Amazake 甘酒 : How to make Fermented Japanese Rice Drink

Posted on August 29, 2025

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Have you ever wondered how something as simple as rice could turn into a naturally sweet, creamy drink without adding sugar? Many people think sweetness only comes from sugar or honey, but in Japan, there’s a centuries-old tradition that proves otherwise. The secret lies in Amazake (甘酒), a Fermented Japanese Rice Drink that transforms plain rice into a nourishing, mildly sweet beverage through the power of fermentation.

In this article, we’ll explore everything about Amazake—what it is, its health benefits, ingredients, and step-by-step instructions for making it at home. By the end, you’ll see why Amazake is more than just a drink—it’s a cultural treasure that anyone can enjoy.

Table of Contents

What is Amazake?

Amazake (甘酒), literally meaning “sweet sake,” is a traditional Fermented Japanese Rice Drink enjoyed for centuries. Despite its name, most versions of Amazake are non-alcoholic and safe for children. Its mild sweetness comes from enzymes in koji mold (a fermentation starter) breaking down rice starch into natural sugars.

The drink has a creamy, slightly thick texture and can be enjoyed warm in winter or chilled in summer. In Japan, Amazake is not only a comfort drink but also a health tonic, often referred to as a “drinkable IV drip” because of its rich nutrients.

Time requirement: Around 6–8 hours for fermentation.
Difficulty level: Beginner-friendly.
Why it’s special: Amazake needs no added sugar—nature and koji do the work for you.

Amazake (甘酒) @JapanDishes

Health Benefits of Amazake

Amazake is often called a superfood drink because it’s packed with natural nutrients. Here are some of its health benefits:

Rich in vitamins like B1, B2, B6, and folic acid.
Good source of enzymes that aid digestion.
Contains dietary fiber for better gut health.
Acts as a natural pick-me-up, since the fermentation process turns rice starch into simple sugars that the body can absorb quickly.
Helps maintain healthy skin because it contains amino acids and protective compounds that nourish the body from within.

This makes Amazak a favorite not only in Japanese households but also among health-conscious people worldwide.

Ingredients of Amazake

To make Amazak (甘酒) at home, you only need three simple ingredients.

Cooked Rice

Forms the base of the drink.
Provides starch that is broken down into natural sweetness.
Substitution: You can use white rice (short-grain works best), but brown rice adds extra nuttiness.

Rice Kōji (麹)

The key ingredient that drives fermentation.
Koji is steamed rice inoculated with a special mold called Aspergillus oryzae.
Without it, you won’t get the natural sweetness of Amazake.
Substitution: Koji can’t really be replaced, but you can find it in Japanese grocery stores or order online.

Water

Helps adjust texture and activate fermentation.
Filtered water works best for a clean flavor.

Tools You’ll Need to Make Amazake

Before starting, gather the right tools. They make the process smooth and successful.

Yogurt Maker, Thermos, or Insulated Container – Needed to keep the mixture warm at 60℃ (140℉).
Thermometer – Essential for checking fermentation temperature.
Spoon or Spatula – For stirring the mixture.
Clean Container with Lid – For storing the finished Amazak.
Blender or Hand Mixer (optional) – If you prefer a smoother drink.

Step-by-Step Instructions for Making Amazake

Now let’s go through the process in detail.

1. Cook the Rice

Cook 150 g of rice until soft.
Place the cooked rice in a large bowl.

2. Mix with Koji

Heat 200 ml water to about 65–70℃ (149–158℉).
Pour the hot water into the rice bowl and mix.
Add 100 g of rice koji and stir until combined.
Check that the mixture is around 60℃ (140℉).

3. Keep Warm and Ferment

Transfer the mixture into a rice cooker (on “keep warm” mode), yogurt maker, or thermos.
Keep it at 60℃ (140℉) for 6–8 hours.
Stir occasionally to ensure even fermentation.
Tip: If the temperature drops below 50℃ (122℉), sweetness may not develop well.

4. Check Sweetness and Store

Taste the mixture after 6 hours. If it’s sweet enough, fermentation is complete.
For a smoother texture, blend the mixture.
Optional: Heat the Amazak to 80℃ (176℉) for 5 minutes to stop further fermentation.
Pour into sterilized jars.

Secrets to Success and Expert Tips

Temperature control is everything. Too low and it won’t ferment, too high and the koji dies.
Stir halfway through. This ensures even fermentation.
Stop fermentation at the right time. Over-fermented Amazak can taste sour.
Freeze for long-term storage. It lasts up to 3 months in the freezer.

Assembly

Once your Amazak is ready, it’s time to serve and enjoy.

For a hot drink: Warm a portion in a small pan but don’t boil.
For a cold drink: Chill in the fridge and serve over ice.
Optional flavoring: Add a pinch of cinnamon, grated ginger, or soy milk.

Hana’s Recipe Tips

As someone who loves Japanese recipes, here are my personal tips:

Use short-grain Japanese rice for the best creaminess.
Try blending half of it and leaving the rest chunky—it gives a nice texture contrast.
Always use a clean spoon when scooping from storage jars to keep it fresh.

Storage: Shelf Life and Tips

Fridge: Store in sterilized jars for up to 2 weeks.
Freezer: Store in small portions (ice cube trays work great) for up to 3 months.
Reheating: Warm gently without boiling to preserve nutrients.

How to Use Amazake

Amazak is versatile and can be used in many ways:

Drink it plain, hot or cold.
Blend into smoothies for natural sweetness.
Use as a base for desserts like puddings or ice cream.
Add to pancake or bread batter for extra flavor.

Troubleshooting Amazake

Too sour? Fermented too long. Stop earlier next time.
Not sweet enough? Temperature may have been too low. Keep it closer to 60℃ (140℉).
Too thick? Add more water after fermentation.
Too runny? Reduce the water amount at the beginning.

Recipe Variations

Koji-only Amazake: Use just 100 g of Koji and 100 ml of water, no cooked rice.
Brown Rice Amazake: Adds a deeper, nutty flavor.
Soy Milk Amazake: Blend Amazak with soy milk for a creamy dairy-free drink.
Flavored Amazake: Add matcha powder, vanilla, or fruit puree for fun twists.

f you enjoy traditional Japanese rice-based sweets, you might also love Ohagi (Botamochi) a classic treat made with sweet rice and red bean paste.

Conclusion

Amazak (甘酒) is more than just a sweet, comforting beverage—it’s a piece of Japanese culture that anyone can recreate at home. With just rice, water, and koji, you can make a naturally sweet Fermented Japanese Rice Drink that’s both healthy and delicious. Whether you enjoy it hot in winter or chilled in summer, Amazake is a drink worth adding to your lifestyle.

Why not try making it today and experience the magic of rice fermentation yourself?

FAQs

1. Is Amazak alcoholic?
Most Amazak is non-alcoholic, especially the koji-based version.

2. Can children drink Amazak?
Yes, children can safely drink koji-based Amazak.

3. How long does Amazak last?
Up to 2 weeks in the fridge, or 3 months in the freezer.

4. Can I make Amazak without a rice cooker?
Yes, you can use a yogurt maker, thermos, or even an oven set to low heat.

5. Why is my Amazak not sweet?
The temperature may have been too low or fermentation too short. Keep it around 60℃ (140℉).

6. What are the health benefits?
It aids digestion, boosts energy, and provides vitamins and enzymes.

Amazake is a comforting Fermented Japanese Rice Drink that connects food and culture. If you’re curious about where to experience Amazake in Japan, check out Japan To Visit for travel ideas.