Kiseki Koji Amazake with Naturally Grown White Rice 300g

🌾 Marumi Koji “Kiseki” White Rice Koji Amazake

Naturally Farmed Rice • No Added Sugar • Alcohol-Free

A pure white rice koji amazake made with naturally grown rice from Okayama, cultivated without pesticides, chemical fertilisers, or organic fertilisers.

Made with rice as the only ingredient, this amazake contains no added sugar, sweeteners, additives, or alcohol. Its gentle sweetness comes naturally from koji fermentation, which transforms rice starch into natural sugars.

✨ Why You’ll Love It

✔ Made with naturally farmed Okayama rice
✔ Rice is the only ingredient
✔ No added sugar, sweeteners, additives, or alcohol
✔ Naturally sweet through koji fermentation
✔ Can be enjoyed as a drink or used in cooking
✔ Crafted by Marumi Koji Honten, founded in 1950

A simple and wholesome way to enjoy traditional Japanese fermentation in everyday life.

🌿 Natural Farming & Koji Fermentation

The name “Kiseki” reflects the remarkable story behind its naturally farmed rice.

Instead of relying on added agricultural inputs, natural farming works with the inherent strength of the soil and plants. Through koji fermentation, the rice’s own natural sweetness and gentle umami are brought out beautifully.

🍽️ How to Enjoy

Dilute with cooled boiled water or soy milk to about twice its original volume.

Enjoy:

• Chilled as a refreshing amazake drink
• Mixed with soy milk for a creamy taste
• As a fermented alternative to sugar
• In creams, sauces, and dressings
• In cooking to add gentle sweetness, umami, and depth

About Marumi Koji Honten

Founded in 1950 in Minagi, Okayama, Marumi Koji Honten began by transforming rice entrusted by local farmers into koji.

Today, the producer continues to bring naturally cultivated ingredients and traditional fermentation into daily life, guided by a philosophy of lifelong wellbeing.

❄️ Storage Condition

Keep refrigerated at 10°C or below.

Once opened, keep refrigerated and consume soon.

A naturally sweet, alcohol-free Japanese amazake that captures the purity of rice, koji, and traditional fermentation.