Japanese Sweet Fermented Rice Drink

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Amazake is a traditional Japanese sweet beverage made by fermenting steamed rice with rice koji, the same fermentation starter used for miso and sake. The natural enzymes in koji convert the rice starches into sugars, producing a creamy, naturally sweet drink with a light tang and a rich depth of flavor. Served warm in winter and chilled in summer, it is enjoyed as a daily tonic for its gentle energizing and probiotic qualities.

Nutrition Facts

Per serving (estimated)

• 135 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 31 gCarbs
• 0.5 gFiber
• 17 gSugar
• 2 gProtein
• 55 mgSodium
• 40 mgPotassium
• 8 mgCalcium
• 0.4 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the Fermented Rice Drink

• 2 cups cooked short-grain Japanese rice, cooled to body temperature (about 98°F / 37°C)
• 2 cups dried rice koji (about 300 g)
• 6 cups filtered water, warm (around 130°F / 55°C)
• 1/4 teaspoon fine sea salt (optional, to round out the flavor)

Optional Flavoring

• 1 teaspoon freshly grated ginger juice
• 1 teaspoon ground kinako (roasted soybean flour) per serving
• 1 tablespoon toasted black sesame paste per serving

Directions

1. Warm the cooked rice in a large pot, slow cooker, or Instant Pot until it feels just slightly warmer than body temperature, around 98–105°F (37–40°C); do not let it exceed 140°F (60°C) or the koji enzymes will be damaged.
2. Add the dried rice koji and the warm filtered water to the rice, stirring gently to combine and break up any clumps so the koji is evenly distributed.
3. Maintain a steady temperature of 130–140°F (55–60°C) for 6 to 8 hours: use a slow cooker on the warm setting, an Instant Pot on the yogurt setting, or wrap the covered pot in a thick towel and place it in a turned-off oven with the light on.
4. Stir the mixture gently every 2 to 3 hours to redistribute the grains and check the sweetness; the liquid should become noticeably sweet and slightly cloudy as fermentation progresses.
5. After 6 to 8 hours, taste the brew; it should be distinctly sweet with a gentle tang. Pour the mixture through a fine-mesh sieve into a large bowl, pressing the rice solids with the back of a spoon to extract all the liquid.
6. For a smoother drink, transfer the strained liquid to a blender and pulse for 15 to 20 seconds until creamy and frothy.
7. Stir in the optional salt and ginger juice if using, then pour into mugs to serve warm, or chill in the refrigerator for at least 2 hours and serve over ice. Top individual cups with kinako or black sesame paste as desired.
8. Store any leftover amazake in a sealed jar in the refrigerator for up to 5 days, giving it a quick stir before pouring since the rice solids will settle on the bottom.

Cook’s Notes

• Use freshly cooked rice cooled to body temperature for the fastest and most reliable fermentation; refrigerated leftovers can be gently rewarmed, but avoid microwaving them hot.
• Temperature control is critical: above 140°F the koji enzymes die, and below 110°F fermentation slows dramatically, so a slow cooker or Instant Pot yogurt setting gives the most consistent results.
• This rice koji version is naturally alcohol-free and safe for children; if you want a richer, sake-like drink, look for sake-lees (amazake made with sake kasu instead of koji).
• For a thicker, pudding-like porridge-style amazake, reduce the water to 4 cups and skip the straining step, serving the rice grains along with the sweet liquid.
• A pinch of salt at the end rounds out the sweetness and enhances the subtle umami notes from the koji without making the drink taste salty.

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