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This Amazake is made using only three ingredients: our specialty rice Koji, black rice, and rice that’s grown in the southwestern part of Hokkaido, Japan.
You’ll be amazed by its gentle sweetness, thinking “Can rice really be this sweet?”

This authentic Koji Amazake is crafted by a sake brewery in Masuda, Shimane. It contains lactic-acid bacilli and has a crisp flavor. This delicious Amazake can be drunk as-is or chilled, and can also be added to dressings.

This Amazake is 100% made in Hokkaido from rice grown on our own farm, using rice Koji made from specially-cultivated Mizubasho Musubi rice and deliciously pure Hokkaido water.

A long-standing Koji shop, founded in 1771, produces traditional hand-made Koji by boiling porridge and adding Koji fungi to saccharify it. The secret to its moderate sweetness lies in that extra effort, which results in an old-fashioned and mellow taste.

Our Koji Amazake is made with
100% Uonuma-grown Koshihikari rice, a brand respected for over 20 years.

This plain Koji Amazake has natural sweetness produced
by the saccharification of starches
in rice and rice Koji.
Amazake has no added sugar
and 0% alcohol content;
it is easy for small children to drink
and recommended as a remedy
for heat exhaustion.

The grains of Koji give the Amazake
a finishing touch of sweetness.
The container has been changed to allow long-term storage at room temperature.
Contains 1.2 times as much rice Koji as normal Amazake and has no salt,
making it easy to drink.

Made with rice grown in Ishikawa Prefecture.
Lightly sweet and refreshing,
it’s the perfect drink to have every morning.

Made using Hinohikari rice grown in Miyazaki Prefecture.
It’s sweet enough that you can hardly believe there’s no added sugar,
yet the aftertaste is refreshing.
Of course, it also tastes great,
when warmed.
We recommend adding it to milk or yogurt.

This Amazake is re-fermented
using lactic-acid bacilli.
The lactic-acid bacilli used are
plant-based and derived from pickling,
using Takachiho’s pure spring water.