Imagine stepping back in time. It is 1846 and you are in Edo. Right here is Amanoya. It is more than just an amazake shop. It is a story of vengeance and tradition.
Shinsuke Amano founded Amanoya. He was a samurai from near Kyoto. His younger brother trained as a swordsman in Edo. Tragically, his brother was assassinated. Shinsuke sought revenge and moved to Edo.
Edo was a vast city. Finding the culprit proved difficult. To gather information, Shinsuke opened a teahouse in 1846. It stood in front of Kanda Myoujin. The location had heavy foot traffic. Information flowed freely. Thus, Amanoya was born.
Shinsuke never avenged his brother. However, he started producing koji in an underground chamber. He crafted miso and amazake. This homemade amazake is still sold here today at Amanoya.
The original Amanoya building burned down during World War II. It was reconstructed after the war. The shop also sells fermented foods including natto and miso.
Step inside Amanoya’s cafe. You will see vintage posters and miniature trains. Teacups fill the space. It feels like the Showa era. The fifth-generation master collected these items for fun. His son, the sixth-generation master, continued the tradition.
Amanoya’s amazake is made solely of rice and rice malt. There are no chemical additives. You can enjoy it cold or hot. Cold amazake is refreshing. Hot amazake warms you from within. The same drinks offer completely different experiences.
Amazake production takes four to five days. It starts with making rice malt and ends with a finished product.
Amazake is served with takuan pickled daikon radish. The salty taste breaks the sweetness of the drink. In summer, shaved ice made of amazake is very popular.
The shop has a brick-lined basement. It is called a muro and is six meters below. Rice malt is made here. The basement was renovated during the Meiji era. It once extended to the road approaching Kanda Myoujin shrine. Development in the 1990s led to demolition. Amanoya continues to make rice malt in the remaining basement.
Amazake is sometimes called drinkable IV. It is believed to be high in nutrients. A nearby hospital uses Amanoya’s amazake in its meals. It is a healthy way to warm your body and heart.
Amanoya’s amazake comes in two types. One is non-alcoholic made with rice malt. The other contains alcohol from sake lees. Both are nutritious. They are rich in vitamins and minerals. They promote good health.
Koji mold is added to cooked rice for fermentation. This breaks down the rice starch into glucose. Oligosaccharides are also produced. This results in a gentle natural sweetness. No extra sugar is added. It is alcohol-free. Everyone can enjoy it from children to adults.
Today Amanoya stands as a testament to tradition. It is a taste of history. It is a drinkable infusion of health. Amanoya continues to warm hearts in Tokyo.