Amazake Original - 950ml (non-alcoholic, sweet sake)

An official collaboration with Ishikawa Prefecture government

Sweet, non-alcoholic Sake (Amazake)

Same quality rice and water used for sake brewing

From a brewery in Ishikawa Prefecture, Fukumitsu-ya makes amazake from the same high-quality rice and water used for sake brewing.

They only use rice from a contract farm that cultivates high-quality rice. With the high rice quality, it is possible to make amazake from rice, rice malt and water without any additives, salt, and alcohol!

The water used is also of the highest quality. Blessed environment of Ishikawa prefecture gives them the most beautiful and cleanest water filtered under mountains for 100 years.

Perfect drink for beauty and health

Benefits of amazake

We offer two types of amazake to you!

How to enjoy Amazake

You can enjoy Amazake as you like, warm up, cool down, freeze, with soda, and so on.

Recommended Recipes

1. Amazake matcha latte

Ingredients (For one cup)

• Amazake: 150 ml
• Matcha powder: 1 teaspoon
• Hot water: 100 cc

How to make

• Dissolve matcha in hot water and mix well.
• Mix with warmed up Amazake.

2. Amazake cocoa

• Amazake: 75 ml
• Milk: 60 ml
• Cocoa powder (Sugar free): 5 g
• Salt: A little bit

How to make

• Put cocoa powder and about 15 ml of Amazake into a small pot and mix well.
• Add remaining Amazake and milk and warm it up with medium heat. (* Be careful not to boil)
• Add a pinch of salt and mix well.

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About the brewery, Fukumitsu-ya

Fukumitsu-ya is a brewery in Kanazawa city, Ishikawa prefecture. Established in 1625, they have the longest history of all breweries in the city.

They have brewed sake with rice only from contract farms since 1960. Using the rice and blessed water in Ishikawa prefecture, their sake keeps the highest quality.

Since 2001, they realized a policy to brew only Junmai-shu, which doesn’t contain additional alcohol. This policy is because of their desire to pass on traditional sake that is brewed without adding alcohol.

Nowadays, they expand their rice fermentation technology to cosmetics and food industry. In addition, they run company-owned stores and export their sake to spread Japanese sake culture to the world.