Nifu's "Kuramoto Koji" brewed at Nara and Miyoshino Brewing It is a one-of-a-kind amazake that uses sake rice and is prepared with total bursting refined koji. It has a special specification that allows you to feel the flavor and graininess of the rice. The brewery's koji (amazake) is made by the enzyme of koji mold. Rice proteins are converted into amino acids. It contains all the essential amino acids that cannot be synthesized by the human body. In Japan, it has been drunk as a nourishing drink since ancient times to support the health of the common people. It does not use any sweeteners or sugars, and is made only with the natural sweetness of the power of koji. By slowly saccharifying the rice with the power of koji while leaving the shape of the rice, Although no sugar is added, you can enjoy a nostalgic rustic taste with an elegant sweetness. If the concentration is thick, it will be easier to drink even if you divide it with soy milk or milk. No preservatives or additives. Consume for daily beauty and health. How to drink koji from the brewery ・ Straight ・Mix with milk, soy milk, and fruit juice ・With yogurt and ice cream If you combine it with soy milk, it will be an even more attractive drink for women. Soy milk contains nutrients such as "isoflavones" and "savonins". 〈How to make〉 All you need to do is mix soy milk and amazake in a 1:1 ratio. It is better if you drink it hot, as it warms up the inside of the body. If you find it difficult to drink amazake, try a ratio of soy milk to amazake to 2:1.