Koji Clear Non-Alcoholic Rice Koji Drink, 700ml
A modern amazake with the sweetness kept and the cloudy body gone, non-alcoholic from first sip to last.
Koji Clear is a clear, non-alcoholic rice drink fermented with koji, made by Akita Seishu in Daisen, Akita Prefecture. It keeps the natural sweetness of amazake but drinks thin and clean rather than thick and cloudy. 700ml glass bottle.
More koji-fermented staples: Hinode Hon Mirin and Ishiimiso One-Year Miso.
Why Chefs Choose This
- Fermented sweetness: koji enzymes break rice starch down into natural sugar.
- Non-alcoholic: a rice drink for any table where alcohol is not wanted.
- Clear, not cloudy: a clean, drinkable finish rather than the thick body of homemade amazake.
- Menu-ready alternative: stands in wherever a non-alcoholic pairing or mocktail base is needed.
How to Use
- Traditional serve: warmed gently, the way amazake is sold hot at shrine stalls and winter festivals in Japan.
- Cold serve: straight from the fridge in a wine glass, alongside sashimi or light dishes.
- Mocktail base: replaces sugar syrup, its sweetness already balanced by natural acidity.
- Kitchen use: stirred through oats, a smoothie or a glaze for a rounder, fermented sweetness.
Kōji (麹) is the mould that drives Japanese fermentation, turning grain starch into sugar and protein into amino acids. Aspergillus oryzae, the yellow koji, was declared Japan's national fungus (kokkin) by the Brewing Society of Japan in 2006. Amazake (甘酒) literally means sweet sake, though the traditional rice-koji version contains no alcohol. Koji Clear uses two koji: a yellow koji known as ame-koji, prized for sweetness and descended from a ginjo sake koji strain patented by Akita Prefecture, and a white koji, the sour strain used in shochu, for acidity. It is made by Akita Seishu, the company behind the Kariho and Dewatsuru sake breweries.
Learn more: What Is Kōji?
What does Koji Clear taste like?
Closer to a light, clear rice drink than a traditional amazake: thin-bodied rather than porridge-like. The sweetness is entirely fermentation-driven, rice starch broken down by koji enzymes, so it reads rounder and softer than anything sweetened with sugar. A clean, fruit-like acidity from the white koji balances it, keeping it refreshing rather than syrupy. No alcohol warmth and no rice-wine bite, just a gentle rice sweetness, served cold or gently warmed.
| Type | Amazake-style fermented rice drink 甘酒 (literally sweet sake), non-alcoholic |
| Brand | Koji Clear, made by Akita Seishu 秋田清酒 |
| Key Feature | Yellow ame-koji for sweetness, white koji for acidity |
| Origin | Japan (Daisen, Akita) |
| Net Volume / Format | 700ml glass bottle |
| Best Used As | Chilled or warmed rice drink, mocktail base, natural sweetener for oats and smoothies |
Is Koji Clear alcoholic?
No. Despite amazake's kanji (甘酒) translating as sweet sake, rice-koji amazake is not an alcoholic drink, and Koji Clear is sold as non-alcoholic. Its sweetness comes from koji enzymes breaking rice starch down into sugar, not from a brewing step that produces alcohol.
What is the difference between Koji Clear and traditional amazake?
Traditional amazake is thick, pale and spoonable, usually made by holding rice koji and cooked rice in warm water overnight. Koji Clear uses the same principle but finishes as a clear, thin-bodied drink, and blends a sweet yellow koji with a sour white koji so the sweetness is balanced by acidity. Same fermentation idea, a different finish in the glass.
How should I store Koji Clear?
Keep it cool and out of direct light before opening. Once opened, keep it in the fridge and drink it within a few days, following the guidance on the label.
SKU : S3100