Amasake is a traditional sweet, non-alcoholic Japanese drink made from fermented rice. It is part of the family of traditional Japanese foods made using aspergillus oryzae that includes miso, soy sauce, and sake.

Amasake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie.

One traditional amasake drink is prepared by combining amasake and water, heated to a simmer, and topped with a pinch of finely grated ginger.

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The basic recipe for amazake has been used for hundreds of years. Koji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.

Before there was the huge number of highly processed soy and grain milks available on the natural grocery shelf today, there was amasake. In the northeast it was Bridge Amasake. We all have a place in the firmament.

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Overview How it's made Nutritional Facts