Amazake is a traditional Japanese sweet, non-alcoholic beverage made from fermented rice. Here are some key facts about amazake:

1. Preparation: It's typically made by fermenting rice with koji (Aspergillus oryzae), a cultivation of mold used in Japanese fermentation processes. There are two main types - one made with sake lees and one made with rice koji.

2. Flavor profile: Amazake has a naturally sweet taste due to the enzymes in koji breaking down the rice starches into sugars. It has a thick, smooth texture and a mild, sweet flavor often described as having hints of vanilla.

3. Cultural significance: It's been consumed in Japan for over 1,000 years and is traditionally served during the New Year and at festivals. It's often called "drinking IV" or "drinkable IV" in Japan because of its nutritional value.

4. Health benefits: Amazake is considered a health food in Japan. It contains vitamins, amino acids, enzymes, and beneficial bacteria. It's sometimes referred to as "the drink of the gods" due to its perceived health benefits.

5. Contemporary uses: While traditionally consumed as a hot drink in winter, amazake is now used in various culinary applications including as a natural sweetener, in desserts, smoothies, and as a dairy-free alternative in some recipes.

Note that amazake is different from sake (rice wine) as the traditional version contains very little to no alcohol, making it suitable for all ages.