A method for producing a malted rice Amazake-derived beverage

A new beverage derived from malted rice Amazake is provided. A method for producing a rice malted rice amazake-derived beverage, comprising the steps of: (1) Asha (4) below. (1) a fermentation (saccharification) step of: (1 a) mixing rice malted from Aspergillus oryzee (so-called yellow ascus, preferably CK33 strain), steamed rice, and water in a ratio (weight ratio) of 1:0.5 plus or minus 0.1:5 plus or minus 1, Fermentation is performed for 8 hours at a temperature of 55 deGrees Centigrade plus or minus 5 degrees Centigrade to obtain the saccharified solution a. (1 B) mixing the rice malted rice of the strain AOK 1598 (so-called white ascus) with water in a ratio (weight ratio) of 1:5 plus or minus 1, A step of obtaining a glycosylated liquid B by fermentation at a temperature of 55 degrees Centigrade plus or minus 5 degrees Centigrade for 8 hours 2 hours. (2) the...