Hakkaisan’s amasake has no added sugar; its naturally sweet flavor is created from the conversion of starch into sugar by the koji rice. Highly polished rice is used to make amasake koji and it creates a pure, mellow and elegant flavor. Historically, amasake has been a summer remedy for fatigue since it is rich in nutrients. Enjoy it warm or chilled.
Lactic Acid Amasake
This Amasake has a refreshing taste and a concentration of over 10billion active lactic acid bacteria.
Our high quality Koji Amasake is further fermented with a plant-based lactic acid. This creates a refreshing taste with a light acidity that is easy to drink every day. Store and serve chilled.
|ingredients||koji rice, lactic acid bacteria|
Koji Amasake Light
We seek the better drinking experience. Reduce the sugar content by 30% made it lighter texture and easily to drink. We use the same ingredients and method to make original amasake, the sweetness is coming from the same natural fermentation of carbohydrate converted into glucose. High quality Koji created by Sake brewer brings out clean but complexed flavor.