Amazake and Mugicha: Traditional Japanese Drinks for Every Season

Published October 15, 2026 at 9:52 AM JST | By Tokyo Paul

Japan's drink culture goes far beyond green tea and sake. Two humble traditional beverages, amazake and mugicha, have been part of everyday life for generations, and each one fits a different season and mood. Amazake is a thick, sweet and comforting rice drink, while mugicha is a light, toasty barley tea that cools you down in the heat. This guide explains what each drink is, where it comes from, how it tastes, and how travelers can enjoy it, whether at a shrine, a teahouse, a convenience store or a vending machine.

What amazake is

Amazake literally means "sweet sake," but it is quite different from the sake most people know. It is a sweet, creamy drink made from rice, and it is often described as non-alcoholic or very low in alcohol. There are two main kinds. The first is made with koji, a mold-based culture used throughout Japanese cooking, whose natural enzymes break down the starch in cooked rice into sugars. No sugar is added, yet the drink turns pleasantly sweet through this slow process. The second kind is made by dissolving sake lees, the leftover solids from sake making, in hot water and sweetening it.

The texture varies from smooth and silky to slightly grainy, with visible rice grains in some versions. The flavor is mellow, sweet and a little malty, with a gentle fragrance. It can be served warm, at room temperature or cold, and is sometimes diluted with water. A tiny amount of finely grated ginger is a traditional addition, giving a warming kick that many people find soothing on a chilly day.

The long story of amazake

Amazake has an ancient history. A sweet drink of this kind is thought to date back to the Kofun period, more than a thousand years ago, and the Nihon Shoki, one of Japan's oldest chronicles, mentions a sweet drink considered close to amazake. Before sugar became common in the Edo period, it was a valued source of sweetness. In Edo times, street vendors sold it in the summer, and it earned a reputation as a nourishing drink, even being described as a drinkable intravenous drip because of its nutritional value.

The traditional link with summer may surprise modern travelers, since many people now associate amazake with colder months. Today it is a popular warm drink in cold weather, and many shrines and temples serve or sell it around the New Year period. Local festivals, inns and teahouses also keep the tradition alive. This changing seasonal identity is a lovely example of how foods and customs shift while keeping their charm.

Where to enjoy amazake

For a taste of tradition, visit a teahouse that has served amazake for generations. The Japan National Tourism Organization describes the Hakone Amasake Chaya, a thatched-roof teahouse beside the old Tokaido road in Hakone, that serves amazake using a recipe said to be unchanged for over four centuries. It also serves mochi rice cakes pounded fresh each morning and grilled over charcoal, and it has an open fireplace for chilly days. Visiting a place like this lets you taste a drink steeped in travel history.

Amazake is also easy to find in modern settings. Instant and packaged versions are sold for home use, and shops often stock it in the drinks section. At shrines during New Year, small cups are often offered to visitors, so keep an eye out for a friendly stand. The Ministry of Agriculture, Forestry and Fisheries explains in its traditional beverages overview that koji-based amazake is more common in regions where koji foods like miso and soy sauce are deeply rooted, while sake-lees amazake is more common near sake breweries.

A friendly note: although amazake is traditionally considered low in alcohol, versions made with sake lees may contain a trace, so check the label if you are driving, avoiding alcohol or serving it to children. Koji-based types are generally the choice for people who want to avoid alcohol altogether. Staff at shops are usually glad to help.

What mugicha is

Mugicha is roasted barley tea, a staple drink in Japanese homes. "Mugi" means barley and "cha" means tea, though no actual tea leaves are involved. It is made by infusing roasted barley in water, which produces a golden-brown drink with a toasty, slightly nutty flavor and a gentle hint of bitterness. Because it is made from grain rather than tea leaves, it is caffeine-free, which is why it is popular with families and with anyone who wants a soothing drink at any time of day.

Mugicha is usually served cold in Japan and is a classic summer drink. A pitcher of chilled mugicha in the refrigerator is a familiar image in many households during the hot months. It is refreshing, simple and goes well with almost any meal, from a plate of noodles to a boxed lunch.

Mugicha today and tips for travelers

Barley drinks have a long past in Japan. Some historians point to an early drink of barley and rice flour in a tenth-century text as a possible ancestor, and street stalls selling barley tea became popular in the Edo period. Before refrigeration became common in the late 1950s and early 1960s, it was kept in unglazed earthenware pots, where evaporation helped cool it. This is a small glimpse of how people stayed comfortable in the summer heat long before air conditioning.

Modern convenience has made mugicha easier than ever. Tea bags were introduced in the 1960s, including cold-brew bags, which let anyone make a pitcher by dropping a bag into water and chilling it. Bottled mugicha is also sold in supermarkets, convenience stores and vending machines in Japan, making it a convenient choice for travelers who want a caffeine-free drink on the go. Its popularity has grown in recent years, and it is considered an everyday favorite.

To try both drinks in one trip, plan around the seasons. In the hot months, look for chilled mugicha at restaurants and vending machines, and in colder months, seek out a warm cup of amazake at a shrine, teahouse or festival. Buy a bottle of each at a convenience store to compare them side by side. Mugicha is lovely with meals, while amazake works well as a sweet treat or a gentle afternoon pick-me-up.

If you want a souvenir, packets of mugicha tea bags are light and easy to pack, and instant amazake products are often sold in food shops and souvenir stores. Always check the ingredients for allergies, as some amazake products may contain additions such as ginger or other flavorings. Staff are usually happy to explain, and a smile and a few simple words go a long way.

Quick takeaways

Amazake is a sweet, creamy rice drink made with koji or sake lees, enjoyed warm, cool or cold, and strongly connected to shrines at New Year and traditional teahouses. Mugicha is a roasted barley tea that is naturally caffeine-free and especially popular chilled in summer. Both are simple, soothing and deeply rooted in daily life.

Together they show how Japanese drinks respond to the seasons, offering warmth when it is cold and refreshment when it is hot. Pick up a cup of each on your next trip and taste the story behind every sip.