SWEET KOJI AMAZAKE [Alcohol-free]

For more than 1,000 years, a sweet, thick beverage known as amazake has been produced in Japan.

Amazake literally means “sweet sake,” but when produced it’s either low-alcohol or alcohol-free. The low-alcohol variety is made by mixing sake kasu (the lees left over after sake has been extracted) with steamed rice and water. The non-alcoholic variety is made by mixing plain steamed rice and water with kome kōji, rice that has been inoculated with Aspergillus oryzae, the fungus that is the basis for many kinds of fermented foods such as miso, nattō (fermented soybeans) and soy sauce as well as sake.

The non-alcoholic version is often fed to weaning babies since it’s so easy to digest.

So if you like it and make it, I would love to hear from you! Leave a comment here or tag me on Instagram!

Take care and until next time!
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