AMAZAKE

Ingredients:

• Koji

• Water

• (cooked rice)

Preparation:

1. Heath the water to 65°C.

2. Add koji (and cooked rice) and mix well. The ratio is 1:1 if you do amazake only with koji and water. For amazake with added cooked rice the ratio is 1:1:2 (koji:rice:water).

3. Let it ferment for 8 to 12h at 60°C or more. During this time you can stir to speed up the fermentation process

4. If you don’t drink it now, you can store it in the fridge. Traditionally it is served hot.

Fermentation tips:

Use rice koji that is not sporulating, it has more starch than barley koji.

You can add herbs or citric zest for a funky flavour.