No. there is no alcohol content in our amazaké. Amazaké that is made with mochi rice and koji contains no alcohol and is naturally sweet.
Another kind of amazaké is made using sake lees and does contain alcohol. We do not make this kind of amazaké.
Is it okay to boil amazaké?
The enzymes become inactive when boiled. In order to preserve the enzyme activity, do not heat over 70˚C.
Can you drink amazaké without diluting it?
Our amazaké called "Hitoyokoi" is diluted to a consistency that is perfect for drinking.
If you use ama-koji to make amazaké, dilute it with an equal amount of water.
What is the difference between amazaké and ama-koji(sweet koji)?
Ama-koji is the base of amazaké. Ama-koji is diluted with water to make amazaké.
It doesn't need to be diluted when used in cooking.
Can I make amazaké at home?
Yes. It is easy to make amazaké using the instructions provided on this website.
Can I use brown mochi rice instead of white mochi rice?
Yes. You need to double the amount of water.
Can I use any kind of rice?
Yes. Traditionally mochi rice (sweet rice) is used because it is high in gluten and becomes sticky when it is cooked. However, any type of rice or grain such as millet can be used.
Why is the amazaké you sell frozen?
We store our amazaké at a low temperature to preserve the vitality of the koji in the amazaké.
If you use high pressure or heat to sterilize the amazaké, the koji becomes inactive and the resulting product is just a glucose syrup.
If our product is stored at room temperature, the quality and taste changes. We freeze our amazaké to preserve the quality and flavor.
After the amazaké is defrosted, does it need to be used immediately?
Once the amazaké is defrosted and left at room temperature, it will continue to ferment and the taste will change. Refreeze the remaining amazaké and use quickly.