A traditional Japanese sweet, fermented rice drink made using just rice, water, and koji for a naturally sweet, non-alcoholic beverage.
Amazake: Koji's Sweet Secret
A traditional Japanese sweet, fermented rice drink made using just rice, water, and koji for a naturally sweet, non-alcoholic beverage.
Ingredients
- 1 cup white rice
- 3 cups water (for cooking rice)
- 200 grams rice koji
- 2 cups water (for fermentation)
Instructions
- Rinse the white rice thoroughly until the water runs clear. Cook the rinsed rice with 3 cups of water in a rice cooker or pot. The rice should be slightly softer than usual. Once cooked, spread the hot rice onto a clean tray or plate to cool down to about 60°C (140°F). If it's too hot, it will kill the koji enzymes. In a large, clean pot or a yogurt maker, combine the cooled rice, the rice koji, and 2 cups of water. Mix well to ensure the koji is evenly distributed throughout the rice. Cover the pot and maintain a temperature of 55-60°C (130-140°F) for 8-10 hours. Stir occasionally every 2-3 hours. After 8-10 hours, taste the amazake. It should be noticeably sweet. Once it reaches your desired sweetness, transfer it to an airtight container and refrigerate. It can be stored for about 1 week. Enjoy warm or chilled, plain or diluted with water, milk, or in smoothies.
Notes
Maintain a consistent temperature of 55-60°C (130-140°F) during the fermentation process for optimal sweetness. Using a rice cooker with a 'keep warm' function or a slow cooker on a low setting can help. Adjust fermentation time to your desired sweetness. For a smoother drink, blend the amazake after fermentation.
