Although amazake translates literally into English as “sweet sake”, it is in fact an alcohol free product, made from cooked rice and koji. The koji converts the rice into simple natural sugars, giving amazake its naturally sweet taste. In Japan, thick, creamy amazake is usually enjoyed combined with equal parts of water and gently heated, often served topped with ginger. In the West, it has been become popular as a dairy substitute in baking and puddings, and can also be used straight from the jar as a topping for nuts, fruit or yoghurt.
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