Gluten-Free
Vegan
Dairy-Free
Cholesterol-Free
Low Sodium
Wholesom and Nutritious
Commonly known as “amazake” in Japan, this drink has been loved by the Japanese since ancient times. It is a healthy drink with more than 1300 years of history, its origins said to be described in the Japanese historical chronicles “Nihon shoki” written in A.D. 720.
It is said that the drink was cooled and drunk among noble classes in the midsummer during the Heian period around 1000 years ago. As time progressed, it spread to the general public and was frequently sold in summer as a “nutritious drink” for the masses during the Edo period roughly 300 years ago. As a means of promoting public health, the Edo Shogunate of the time adopted a policy of setting a price that anyone could afford. It is said that some members of the samurai class also produced and sold the drink as a side job. Thus, in an era with little sweeteners, its ability to provide nourishment with a delicate sweetness made it an extremely popular drink.
In the current health-conscious boom, it has started to draw attention again, and is especially popular amongst young women concerned about “beauty” and “health”.
Although some are made using alcohol-containing sake lees, this product is mostly a nonalcoholic drink fermented by rice malt.
It contains many of the same nutrients as an “IV drip”, hence the name “drinkable IV drip”. The drink is suitable as a nutritional supplement, containing glucose, B-complex vitamins, essential amino acids and other nutrients required for our body. It can be trusted to help prevent colds in winter, and act as a measure against heat fatigue in summer. Since it is rich in B-complex vitamins, which help to efficiently convert other nutrients into energy, it supports nutrition in the body. At the same time, the large amount of glucose supports recovery from fatigue. In addition, its easily drinkable form makes it effective in providing nutrition during times of poor appetite, rushed mornings, or when meals cannot be taken postpartum. Furthermore, since oligosaccharide and dietary fiber increase the good bacteria in intestines and strengthen the immune system, drinking it on a regular basis helps build a healthy body.
Abundant oligosaccharide and dietary fiber from the koji improves the intestinal environment, relieving constipation.
Treating constipation also leads to improvement in bad skin.
The large amount of glucose in the drink raises the blood sugar level, providing a feeling of fullness. Having it before a meal can therefore help prevent overeating. In addition, it is said that B-complex vitamins facilitates fat burning by stimulating the metabolism of fats.
Using a patented method, the rice dirt and rice bran are instantaneously removed, and the heat-resistant bacteria attached to the rice are also eliminated (official inspection completed). After being wrapped in jet air bubbles and isolated, the separated dirt and bran are promptly ejected using the cyclone effect, so there’s no chance they will reattach. With the cushioning effect of air bubbles, the rice is washed undamaged grain by grain.
Rice is not steamed using steam from a pressure boiler, but from freshly boiled water. Furthermore, the rice is only steamed after a certain pressure is reached so that it maintains springiness like an “earlobe.” In this way, every grain undergoes pressure and will not end up syrupy at the end.
Put water and rice malt into the steamed rice, and let it rest for 24 hours. Since fermentation will stop over a certain temperature, the temperature needs to be carefully controlled. Using this temperature control, the rice malt will draw out the rice’s maximum natural sweetness, adjusting it to the right amount with some sharpness, which is a sugar content of over 20 degrees similar to fruits.
If sterilization is imperfect, alcohol may develop through active bacteria, or acidity may come through in the taste. Microorganisms are therefore sterilized using a slightly low temperature of 85 degrees for 40 minutes.
Temperature and sugar content are controlled throughout the day,
spreading the rice out equally by stirring the iron pot.
We adhere to the traditional way of production by hand,
and work carefully to bring out a satisfying taste.
Rice is covered with aspergillus to make rice malt.
Because there will be a smell if temperature control is not done properly,
high quality koji is made by skilled workers who meticulously control the temperature.
The delicate and refreshing sweetness from rice is distinct. It is a nostalgic taste for the “Japanese”, made using a traditional process without adding one bit of sugar or salt.
We added Japanese green tea. The sweetness of Rice Koji Beverage and the flavor of fresh green tea are exquisite tastes. It is said that green tea has a relaxing effect which helps to provide rest.
We added the powdered green tea from Yame, Fukuoka Prefecture. It goes well with the sweetness of Rice Koji Beverage and tastes like cafe latte. A bonus point is that it is also rich in catechin, which has excellent antioxidant functions.
We added purple sweet potatoes full of dietary fiber from Kagoshima Prefecture. It is rich in polyphenol, which has antioxidant functions, and is said to be good for anti-aging and preventing lifestyle diseases.
