Raw Brown Rice Amazake with Lactic Acid Bacteria 140ml

A naturally sweet, non-alcoholic amazake made simply from Japanese brown rice and rice koji, with added lactic acid bacteria.

Unlike traditional amazake made from sake lees, this version contains no alcohol and gets its gentle sweetness naturally from the fermentation of rice koji—with no added sugar. The brown rice koji is carefully fermented and finely blended for a smooth, easy-to-drink texture.

Its flavour is pleasantly sweet and tangy, almost like orange juice, with a refreshing acidity created during fermentation.

Enjoy one bottle chilled with breakfast, as a light afternoon drink, or whenever you want an easy way to incorporate traditional Japanese fermented foods into your day.