Akazake is a traditional alcoholic beverage from Kumamoto Prefecture. It is also known as akumochizake, or ash-preserved sake, because wood ash is added during its production. This unusual method gives the drink its characteristic reddish-brown color and helps improve its keeping qualities.
Akazake is made from rice and follows a process similar to that used for sake in its early stages. Steamed rice, koji, water, and yeast are used to produce the fermented mash. Before the mash is pressed, wood ash is added, making the mixture alkaline. The ash is removed during pressing, while the reaction between sugars and amino acids contributes to the drink’s distinctive color.
This traditional method differs from the usual preservation method for modern sake, which relies on heating. Akazake’s use of ash is the reason it is sometimes described as an ash-preserved drink.
Akazake has been enjoyed in Kumamoto for centuries. It was once a familiar drink among ordinary people and became especially important during the Edo period, when the Higo domain under the Hosokawa family protected it as its official local sake. The domain restricted the production and entry of other types of sake, helping preserve Akazake’s place in local culture.
As conventional sake became more popular after the Meiji period, demand for Akazake declined. Production was also prohibited during the Second World War, and the drink temporarily disappeared from the market. Production resumed in 1950 following renewed demand for this traditional Kumamoto specialty.
Akazake has a mellow sweetness, savory depth, and distinctive aroma. It is widely used as a cooking seasoning, much like mirin. It can help reduce unwanted odors in meat and fish, add flavor and shine to dishes, and leave ingredients tender and moist.
It is suitable for simmered fish, stews, sukiyaki sauce, and teriyaki-style dishes. Its ability to add both flavor and glossy finish has also made it popular with professional cooks.
Akazake is not only a cooking ingredient. In Kumamoto, it is traditionally served as otoso, a ceremonial drink enjoyed at New Year, and as sacred sake offered during religious ceremonies and festivals. It is also associated with celebratory occasions and remains an important part of the prefecture’s food and drinking culture.