甘酒（米麹）

A traditional Japanese sweet drink made by fermenting steamed rice with rice koji (Aspergillus oryzae), whose enzymes break the rice starch down into glucose and oligosaccharides; the koji type is alcohol-free. A separate variant made from sake lees (酒粕) instead of koji contains a small amount of alcohol and added sugar.

Feelmentsは個人の記録と一般的なウェルネス教育のためのものです。医療上の助言・診断・治療は提供しません。