The Hakkaisan Amazake 

Made from naturally fermented rice and rice koji, this drink is alcohol-free, sugar-free, and naturally sweet, with a smooth texture ideal for daily enjoyment.

It helps balance gut microbiota, supports regular digestion, and boosts the body’s natural immunity.  Koji enzymes encourage the growth of good probiotics, while B-vitamins help improve circulation. 

Rich in antioxidants, it supports healthy aging, better metabolism, and cholesterol management. 
Enjoy it daily for naturally healthier, more radiant skin!

Hakkaisan Brown Rice Amazake

Ingredients: Rice Koji, Water Features: Richer flavor; nutrient-dense brown rice
Shelf Life: 6 months

Nonalcoholic
rice-polishing ratio	60%　※Koji rice only
ingredients	koji rice, brown rice

This koji amazake combines koji, which has been controlled using technology cultivated in the sake brewing industry, and “KINMEIMAI brown rice,” which contains more nutrients than white rice, and has a mild, rich, clean, and elegant taste. The taste is so smooth that you can hardly feel the grains, and you can also enjoy the subtle aroma of rice.

Hakkaisan Amasake 
Ingredients: Rice Koji, Water Features: No added sugar; natural 
sweetness; smooth and clean taste. 
Shelf Life: 3 months 

Nonalcoholic
rice-polishing ratio	60%
ingredients	koji rice

「麹だけでつくったあまさけ」には
ふたつの健康の悩みにはたらく成分が含まれています。

 

The Mysterious Power of Koji Amazake 

“Sake-lees amazake” which contains a mixture of sake-lees, water and sugar, and the other is “koji amazake” which is made only using koji and water. Koji amazake uses enzymes that are naturally produced by koji to break down rice starch into glucose instead of adding sugar; therefore, the sweetness is very soft compared to an added-sugar sweetness.

One other attractive factor of koji amazake is that there is no alcohol in it so everyone can enjoy.

The first thing that we do to make koji amazake is to polish the rice to make koji. The outer layers of rice contain components that could add an odd flavor to the amazake, so we polish the rice grains to remove it. This process of rice polishing is called “seimai,” and it is a very important technique of sake production.
Once the polished rice is washed, we let it absorb a precise amount of water and then it is steamed, after which we sprinkle the koji mold onto the rice. The koji is then mixed with water and put into a tank set to 50~60℃ where the natural enzymes in the koji are released and convert the rice starch into glucose. This sweet liquid is koji amazake.

There are a number of scientific analyses that have been done on fermented food such as yogurt and cheese, however, there is almost no academic study done on koji amazake. Therefore, Hakkaisan decided to study koji amazake’s detailed scientific analysis to understand its components precisely and to share this information with our customers. As a result, we discovered that there are over 350 components contained in koji amazake.
The main component is “glucose” which humans cannot live without, and it makes up about 23% of amazake components. Also, koji amazake contains 20 kinds of amino acids, and about 50% of it is free amino acid which is easily absorbed into the body. All the B vitamins, except B12, which is mainly contained in animal-based foods, are in amazake as well. Hakkaisan’s study is the first in the world to find trehalose, sophorose and raffinose which are kinds of oligosaccharides, which are contained in koji amazake.