View source for Chemistry:Amazake

{{short description|Japanese drink made from fermented rice}}
{{Infobox food
| name             = Amazake
| image            = Amazake by emily harbour in july.jpg
| image_size       = 250px
| caption          = A cup of ''amazake''
| alternate_name   = 
| country          = {{wipe|Japan}}
| region           = [[Place:East Asia|East Asia]]
| national_cuisine = Japanese cuisine
| creator          = Kofun period in Japan
| course           = Drink
| type             = Plant milk
| served           = Warm, room temperature, or cold 
| main_ingredient  = Fermented [[Biology:Rice|rice]]
| variations       = 
| calories         = 
| other            = 
}}
[[File:Amazake-from-supermarket-2019.jpg|thumb|260px|Several types of amazake from a supermarket]]
{{nihongo|'''''Amazake'''''|甘酒||extra={{IPA-ja|amazake|}}}} is a traditional sweet, low-alcohol or non-alcoholic {{wipe|Japan}}ese drink made from fermented [[Biology:Rice|rice]]. <ref>{{cite journal |last1=Goldbeck |first1=David |last2=Goldbeck |first2=Nikki |date=October 1989 |title=Vegetarian Times |url=https://books.google.com/books?id=uQcAAAAAMBAJ&dq=Amazake&pg=PA65 |issue=146 |pages=65}}</ref> ''Amazake'' dates from the Kofun period, and it is mentioned in the [[Religion:Nihon Shoki|Nihon Shoki]].<ref>{{Cite web |last=Studarus |first=Laura |title=Uncovering amazake: Japan's ancient fermented 'superdrink' |url=https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink |access-date=2022-07-04 |website=www.bbc.com |language=en}}</ref> It is part of the family of traditional Japanese foods made using the koji mold {{nihongo|''[[Biology:Aspergillus oryzae|Aspergillus oryzae]]''|麹|kōji}}, which also includes miso, soy sauce, and sake.<ref>Shurtleff, W.; Aoyagi. A. 1988. ''Amazake and Amazake Frozen Desserts''. Lafayette, California: Soyfoods Center. 69 + [52] pp.</ref><ref>{{cite book |last1=Shurtleff |first1=William |last2=Aoyagi |first2=Akiko |title=History of Koji – Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021): Extensively Annotated Bibliography and Sourcebook |date=2021 |publisher=Soyinfo Center |location=Lafayette, CA |isbn=9781948436564 |url=https://www.soyinfocenter.com/pdf/265/Koji.pdf}}</ref>

There are several recipes for ''amazake'' that have been used for hundreds of years. By a popular recipe, [[Biology:Aspergillus oryzae|''kōji'']] is added to cooled whole grain rice causing [[Biology:Enzyme|enzyme]]s to break down the [[Chemistry:Carbohydrate|carbohydrate]]s into simpler unrefined [[Chemistry:Sugar|sugar]]s. As the mixture incubates, sweetness develops naturally.<ref>{{cite web|url=http://www.mitoku.com/products/amazake/index.html|title=Amazake-Sweet Ambrosia|publisher=Mitoku|access-date=23 January 2010|archive-date=27 September 2020|archive-url=https://web.archive.org/web/20200927041334/https://www.mitoku.com/products/amazake/index.html|url-status=dead}}</ref><ref name=":0">{{cite web |title=Amazake |url=http://japanesefood.about.com/od/japanesefoodglossary/g/Japanese_Amazake_Drink.htm |url-status=dead |archive-url=https://web.archive.org/web/20110716053350/http://japanesefood.about.com/od/japanesefoodglossary/g/Japanese_Amazake_Drink.htm |archive-date=16 July 2011 |access-date=23 January 2010 |publisher=About.com}}</ref> By another recipe, sake kasu is mixed with water and sugar is added.<ref name=":0" /><ref>{{Cite web |title=おうちで簡単 酒粕で甘酒の作り方 作り方・レシピ |trans-title=Simple at-home recipe to make sake kasu amazake |url=https://www.kurashiru.com/recipes/7da37379-fe54-4e97-9f34-7dae42f17150 |access-date=2022-07-04 |website=クラシル |language=ja}}</ref>

''Amazake'' can be used as a dessert, snack, natural [[Chemistry:Sugar substitute|sweetening agent]], salad dressing or smoothie. One traditional ''amazake'' drink, prepared by combining ''amazake'' and water, heated to a simmer, and often topped with a pinch of finely grated ginger, was popular with street vendors, and it is still served at inns, teahouses, and at festivals. Many Shinto shrines and Buddhist temples provide or sell it in the New Year.<ref>{{Cite web |date=2020-12-30 |title=正月に甘酒を飲むのはどうして？神社などで配られる理由 |trans-title=Why is amazake drank on New Years? Here are the reasons why it is distributed by places such as shrines. |url=https://select-pharmacy.jp/goods/archives/8415 |access-date=2022-07-04 |website=SELECT PHARMACY（セレクトファーマーシー）}}</ref> In the 20th century, an instant version became available.

''Amazake'' contains many nutrients, including vitamin B1, B2, B6, folic acid, dietary fiber, oligosaccharide, cysteine, arginine and glutamine.<ref>{{cite book |last=Belleme |first=John |author2=Jan Belleme |title=Japanese Foods That Heal |url=https://books.google.com/books?id=lVz0tjE2NZAC&q=Amazake&pg=PA55 |access-date=2008-05-13 |year=2007 |publisher=Tuttle Publishing |isbn=978-0-8048-3594-7 |pages=55–58}}</ref> It is often considered a hangover cure in Japan.<ref>{{cite news |url=https://www.bbc.com/travel/article/20200317-uncovering-amazake-japans-ancient-fermented-superdrink |first=Laura |last=Studarus |title=Uncovering amazake: Japan's ancient fermented 'superdrink' |work=BBC Travel |date=18 March 2020 |access-date=15 April 2023}}</ref> Outside Japan, it is often sold in Asian grocery stores during the winter months, and, all year round, in natural food stores in the U.S. and Europe, as a beverage and natural sweetener.

Similar beverages include the Chinese ''jiuniang'' and Korean ''gamju''. In grape winemaking, [[Religion:Must|must]] – sweet, thick, unfermented grape juice – is a similar product.

==See also==

* {{Annotated link |Akumochizake}}
* {{Annotated link |Brown rice syrup}}
*''Choujiu''
*''Gamju'' &ndash; Korean equivalent of ''Amazake''
*''Jiuniang'' &ndash; Chinese equivalent of ''Amazake''
*[[Religion:Must|Must]] – similar product in winemaking

* {{Annotated link |Rice milk}}
* {{Annotated link |Rice pudding}}
* {{Annotated link |Small beer}}
*''Sikhye''

==References==
{{Reflist}}

==External links==
* {{cite book |last1=Shurtleff |first1=William |last2=Aoyagi |first2=Akiko |title=History of Amazake and Rice Milk (1000 BCE to 2021): Extensively Annotated Bibliography and Sourcebook |date=2021 |publisher=Soyinfo Center |location=Lafayette, CA |isbn=9781948436557 |url=https://www.soyinfocenter.com/pdf/264/Amaz.pdf}}


[[Category:Sugar substitutes]]

{{Sourceattribution|Amazake}}