Amazing Amazake

What is amazake?

Amazake (pronounced ah-muh-zah-kay) is Japanese for “sweet sake.” It is a creamy, non-alcoholic, fermented drink with an ambrosial, nectar-like natural sweetness.. The sweetness is brought about by enzymes in kome-koji (cultured rice inoculated with Aspergillus mold) which break down starch in cooked sweet rice into simple sugars. Commercial amazake in stores is likely pasteurised, which kills desirable probiotics. Homemade amazake is best and easy to make! While amazake is the first stage in the Japanese sake-making process, it is also regarded as an independent beverage.

Two-stages of fermentation in Amazake

In the first stage, steamed rice is inoculated with spores of Aspergillus oryzae mold, and incubated (typically in shallow wooden trays called morobuta) in a warm place (27-30°C or 78-86°F) with occasional stirring for 36-48 hours until the rice is covered in a fragrant white mycelium. The product, called kome-koji, serves as a rich source of enzymes in stage 2 – amazake fermentation. In Japan, it is sold in sake breweries or supermarkets and available in fresh or dried form. It is used as a starter for amazake, miso, soy sauce, mirin and vegetable pickles.

In the second stage, abundant enzymes in kome-koji, especially amylase, hydrolyse the starch in both koji and freshly cooked rice to simple sugars, which impart the surprisingly concentrated natural sweetness. When making amazake, you can determine how sweet the product will be by the amount of koji you use – the more koji, the sweeter the amazake.

How to make Amazake

The basic recipes calls for one part uncooked sweet rice (white or brown), two parts water, and one to one-half parts koji by weight, depending on the desired sweetness. For example, 200 g (1 cup) of rice is steamed until done, cooled to 60°C (140°F) or moderately hot to the touch, then mixed with 200 g (2 cups) of kome-koji. The mixture is transferred to a wide-mouth jar or crock, covered tightly and incubated at 60°C (140°F) for 10-14 hours with occasional stirring. An immersion circulator or thermos flask can be used to maintain the temperature. At 60°C (140°F), bacteria and mold will die, but enzymes in koji are active to convert starch to sugar. The fermentation is complete when the mixture has a rich, sweet fragrance and the individual grains are very soft.

Update 24/07/20. Till date, I have made amazake from the classic Japanese koshihikari short-grain rice, basmati rice, pearl barley, quinoa, millet, and Job’s tears (also known as coix seed or Chinese barley). My favourite is barley, because the grains are larger and retain a soft chewy bite after fermentation, which adds an interesting texture. For a low-grain amazake, you can also incubate the rehydrated koji with starchy tubers likes steamed and diced sweet potato. After fermentation, blend the mixture in a high speed blender, adding water or milk of choice to desired consistency – it comes out like the most ambrosial sweet potato / rice pudding! I imagine this will be a good alternative and naturally sweetened filling to the traditional sweet potato pie.

Cheat Amazake from Sake Lees

Another way of making amazake is from residual sake lees. This does not require fermentation and contains added sugar. It is also known as amazake, which can be confusing. While sake lees still contain some active enzymes, the quantity, quality and benefits of the resulting drink is less than fermented amazake. The directions for this method are in the recipe card below.

How to enjoy Amazake

The traditional Japanese way of serving amazake is to combine 1 part of this base with 2 parts water in a saucepan and bring to the boil. Season lightly with rock salt, pour into cups, and top each portion with a dab of grated ginger root. I like to flavour my amazake with matcha, or use other types of tea/herbal tea as the base such as hojicha, mugicha, chai or coffee.

Health Benefits of Amazake

Amazake is packed with other nutrients, including vitamin B1, vitamin B2, vitamin B6, folic acid, ferulic acid, dietary fibre, glutamine, and a large amount of glucose.

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Amazake (Koji fermented sweet drink)

How to make amazake with traditional and cheat method. How to make amazake drink.

Course Breakfast, Drinks

Cuisine fermented foods, Japanese

Prep Time 20 minutes

Cook Time 1 day

Author Sabrina @ Straits Road Kitchen

Ingredients

Traditional Amazake from Kome Koji

• 200 g (1 cup) sweet white or brown rice (you can try other grains such as pearl barley, millet, or quinoa)
• 480 g (2 cups) filtered water
• 200 g (1 cup) kome (rice) koji

Cheat Amazake from Sake Lees

• 200 g (1 cup) sweet white or brown rice (you can try other grains such as pearl barley, millet, or quinoa)
• 720 g (3 cups) filtered water
• 454 g (1 lb) sake lees
• 200 g (1 cup) black sugar
• 720 g (3 cups) filtered water

Basic Amazake Drink

• 120 g (1/2 cup) amazake
• 240 g (1 cup) filtered water or beverage of choice (tea, herbal tea, coffee etc.)
• To taste fresh ginger, grated (optional)

Instructions

Traditional Amazake From Kome Koji

1. Cook rice with water in a saucepan or rice cooker.

2. Allow the cooked rice to cool to 60°C (140°F) or moderately hot to the touch. Mix in kome koji. Add water a little at a time if the mixture is too thick. The final consistency should be a thick porridge. It will release liquid as fermentation proceeds, so do not add to much water at this stage.

3. Transfer the mixture to a wide-mouth jar, cover tightly and incubated at 60°C (140°F) for 10-14 hours with occasional stirring. An immersion circulator or thermos flask can be used to maintain the temperature.

4. The fermentation is complete when the mixture has a rich, sweet fragrance and the individual grains are very soft. Cool to room temperature, then store in the refrigerator for up to one week. You can portion out and freeze extra amazake for long-term storage.

Cheat Amazake From Sake Lees

1. Cook rice with water in a saucepan or rice cooker.

2. Allow the cooked rice to cool to 60°C (140°F) or moderately hot to the touch. Mix in sake lees. Add water a little at a time if the mixture is too thick. The final consistency should be a thick porridge.

3. Wrap the pot with towels to maintain the temperature at 60°C (140°F) an incubate in a warm place for 2-3 hours. When the mixture becomes soft, add sugar and the remainder water, then bring to a simmer until sugar dissolves.

4. Cool to room temperature, then store in the refrigerator for up to one week. You can portion out and freeze extra amazake for long-term storage.

Basic Amazake Drink

1. Mix amazake with water or beverage of your choice. Enjoy hot or cold. Refrigerate leftovers in an airtight container.