[2] It is part of the family of traditional Japanese foods made using the koji mold Aspergillus oryzae (麹, kōji), which also includes miso, soy sauce, and sake.

By a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars.

[6][7] Amazake can be used as a dessert, snack, natural sweetening agent, salad dressing or smoothie.

Amazake contains many nutrients, including vitamin B1, B2, B6, folic acid, dietary fiber, oligosaccharide, cysteine, arginine and glutamine.

Similar beverages include the Chinese jiuniang which is more pudding like and Korean gamju or sikhye.