Types of amazake and how to choose them
As I mentioned before, there is a difference between koji amazake and sake lees amazake, depending on how they are made .
There are about 100 types of Ren MURO, and you will be at a loss as to which one to choose. Here, we will introduce the types of koji amazake and how to choose them.
There are two types of amazake: a straight type that can be drunk as is, and a concentrated type that can be diluted with water, hot water, or milk.
You can drink it straight away, so it's very easy. There is also a large-capacity type in a bottle, from a small drinkable size in a plastic bottle.
Amazake that has been concentrated twice or three times is diluted and used. The concentrated type takes a little more effort, but the advantage is that you can adjust the concentration and taste to your liking.
Also, when amazake is used as a substitute for sugar in cooking or put on yogurt, the concentrated type has the advantage of being easier to use.
Even amazake, which is made from limited ingredients such as rice, rice koji and water, has a wide variety of tastes and flavors depending on the product. The sweetness, texture (graininess), concentration, etc. are completely different. We will introduce the elements that show the difference in taste and flavor in amazake.
Even koji amazake, which does not contain sugar, has a different sweetness depending on the ingredients such as rice, koji, and the degree of fermentation. Even though amazake is made from white rice, there are products with a strong sweetness, as well as products with a light and moderate sweetness.
There are various types, from smooth and easy-to-drink types to thick and highly viscous types. Even if the high-concentration drink is the straight type, there are quite a few people who split it and drink it.
There are various types, from the smooth liquid type with no grains of rice or koji to the one with a little feeling of grains. In particular, products using brown rice, sprouted brown rice, brown rice, etc. are rich in dietary fiber and have a texture that can be said to be "edible amazake".
Koji amazake is made from koji, rice, and water.
Amazake, which has the most variety of products, is a type of amazake that uses white rice for rice that is mixed with rice malt. However, as simple as it is, it is affected by various factors such as the quality of rice, rice koji, water quality, how it is made, fermentation place, temperature, and time. Therefore, the taste changes depending on the brewer. For example, amazake made with white rice will have different tastes and flavors due to the following differences.
Type of rice: Depends on the type of rice used. Depending on the manufacturer, there are differences between each manufacturer, such as using ``Akitakomachi'' made in-house, or using sake-friendly rice such as ``Yamada Nishiki'', which is often used in sake.
Rice-polishing ratio: White rice is used by removing the surface layer from brown rice, and the ratio of this remaining part is called the rice-polishing ratio. In general, rice is polished to about 90% for food, but when making sake or amazake, it is polished to about 70%. Some amazake is made with a rice polishing ratio of 50%, which is the same as that of daiginjo sake. Differences due to such rice polishing also produce differences in taste.
Amazake made from brown rice and rice malt. Brown rice is rich in nutrients because it contains the bran and sprouted parts that are removed in white rice. In particular, it contains a lot of vitamin B1, magnesium, and dietary fiber. Vitamin B1 is said to increase the metabolism of carbohydrates and has the effect of recovering from fatigue, and magnesium helps the work of various enzymes and increases stress resistance.
In addition, brown rice is rich in both insoluble dietary fiber, which improves constipation, and soluble dietary fiber, which improves the intestinal environment. Many people prefer brown rice amazake because of its high nutritional value.
However, there are few stores that carry it, and I think it is rare to find a store like Ren MURO that has a variety of brown rice amazake. In terms of taste, the richness and aroma of brown rice will be stronger than amazake made from white rice. Please try to compare it with white rice amazake.
It is made by adding fruit juice, soybean flour, and black sesame to rice malt amazake. It comes in a variety of flavors, and in a good way, it's not like amazake, making it a popular product.
Amazake, which contains citrus juice such as yuzu, kabosu, and lemon, has a refreshing and refreshing taste. On the other hand, amazake with pumpkin paste has an even milder taste due to the sweetness of the vegetables. Amazake, which is made with black rice, has large grains that you can see just by looking at it, and you can also enjoy a crunchy texture when you bite into it.
These differences in flavor, taste, and texture are one of the joys of choosing amazake.
There are amazake that are not classified into the above types, so I would like to introduce some of them.
・Amazake with lactic acid bacteria
Literally, amazake with lactic acid bacteria. The combination of lactic acid bacteria adds just the right amount of sourness, creating a refreshing taste similar to drinkable yogurt. Even people who don't like the sweetness of amazake will find it easier to drink. It is also recommended for intestinal activity, as lactic acid bacteria keep your stomach in good condition.
・Red yeast amazake
It is an amazake made from rice koji using red koji mold called red koji. Since ancient times, it has been used as a herbal medicine in China, and we only sell Shioya's "Beni Koji Amazake".
・Amazake made with black rice malt
It is sweet sake made from rice koji using black koji mold called black koji. Since citric acid is generated during the decomposition activity of koji mold, amazake with a sour taste is finished. The "Black Amazake" from Chuko Sake Brewery, which we sell at our store, has been made into a white Amazake by removing the black color using our unique technology.
・Amazake made with ancient rice
Amazake made with ancient rice. There are black rice and red rice, and it is finished in a reddish-black color due to the pigment. Like brown rice, it contains more dietary fiber and nutrients than white rice.
<Amazake to choose from characteristics>
|Amazake recommended for beginners
|Amazake with fruit juice
A bulk purchase set of our original amazake "Kagurazaka amazake" 500ml and sweet and sour and fruity lactic acid fermented amazake "Shirakami Sasara" all flavors.
By adding sourness, sweetness and sourness are harmonized, making it easy to drink and smooth amazake. Everyone from children to the elderly can enjoy it.
1,892 yen (tax included)
|5,140 yen (tax included)
|Pure rice amazake
|brown rice amazake
Rice, koji and water.Junmai amazake made from rice malt, which was created by multiplying only these two ingredients, has a different flavor and texture depending on who makes it.
It has a richer flavor than Tokujunmai amazake, with a moderate sweetness and a fragrant aroma.It is also low in calories and makes a great gift for health-conscious people.
|648 yen (tax included)
864 yen (tax included)