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Amazake from Rice Only
For Everyone, Young and Old, Man and Woman
Date:13, Jan, 2012
Investigated and Written by Misaka Youhei
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In Japanese winter, especially Year end and New Year’s holidays, many Japanese people would have hot amazake to get warm. Many would have seen shrines entertain men at amazake on Hatsumoude.

Originally amazake was, unexpectedly, a season word meaning summer because of its effectiveness in forgetting the summer heat. Not just of drink, it also has worth of energy drink. It is called a drip to drink because it is good nourishing.

Ways to make amazake are roughly divided into the following two. One is the Easy Method. Dissolve sake lees in hot water and add some sugar, it is O.K. Speaking of amazake in universal families; the way would be used to make.

The other is the Orthodox Method. It is a way of making amazake from just rice and rice-malt. Sweetness can be because of fermented rice. Because it is without any sugar, it tastes clearer and plainer than amazake including sugar.

Haven’t you been said keeping masticating rice makes its taste sweet? That happens since fermentation and converting into sugar by saliva. Fermented rice makes sweetness, it is that.

Amazake from Rice Only

Made from rice and rice-malt
Alcohol: Zero
1 pack (150g): 242 yen
But now, most of Japanese are so familiar with sweetness. They say that makes some traders add sugar to amazake.

In such a time, Fukumitsuya has made amazake by the Orthodox Method, namely without sugar and any additives. They make their amazake from rice suitable for brewing sake. The rice is safe because they have contacted with the particular farm for using only organic fertilizer. So the amazake tastes very comfortably clear.

Fukumitsuya has brewed in Kanazawa, Ishikawa since 1625. Now they brew all of their sake from just rice and rice-malt.




Fukumitsuya Online Store (in Japanese)






 

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