Amazake is a traditional Japanese fermented rice drink that’s naturally sweet, rich in enzymes, and full of nutrients. It’s often served warm in winter, especially around New Year’s, but is perfect in summer too when it’s been chilled. Learn how to make it with this easy recipe and just 1 or 2 ingredients!
reference : Koyomi seikatsu
Table of contents
What is Amazake ?
Amazake is a traditional Japanese sweet fermented rice drink that has been enjoyed for over a thousand years. It was historically offered at temples and shrines during the New Year as a symbol of warmth and renewal. When I was a registered nurse in Japan I used to work at a shrine from New Year’s Eve to New Year’s Day to provide any first aid for worshippers visiting the Shrine. My uncle and aunt lived nearby and would bring me Amazake to drink during my breaks. It was so comforting and delicious in the cold winter. But it’s also a classic summertime drink too. The word amazake is actually a kigo (a seasonal word used in haiku) to evoke the feeling of summer. In the past, it was sold by street vendors as a cooling and energy boosting drink to prevent heat fatigue. Nowadays this rice porridge is a beverage/treat enjoyed all year round.
There are two main types of amazake: one made with sake lees (sake kasu, 酒粕), which may contain a small amount of alcohol, and another made from rice and koji (kome koji, 米麹), which is naturally non-alcoholic. This recipe focuses on koji amazake. It has a delicious natural sweetness and many health benefits.
Health Benefits of Amazake
Amazake is not only delicious but also incredibly nutritious and nourishing, thanks to the power of fermentation. Here are some of its health benefits:
- It’s naturally rich in probiotics and dietary fiber, which support gut health, aid in digestion, and improve bowel movement to prevent constipation
- It’s rich in enzymes, essential amino acids, folic acid, glutamine and B vitamins that help boost energy and metabolism, improve the immune system
- The sweetness comes entirely from the enzymatic breakdown of rice starches, so there’s no added sugar.
- It’s naturally vegan and gluten-free
- It’s fermented so it brings good gut bacteria
- It is said to be a “beauty drink” in Japan or same as “hospital medical drips” because it contains Vitamin B1, B2, B6, Folic acid, dietary fibre, oligosaccharide, cysteine, arginine, hlutamine, and glucose, which helps promote cell generation and to activate the skin cells’ turnover so it is drunk by Japanese women as a beauty drink.
reference : amazake health effects
Ingredients of Amazake
Amazake made with rice and koji is made with just three main ingredients: cooked rice, rice koji (kome koji), and water.
Cooked Rice
Cooked rice is used as the base. It adds natural starches that get broken down into sugars during fermentation.
Rice Kōji
This is steamed rice fermented with a fungus called Aspergillus oryzae mold. It’s the key ingredient that drives the fermentation process. It contains enzymes that break down the starches in the rice into natural sugars, giving amazake its gentle sweetness. There are two types that you can purchase, one is dried and another is raw. I use dried Koji.
Water
Water is added to create the desired consistency and to support even fermentation.
Tools You’ll Need to Make Amazake
Yogurt Maker, Thermos, or Insulated Container
Amazake needs to stay warm for 6–10 hours. Tools like a yogurt maker, thermos, or insulated food jar help maintain a stable warm environment.
Thermometer
Maintaining the right temperature (around 55–60°C / 130–140°F) is key to successful fermentation. A kitchen thermometer will help to monitor it accurately.
Spoon or Spatula
For mixing the cooked rice and rice koji evenly for consistent fermentation.
Clean Container with Lid
After fermentation, amazake should be stored in a clean, airtight container (glass or food-safe plastic) and kept in the refrigerator.
Blender or Hand Mixer (optional)
If you prefer a smooth, drinkable texture, you can blend the amazake after it’s fermented.
Step-by-Step Instructions for Making Amazake
1. Cook the Rice
Start by cooking the rice. You can use white rice or brown rice. White rice amazake has a mild, sweet flavor and brown rice amazake has a richer flavour.
2. Mix with Koji
- Once the rice has cooled to about 60°C (140°F), so that it’s warm to the touch, but not hot, add the water.
- Gently crumble the dried koji into the rice and mix thoroughly to make sure fermentation is even.
- Final mixture temperature should be between 55–60°C (130–140°F) before incubation.
3. Keep Warm and Ferment
Fermentation happens best when the temperature is kept consistently warm.
Maintain the mixture at 55–60°C (130–140°F) for 6 to 8 hours.
Ways to keep it warm:
- Yogurt maker with temperature control (I used this)
- Thermos or insulated food jar
- Rice cooker on “keep warm” mode with the lid slightly open
- Warm oven with light on (check with a thermometer)
Stir the mixture every few hours to distribute heat for even fermentation.
4. Check Sweetness and Store
After 6–8 hours, taste the amazake. It should be naturally sweet.
