Although this amazake is a departure from soy-based products, it is still in the core business of Aso Soy Sauce Brewery: fermented foods and nature.
True to its land, the company uses rice from Kyushu and spring water from the surrounding Kuju Mountains.
But what is amazake? As the name suggests, it is a fermented rice-based drink, but as the name does not suggest, it is not alcoholic! So amazake is not “a kind of sake”, it is a completely different product, which actually looks more like drinking yoghurt. Sweet, thick or not depending on its dilution rate in water, it can be enjoyed warm or hot in winter and cold in summer. It is rich in vitamins, folic acid, dietary fibre, oligosaccharides, amino acids and glucose nutrients. It is also a pleasant product to drink when you are feverish and your appetite and taste for food is low.
The suggested dilution in water is 1:1, but you are free to add to it according to your personal taste.
About Aso Soy Sauce Brewery
Founded in 1864 at the foot of the Kuju mountain range, home to Kyushu’s highest peak, Mount Nakadake, Aso Soy Sauce Brewery makes its soy sauce and miso from naturally filtered, mineral-rich groundwater from past volcanic activity. The ingredients are selected from all over the island and the brewing is still done by hand: no metal or plastic utensils here! The miso is brewed by hand and the original taste is maintained through expertise. Aware of changing tastes and culinary trends, the company intends to protect the miso and soy sauce tradition for which Kyushu is famous while launching new products from time to time.