We added pumpkins from Kagoshima Prefecture. It is a vegetable rich in beta carotene, which is a hot topic in health and beauty. Furthermore, we have given it some spice by adding a little cinnamon.
We added rich-flavored ginger from Kagoshima Prefecture. Since ginger warms the stomach, it is the optimal spice for those sensitive to the cold. We recommend this flavor to those who don’t like the taste of rice.
Kurauchido was founded in A.D. 1876 (Meiji 9), and has around 140 years of history.
It established a brewing method which suited the soft water of Chikugo, and the flavor of its sake, which is as good quality as Nada’s, is loved as a man’s drink. Chikugo River, with sources from the Kuju and Aso mountains, is the longest river in Kyushu. The area along this river is said to be one of the three biggest sake areas in Japan, and the fine tastes and aromas are praised.
At Kurauchido, sake is brewed manually using the craftsmen’s intuition, even in an era where mass production and cost reduction through machines are the norm.
In particular, we have obtained high ratings for the brewery’s masterpiece, ginjo-shu (quality sake brewed from the finest rice), and have repeatedly won gold at the Japan New Brewing Awards.
The craftsmen of Kurauchido have inherited traditional techniques passed down through the generations, and even now still engage in brewing sake the traditional way. However, in order to pursue the potentials of sake, the chief sake brewer and young craftsmen have also embarked on new challenges.
Together with passing down to future sake brewing the spirit and technique we have forged and polished within this long history and tradition, we aim to be a brewery that leaves a lasting flavor and impression.
It can conveniently provide nutrition when there’s no time for breakfast in the mornings or for lunch at work. Being made of rice, it is moderately filling and can be utilized in various business situations, in and out of the office.
It can be used to quickly recover physical strength spent at sport or work, or during times of poor appetite or sickness.
Since it contains no food additives, it can be safely given to babies and children. And because it is easy to digest, it can also be used as a nursing food.
16.9 FL OZ(500ml) 6.0 FL OZ(180ml)
Ingredients
Water,Rice,Malted rice
16.9 FL OZ(500ml) 6.0 FL OZ(180ml)
Ingredients
Water,Rice,Malted rice
Green Tea Powder
16.9 FL OZ(500ml) 6.0 FL OZ(180ml)
Ingredients
Water,Rice,Malted rice
Matcha Powder
16.9 FL OZ(500ml) 6.0 FL OZ(180ml)
Ingredients
Water,Rice,Malted rice
Purple Potato Powder
16.9 FL OZ(500ml) 6.0 FL OZ(180ml)
Ingredients
Water,Rice,Malted rice
Punpkin Powder
Cinnamon Powder
16.9 FL OZ(500ml) 6.0 FL OZ(180ml)
Ingredients
Water,Rice,Malted rice
Ginger Powder
The history of matcha (powdered green tea) is long as it’s a traditional material representing Japan passed down from the Kamakura period 800 years ago. Since the powdered tea leaves are consumed as they are unlike other teas which are normally brewed, they are outstanding supplements, which enable you to get the nature’s blessings of the whole ingredients of tea leaves. In fact, matcha is full of beauty ingredients. It is a material for people today to take in just now to maintain their beauty and health. If you can take in such matcha deliciously and easily regardless of its form, you will come closer to beauty… Love Green is the item produced with such thoughts. It is a new proposal for beauty by taking in beauty ingredients in various pleasant ways, such as dishes and sweets, including matcha beer.
Ingredients
domestic matcha and dextrin
Storage condition
store in a cool, dry place away from direct sunlight and heat.
Please consume as soon as possible after opening.
It overturns the traditional image of sake; fruity but sharp semi-sparkling taste will give you a refreshing and exhilarating feeling.
It’s a sparkling sake that fizzes in your mouth and you can enjoy it casually like wine with your dishes.
Being brewed using Japanese rice and malted rice, it inherits the traditional flavor of Japanese sake yet represents a surprisingly clean aftertaste.
Japanese sake have been evolving its taste as the Japanese dishes change across the ages.
And now “Sparkling Sake” is born after we have pursued Japanese sake that also matches Western, Chinese, Italian food, etc.
We assure its clear taste will make your rich dinner time..
ALC 8% 12.68 FL OZ(375ml)
KURAUCHIDOU
Ingredients
Rce,Malted rice
January 17-19, 2016, San Francisco
The booth #4032 in Japan pavilion.
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