Description

Amazake is a traditional Japanese sweet fermented rice beverage produced using koji enzymes rather than lactic fermentation.

Fermentation process

  • Cooked rice mixed with koji
  • Incubated at warm temperatures for saccharification
  • Beverage consumed warm or chilled

Reported microbiology (examples)

  • Molds: Aspergillus oryzae

Functional relevance

  • Conversion of starch to sugars
  • Naturally sweet, low-alcohol drink

References

(To be added)