Akazake - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

Fermented foods

KumamotoAkazake

Classification (Large)

Agricultural products

Classification (Small)

Soy sauce, miso, other seasonings

Main ingredients used

Rice, koji culture, wood ash

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Region of inheritance

All regions of Kumamoto Prefecture

Product overview (special characteristics and types)

Akazake is a fermented food product that is used as a cooking wine in virtually every dish from Kumamoto. Though its production method is similar to that of refined sake, which is made from rice, Akazake is unique for its addition of wood ash during the manufacturing process. By adding wood ash, the concoction is alkalized and is thus able to keep longer. It is also called “Akumochizake,” which means “sake with ash.” From the amino acids formed during the fermentation process, a deep, rich, refreshing sweetness is born. It is said to add flavor and glaze to food, tenderize ingredients, and reduce fishy odors, making it similar to mirin in terms of how it is used. Akazake is also used for special occasions, as a libation, and as a celebratory spiced sake drink at New Year's celebrations.

History and culture

Akazake has been a familiar beverage since olden days, having been made as a libation from before the Nara period, its production method even recorded in the “Engishiki,” a Heian-era compilation of historical laws and customs. During the Azuchi-Momoyama period Akazuke became a sake for the commoners, with the Japanese daimyo Kato Kiyomasa offering it to the ruling Toyotomi clan as a specialty of Kumamoto. In the Edo-era domain of Kumamoto, the Hosokawa clan decreed Akazake as the official sake of the country and placed restrictions on the inflow of other types of sake. This was how Akazake was left to later generations as a specialty product of Kumamoto. Akazake is said to have gotten its name — which translates to “red sake” — from the reaction of the alkalis, sugar, and amino acids during the brewing process that makes it take on a natural red color.
During the Meiji Restoration, there was an influx of refined sake from other prefectures due to advancements in its production method that improved its quality. The demand for wine hence shifted towards refined sake and the demand for Akazake, a more viscous wine made via the conventional method of mashing, fell sharply. Akazake was made in Kumamoto Prefecture until the early Showa period, but during the Second World War its production was prohibited and Akazake completely vanished from the market for a time. However, there was a strong demand for it after the war, so in 1949 the production of Akazake started once again, and continues to this day.

Production method

Koji culture, water, and yeast is added to rice to have it ferment. Wood ash is added to alkalize the mixture and is removed during the crushing and pressing process.
Akazake production takes place from September―October and December―March.

Conservation and succession efforts

Currently, local sake manufacturers produce and sell Akazake.

Main consumption method

Akazake is used as a cooking wine in various dishes, including simmered fish, simmered dishes, sukiyaki sauce, and teriyaki. It is also used as a celebratory spiced wine for the New Year, the San-san-kudo Japanese wedding ritual, other ceremonies, and as a libation for sacred rites.

At-home recipes:Daigakuimo Glazed Sweet Potato(Ingredients Serves 4)

Ingredients

Sweet potato

1 to 2 sweet potatoes (approximately 500 g)

Sugar

5 tbsp

Akazake (for cooking)

5 tbsp

Koikuchi dark soy sauce

2 tbsp

White and/or black sesame seeds (as preferred)

1 tsp

Cooking oil

How to make

Peel the sweet potatoes and cut into chunks. Rinse in water, drain, and spread out on a strainer.

Place the sweet potatoes from Step 1 in the sun and dry for approximately half a day. Alternatively, microwave for approximately 3 minutes to evaporate the moisture on the sweet potatoes.

In a tempura fryer pot, add a generous amount of oil. Deep-fry the sweet potatoes at 170℃.

When the potatoes turn golden and can be pierced all the way through with a skewer, take them out of the pot and drain the oil. Set aside.

Grease a cooking tray with the cooking oil.

Add sugar, Akazake, and soy sauce into a pot and boil down to a glaze. Toss the sweet potatoes from Step 4 quickly in the glaze and spread out on the cooking tray from Step 5. Sprinkle sesame seeds while the sweet potatoes are still hot.

Recipe credit : Zuiyo Co., Ltd.