carrying large barrels through town, shouting “Amaii! Amaai” (“Sweeeeet! Sweeeeet!”) like the old-school version of an ice cream truck. Some sellers even had a special tall kettle, heated over charcoal, to warm the amazake before serving it—cold amazake on one side, hot amazake on the other. A simple but effective way to serve it year-round and for all tastes.

It’s also been intertwined with rituals and festivals, like the "Amazake Koboshi" ceremony in Chichibu, where people pour amazake over each other to ward off misfortune. (Because clearly, if you’re drenched in fermented rice, bad luck can’t possibly touch you.)

From sacred legends to street stalls, amazake has been a constant presence in Japanese food culture—quietly persisting through centuries, evolving, and adapting.

Health Benefits of Amazake: Nourishment in Every Sip

Amazake isn’t just delicious—it’s packed with nutrients. Thanks to koji’s enzymes, it’s rich in:

• B Vitamins – Great for energy production and cell regeneration.

• Glucose – A natural brain boost, making it the original energy drink.

• Amino Acids & Probiotics – Good for digestion and gut health.

It’s also easy to digest, meaning kids, elders, and anyone with a sensitive stomach can enjoy it. You might even call it a "drinkable IV drip" because of how quickly the nutrients absorb.

Different Types of Amazake

Not all amazake is created equal. The base ingredients and fermentation methods can change the sweetness, texture, and acidity. Here are a few key variations:

Koji Amazake – The classic, non-alcoholic version made with rice koji, cooked rice, and water. Smooth, naturally sweet, and porridge-like.

Koji Amakoji – A more concentrated version made without added rice, using only koji and water. This results in a less sweet, deeper koji flavor, making it especially suited for sour koji strains.

Sake Kasu Amazake – Made with sake lees (a byproduct of sake brewing), this version has a slight alcohol content and is often served warm in winter.

Black Amazake – Fermented with Aspergillus luchuensis, which gives it a darker color and a tangy, citrusy kick. (Elad’s favorite)

Sour White Koji Amazake – Fermented with Aspergillus kawaii, this variation has a milder citric acid flavor than Black Amazake but retains the white koji color and a subtle brightness.

Sour Amazake – Left to ferment at room temp, allowing lactic acid bacteria to create a refreshing tartness. (Side note: Yes, "ama" means sweet, so calling it "sour amazake" is a bit contradictory, but language is weird like that.)

In Japan, 600+ manufacturers produce over 1,200 types of amazake, ranging from homemade to high-end craft varieties.

How to Make Amazake and Amakoji at Home

Making amazake is easier than you think, and the method you choose affects the final flavor:

Amazake Ingredients:

1 part rice : 1 part cooked rice : 2 parts water

Amakoji Ingredients:

1 part koji : 1 water water

Instructions:

1. Combine everything in a container.

2. Keep it warm (~55°C) for 6–8 hours to ferment.

3. Once sweet and thick, refrigerate or dilute to taste.

Tips:

• Use dry or frozen koji for convenience.

• Make it overnight—it’ll be ready by morning

• Add fruit, substitute pumpkin for rice and experiment!

Not Just a Drink: Other Applications

Amazake is way more than just a drink—it’s a fermented sweetener that can be used anywhere you’d use sugar, honey, or even cheong.

Max’s top 3 uses:

• Amakoji + chestnut flour → crepes

• stirred into overnight oats with miso

• As a natural sweetener in marinades (but be careful, it burns quickly!)

Elad’s picks:

• Using amazake lees in sugar cookies

• Mixing amakoji into bread dough for extra depth

Final Thoughts: Why You Should Try Amazake

Amazake isn’t just a drink—it’s a cultural time capsule, a health food, and a secret weapon in the kitchen.

It’s also one of our all-time favorite koji products. Max likes it mixed with kefir, kinako goma, and miso, while Elad swears by citrusy black amazake. However you try it, amazake is proof that fermentation is pure magic.

So, what are you waiting for? Go ferment some rice.

Sources:

1. Hiroshi, F.; 藤井 寛. 甘酒のほん: 知る、味わう、たずね. Amazake book; 山川出版社, Yamakawa: Japan, 2023.

2. Hiroshi, F.; 藤井 寛. 元気をつくる!麹の甘酒図鑑; 主婦の友社, 2023.

3. H.T. Huang. Science and Civilization in China Vol.6 , Biology and Biological Technologies. Part 5: Fermentations and Food Science; Cambridge University Press, 2000.

4. あまざけ.com

5. Shurtleff, W.; Aoyagi, A. HISTORY OF AMAZAKE AND RICE MILK (1000 BCE to 2021); Soyinfo Center, 2021.

6. Oguro, Y.; Nishiwaki, T.; Shinada, R.; Kobayashi, K.; Kurahashi, A. Metabolite Profile of Koji Amazake and Its Lactic Acid Fermentation Product by Lactobacillus Sakei UONUMA. J. Biosci. Bioeng. 2017, 124 (2), 178–183. https://doi.org/10.1016/j.jbiosc.2017.03.011.

7. Kurahashi, A. Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake. J. Fungi 2021, 7 (6), 469. https://doi.org/10.3390/jof7060469.