Choose at a store specializing in rice koji and amazake <How to find your favorite amazake ②>

Hello, this is Suzuki, a registered dietitian at Ren MURO Kagurazaka.

The 24th solar term "Ritsuka" has passed, and it is said that summer begins on the calendar.

The fresh green is beautiful and the season is pleasant.

It is also the beginning of the season when amazake becomes even more delicious.

Since last week, we have been introducing "How to find your favorite amazake" , and today is the second part.

In the first installment of last week, our rice koji amazake is roughly divided into 5 types ,
I told you that if you use this type classification as a guideline, it will be easier to find the amazake that is close to your image.

<step1: Choose from 5 types>

(1) White rice type (2) Brown rice/millet type (3) Fruit type
④Lactic acid bacteria type ⑤Concentrated type

In addition to the above five points, criteria such as graininess , degree of sweetness , and flavor are also important points when choosing.
I will tell you about that point today.

<step2: Decide on graininess, sweetness, and flavor>

① Degree of graininess

Amazake made from rice koji has a variety of flavors, from porridge-like types with grains of rice that you feel like chewing and drinking.
There are various types, including a smooth type with no grains at all.

Depending on the person, some people feel that “the one with grains is more like amazake!”
Some people may feel that it is difficult to drink if there are grains.

Everyone has different tastes. You should choose the one that you feel is more delicious.

In addition, "It seems to be a diet because it is better to chew with grains ..."
"I want to drink after exercise, so the smooth type is good..."

I think that it is also good to choose the degree of graininess according to the purpose.

② Degree of sweetness

Amazake, as the name suggests, is usually sweet, but there are some that are less sweet.

If you don't like it too sweet, or if you're concerned about the sugar content, choose a less sweet one.

Energy (kcal) display is helpful when you want to know the degree of sweetness.

Of course, the degree of sweetness changes depending on the rice used and the degree of fermentation.
Therefore, it is not something that can be determined by looking only at numbers, but the amount of rice that determines the sweetness determines the energy (kcal),
Numbers can be used as a reference.

The average sweetness of rice koji amazake is about 100 kcal.

Anything below that tends to be less sweet.

Every amazake has an energy (kcal) display, so why not use it as a reference when choosing one?

③ Flavor

Kome-koji amazake is generally made by mixing kome-koji and rice.

Therefore, the unique amazake flavor of each manufacturer is created by the balance of the koji and rice flavors.

Amazake made with 100% rice malt is recommended for those who want to enjoy the aroma of malted rice.
It is a rare amazake that allows you to enjoy the aroma of malted rice with little contamination.

On the other hand, if you don't like the aroma of koji, you may find amazake with a high proportion of rice easier to drink.

In this way, the flavor of koji and rice is also a point to decide your taste, so
It is a good idea to choose consciously.

Amazake selection that you can enjoy only because it is a store specializing in amazake with nearly 100 kinds of rice koji amazake.

While referring to some selection points,

How about trying to find your own sweet sake?

At our store in Kagurazaka, we also offer tastings.

Please feel free to contact us when you visit us.

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Written by: store staff/administrative dietitian After graduating from university, engaged in nutrition management and nutrition guidance at a hospital for about 5 years.
After that, he worked as a nutrition teacher at a high school and a university.
After coming to Kanto due to my husband's job transfer, I am working as an exclusive registered dietitian at a store specializing in amazake.
I am maintaining remission of my ulcerative colitis with my daily amazake life.

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    MURO(むろ)は、麹を製造する神聖な場所「麹室(こうじむろ)」が名前の由来です。「KOJIを通じて、人々の健康や豊かな食に貢献する」をコンセプトにしたKOJI FOODS(麹を使った食品・調味料)やKOJI DRINK(甘酒)のブランドです。
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