Amazake - sweet sake

A sweet drink made by saccharifying starch using the enzymes of rice malt. It is also called hitoyosake or namezake, and is written as 醫. There is a similar drink in China, but it is called shu-nyan, which is made by saccharifying glutinous rice with shu-yao, and amazake made with rice malt is unique to Japan. It was highly valued during the Edo period, when sweetness was less prevalent. Cook rice, add about half the amount of water, heat to about 60°C, add an equal amount of rice malt to the rice, place in a thermos, and keep at 55-60°C for 6-8 hours or overnight, and the saccharification will be complete. It is best to boil it and sterilize it. If using sake lees, add 2-3 liters of lukewarm water at about 40°C to 1 kilogram of sake lees, put it on the fire, and slowly heat it. Once the lees have loosened, add about 500 grams of sugar, boil and drink. It is an extract of the sake lees that contains a small amount of alcohol and is rich in protein and yeast.

[Yuichi Akiyama]

The Nihon Shoki records that Emperor Ojin was offered kosake (sweet sake), showing that amazake has a long history. China and Korea have also had kosake since ancient times. In Japan, amazake was originally reserved for special occasions rather than for everyday use, and was particularly used as an offering to the gods, and amazake festivals have been held all over the country. In Kitakatsushika County, Saitama Prefecture, a festival held on September 9th is called the Amazake Festival, where amazake is made from new grains to celebrate a good harvest. In Tsuna County on Awaji Island, the festival of the earth on October 20th is also called the Amazake Festival, and amazake is made and offered to the gods. In Tsushima, Nagasaki Prefecture, a Yakuma Festival based on the Tendo faith is held on Hatsuuma in June, where barley amazake is made and amazake dumplings are offered by the river. In the Edo period, peddlers of amazake were popular in Edo, Kyoto and Osaka, carrying a box containing an amazake kettle on their shoulders and proclaiming, "It's sweet, it's sweet." Some even set up shop in front of shrines and temples to attract customers on festival days. At first, they sold it hot in the cold season, but it soon became popular in the hot weather as well. In haiku, "amazake" is a summer seasonal word, along with "one night sake," "rei sake," and "amazake seller."

[Takeda Dan]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

米麹(こめこうじ)の酵素の作用を利用して、デンプン質を糖化した甘い飲み物。一夜酒(ひとよざけ)、なめ酒ともいい、醴とも書く。中国にも似たような飲み物はあるが、それは酒醸(チウニャン)といい、酒薬(チウヤオ)で糯米(もちごめ)を糖化したもので、米麹でつくる甘酒は日本固有のものである。甘味の少なかった江戸時代に珍重された。飯を炊いて、これに約半量の水を加え、60℃ぐらいにし、米麹を米と等量加えて保温ジャーに入れ、55～60℃で6～8時間あるいは一夜保つと、糖化は完了する。煮立てて殺菌しておくのがよい。酒粕(さけかす)を利用する場合は、酒粕1キログラムに約40℃のぬるま湯を2～3リットル入れ、火にかけ、ゆっくり加温する。粕がほぐれてきたら、砂糖を約500グラム加え、煮立てて飲む。アルコール分を少し含み、タンパク質と酵母に富む酒粕のエキスである。

［秋山裕一］

　『日本書紀』に応神(おうじん)天皇に醴酒(こさけ)を献じた旨がみえ、甘酒の歴史の古いことがわかる。中国や朝鮮にも古くから醴があった。日本では甘酒は元来、日常用よりはハレの日のもので、とくに神供に用いられ、甘酒祭が各地に行われてきた。埼玉県北葛飾(きたかつしか)郡では9月9日の祭礼を甘酒祭とよび、新穀で甘酒をつくり、豊作を祝う。淡路島の津名郡では10月20日の地(じ)の神祭を甘酒節供ともいい、甘酒をつくって供える。長崎県対馬(つしま)では6月初午(はつうま)に、天童(てんどう)信仰に基づくヤクマ祭が催され、麦甘酒をつくり、甘酒団子を川の傍らに供えた。江戸時代、江戸や京坂には甘酒売りの行商が盛んで、甘酒釜(がま)を箱に入れて担ぎ、「あまーい、あまーい」と触れ歩いた。社寺の門前には祭礼縁日の客目当てに腰掛け店を構えるものも現れた。初めは寒い季節に熱くして売ったが、やがて暑中にも好まれるようになった。俳諧(はいかい)では「一夜酒」「醴酒」「甘酒売り」とともに「甘酒」は夏の季語。

［竹田　旦］

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