Servings: 1 jar
Amazake 甘酒
Learn how to make homemade amazake, a naturally sweet and nutritious Japanese drink made with rice and koji. Easy, vegan, and perfect for gut health.
Ingredients
Koji and Cooked rice
- 100 g Koji rice mold
- 150 g cooked rice
- 200 ml water
Koji only
- 100 g Koji
- 100 ml water
Instructions
Koji and cooked rice
- Cook rice then place the cooked rice in a bowl.
- Pour 65-70℃(149-158℉) 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℃(140℉).
- 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
- 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.
- (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.
- Pour it into a sterilized jar and keep it refrigerated for up to about 2 weeks. *3
- Serve hot or leave in the fridge to cool and serve chilled!
Koji only
- Place Koji in a bowl.
- Pour 65-70℃ (149-158℉) hot water into the bowl and mix well.
- Check the mixture temperature to make sure it is around 60℃(140℉).
- 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
- 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.
- 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 chilled!
Notes
*1 if the rice is cold, the hot water cools down quickly so it needs to be hotter. Please adjust.
*2 I stir the mixture at 4 hours in, to make sure it's all fermented evenly. Also check the mixture temperature if it is too low like 40°C(104°F), you may want to reheat to 60 °C(140°F) but be careful not to reheat to over 70°C(158°F), otherwise it will kill the koji.
*3 It can be stored in the freezer too and will last about 3 months.
*4 cooking rice time is not included in the prep and cooking time.
Nutrition
Calories: 595kcal, Carbohydrates: 128g, Protein: 8g, Fat: 1g, Sodium: 24mg, Potassium: 52mg, Sugar: 82g, Calcium: 15mg, Iron: 0.3mg