View source for Amazake

{{short description|Japanese drink made from fermented rice}}
{{More citations needed|date=August 2021}} 
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Use dmy dates|date=February 2021}}
{{Infobox food
| name             = Amazake
| image            = Amazake by emily harbour in july.jpg
| image_size       = 250px
| caption          = A cup of ''amazake''
| alternate_name   = 
| country          = [[Japan]]
| region           = [[East Asia]]
| national_cuisine = [[Japanese cuisine]]
| creator          = [[Kofun period]] in Japan
| course           = [[Drink]]
| type             = [[Plant milk]]
| served           = Warm, room temperature, or cold 
| main_ingredient  = Fermented [[rice]]
| variations       = 
| calories         = 
| other            = 
}}
[[File:Amazake-from-supermarket-2019.jpg|thumb|260px|Several types of amazake from a supermarket]]
{{nihongo|'''''Amazake'''''|甘酒||extra={{IPA|ja|amazake|}}}} is a traditional sweet, low-alcohol or non-alcoholic [[Japan]]ese drink made from fermented [[rice]].<ref>{{cite journal |last1=Goldbeck |first1=David |last2=Goldbeck |first2=Nikki |date=October 1989 | title = Meet the Rice Family |work = [[Vegetarian Times]] | issn = 0164-8497 |url=https://books.google.com/books?id=uQcAAAAAMBAJ&dq=Amazake&pg=PA65 |issue=146 |pages=65 | via = [[Google Books]] }}</ref> ''Amazake'' dates from the [[Kofun period]], and it is mentioned in the ''[[Nihon Shoki]]''.<ref>{{Cite news|last=Studarus |first=Laura |title=Uncovering amazake: Japan's ancient fermented 'superdrink' |url=https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink |access-date=2022-07-04 |website = [[BBC]] |date=18 March 2020 |language=en-gb | archive-url = https://web.archive.org/web/20250428213327/https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink | archive-date = 2025-04-28 | url-status = live }}</ref> It is part of the family of traditional Japanese foods made using the [[Koji (food)|koji mold]] {{nihongo|''[[Aspergillus oryzae]]''|麹|kōji}}, which also includes [[miso]], [[soy sauce]], and [[sake]].<ref>Shurtleff, W.; Aoyagi. A. 1988. ''Amazake and Amazake Frozen Desserts''. Lafayette, California: Soyfoods Center. 69 + [52] pp.</ref><ref>{{cite book |last1=Shurtleff |first1=William |last2=Aoyagi |first2=Akiko |title=History of Koji – Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021): Extensively Annotated Bibliography and Sourcebook |date=2021 |publisher=Soyinfo Center |location=Lafayette, CA |isbn=9781948436564 |url=https://www.soyinfocenter.com/pdf/265/Koji.pdf}}</ref>

There are several [[recipes]] for ''amazake'' that have been used for hundreds of years. By a popular recipe, [[Aspergillus oryzae|''kōji'']] is added to cooled whole grain rice causing [[enzyme]]s to break down the [[carbohydrate]]s into simpler unrefined [[sugar]]s. As the mixture incubates, sweetness develops naturally.<ref>{{cite web|url=http://www.mitoku.com/products/amazake/index.html|title=Amazake-Sweet Ambrosia|publisher=Mitoku|access-date=23 January 2010|archive-date=27 September 2020|archive-url=https://web.archive.org/web/20200927041334/https://www.mitoku.com/products/amazake/index.html|url-status=dead}}</ref><ref name=":0">{{cite web |title=Amazake |url=http://japanesefood.about.com/od/japanesefoodglossary/g/Japanese_Amazake_Drink.htm |url-status=dead |archive-url=https://web.archive.org/web/20110716053350/http://japanesefood.about.com/od/japanesefoodglossary/g/Japanese_Amazake_Drink.htm |archive-date=16 July 2011 |access-date=23 January 2010 |publisher=About.com}}</ref> By another recipe, [[sake kasu]] is mixed with water and sugar is added.<ref name=":0" /><ref>{{Cite web |title=おうちで簡単 酒粕で甘酒の作り方 作り方・レシピ |trans-title=Simple at-home recipe to make sake kasu amazake |url=https://www.kurashiru.com/recipes/7da37379-fe54-4e97-9f34-7dae42f17150 |access-date=2022-07-04 |website=クラシル |language=ja}}</ref>

