Amazake is a fermented drink with a natural sweetness that is produced without the addition of sugar. This traditional Japanese drink is made from rice and water, which are fermented together with koji rice for one day. During the fermentation process, the proteins and starch present in the rice are broken down by the active enzymes in the koji rice. This leads to the formation of various sugars, essential amino acids and the separation of water.

Koji-based amazake is non-alcoholic, which means it can be safely consumed by people of all ages, including babies, the elderly and those who cannot tolerate alcohol. The active enzymes contained in amazake help to break down proteins into amino acids and starch into glucose, which not only creates a unique taste (umami) but also promotes optimal digestion.

The history of amazake goes back over a thousand years and is mentioned in one of Japan's oldest history books, the ‘Nihonshoki’ (日本書紀). There it was celebrated as a sweet sake for deities. During the Edo period (1603-1868), amazake enjoyed great popularity as a favourite energising drink of the people. During the hot summer months, it was sold cheaply on the streets of Japan. This nutritious, fermented rice porridge strengthened the spirit and helped maintain bodily functions during the harsh hot months. Today, amazake is still an integral part of Japanese fermented food culture and is enjoyed throughout the year.