indeed, making amazake at home is far superior to buying it in stores, though it is commercially available in lil 2 serving containers, often found in freezers (or at least i've seen them there) at health food stores, sometimes in the fridge sections...

and rice dream is verifiably NOT ammy (a fond referencing name for sweeeeet fermented amazake)...

so, what i do know is that:

amazake is a fermented rice substance that can be eaten in riceform, or blended into thick liquid. is can be used in a variety of ways including as a breakfast porridge, as a sweetener for desserts, in smoothies, ummm, really in anything, it is a naturally sweet result of mixing cooked sweet rice with a koji culture and then incubating the mixins for about oh 8 to 12 hours maybe, ok i think its more like 8, i cant fully remember, i hear that it does get further fermented tasting (sours) after the highlight sweetness so an attentive folk is a successful folk in makin the yummies...

you can buy koji cultures (i'm guessing it's some kinda innoculant, does that make it a bacteria? a spore of some form? dunno quite what) from health food stores or from macrobiotic supply companies, which is also where you can find sweet rice...

oh, and rice milk is easy enough to make on your own, so no need to buy it in stores if this interests you: soak rice, cook it up happy, put in blender, add some water, lil sea salt, some sweetener if you desire, you can even add cinnamon (i like to), then strain and drink or keep in closed container, preferably glass or ceramic, in fridge for a good while...or you can make some horchata which is uncooked but soaked rice blended with agua and cinnamon and sweetener, then strained,...

both are nice standbys, i quite in~joy mixing milks, rice~oat is delicious, as is oat~almond, or rice~almond, or sesame~oat...etc... it's fun to explore fo sho...

hope this informazione shines you in new directions,

evening inspir(al)ed love,
kay'a