Amazake is a -naturally sweet- cream from rice, with a long tradition in Japan, the place of its origin.
It is traditionally mixed with water and ginger juice and consumed as a warm beverage, to help relax after a long tiring day.

In Western  gastronomy, its use can really give endless solutions, since it is an ideal natural substitute for dairy and sugar at the same time.
It acts as a binder, gives a creamy taxture and sweet taste in custards, cakes, puddings, ice creams, as well as breads, sauces, marinades, pickles and many more applications.

Amazake production

It is produced by a fermentation process, where cooked brown rice (+mochi brown rice) is mixed with Koji rice (fermented white rice with Aspergillus oryzae).
It is left to ferment in a warm place for 8-10 hours. It is then ready!

Its intense sweetness results from the digestive enzymes in Koji rice, which break down the complex carbohydrates of brown rice into simple, easy-to-digest sugars.

Amazake is a product without:

  • gluten
  • dairy
  • added sugars
  • concervatives and additives


Except for the fact that it is an ideal substitute for sugar, Amazake is rich in:


  • dietary fibers
  • metals
  • easily digestible complex carbohydrates
  • beneficial fatty acids
  • B complex vitamins
  • active enzymes and pre-digested nutrients (proteins, fats, carbohydrates)

Due to the enzymatic activity, it converts:

  • proteins into amino acids
  • fats into fatty acids
  • complex carbohydrates into simpler sugars

Therefore, Amazake supports digestion, it is very nutritious and calms nervous system.

Traditionally it is used as a food for children and breast-feeding women, gives strength and promotes breast milk production.
Consumed as a warm beverage help children and adults to relax. 

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