Amazake
In its own language: 甘酒
Sweet Japanese drink made from fermented rice, served warm or cold
Amazake is a traditional Japanese drink made by fermenting rice, resulting in a sweet, low- or non-alcoholic beverage. It has been enjoyed since at least the Kofun period and is often served at festivals, shrines, and temples, especially around the New Year. Amazake is made using koji mold or sake lees, and can be served warm, at room temperature, or cold.
- Amazake is a sweet Japanese drink made from fermented rice
- It is usually low in alcohol or alcohol-free
- Served warm, at room temperature, or cold, often with grated ginger
- Traditionally offered at shrines and temples during the New Year
- Made using koji mold or sake lees
What is Amazake?
Amazake is a Japanese drink made by fermenting rice, resulting in a naturally sweet, creamy beverage. It is usually low in alcohol or contains none at all. The drink can be served warm, at room temperature, or cold, and is sometimes topped with grated ginger. Amazake is part of a group of foods made with koji mold, which is also used in miso and sake. The texture is smooth and slightly thick, and the taste is gently sweet from the rice.
Where does Amazake come from?
Amazake has roots in Japan’s Kofun period and is mentioned in the Nihon Shoki, one of Japan’s oldest chronicles. It belongs to a family of traditional foods that use the koji mold Aspergillus oryzae, a key ingredient in many Japanese ferments. Over centuries, amazake has been enjoyed in various forms and remains a staple at festivals and religious sites, especially during the New Year.
How is Amazake made?
There are two main ways to make amazake. In one, koji mold is mixed with cooled, cooked rice, and the enzymes break down the rice starches into sugars, creating a sweet liquid as it ferments. In another, sake lees (the solids left after sake brewing) are combined with water and sugar. The drink may be simmered and sometimes finished with a touch of grated ginger.
How and when is Amazake eaten?
Amazake is often drunk as a snack or light refreshment. It is popular at festivals, inns, and teahouses, and is especially common at Shinto shrines and Buddhist temples during the New Year. It can be served plain or with ginger, and is sometimes used as a sweetener or in desserts. In Japan, it is also thought of as a remedy for hangovers.
Kinds of Amazake
Amazake recipes vary by region and household. Some use only rice and koji for a naturally sweet, alcohol-free drink, while others use sake lees and add sugar. Instant versions are now available. Similar drinks are found in China (jiuniang) and Korea (sikhye, gamju), though their textures and flavors differ.
What Amazake means
Amazake is closely tied to Japanese festivals and religious traditions, especially around the New Year when shrines and temples offer it to visitors. It is also sold by street vendors and at inns. The drink is valued for its nutritional content and is sometimes used as a natural sweetener. Outside Japan, amazake is found in Asian grocery stores and health food shops.
Questions people ask about Amazake
What is amazake made of?
Amazake is made from rice that is fermented with koji mold or from sake lees mixed with water and sugar. Sometimes, grated ginger is added before serving.
Where does amazake come from?
Amazake comes from Japan and has been enjoyed since the Kofun period. It is mentioned in early Japanese chronicles and is part of traditional Japanese food culture.
Is amazake alcoholic?
Amazake is usually low in alcohol or completely alcohol-free, depending on how it is made. The version using koji and rice contains little to no alcohol.
When is amazake typically served?
Amazake is served at festivals, shrines, and temples, especially around the New Year. It can also be enjoyed as a snack or sweet drink at any time.
How is amazake served?
Amazake can be served warm, at room temperature, or cold. It is sometimes topped with finely grated ginger for extra flavor.
Good reading and sources
The facts on this page come from the Wikipedia article "Amazake", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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