Most famously, “amazake” is the lightly alcoholic sake lees leftovers often served warm at fall festivals. The term is also used to refer to the nonalcoholic rice slurry to which brewers add yeast to begin winemaking. Amazake is also believed to alleviate “natsubate” (summer heat fatigue), so it seems the perfect addition to a chilled smoothie. Its sweetness means there’s no need for refined sugars, and naturally occurring digestive enzymes, probiotics, amino acids and more lead some to call this beverage the “drinkable IV drip.” Click on the link in our bio for a new take on the humble green smoothie. 📸 Simon Daly (@everydaysimon)
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Alo Japan.