Hiyashi Ame (Japanese Cold Ginger Drink)

On a hot day, why not cool down with a refreshing glass of cold ginger drink? Hiyashi ame is a traditional beverage from Japan’s Kansai region, enjoyed for generations. The natural spiciness of ginger and the gentle sweetness of malt syrup make it the perfect drink to help you recharge on a summer day.

Hiyashi Ame is a traditional Japanese beverage made by dissolving barley malt syrup in hot water, adding ginger juice, and chilling the mixture. "Hiyashi" means chilled, and "Ame" refers to malt syrup in this context. It is typically prepared as a concentrated syrup, which is then diluted with cold water before serving.

When sugar was still a rare commodity in Japan, barley malt syrup was commonly used as a sweetener. The drink is believed to have originated when people diluted the syrup with water, added ginger for flavor, and served it chilled.

In the Kansai region of western Japan, especially around Osaka and Kyoto, it has long been regarded as a nostalgic symbol of summer. Today, it can still be found at some traditional confectionery shops, vending machines, and festival food stalls. Its distinctive flavor comes from the balance between the natural spiciness of ginger and the rich yet mellow sweetness of malt syrup, making it especially refreshing during the hot summer months.

In recent years, modern variations have emerged, such as mixing hiyashi ame with carbonated water, beer, or cola. Although it remains a beloved regional specialty, it is rarely found outside the Kansai region, so many people outside the area may not be familiar with it. I hope you will try this recipe and enjoy its unique flavor.

To make hiyashi ame, you will need the following four ingredients:

• Ginger
• Barley malt syrup
• Sugar
• Water

Among these ingredients, ginger and malt syrup play particularly important roles in shaping the drink’s flavor. The ginger provides its signature spicy kick, while the malt syrup adds a mellow sweetness and a distinctive depth of flavor. It is no exaggeration to say that the unique flavor of hiyashi ame comes from the perfect balance between these two key ingredients.

That said, some of you may not be familiar with barley malt syrup.

Barley malt syrup is an amber-colored sweetener made by breaking down starch into sugar using enzymes found in malted barley. It has a gentle sweetness along with a slightly toasted, malty flavor that sets it apart from clear sugar syrups. It has been used as a sweetener in Japan for centuries.

Since it is commonly used in baking and dessert making, you should be able to find it in the baking aisle or the natural/organic foods section of your local grocery store, or at a natural foods market. Keep an eye out for it.

Once you have gathered all the ingredients, let's start making hiyashi ame. You will first prepare a concentrated syrup as follows:

1. Grate the ginger and squeeze out the juice.
2. Combine water, sugar, and ginger juice in a pan, then simmer until the sugar has completely dissolved and the flavors have blended.
3. Add malt syrup and return the mixture to a gentle simmer.
4. Transfer the mixture to a container and let it chill.

The key is how long you simmer the ginger juice. The cooking time affects both the spiciness and aroma.

If you cook it only briefly (for just a few minutes), the pungent compounds found in fresh ginger will remain largely intact. On the other hand, if you cook it for a longer time, these compounds will be altered by the heat, resulting in a milder flavor.

For some people, hiyashi ame made with lightly cooked ginger juice can be quite spicy. That's why my recipe calls for adding the ginger juice to the pot from the beginning to mellow the sharpness.

However, if you prefer a fresher, more pronounced ginger kick, try adding it at the same time as the malt syrup instead. Conversely, if you’d like to tone down the ginger’s spiciness even further, simply simmer the mixture longer than the recipe calls for.

Once the hiyashi ame syrup has chilled, pour some into a glass, dilute it with cold water, and enjoy.

For an extra refreshing touch, try adding ice or replacing the water with carbonated water. On chilly days, you can also enjoy it with hot water instead—this warm version is known as ameyu.

It is also delicious when mixed with milk, beer, or whiskey instead of water for a unique twist. Experiment with different variations and discover your own favorite way to enjoy it.

Ingredients

---

---

Instructions

🕒 Total: 2 hrs hrs 15 mins mins

Step 1
Rinse the ginger thoroughly, then grate it with the skin on. Strain the grated ginger through a fine-mesh tea strainer (or sieve), pressing the pulp against the mesh with the back of a spoon to extract as much juice as possible.

(The squeezed ginger pulp is not used in this recipe. You can use it as a garnish for other dishes or in shogayaki (Japanese ginger pork).)

---

Step 2
Combine the water, sugar, and ginger juice in a pan and bring to a boil. Once it comes to a boil, reduce the heat to low and simmer for about 5 minutes, until the sugar has completely dissolved and the flavors have blended.

---

Step 3
Add barley malt syrup to the pan and stir to combine. Return the mixture to a gentle simmer for 1-2 minutes, then transfer it to a clean, heatproof container and let it cool. Once it has cooled, store it in the refrigerator.

---

Step 4
To serve, pour the hiyashi ame syrup into a glass and dilute it with cold water at a ratio of 1 part syrup to 2-3 parts water. Stir well and enjoy.

---

How to store

The hiyashi ame syrup will keep in the refrigerator for up to a week.