The healthy drink now drawing attention is a
“nutritious drink” made of rice

Commonly known as “amazake” in Japan, this drink has been loved by the Japanese since ancient times. It is a healthy drink with more than 1300 years of history, its origins said to be described in the Japanese historical chronicles “Nihon shoki” written in A.D. 720.

It is said that the drink was cooled and drunk among noble classes in the midsummer during the Heian period around 1000 years ago. As time progressed, it spread to the general public and was frequently sold in summer as a “nutritious drink” for the masses during the Edo period roughly 300 years ago. As a means of promoting public health, the Edo Shogunate of the time adopted a policy of setting a price that anyone could afford. It is said that some members of the samurai class also produced and sold the drink as a side job. Thus, in an era with little sweeteners, its ability to provide nourishment with a delicate sweetness made it an extremely popular drink.

In the current health-conscious boom, it has started to draw attention again, and is especially popular amongst young women concerned about “beauty” and “health”.

Although some are made using alcohol-containing sake lees, this product is mostly a nonalcoholic drink fermented by rice malt.

Nutritious fermented foods
made from nature, using only the
“rice”, “water”, and “rice malt”
passed down by our ancestors
throughout the generations.

It is a product so abundant in nutrition
that it is sometimes referred to as a drinkable
“IV drip” or “beauty lotion”.

1.Wash the rice.

Using a patented method, the rice dirt and rice bran are instantaneously removed, and the heat-resistant bacteria attached to the rice are also eliminated (official inspection completed). After being wrapped in jet air bubbles and isolated, the separated dirt and bran are promptly ejected using the cyclone effect, so there’s no chance they will reattach. With the cushioning effect of air bubbles, the rice is washed undamaged grain by grain.

2.Steam rice.

Rice is not steamed using steam from a pressure boiler, but from freshly boiled water. Furthermore, the rice is only steamed after a certain pressure is reached so that it maintains springiness like an “earlobe.” In this way, every grain undergoes pressure and will not end up syrupy at the end.

3.Put in the rice malt and ferment it.

Put water and rice malt into the steamed rice, and let it rest for 24 hours. Since fermentation will stop over a certain temperature, the temperature needs to be carefully controlled. Using this temperature control, the rice malt will draw out the rice’s maximum natural sweetness, adjusting it to the right amount with some sharpness, which is a sugar content of over 20 degrees similar to fruits.

4.Sterilize microorganisms with heat

If sterilization is imperfect, alcohol may develop through active bacteria, or acidity may come through in the taste. Microorganisms are therefore sterilized using a slightly low temperature of 85 degrees for 40 minutes.

Kurauchidou Mr.Tsuru

Master brewer

Temperature and sugar content are controlled throughout the day,
spreading the rice out equally by stirring the iron pot.

We adhere to the traditional way of production by hand,
and work carefully to bring out a satisfying taste.

What is rice malt?

Rice is covered with aspergillus to make rice malt.
Because there will be a smell if temperature control is not done properly,
high quality koji is made by skilled workers who meticulously control the temperature.