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Homemade Amazake

How to make amazake

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5 from 3 reviews

Amazake is a sweet toasty beverage made from koji 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.

Ingredients

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)

Instructions

  1. Rinse the rice thoroughly before cooking to wash away the starch.
  2. Bring the rice and water to a boil. Reduce the heat and simmer, until soft. Drain off the excess water.
  3. Allow the rice to cool to around 130 F (60 C). Mix in koji rice. Then pack the rice mixture into a glass jar for fermentation. Cover with water (about 1/2 cup, as needed), then cap with a lid to keep the moisture. There’s no need to use a fermentation-specific lid as it won’t bubble. Incubate at 130 F (60 C) for up to 16 hours. See notes for advice on how to incubate.
  4. 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.

Notes

  • Amazake is made at quite a hot temperature 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. My box only goes to 120 F, which isn’t ideal, but it’s still hot enough to make amazake. 
  • The nutritional profile of amazake depends on the temperature and length of time, so it isn’t possible to provide accurate information.