#amazake

By emily_harbour_in_july - Flickr, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=1878982

Amazake 甘酒 is a type of low-alcohol fermented rice drink that goes back to between 300-538 CE in Japan. It is one of several foods make with the starter culture called a koji 麹 mold and includes Aspergillus oryzae, which includes foods such as miso, soy sauce, and sake. The koji breaks down carbohydrates into simple sugars, giving the drink its sweet taste. There are several ways of making amazake, many of which are passed down through families for hundreds of years and was mentioned in the Nihon Shoki 日本書紀, the Chronicles of Japan, the second oldest book of Japanese history written in 720 CE. It contains many vitamins and amino acids and fiber, as well as being easy to digest, leading some to call it 'drinkable IV', and is often used as a hangover cure, as well as in cooking. When served as a warm drink, it often has ginger grated over it.

Source: https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink

Because of its long history, amazake is considered a link between Japan's past and its present, enjoying cyclical popularity, though it seems to be most popular near Shinto shrines such as Fushimi Inari, were it can be made in-house in tea houses near the entrances to the shrines. It is also popular during the 'several major holidays' that occur in the winter months when it is served warm with ginger. There are companies that bottle or can it so that it can be offered in stores and vending machines. While little known outside of Japan, there are companies across the world that are producing it for a broader audience.

Should you wish to make amazake, you can find recipes here:

Made with koji, both with and without rice from Chopstick Chronicle

Rice and koji recipe from Master Class

Amazake (Sweet Saké) 甘酒 | Recipe

のんある 甘酒　（ non-alcoholic rice drink “ amazake ”  ）

おしるこ　（ sweet Azuki bean soup ）