sweet half sake(Amazake)
There are two types of amazake. One is koji amazake, which is fermented by adding rice malt to cooked rice. The other is made by adding sugar to sake lees (sake lees), the lees of squeezed sake, and dissolving them in hot water, and was called “kasuyu-zake” in ancient times. The origin of koji amazake is said to be “kosake” or “amanotamusake” mentioned in the “Chronicles of Japan. Before the start of the Edo period (1603-1867), it came to be called “amazake,” and amazake vendors and stores selling amazake appeared in Edo town, calling out to customers, “Amai, amai, amazake~.
