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Soft drinks from Japan
Koji amazake is a thick, sweet rice drink with no alcohol. Cooked rice, rice koji and water are held at 50–60 °C overnight while the koji's enzymes turn the rice starch into glucose. No yeast works in it, so no alcohol forms. Made in 4 steps over 19 h. The longest step, hold warm while the starch turns to sugar, takes 18 h (MAFF 2023) and runs at 50–60 °C (Kurahashi A. 2021). Aspergillus oryzae does most of the fermenting.
| Main step | 18 hReported[maff-hakko][gifu2023] | Hold warm while the starch turns to sugar |
|---|---|---|
| Temperature | 50–60 °CReported[kurahashi2021][maff-hakko][gifu2023] | Hold warm while the starch turns to sugar |
| 1 part | Rice koji[maff-hakko] |
| 1 part | Cooked rice · Glutinous rice is often used[maff-hakko] |
| 1 part | Water[maff-hakko] |
| Starter | koji/qu/mold-starter (rice koji; its enzymes, not live growth) |
Total time across the recorded steps: 19 h
What changes: Heat cooks the rice so its starch is open to the koji enzymes
Output: cooked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Amazake uses koji's enzymes but no live fermentation; sake adds yeast to the same rice and koji and turns the sugar into alcohol. Korean sikhye sweetens rice the same way with barley malt instead of koji.
Keep the mash at 50–60 °C. Food-poisoning bacteria such as Salmonella and Staphylococcus do not grow in that range and die above 55 °C, but they can grow near 40 °C, and past amazake poisoning was mainly staphylococcal. Keep amazake cold after it is made or opened.
Hazards the sources name: Staphylococci and Salmonella (grow near 40 °C; past amazake poisoning was mainly staphylococcal).
Every number is labelled with how it is known. How this atlas is made
The Nihon Shoki of 720 mentions a sweet rice drink close to amazake. By the middle of the Edo period it was made as it is today and sold by street sellers, drunk to beat the summer heat.
