Takachiho Muratabi “Chihomaro Hebesu”

“Chihomaro Hebesu” is an amazake made from rice koji.

This amazake is a non-alcoholic, sugar-free product made with hebesu—a specialty of Miyagi Prefecture—and lacto-fermented.

“Chihomaro” is a drink made from amazake and lactic acid bacteria.

This amazake is made by adding lactic acid bacteria to nutrient-rich amazake, creating a version that’s even better for your health. What’s more, you can enjoy the refreshing tartness and aroma unique to hebesu.

The label is green, reminiscent of “hebesu,” a citrus fruit native to Miyagi Prefecture.

It has a subtle, gentle aroma of rice koji amazake and a faint hint of hebesu.

As soon as I took a sip, the tartness of the hebesu spread throughout my mouth. The addition of hebesu made the strong flavor of the rice koji mellow and refreshing, resulting in a delicious amazake.

I thought Hebesu was a citrus fruit similar to sudachi, which is one I’m familiar with.