The intravenous feeding to drink, with the enzymes helping digestion and increasing the ability of the immune system
Japanese traditional sweet drink
The beloved drink for a long time among the common people is introduced.
It is amazake.
It has been popular among common people produced in Japan for over a thousand years, and is even mentioned as “AMANOTAMUZAKE” in the “Nihon Shoki” (“Chronicles of Japan”), an early history of Japan, compiled in the Nara period（710-794）.
Amazake is a white and thick drink made from steamed rice fermented by koji mold, or Aspergillus oryzae, which is designated as a “national fungus”.
After thinning out with hot water and stayed overnight, it’s ready to drink. It is high in nutrition over a hundred of enzymes thanks to koji and many other microscopic organisms. It was a cold weather drink for nutritional fortification and used in place of sugar that was very valuable at that time.
The Amazake seller has begun peddling it as a nutritional supplement for summer in the Edo period. It has been consumed to combat heat-induced fatigue and to increase the ability of the immune system because not a few people got sick and died from July to September, gradually they took to drink it through the year.
Two types of Amazake
Besides amazake mentioned above, there is another amazake made from sake lees, which is a by-product after sake has been extracted, with hot water and sugar.
The former one is koji amazake, and the other is sakekasu amazake in Japanese.
Amazake peddler remained until Meiji and Taisho period.
In the beginning of the Showa period, koji amazake began to drink in place of Shirozake, an alcoholic drink made from Mirin or Shochu, steamed glutinous rice and rice koji.
Sakekasu amazake started to be made in the end of Taisho period to the beginning of Showa period. It has been a mainstream since many amazake products made from sake less has been sold after the 1970s. Many amazake sold at a stand in a festival is sakekasu amazake now.
Fermented food is the latest trend, koji amazake is making a comeback. Beauty and health enthusiasts take it to expect a good effect on their body. Many varieties of koji amazake products of Miso and food company sell at market.
Sakekasu amazake and Koji amazake
Although those two have similar appearance and taste, very differences in nutrition.
Sakekasu amazake contains sweetener like sugar, primarily of carbohydrates, vitamins, organic acid, minerals, β - glucan, and folic acid.
Since sakekasu is a by-product of manufacturing refined sake, it sometimes contains a low-alcohol.
It has been reported to make a good effect on a blood pressure elevation inhibition because of high salt contained food and a memory disorder caused by amnesia. The experiment using a mouse shows a result to inhibit body weight gain and fat tissue accumulation.
On the other hand, Koji amazake is mainly glucose Koji mold is allowed to ferment until the starches in the rice are saccharified and converted. When gradually breeding, it generates vitamin b complex, such as vitamins B1, B2, B6 pantothenic acid and biotin that is indispensable to physiological action. That is the reason why koji amazake is called the IV drip (The intravenous feeding) to drink.
Sakekasu amazake: sake lees (byproduct of Sake), sweetener like sugar
Koji amazake: Rice, Koji mold
If you know any place for eating these, please give some photos and comments to us.
If you know any place for purchasing these, please give some photos and comments to us.
Experience or Factory tour
If you know any place for experience these, please give some photos and comments to us.
Enjoy your trip in Japan and WASHOKU CLIP WORLD !