Amazake is a traditional fermented food that is the pride of Japan.

Amazake is rich in glucose, oligosaccharides, dietary fiber, amino acids, B vitamins, kojic acid, and other nutrients that are beneficial to the body.

Amazake has a very long history. It is said to have originated more than 1,300 years ago, during the Kofun period, when it was described in the "Nihon shoki" (Japanese Book of Ancient Records) as ama-no-Tamu-zake (sweet sake).

In the Heian period (794-1185), it was a favorite drink of the aristocracy, and in the Edo period (1603-1868), it became popular among the general public as a way to prevent summer fatigue.

Although amazake has an image of warming the body during the cold winter season, it is actually recommended as a countermeasure against summer fatigue.

There are two types of amazake: "Sakekasu Amazake," which contains alcohol and is made by adding water and sugar to the sake lees left over after squeezing sake during the sake making process, and "Rice Koji Amazake," which is non-alcoholic and made by fermenting rice and rice malt, which we also sell at our store.