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Amazake made from domestically produced rice by a koji (fermented rice) maker that has been in business since the Meiji era.
Horaiya Honten, located in Koriyama City, Fukushima Prefecture, has been making koji (fermented rice) since 1906 (Meiji 39).
Currently, we manufacture a wide range of foods that allow people to enjoy Japan's fermentation culture up close, including amazake (sweet rice drink), miso, raw koji, soy sauce koji, san-go-hachi pickles, and fermented red bean paste.
Among them, the one that deserves attention as a representative of Horaiya isAmazakeis.
The natural sweetness comes from koji, not sugar.
Horaiya's amazake is made using rice koji.
The enzymes in rice koji break down the starch in rice into glucose, creating a natural sweetness without the need to add sugar.
Furthermore, Horaiya's amazake does not use sake lees and does not undergo alcoholic fermentation, so it has 0.00% alcohol.
The official website also mentions that they use only rice koji (fermented rice) as the raw material for their amazake (sweet rice drink).
Amazake from Horaiya, made with domestically produced rice
Horaiya's amazake includes,Products made with domestically produced riceThere are many such examples.
"Old-fashioned Straight Amazake" is a product that uses koji made from domestically produced rice and does not use sugar during the brewing process, instead drawing out a natural sweetness from the power of rice koji.
Our "Concentrated Amazake" also uses domestically produced rice and is made without sugar or additives, resulting in a clean, refreshing sweetness derived solely from rice koji.
Furthermore, they also produce a premium amazake (sweet rice drink) using 100% "ASAKAMAI 887," the highest quality brand of rice produced in Koriyama City.
The ingredients list clearly states "rice koji (produced in Koriyama, Fukushima Prefecture), koji mold," making this a product that allows you to enjoy locally grown Koriyama rice in the form of amazake (sweet rice drink).
Bringing the techniques of "Kojiya" (fermented rice maker) to the modern dinner table.
The appeal of Horaiya Honten extends beyond just amazake (sweet rice wine).
Leveraging our years of experience in koji production, we offer a variety of fermented foods, including miso, raw koji, soy sauce koji, san-go-hachi pickles, and fermented red bean paste.
In particular, San-Go-Hachi, a pickling base made using salt, steamed rice, and koji (in a 3:5:8 ratio) that has been passed down in the Michinoku region for generations, has a gentle sweetness and umami created by the koji that enhances the flavor of not only vegetables but also meat and fish.
Regarding miso, we also have products made with domestically produced soybeans and rice.
For example, "100-Year Traditional Koji Miso" is an additive-free miso made using domestically produced soybeans and rice, and utilizing a koji-making method that has been passed down for over 100 years. "Old-Fashioned Koji Miso Made by a Koji Maker" also uses soybeans from the Tohoku region. These products have also won awards at the National Miso Tasting Competition.
On the other hand, some of Horaiya's miso products use Canadian soybeans, so it's not possible to claim that all of their products use "domestically sourced ingredients." It's important to check the ingredients for each product before making your selection.
From Koriyama, Fukushima: A life with koji
Horaiya Honten continues to make koji (fermented rice) using techniques that have been passed down since the Meiji era, and produces not only traditional fermented foods but also products that are easy to incorporate into modern life, such as amazake (sweet rice drink) and fermented red bean paste.
In particular, when it comes to amazake (sweet rice drink), there are products ranging from those made with domestically produced rice to those made with 100% "ASAKAMAI 887" rice from Koriyama City.Products that make the most of the appeal of rice and kojiWe are developing this.