At January shrine visits during hatsumode (the first shrine visit of the new year), shrine stalls hand out cups of warm amazake to shivering worshippers. At summer festivals, vendors sell it cold. Amazake has been warming and nourishing Japanese people for over 1,000 years.
What Is Amazake?
Amazake (甘酒, literally "sweet sake") is a thick, sweet beverage made from fermented rice. There are two main types: one made from sake kasu (sake lees, a byproduct of sake brewing) that contains a small amount of alcohol, and one made from koji (rice inoculated with Aspergillus oryzae mold) that is completely alcohol-free. The koji version is more common today — it tastes naturally sweet because the koji enzymes break down the rice starches into simple sugars, with no added sweetener needed.
Nutritional Profile
Amazake is often called "drinkable IV" in Japan — it contains glucose, B vitamins, amino acids, and dietary fiber. The glucose is readily absorbed, making it effective quick energy. The B vitamins (B1, B2, B6) contribute to metabolism. The fermentation process creates beneficial compounds similar to those found in yogurt. Japanese people have long consumed amazake during illness recovery and during hot summers as an energy supplement.
Where to Drink It
Shrines and temples serve free or low-cost amazake during hatsumode (early January) and at special festivals throughout the year. Look for stalls set up around temple gates in winter — the sight of a small cup of warm, steaming amazake on a cold January morning is quintessentially Japanese. Convenience stores sell bottled amazake year-round. Specialty shops in traditional market areas (like Nishiki Market in Kyoto or Nakamise Shopping Street in Asakusa) sell freshly made versions.
Hot vs Cold
In winter, amazake is served hot, sometimes with a pinch of grated ginger to add warming spice. In summer, it's served over ice or chilled — a counterintuitive but refreshing choice given its substantial sweetness. Some modern cafés serve amazake lattes, smoothies, and even amazake-flavored ice cream, introducing younger Japanese consumers and tourists to this ancient drink in contemporary formats.
Cooking with Amazake
Amazake is used as a natural sweetener and tenderizer in Japanese cooking. It's added to marinades (particularly for fish), used in pickling, and incorporated into traditional sweets. The enzymes in koji-based amazake also help tenderize meat proteins, making it a marinade ingredient in modern Japanese cooking schools.
Buying Amazake
Good bottled amazake brands include Marukome and Morinaga. Most convenience stores and supermarkets stock them. Look for the koji type (麹甘酒) if you want alcohol-free. If you prefer a slightly richer version with traditional sake flavor, the sake kasu type (酒粕甘酒) is available at liquor stores and specialist Japanese food shops.
