Hakkaisan “Lactic Acid Amazake”

Hakkaisan “Lactic Acid Amazake”

Here’s an introduction to Hakkaisan’s “Lactic Acid Amazake.”

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“Lactic Acid Amazake” is a rice koji amazake.

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This amazake contains 10 billion plant-based lactic acid bacteria.

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The amazake is made from rice polished to 60%.

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The milling rate is the percentage of the rice that remains after milling (removing the outer layer from brown rice). It is said that the higher the milling rate, the less off-flavor the rice has.

Rice Polishing Ratio

The rice polishing ratio is a ratio that indicates the degree to which rice has been polished.

Heisei 1 National Tax Agency Notice No. 8, “Matter Concerning the Establishment of Standards for the Manufacturing Methods and Quality Labeling of Sake” (November 22, 1989), stipulates the following:

“The term ‘polishing ratio’ refers to the ratio, by weight, of white rice (which means rice from which the outer layers, such as bran and germ, have been removed from brown rice, and includes white rice used in the production of rice koji; the same applies hereinafter) to the weight of the corresponding brown rice.”

Wikipedia

The company produces “Hakkaisan” sake, shochu, and plum wine, among other products.

The packaging is made of plastic and features a simple white design.

The single-serving amazake comes in a blue container with a peel-off lid.

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The color of the lid varies depending on the type of amazake.

My thoughts on drinking amazake

I opened the lid of the single-serving container.

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When I opened it, I was greeted by the gentle aroma of rice koji amazake.

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When I took a sip, I found it to be a very easy-to-drink amazake with a nice balance between a refreshing tartness and the sweetness of the amazake itself.

Product Information

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🇯🇵 Japanese
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