Koji Amazake （麹甘酒）Sweet, Non-Alcoholic Fermented Rice Drink Packed with Gut Health Benefits
- Aug 11, 2025
- 3 min read
Updated: Feb 19
A creamy, dairy-free fermented drink made from rice and rice koji. Naturally sweet with no added sugar, it’s a traditional Japanese superfood perfect for gut health.
CONTENTS
GUT HEALTH BENEFITS OF KOJI AMAZAKE |
Rich in natural enzymes and glucose from fermentation
Supports healthy digestion, immunity, and energy
Naturally dairy-free and low in fat
A great alternative to sugary drinks
Gluten-Free / Vegan / No added Sugar
INGREDIENTS | (Makes about 600ml)
400g White or Brown Porridge
100g Dried Rice Koji
100ml Warm Water (~60°C / 140°F)
INSTRUCTIONS:
Sterilize your tools: Place all utensils and containers in boiling water for at least 8 minutes. Use only heat-resistant, BPA-free glass or plastic. Let air dry completely. Learn how to sterilize tools
Make Porridge:
Soak 0.5 cup of rinsed rice for at least 30 minutes.
Add the drained rice in 700ml water and boil uncovered.
Lower the heat to a gentle simmer for about 25 minutes, stirring occasionally.
After 25 minutes, turn off the heat, cover and let it steam for 5 minutes.
Allow the porridge to cool to below 60°C (140°F).
In a sanitized container, mix the porridge rice, rice koji, and water.
Ferment at 55–60°C (131–140°F) for 6-8 hours using a fermentor, sous vide (my recommendation: Anova Sous Vide Precision Cooker 3.0), or rice cooker with a warm setting. The key is the temperature control!
Blend if a smoother texture is desired.
Cool and Store: Let it cool, then transfer to a clean jar. Store in the fridge up to 7 days.
SHOPPING TIPS |
Miyako RICE KOJI:
UPDATED on 2/19/2026:
I recently found this dried koji (made in Japan) on Amazon, and it has become my new go-to for homemade miso and all of my koji-based seasonings.
This brand is more cost-effective while still maintaining excellent quality. The grains are consistent, the fermentation is stable, and the flavor develops beautifully — especially for miso, salt koji, soy sauce koji, and amazake. Good koji is the foundation of everything. If your koji is high quality, your final product will naturally taste more balanced and deeply umami-rich.
This is the one I personally use now in my kitchen.
Oryzae RICE KOJI:
UPDATED on 2/19/2026:
This is another excellent dried koji option available on Amazon, also made in Japan.
It is slightly more expensive than my current go-to brand, but the quality is very good. If my primary choice isn’t available, this is the one I purchase.
One thing I always tell my students: try a few different koji brands. Just like wine or miso, there are subtle differences in aroma, sweetness, and enzymatic strength. Over time, you’ll find the one that fits your preference and cooking style. Quality koji truly makes a difference.
Other RICE KOJI:
Look for dried rice koji at Japanese or Asian grocery stores in the refrigerated section. Brands like Cold Mountain, Marukome, or Hikari are reliable. Japanese supermarkets like Nijiya, Mitsuwa, Marukai often carry a few different kinds of KOJI.
SERVING SUGGESTIONS |
Enjoy warm or chilled as a nourishing drink
Recommended serving size: 1/2 cup - 1 cup a day
Use as a natural sweetener in yogurt, smoothies or oatmeal
Great for children and elderly as a gentle energy boost
FINAL THOUGHTS |
Koji Amazake is the perfect introduction to fermented Japanese drinks—gently sweet, full of natural goodness, and incredibly easy to make at home. A beautiful way to nourish your gut and body, one sip at a time.
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