Amazing Amazake
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here are plenty of instant fans whenever a new food or drink fashion makes the headlines or rides the social media waves. Even though it has been around for centuries, amazake is a relatively new trend, and has fast become ... well, trendy.
Most people have heard of sake. It's a Japanese wine, made by fermenting grains of rice that have been stripped of their somewhat tough bran coating. Then yeast is added, which reacts with the sugars in the mixture, converting them into alcohol. The result is a beverage, which, at 15-22% alcohol, is slightly stronger than many traditional wines.
Amazake is a Japanese word that literally means 'sweet sake'. The main difference between sake and amazake is that amazake is usually non-alcoholic. THE AMAZAKE STORY The history of amazake stretches back hundreds of years. It was mentioned in an eighth century Japanese historical text – the Nihon Shoki – as a refreshing summer drink, but its origins are probably earlier still. Since the beginning of this century it has again gained popularity in Japan, re-emerging as a health-boosting energy drink and, for some, a beauty aid. The trend is gradually catching on in many other countries. Amazake is a non-dairy food with many of the benefits of milk-based products, so vegetarians and vegans love it! HOW AMAZAKE IS MADE The way in which it is produced determines whether amazake is totally alcohol-free or low-alcohol. The two variations result from the different methods used to process the basic ingredient: rice. Alcohol-free amazake The process starts with steamed rice. Then amazake producers add water, and a type of fungus (Aspergillus oryzae), called rice koji. It's the same organism that's mixed
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with rice to make sake, and also mixed with soya beans to make miso and soy sauce. The process of fermentation begins and the starch in the rice becomes glucose– just as it does in sake production. But that's where the similarity ends. To make sake, producers must add yeast, which converts the sugar to alcohol. For amazake, there is no added yeast and therefore the drink just remains 'sweet sake'. Low-alcohol amazake Sometimes, amazake is made by mixing the steamed rice and water with sake kasu. This is a white mushy paste that is left over after the sake has been squeezed out. The mixture still contains traces of alcohol from the fermentation process and so, obviously, this type of amazake is slightly alcoholic – usually about 8%. Some manufacturers have begun to experiment with amazake made from brown or black rice. Amazake is usually sold commercially in bottles, cans and jars, in either natural or flavoured varieties. A powdered, 'instant' version is also available in some outlets. The production of amazake is almost identical to the way in which liquid brem is made in Indonesia, and a similar fermentation process is used to produce brem cakes. How healthy is amazake? There are various claims made about the health benefits of amazake: • Because it is made from rice it's naturally gluten free, and suitable for those with gluten intolerance or coeliac disease • The glucose content provides energy, without the fat content • It contains protein and various amino acids • It has vitamins B1, B2, B6, and folic acid, which help the healthy functioning of the nervous and digestive systems • It is a probiotic – with the enzymes amylase and protease, which are good for a healthy digestive system • The vegetable fibre content of amazake is also a plus for the digestive system
