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Amazake (Koji fermented sweet drink)
Prep Time
20 mins
Cook Time
1 d
 

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

Course: Breakfast, Drinks
Cuisine: fermented foods, Japanese
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.