Homemade Amazake

Homemade amazake is a delicious and sweet drink made from koji kin

5 from 2 reviews

Amazake is a sweet toasty beverage made from fermented rice. It is delicious, served warm with fresh ginger, or used as a vegan dairy substitute. See the sections above for 4 different serving options.


Units Scale
  • 1/2 cup rice (white or brown)
  • 1 1/2 cups of water (for cooking
  • 1/2 cup koji rice
  • 1/2 cup water (chlorine-free, enough to cover)


  1. Rinse the rice thoroughly before cooking to wash away the starch.
  2. Bring the rice and water to a boil.
  3. Reduce the heat and simmer, until soft. Immediately drain off the excess water.
  4. Allow the rice to cool to around 130 F (60 C).
  5. Mix in koji rice. Then pack the rice mixture into a glass jar for fermentation.
  6. Cover with water (about 1/2 cup, as needed), then cap with a lid to keep the moisture in while fermenting. It is anaerobic and doesn’t release CO2 like other ferments, so you don’t need to worry about using a fermentation-specific lid.
  7. Incubate at 130 F (60 C) for up to 16 hours. See notes for advice on how to incubate.
  8. After fermenting, puree into a smooth paste. Store in the refrigerator until ready to use. It should last for 1 month in the fridge. Otherwise, freeze for long-term storage.
  9. To turn amazake into a beverage, mix 1 part rice paste with 1 part of water. See the section above for 4 serving options.


  • This is quite a hot ferment, compared to yogurt and tempeh. The easiest way to maintain the right temperature is to use a rice cooker or a slow cooker set on warm.
  • If you really get into fermenting, I recommend a Brød & Taylor Slow Cooker which I use for most of my ferments.

Keywords: vegan, gluten free, dairy free, egg free, milk, probiotic, breakfast, baking, fall, winter