What Is Amazake? The Japanese Rice Drink I Can't Stop Using

Rice is a sacred and integral part of both Japanese cuisine and culture. We have all heard of sake before, a fermented rice wine. But what about amazake?

Amazake's name translates to "sweet sake," and it is an ancient Japanese rice drink that the people of Japan have been drinking for over 1,700 years. The flavor is delicate and very sweet, almost tasting like almond, with a quiet fermented note that disappears the moment it's paired with a more dominant flavor.

Amazake is made by fermenting rice that has been cooked with koji. Koji is mold-inoculated rice, and it's the cornerstone of Japanese cuisine, also used to make miso. What koji does in the production of amazake is break down the starches in the rice and converting them into sugar. That's what gives it that amazing, thick texture and sweetness. And the incredible thing about amazake is that there's no added sugar to it, yet it's still so sweet, all because of the fermentation process it undergoes. Because of that, amazake also comes with real health benefits.

Amazake is referred to as "drinkable IV." The glucose found in amazake is in an easily digestible form, and it contains all nine essential amino acids, B vitamins including B2 and B6, digestive enzymes, and natural probiotics that support gut health. It's non-alcoholic and naturally gluten-free.

I've used it in my Amazake Sorbetto with Crushed Pistachios and Orange Zest. It gives the most amazing dense yet light texture, refreshing, and honestly one of the best flavors you'll ever taste, paired with the crunch of pistachios and the brightness of orange zest… need I say more?

I use koji amazake, non-alcoholic, with just two ingredients: rice and koji. My favorite brand is MARUFUKU White Rice Amazake, imported from Japan and available on Amazon. But whichever good quality koji amazake you find will work beautifully. There's really no substitute for this ingredient, its flavor is like nothing else. You can drink leftover amazake by diluting it in milk or water, heated on the stove and enjoyed warm, or cooled over ice. It's also wonderful added to a morning matcha latte for a natural touch of sweetness. Just store any leftover amazake in the fridge in an airtight container.