Amazake is a sweet fermented rice that is typically turned into a warm drink flavoured with fresh ginger. Though it can also be eaten as a dessert, or used as a natural sweetener. Unlike sake, it is not alcoholic (or very low alcohol).
The sweetness naturally comes from the break down of the rice through koji fermentation. Like all fermented foods, amazake is considered to be very nutritious. I also found it to be very delicious! It was sweet and toasty tasting, but I loved it more when I added the spicy flavour of ginger or cinnamon. It is a great milk substitute for both hot at cold drinks, and the sweetness would make it great for baking.
Since it was so easy to make I would definitely recommend trying it if you can find a source of koji rice.
- ½ cup dried rice (white or brown)
- ½ cup koji rice
- ~1/2 cup filtered water
- Rinse the dried rice thoroughly.
- Bring rice to a boil in a large pot of water.
- Cook until soft, then drain off excess water.
- Cool rice to around 130 F (60 C).
- Mix in koji rice.
- Pack into a container for fermentation.
- Cover with filtered water (as needed), then top with a lid to keep the moisture in.
- Incubate at 130 F (60 C) for up to 16 hours.
- Puree into a smooth paste for use.
- Store in the refrigerator.
-An easy way to keep it at a high temperature is to use a rice cooker set on warm, however, I used my Brød & Taylor Bread Proofer & Yogurt Maker for an incubator.
-To make an amazake drink, mix 1 part amazake with 1 part water, then top with a pinch of finely grated ginger. (It can be served hot or cold. Just adjust the amount of water according to your own taste).