Making its debut in 1974 as a canned drink, this Morinaga favorite has been a popular choice in Japan for generations.
Blended with select high-quality sake lees and kome koji (rice culture), this amazake has a deep yet refreshing taste.
The koji grains add an extra element of mouthfeel, making it even more delicious.
Blended with select high-quality sake lees and kome koji (rice culture), this special chilled edition has a rich, easy-to-drink taste.
It uses 100% Japan-grown rice and has no acidic ingredients or artificial fragrances. Recommended for those who enjoy drinking it every day.
Comes with an attached straw. Simply pop it in the fridge before drinking and enjoy!
Made using only kome koji (rice culture) and salt, this drink has a mild aroma with a natural sweetness.
ABV (alcohol by volume) 0.00%. Appropriate for all ages, including children, and pregnant or breastfeeding women.
Blended with select high-quality sake lees and kome koji (rice culture), this special edition amazake is frozen and dehydrated to seal in all the well-balanced flavors.
Simply melt the freeze-dry pack using hot or cold water and you can enjoy the authentic taste of amazake anywhere, anytime!
Sold either individually or in a set.
Morinaga Amazake does not include the ingredients below:
*Equipment used to produce Amazake Freeze-Dry product is also used to produce products containing eggs, milk, wheat, shrimp or crab.
Amazake is a traditional beverage made from rice that has been consumed by Japanese people since the ancient Nara period (710-794).
It is produced in a variety of ways that changes depending on the region in Japan. Some regions make amazake by melting sake lees and sugar together, while some use rice bran kome koji. Morinaga Amazake is an exquisite blend of sake lees and kome koji, which has made it popular across Japan.
All amazake products have an ABV of less than 1% so it is not an alcoholic drink. It is a traditional Japanese soft drink which can be consumed without worry.
*Despite having an ABV less than 1%, please proceed with caution when consuming amazake products that include sake lees, especially those sensitive to alcohol, children, pregnant and breastfeeding mothers.
Amazake has a rich history that can be traced back to the Kofun era of Japanese history.
Recorded in an ancient Japanese book called Nippon Shoki, a drink called Ama no Tamuzake was mentioned and this is considered to be the origin of modern amazake.
During the Heian period (794 - 1185 AD) amazake was commonly drunk by the nobles, but it wasn't until the Edo period (1603 - 1868 AD) that amazake had spread widely to the public. In the Edo period, amazake sellers carried their products on a pole on their shoulders as they touted their wares to common people.
Amazake became popular as it was said that it can strengthen a constitution weakened by the severe heat of summer.
The price of amazake has always been kept low to make it accessible to more people. As amazake is thought to improve a weakened body, it's considered an effective hangover cure. It was even recognized as a health food by the Shogun in the Bakufu era. Since then, amazake has become synonymous with summer.
Amazake - a traditional Japanese fermented beverage that is beneficial for your body.
We strongly recommend Amazake to those who'd like to maintain a healthy constitution.
Did you know there are two types of amazake - amazake made using kome koji, and amazake made with sake lees?
These ingredients are the reason why amazake is also known as "the drinkable IV drip" or "the drinkable nutrition solution".
Let's look at both ingredients: kome koji and sake lees.
Kome koji is made from steamed rice with koji mold (rice culture) added to it. Most traditional Japanese food or ingredients, including amazake sake, mirin (cooking sake) and miso paste - to name a few - are made using fermented kome koji.
Vitamin B complex, Folic acid, Pantothenic acid, Biotin, Niacin
- The fermentation process of kome koji creates vitamins
- The fermentation process also transforms the starch in the rice into glucose or oligosaccharides, and thus a natural sweetness is created - … And much more!
Sake lees are made by adding yeast into fermented kome koji. The mold and yeast together create a "double fermentation" effect which condenses a variety of nutritional components. It features a mellow aroma and a rich taste.
Protein, carbohydrates, dietary fiber, vitamins, organic acid, mineral, amino acid, B-glucan, Folic acid
- Sake lees are one of the by-products created during the process of producing Japanese sake. The "double fermentation" power of mold and yeast produces a high nutritional value.
- In addition to proteins, dietary fibers, vitamins and minerals, etc., peptides and amino acids are produced by the fermentation process. β-glucan and folic acid from bacilli and yeast are also contained in sake lees.