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Amazake 甘酒
4.5 from 50 votes

Amazake 甘酒

Amazake 甘酒 is a traditional Japanese sweet fermented rice drink prepared by fermenting cooked rice and koji mold at a controlled warm temperature. The process breaks down starches into sugars, resulting in a naturally sweet and thick beverage. The recipe offers two variations: one with cooked rice combined with koji and water; another using only koji and water. It requires careful temperature monitoring and long fermentation to develop its characteristic flavor and texture.

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 form
  • 150 g rice cooked
  • 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

  • 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

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: 1 Serving

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.