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4.5 from 75 votes

Amazake 甘酒

Easy Amazake recipe using a rice cooker and other devices

Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 1
Calories: 595 kcal
Course: Drinks
Cuisine: Japanese

Ingredients

Koji and Cooked rice
  • 100 g Koji rice mold
  • 150 g cooked rice
  • 300 ml water
Koji only
  • 100 g Koji
  • 100 ml water

Instructions

Koji and cooked rice
    Cup of Yum
  1. Place cooked rice in a bowl.
  2. Pour 65-70 degree Celsius (149-158F)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 degree Celsius(140F).
  5. Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60c[140F]) and leave it for about 6-8 hours, stirring occasionally. *2
  6. If using Rice Cooker, set the rice cooker for "keep warm" and leave the lid slightly open with kitchen cloth covered on the top.
  7. Stop whatever is used, put the amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80c degrees). By doing this, it will stop further fermentation process.
  8. Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3
  9. Serve hot or leave in the fridge to cool and serve cold!
Koji only
  1. Place Koji in a bowl.
  2. Pour 65-70 degree Celsius(149-158F) hot water into the bowl and mix well.
  3. Check the mixture temperature to make sure it is around 60 degree Celsius(140F).
  4. Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60C[140F]) and leave it for about 6-8 hours, stirring occasionally. *2
  5. Stop whatever is used, put the amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80c degrees). By doing this, it will stop further fermentation process.
  6. Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3
  7. Serve hot or leave in the fridge to cool and serve cold!

Notes

  • *1 if the rice is cold, the hot water cooled down quickly so need to be hotter. Please adjust.
  • *2 I stir the mixture at 4 hours in, to make sure all fermented evenly. Also check the mixture temperature if it is too low like 40 degree(104F), you may want to reheat to 60 C(140F) but need to be careful not to reheat to over 70C(158F). It will kill koji.
  • *3 It can be stored in Freezer too and will last about 3 months.
  • *4 cooking rice time is not included in the prep and cooking time.

Nutrition Information

Calories 595kcal (30%) Carbohydrates 128g (43%) Protein 8g (16%) Fat 1g (2%) Sodium 24mg (1%) Potassium 52mg (1%) Sugar 82g (164%) Calcium 15mg (2%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 595

% Daily Value*

Calories 595kcal 30%
Carbohydrates 128g 43%
Protein 8g 16%
Fat 1g 2%
Sodium 24mg 1%
Potassium 52mg 1%
Sugar 82g 164%
Calcium 15mg 2%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.