Amazake, literally "sweet sake," is a nonalcoholic fermented food made by incubating a mixture of cooked sweet rice and koji (rice with an Aspergillus culture added) for 6-10 hours. The surprisingly intense sweetness develops as the abundant digestive enzymes in the koji break down the complex starches in the rice into easily digestible, natural sugars.
 

Although the Japanese traditionally used milled white rice to make amazake, Mitoku's authentic, home-style Amazake is made from sweet brown rice and rice koji using the same traditional fermentation methods that were used in the Japanese countryside before the industrial revolution. Mitoku Amazake is dairy free, wheat free, and contains no sugar or processed ingredients.