''Amazake'' can be used as a [[dessert]], [[snack food|snack]], natural [[Sugar substitute|sweetening agent]], [[Salad|salad dressing]] or [[smoothie]]. One traditional ''amazake'' drink, prepared by combining ''amazake'' and water, heated to a simmer, and often topped with a pinch of finely grated [[ginger root|ginger]], was popular with street vendors, and it is still served at inns, [[Tea house|teahouses]], and at festivals. Many [[Shinto shrine]]s and [[Buddhist temples in Japan|Buddhist temples]] provide or sell it in the New Year.<ref>{{Cite web |date=2020-12-30 |title=正月に甘酒を飲むのはどうして？神社などで配られる理由 |trans-title=Why is amazake drank on New Years? Here are the reasons why it is distributed by places such as shrines. |url=https://select-pharmacy.jp/goods/archives/8415 |access-date=2022-07-04 |website=SELECT PHARMACY（セレクトファーマーシー） |archive-date=15 April 2023 |archive-url=https://web.archive.org/web/20230415071247/https://select-pharmacy.jp/goods/archives/8415 |url-status=dead }}</ref> In the 20th century, an instant version became available.

''Amazake'' contains many nutrients, including vitamin B1, B2, B6, folic acid, dietary fiber, oligosaccharide, cysteine, arginine and glutamine.<ref>{{cite book |last=Belleme |first=John |author2=Jan Belleme |title=Japanese Foods That Heal |url=https://books.google.com/books?id=lVz0tjE2NZAC&q=Amazake&pg=PA55 |access-date=2008-05-13 |year=2007 |publisher=Tuttle Publishing |isbn=978-0-8048-3594-7 |pages=55–58}}</ref> It is often considered a [[hangover]] cure in Japan.<ref>{{cite news |url=https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink |first=Laura |last=Studarus |title=Uncovering amazake: Japan's ancient fermented 'superdrink' |work=BBC Travel |date=18 March 2020 |access-date=15 April 2023}}</ref> Outside Japan, it is often sold in Asian grocery stores during the winter months, and, all year round, in [[natural food]] stores in the U.S. and Europe, as a beverage and natural sweetener.

Similar beverages include the Chinese ''[[jiuniang]]'' which is more pudding like and Korean ''[[gamju]]'' or ''[[sikhye]]''. In grape winemaking, [[must]] – sweet, thick, unfermented grape juice – is a similar product.

==See also==
{{Portal|Japan|Drink}}

* {{Annotated link |Akumochizake}}
* {{Annotated link |Brown rice syrup}}
*''[[Choujiu]]''
*[[List of fermented foods#Fermented drinks and beverages|Fermented drinks and beverages]]
*''[[Gamju]]'' &ndash; Korean equivalent of ''Amazake''
*''[[Sikhye]]'' &ndash; Korean equivalent of ''Amazake''
*''[[Jiuniang]]'' &ndash; Chinese equivalent of ''Amazake''
*[[Must]] – similar product in winemaking

* {{Annotated link |Rice milk}}
* {{Annotated link |Rice pudding}}
* {{Annotated link |Small beer}}

==References==
{{Reflist|2}}

==External links==
* {{cite book |last1=Shurtleff |first1=William |last2=Aoyagi |first2=Akiko |title=History of Amazake and Rice Milk (1000 BCE to 2021): Extensively Annotated Bibliography and Sourcebook |date=2021 |publisher=Soyinfo Center |location=Lafayette, CA |isbn=9781948436557 |url=https://www.soyinfocenter.com/pdf/264/Amaz.pdf}}
*{{Commons category-inline}}

{{Japanese food and drink}}
{{Rice drinks}}
{{Milk substitutes}}

[[Category:Fermented drinks]]
[[Category:Japanese drinks]]
[[Category:Plant milk]]
[[Category:Probiotic foods]]
[[Category:Rice wine]]
[[Category:Sake]]
[[Category:Sugar substitutes]]