- Fermentation is complete when it smells pleasantly sweet and slightly fruity, and the grains have softened more.
- If it’s not sweet enough, let it ferment a little longer.
- Optional: you can blend the finished amazake now using a hand blender or regular blender.
5. Storage
Let it cool, then store in the refrigerator.
Shelf life and Storage of Amazake
Once your amazake has finished fermenting, let it cool completely before transferring it to a clean, airtight container. Store it in the refrigerator, it will keep fresh for about 2 weeks. Because amazake is a live fermented food, it may continue to ferment slightly even when chilled which can cause it to become sweeter or tangy over time.
For longer storage, amazake can be frozen in small portions (ice cube trays work well) for about 3 months and thawed as needed. Freezing stops the fermentation process and preserves flavor and nutrients. Avoid leaving amazake at room temperature after fermentation is complete otherwise it can spoil or become sour. Always use clean utensils to scoop it out and keep it sealed to maintain the quality.
How to Use Amazake
- Drink warm or cold as it is.
- Dilute with hot water and add ginger for a classic winter drink
- Use it as a sugar replacement in smoothies, desserts, baking, salad dressings, etc . When using amazake as a natural sweetener/substitute for sugar, use about 1.5 to 2 times the amount of sugar as a general guideline. For example If a recipe calls for 1 tablespoon of sugar, you can use about 1.5 to 2 tablespoons of amazake as a substitute. If you use the same amount of amazake as you would for sugar then the sweetness may be very mild.
- Use it as a marinade for meats
- Add a little bit of soy sauce to amazake for a salty-sweet treat that tastes similar to mitarashi dango
- Mix amazake with miso to create a delicious salad dressing.
- Another easy and refreshing amazake recipe is amazake lemonade.
Tips for Making Amazake
- Use clean tools and containers: sanitize all utensils, bowls, and containers before starting. This helps prevent contamination and ensures a healthy fermentation environment.
- Maintain a stable temperature: Amazake ferments best at 55–60°C (130–140°F). If the temperature drops too low, fermentation slows down; too high, and the enzymes may die. Use a thermometer to monitor, especially if you’re using homemade setups like thermoses or warm ovens.
- Taste test as it ferments: Check the flavor after 6 hours and continue fermenting if you prefer a sweeter taste. Amazake is ready when it’s sweet and aromatic.
- Experiment with different types of starchy food: white rice produces a smooth, mild amazake and brown rice adds a nutty depth and more nutrients. You can also use sweet potato and potatoes.
- Adjust water for consistency: Add more water if you like it thinner and drinkable, or reduce water for a thicker, spoonable version.
Troubleshooting Amazake
- If the amazake is not sweet enough this usually means the fermentation temperature was too low or the time was too short. Make sure it stays between 55–60°C (130–140°F) and give it a few more hours to develop sweetness.
- If the amazake is sour, it can be a sign of over-fermentation or contamination. Check your tools for cleanliness and try fermenting for a shorter time next batch—6 to 8 hours is often enough.
- If the texture is too thick, simply stir in a bit of water to reach your preferred consistency.
- If it’s too thin, reduce the water next time or blend in a bit of extra cooked rice.
FAQs
A : No, amazake made with rice and koji (米麹) is non-alcoholic and cannot get you drunk. Although the name amazake means “sweet sake,” this version contains no alcohol because it doesn’t involve yeast or alcoholic fermentation. However, there is another type of amazake made with sake lees (酒粕) that may have a low alcohol content from residual alcohol. If you’re avoiding alcohol for any reason, be sure to choose the koji-based version, which is completely free of alcohol.
A : Yes, you can enjoy amazake every day as part of a balanced diet! It’s a nutritious drink rich in enzymes, B vitamins, amino acids, and probiotics that support digestion, energy, and gut health. But amazake is also a source of natural sugars and carbohydrates so it’s best to limit to one small cup a day.
A : Amazake is a sweet drink made from fermented rice koji or sake lees; whereas sake kasu is the pressed lees left over from sake production. It’s a thick, pasty byproduct that’s mildly alcoholic and rich in flavor. Sake kasu is used as a cooking ingredient but is not typically consumed on its own.
Amazake 甘酒
Video
Ingredients
Koji and Cooked rice
- 100 g Koji rice mold
- 150 g cooked rice
- 200 ml water
Koji only
- 100 g Koji
- 100 ml water
Instructions
Koji and cooked rice
- Cook rice then place the cooked rice in a bowl.
- Pour 65-70℃(149-158℉) hot water into the bowl and mix with the cooked rice. *1
- Add koji to the bowl and combine them all together well.
- Check the mixture temperature to make sure it is around 60℃(140℉).
- Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60℃[140℉]) and leave it for about 6-8 hours, stirring occasionally. *2
- If using a rice cooker, set the rice cooker on the “keep warm” setting and leave the lid slightly open with kitchen cloth covered on the top.
- (optional) Put the finished amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80℃). By doing this, it will stop any further fermentation.
- Pour it into a sterilized jar and keep it refrigerated for up to about 2 weeks. *3
- Serve hot or leave in the fridge to cool and serve chilled!
Koji only
- Place Koji in a bowl.
- Pour 65-70℃ (149-158℉) hot water into the bowl and mix well.
- Check the mixture temperature to make sure it is around 60℃(140℉).
- Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60℃[140℉]) and leave it for about 6-8 hours, stirring occasionally. *2
- Put the finished amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80℃). By doing this, it will stop further fermentation.
- Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3
- Serve hot or leave in the fridge to cool and serve chilled!
Hi Shihoko san I am very interested in making my own amasake! I usually buy it at my Japanese grocery store. I have two questions before I embark upon this task. Please tell me – what’s the difference between cooked rice + koji or just koji?
Is one better than the other?
Can I double the recipe to 200g / 200ml and do 2 batches in one shot?
Hi Satoko san, Thank you so much for reaching out and reading my blog 😀 The main difference would be the cost. Making amazake with koji is expensive than making it with cooked rice and also making it with rice, the sweetness unique to Koji will be milder. I don’t think one better than other but rather it is personal preference. Yes you can double the recipe in one shot :D. Hope this helps and you can make delicious amazake<3.
Hi Shihoko. Here’s a tip you might find useful. As you say, Instant Pot is no good for amazake because it does not have the correct temp. this purpose. However, if you use a Tefal multicooker, it has the sous-vide function where the temp. can be adjusted to 58 degrees, which is what I use for my amazake. You can set it for six hours only, but no problem because you just re-set for another 2 hours. Perfect amazake every time! Hope this is useful.
Hi Heidi, thank you so much for sharing the information. It is really useful 😀 THank you!
Hi, I have made my first batch and it worked beautifully.
– Can I use some of this batch as a starter for another batch or do you need to obtain Koji every time?
– Can you double the rice and water and just ferment for a longer time for a larger batch?
Hi Bill, great questions. Thank you. This is what I think. Amazake is not made by fermenting koji,but by increasing the activity of the yeast produced by the koji to break down the starch in the rice. The “kōbo” yeast will not grow like Aspergillus oryzae. So, I think you need to get koji every time and doubling rice and water does not increase growth of “kobo”.
Hello, do you know what 100g koji rice would be in cups?
Thank you!
Hi Grace, it will be 2/3 cup 😀
Hi there, Wonderful information. I was wondering if we can turn amazake into sake? My friend made a big batch from this recipe that I sent her and she gave me a gallon of amazake which I can not consume right away. So I thought maybe we could turn it into Sake as a way of preserving it. Or could I just freeze some of it? Thank you inadvance.
Esbet
Hi Esbet, Despite the name “ama(means sweet)-zake(sake)” Amazake made from koji is not alcohol so you can not turns into sake but as you mention, you can freeze it 😀
Hi Shihoko-San! For the best temperature control, try using a sous vide cooker, with the Koji rice/ rice mixture submerged within a glass jar. The sous vide cooker will give you very precise temperature control (within 0.1°) The top of the koji mixture should be below the water level to ensure it is completely heated, and the lid of the jar containing the koji mixture should be above the water level. You can set the temperature to 55°C, set the timer to 9 hours, and that’s it! You don’t need to even think about looking at it until the timer beeps. Every batch turns out perfectly 😋
Hi Michael san, Thank you for sharing the idea of using a sous vide. I did not think of. I don’t have it but have been considering to buy it. Now I have more reason to get it 😀 waiting for a good discount sale time!
Excellent method for Amazake – but please tell me if the Nutritional values you posted are for the whole recipe or one serving? If one serving, how many ounces or grams? Thanks so much.
Hi Donna, the Nutritional value is for a whole recipe.
Hello! I’ve never had Amazake before and I’ve just made it up with your instructions using fresh (wet) Koji. Is it supposed to be very salty? I’m puzzled as to whether I’ve done something wrong.
Hi Angelique, no it supposed to be sweet.
You must have used shio koji which is a fermented mix of salt, koji and water – usually it’s used for marinating meat and won’t work well for amazake.
I think you used shio koji, not koji, if it is salty 🙂
Thank you CO, it could be the reason.
You must have used shio-koji(salted koji).
Nice product I want to make
Thank you for making this 😀
Hi
Thanks for the great recipes, i have tried heaps and the instructions are super helpful.
And the photos amazing! 🙂
I live in Australia and am able to find Japanese products quite easily so cooking up a Japanese meal is easy.
Just starting a diet and don’t wanna miss my Amazake smoothie.
