Amazake 甘酒
Ingredients
- 100 g Koji rice mold
- 150 g cooked rice
- 200 ml water
- 100 g Koji
- 100 ml water
Steps
- 1
Cook rice then place the cooked rice in a bowl.
- 2
Pour 65-70℃(149-158℉) hot water into the bowl and mix with the cooked rice. *1
- 3
Add koji to the bowl and combine them all together well.
- 4
Check the mixture temperature to make sure it is around 60℃(140℉).
- 5
Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60℃[140℉]) and leave it for about 6-8 hours, stirring occasionally. *2
- 6
If using a rice cooker, set the rice cooker on the “keep warm” setting and leave the lid slightly open with kitchen cloth covered on the top.
- 7
(optional) Put the finished amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80℃). By doing this, it will stop any further fermentation.
- 8
Pour it into a sterilized jar and keep it refrigerated for up to about 2 weeks. *3
- 9
Serve hot or leave in the fridge to cool and serve chilled!
- 10
Place Koji in a bowl.
- 11
Pour 65-70℃ (149-158℉) hot water into the bowl and mix well.
- 12
Check the mixture temperature to make sure it is around 60℃(140℉).
- 13
Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60℃[140℉]) and leave it for about 6-8 hours, stirring occasionally. *2
- 14
Put the finished amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80℃). By doing this, it will stop further fermentation.
- 15
Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3
- 16
Serve hot or leave in the fridge to cool and serve chilled!