Amazake 甘酒
User Reviews
4.5
Amazake 甘酒
Description
Amazake 甘酒 is made by mixing cooked rice with warm water and koji, a rice mold culture, then fermenting this mixture for 6 to 8 hours at about 60°C (140°F). This temperature allows the enzymes in koji to convert starches into sugars, imparting a gentle natural sweetness. Stirring occasionally promotes even fermentation. After fermentation, it is gently heated to prevent further fermentation and stored refrigerated. Serving can be hot or cold depending on preference.
The koji-only version uses just koji with water and follows a similar fermentation process. The drink has a thick, creamy texture with mild sweetness from the rice sugars. Amazake can be enjoyed as a traditional refreshment or used in cooking for its depth of flavor.
To maintain quality, it's important to keep the mixture near 60°C during fermentation and avoid overheating which can kill the koji. Stirring at mid-fermentation helps even activity. Amazake keeps refrigerated for about 10 days and can be frozen up to 3 months. Adjust water temperature if rice is cold to ensure fermentation starts properly. The recipe time excludes rice cooking.
Ingredients
Koji and Cooked rice
- 100 g koji rice mold form
- 150 g rice cooked
- 300 ml water
Koji only
- 100 g koji
- 100 ml water
Instructions
Koji and cooked rice
- Place cooked rice in a bowl.
- Pour 65-70 degree Celsius (149-158F)hot water into the bowl and mix with the cooked rice. *1
- Add koji to the bowl and combine them all together well.
- Check the mixture temperature to make sure it is around 60 degree Celsius(140F).
- 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
- If using Rice Cooker, set the rice cooker for "keep warm" and leave the lid slightly open with kitchen cloth covered on the top.
- 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.
- Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3
- Serve hot or leave in the fridge to cool and serve cold!
Koji only
- Place Koji in a bowl.
- Pour 65-70 degree Celsius(149-158F) hot water into the bowl and mix well.
- Check the mixture temperature to make sure it is around 60 degree Celsius(140F).
- 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
- 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.
- Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3
- Serve hot or leave in the fridge to cool and serve cold!
Notes
- If the rice is cold, use hotter water to maintain the mixture temperature and ensure proper fermentation.
- Stir the fermenting mixture about halfway through the 6-8 hour period to promote even fermentation and check temperature carefully, reheating if it falls below 60°C but not exceeding 70°C to preserve koji activity.
- After fermentation, heat gently under 80°C to halt further fermentation before storing.
- Store refrigerated amazake up to 10 days or freeze for up to 3 months for longer preservation.
- Cooking time of rice is separate from fermentation preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 595 kcal
% 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.
User Reviews
Overall Rating
4.5
You'll Also Love