With the Amazake, how big is the 1 serving in ml?
Hi Nash, Thank you for your comment 😀 There is not standard serving size. You can drink as much as you would like though it is quite sweet so I usually only have about 1/2 cup which is 125ml 😀 Hope it helps.
So the nutrition below the recipe is for 1/2 cup Amazake?
Calories: 595kcal; Carbohydrates: 128g
Cheers 🙂
Hi, I really like the look of this recipe but the koji is expensive so I’m wondering if you can make it out of the sake lees which I can see on Rakuten for $6.50 a kg (compared to $24 for 400 g for the koji.) Here is the Rakuten link https://global.rakuten.com/en/store/naebasyuzo/item/1000000107/
I live in Sydney so the only way I can see to buy Koji is online (unless maybe I go to the big Japanese supermarket at Northbridge.)
Thank you for sharing your recipes.
Hi Catherine, I am sure there are more Japanese grocery stores than it in Brisbane.Koji packet is about A$7-9 in Brisbane. You can make amazake from sake lees but making method is different.
Thank you for sharing this recipe – I love your website! Have you ever used leftover amazake to make the next batch? I’m used to making yogurt and sourdough bread from a starter that is carried over each time and I’m wondering if that would work for amazake. Thanks again!
Thank you Lori, I usually consume them all so no left over. I am not sure if it work because leftover amazake will not have enough koji in it to make another batch 😀
Hi Shihoko san
Thanks so much for share such healthy traditional Japan recipe.
I had use brown rice instead of white rice and the taste was a little sweet after 6 hours fermentation. Then after I blend the mixture into a thick liquid, the sweetness decrease. May I know the key point to taste more sweet and more like yohurt (a bit of acidic)? Many thanks.
Joyce
Hi Joice san, I sometimes use brown rice too. If it was only a little sweet, I think it did not ferment properly. Could you check the temperature? If the temperature is right, it should be very sweet and if you leave it more than 6 hours fermentation keep going till you taste like yoghurt. If you don’t like acidic taste, after 6 hours, bring to boil, it will stop fermentation.
Hi Shihoko
Your explanation and photography are top rate! I’d like to know if you have already bought and used the Tanika yoghurt maker? How do you find it?
I too live in Australia, in Sydney. Do you buy the rice koji from Amazon or any particular shop or online shop?
Appreciate your response.
Hi Rei Thank you. I am in Japan now and bringing Tanika yoghurt maker back to Australia soon. I bought it on Amazon. TANICA Yogurt Maker
I buy rice koji from a Japanese lady lives nearby where I live in Brisbane but any Japanese grocery stores in Sydney should have 😀 Please let me know if you can’t find any.
amazing i love it great recipe
thank you very much, Pablo!
How about using the instantpot in yogurt mode as a double boiler, and adding hot water to raise the preset temperature?
Do you think it would remain warmer long enough?
Hi Celia, It might work as long as the hot water is not too hot (over 70 celsius degree/158 f) 😀
You make it look so easy!! I’l try preparing it this weekend, hope it ends up looking as good as yours. Thanks for sharing!
Hi Isadora, it look easy and it is easy, only difficult part would be keeping the fermenting temperature right.
This food and photography looks wonderful, Thanks for sharing!!!
Thank you Aria 😀
Thank you for sharing your recepi. I also fun of fermented ingredients. Good to know Japanese grocery shops sell rice mold. That never crossed my mind. Hopefully one that is close to me in Bris sells it. I definitely have it go with your recepi. Give me luck. My challenging part will be keeping 60℃ for 8 hours. Do you have any key to success?
Ohhhh Mari san Arigatou. You can order on line too. I am going to make brown rice koji because it is healthier and more nutrient dense. Sasakani Kobo in Brsibane or GC making it in QLD. Do you have a rice cooker? I just leave it in the rice cooker the lid open over night:D
One of my holiday fun will be it. I will try the lemonade version too. I need to be full charged after the long-11weeks working term :p Just one more question. Do you keep a rice cooker thermal function on over night with the lid open?
I agree, Marisan. We have to look after ourselves with good nutrition to recharge our tired and stressed body for next term 😀 Yes leave it on thermal over night.
Hi Shihoko, thanks for the mention in your article. I’m totally addicted to Amazake too, sooooo good in the morning as a warm drink. 🙂
Just wanted to let people know the link you have has a typo, and that the best url to get to our site is simply sasakani.com
Thanks!
Oh, thank you. I will fix that 😀
I’ve gotten into fermentation more and more over the last 6 month’s too. But I’ve never tried let alone heard of this fermented rice drink! Fantastic!
Me too Emma, I am into fermentation food at the moment. My neighbour lend me a book called ” the art of fermentation” by Sandor Ellix Katz and it is New York Times Bestseller book. Amazake is mentioned in the book 😀