[Amazake]

There are two types of amazake: koji amazake made from rice malt and sake lees made from sake. This time, we would like to introduce the charm of koji amazake, which is suitable for summer.

Amazake made with koji is a seasonal drink for summer, and is believed to be effective against summer fatigue. Koji amazake is made from koji, rice, and water, and the enzymes in the koji break down the starch in the rice to produce glucose, which gives it a sweet taste. It is called "a non-alcoholic rice drink" overseas, and although it is called sake, it does not contain alcohol.

Koji amazake was the drink of the nobility during the Heian period (794-1192), but it was not until the Edo period (1603-1868) that it became popular among the general public. In those days, many people fell ill due to the summer heat, and the shogunate began to protect the price so that even common people could buy it, which led to the widespread popularity of amazake. In other words, it was a health drink endorsed by the Shogunate. Since the Shogunate encouraged the production of amazake, the Hongo and Yushima areas in Bunkyo Ward were famous for producing koji. Kobayashi Issa's haiku also reads, "一夜酒　隣の子迄　来たりけり (One night drinking, even the kid next door came over)," indicating that it was widely favored by both adults and children. The "overnight sake" mentioned here refers to amazake. It is called amazake because it is made in one night.

The nutrients in amazake include B vitamins, dietary fiber, oligosaccharides, glucose, and nine essential amino acids, which are similar to those found in an intravenous drip and are highly absorbable. These nutrients assist in metabolism, relieve fatigue, improve skin tone, and regulate the intestines. In addition, the enzymes in koji can be expected to reduce the burden on the stomach and help with weight loss.

The appropriate amount of amazake is about one cup (less than 200 ml) per day. Drinking it in the morning will increase metabolism, drinking it at noon will improve concentration as it has glucose that nourishes the brain, it is good as a snack, and drinking it at night will relieve fatigue. It is recommended to take a little every day at a time that suits your lifestyle and purpose.

It can be heated, but if the temperature exceeds 60°C, the enzymes will be deactivated. Here is one recipe for amazake. The koji used can be either dried or fresh. Adjust the water content you add.

Ingredients:
(Concentrated type)
1/2 cup rice
100 g dried koji
2 cups purified water

How to make:
1. prepare a disinfected container and a spoon. 2.
2. wash rice and soak it in 3 times the amount of water for at least 30 minutes.
3. When the rice comes to a boil, reduce the heat to low, cover with a lid, and cook for 15 minutes to make porridge.
4. When porridge is ready, add 1/2 cup of water and let it cool down to about 60℃ while stirring.
5. Once cooled, add the dried koji and mix well, and leave at 55-60℃ for 8-10 hours. You can use a yogurt maker or rice cooker's keep-warm mode. If you use the keep-warm mode of a rice cooker, leave the lid open and cover it with a cloth.

Amazake can be made even if the quantity is slightly different. If the temperature is too high, the enzymes will be inactivated, and if the temperature is too low, the enzymes will not work and sweetness will not be produced. Amazake can be easily made at home as long as the temperature is controlled. Since it is a concentrated type, it tastes great when mixed with water, soy milk, or fruit juice. If you take it in after knowing its efficacy, it may become a product that will help your body in summer even more.

Hirota Glass's Sori Yanagi Wine Glass S
https://www.shokunin.com/en/hirota/wine.html
Noda Horo's Enamel Preservation Container
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References
https://www.marukome.co.jp/amazake/amazake_festival/column/219/
http://www.sakebunka.co.jp/archive/history/010_3.htm