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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin Our Yuzu Amazake is a fruity variation of Amazake. The Japanese yuzu fruit complements the mild sweetness of Amazake with its unmistakable, unique scent and a slightly sour-bitter aroma. Yuzu Amazake is created by fermenting steamed rice, koji rice, yuzu and a little water for one day. Fermentation with koji rice elicits a natural sweetness that is rich in oligosaccharides, antioxidants, B vitamins and enzymes and is therefore valued in Japan as a health elixir. Our Amazake is made without yeast, which means it is alcohol-free and of course contains no added sweeteners or flavors. How to useTraditionally, Amazake is enjoyed warm and slightly diluted with water. It can be refined by adding ginger, lavender flowers or mint. In summer, it becomes a refreshing drink with tonic water and ice cubes. This creamy rice porridge is also suitable as a base for homemade ice creams and smoothies and as a topping for yogurt and muesli. It also serves as a high-quality vegan sweetener in desserts. With a little salt, you can also use Yuzu Amazake to pickle vegetables and prepare authentic Tsukemono. Amazake is also used in soaps, scrubs and creams to enrich your beauty routine. Once opened, you should use the product within 2 weeks. If you like our Yuzu Amazake, you may also want to try our Bergamot Amazake . BackgroundAmazake is a fermented drink with a natural sweetness that is made without the addition of sugar. This traditional Japanese drink is made from rice and water that are fermented together with koji rice for a 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 alcohol-free, which means it can be consumed safely by people of all ages, including babies, the elderly, and those who cannot tolerate alcohol. The active enzymes contained in amazake help 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 dates 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 popular energizing drink among the people. It was sold cheaply on the streets of Japan during the hot summer months. This nutritious, fermented rice porridge strengthened the spirit and helped maintain bodily functions during the severe heat months. Today, amazake is still an integral part of Japanese fermented food culture and is enjoyed all year round. Ingredients
Rice* 72% (Piedmont), spring water (Hameln-Pyrmont), Yuzu 11% (Pyrénées-Orientales), A. oryzae *72% of the ingredients are certified organic DE-ÖKO-070 (organic control body) Our Yuzu citrus fruits are untreated and not sprayed. You can find out more about our raw materials here. |