As a child, I didn’t like amazake.
During Hinamatsuri or New Year’s visits, I always avoided it.
Now, I enjoy it on cold days.
At a Japanese drugstore, I wondered,
“Where do they keep amazake?”
I expected to find it with health foods.
Instead, it was sitting next to powdered cocoa.
I picked up the package.
It was made with both koji and sake lees.
The label also said:
“Alcohol content after preparation: less than 0.2%.”
Not every amazake is the same.
Some are made only with koji,
some with sake lees,
and some combine both.
It is not medicine.
But reading the label is just as useful for drinks as it is for medicines.
Around the world, fermented beverages such as yogurt drinks, kefir, and kombucha continue to grow in popularity.
Perhaps amazake is becoming another symbol of Japan’s fermented food culture.
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