PROBLEM TO BE SOLVED: To provide a rice lactic acid fermented food as an unprecedented nonalcoholic eating amazake by adopting a method similar to a method for producing amazake, known as a Japanese traditional technique from ancient times, or to a method of brewing refined sake by using yeast.SOLUTION: The rice lactic acid fermented food as the eating amazake is characterized by blending steamed rice 86-91% and koji 9-14% as the ratios in weight to the total rice 100 as raw materials, and fermenting the blended raw materials with lactic acid to Ph3.8-3.4. In the step of lactic-acid fermentation, mother water is added at the rate of 10-20% in weight for lactic-acid fermentation. Alternatively, the rice is fermented with only moisture obtained in a step of steaming rice and in a koji incubating step without adding mother water.
