Amasake is a traditional Japanese non-alcoholic fermented beverage. The only ingredients are koji (fermentation agent) and rice. This recipe hasn’t changed since the Edo Era over 150 years ago. Amasake’s sweetness is naturally generated by glucose in the rice – no sugar is added. Nutritious amasake provides effective recovery from fatigue. They say it used to be drunk by mountain-crossing travellers as a complete nutritional drink. Some recent reports suggest amasake promotes healthier skin, metabolism, and concentration.
Mr Yamamoto is the thirteenth generation manager of Amasake Chaya. Together with his wife, their quaint little establishment serves thirsty Tokaido travellers with the sweet, warm, amasake their family has been serving for four centuries. Due to the lightweight construction of the teahouse, there have been many versions of the building over the centuries, on both sides of the road. The current structure was refurbished to traditional style in 2009 – the thatched roof doesn’t use a single nail.
A drink at Amazake Chaya teahouse is included in Hakone Hachiri Tour.