Koji & Fermentation
Clear Amazake
Clear Amazake: A Pure Convergence of Rice, Koji, and Water
To most, amazake evokes a distinct sensory memory: a cloudy, milky-white elixir with a velvety texture and a comforting, rustic sweetness. Yet, when KOJI CLEAR meets the glass, it challenges expectations. It flows as transparently as mountain spring water, yet it remains, undeniably, amazake.
Crafted in Daisen, Akita Prefecture—a region long celebrated for its pristine snowmelt and master sake brewers—this innovative beverage represents a deliberate pursuit of non-alcoholic expressions rooted in koji culture. The vision was brought to life by the artisans of Akita Seishu, a historical brewery. By introducing a meticulous filtration process post-fermentation, the naturally cloudy liquid is rendered perfectly clear—a patented technique that marks a quiet milestone in Japan’s brewing history.
The Alchemy of Three Elements
The composition of KOJI CLEAR is a study in minimalism, requiring only rice koji, rice, and water. It tolerates no added sugars, preservatives, or artificial enhancers.
Its depth arises instead from the deliberate pairing of two distinct koji strains. The first, “Ame Koji” (CK33)—a proprietary strain of Akita Prefecture—patiently coaxes the starches within the rice into natural glucose, providing a gentle sweetness. The second is a white koji (AOK1598), traditionally reserved for shochu brewing, which generates clean citric acid.
Through this precise natural synergy, sweetness and tartness balance one another without a single grain of sugar or drop of citrus fruit. What appears weightless on the eye reveals a surprising structural complexity on the palate—a rich, koji-derived umami countered by a crisp acidity. Embracing a philosophy of purity, KOJI CLEAR contains no animal-derived elements, earning official vegan certification from The Vegan Society in the United Kingdom in 2022.
The Global Resonance of Fermentation
The lineage of amazake is ancient, with early iterations recorded in the Nihon Shoki (The Chronicles of Japan) during the Nara period. For centuries, it has adapted to the seasons—served chilled to soothe the summer heat or warmed to counter the winter chill.
Today, this foundational element of Japanese food culture is finding a new, global vocabulary. For traditional sake breweries, masterfully guiding koji is not merely a production step; it is the core of their heritage. Applying this profound expertise to non-alcoholic offerings marks a sophisticated evolution.
This shift aligns with a growing international appreciation for Japanese fermentation. According to trade statistics from the Ministry of Finance and the Japan Sake and Shochu Makers Association, sake exports in 2024 climbed by 5.8 percent in value and 6.4 percent in volume, achieving historic highs. While these metrics reflect the alcoholic sector, they underscore a broader cultural phenomenon: global audiences are increasingly receptive to the nuanced flavors born from Japanese koji.
The Clarity of Intent
In this liquid, transparency is more than a visual trait; it is an aesthetic and ethical choice. It signals an ethos where there is nothing to conceal.
With a formulation limited to three components, the narrative remains completely direct. The rice is nurtured in Akita; the koji is cultured in Akita. The clarity of the liquid mirrors the clarity of its origins, allowing the producer to define the beverage as much by what has been left out as by what has been put in.
Free from alcohol, this creation exists beautifully outside the boundaries of conventional sake, offering seamless versatility in international distribution and presentation. Today, KOJI CLEAR is already being embraced by discerning curators in Taiwan, Switzerland, and the United States.
A New Narrative for Bangkok’s Palates
In the evolving culinary landscape of Bangkok, the modern diner increasingly seeks the narrative behind the glass. A transparent amazake, defined by an uncompromised ingredient list and a legible process, resonates deeply with this intellectual curiosity.
It provides an elegant conduit to Japan’s rich fermentation heritage for those who choose not to consume alcohol, bypassing the traditional medium of sake. For establishments dedicated to refining their non-alcoholic pairings, this koji-driven creation offers a compelling new departure point.
A drink historically defined by its opacity has crossed borders in a state of absolute clarity. Woven simply from rice koji, rice, and water, it steps forward not as a spirit, but as a refined non-alcoholic alternative—a minimalist expression where transparency serves as the ultimate proof of purity.
This article introduces KOJI CLEAR, a non-alcoholic fermented rice beverage (classified as a soft drink) developed by Es Inc., and the culture of koji fermentation, for informational purposes only. / บทความนี้จัดทำขึ้นเพื่อแนะนำ KOJI CLEAR เครื่องดื่มหมักจากข้าวที่ไม่มีแอลกอฮอล์ (จัดเป็นเครื่องดื่มไม่มีแอลกอฮอล์) ที่พัฒนาโดยบริษัท Es Inc. และวัฒนธรรมการหมักโคจิ เพื่อเป็นข้อมูลความรู้เท่านั้น
Related Articles
“The Art of Clear Amazake KOJI CLEAR” / “The Missing Depth in Non-Alcoholic Drinks—and How Koji Rebuilds the Glass” / “No Explanation Needed” / “When Koji Returns”
Related Product(s)
Discover the culture behind every bottle
We share brewery stories, tasting notes and the craft of koji & fermentation — for educational and cultural purposes only.
เราถ่ายทอดเรื่องราวจากผู้ผลิต บันทึกรสชาติ และศาสตร์แห่งโคจิและการหมัก — เพื่อการศึกษาและวัฒนธรรมเท่านั้น
