📝 About This Recipe
Amazake is a centuries-old Japanese superfood, a naturally sweet, creamy beverage born from the magical alchemy of rice and Koji (Aspergillus oryzae). Despite its name meaning 'sweet sake,' this version is entirely non-alcoholic, offering a velvety texture and a complex, honey-like sweetness derived solely from the breakdown of rice starches. It is a probiotic-rich 'drinkable IV' that serves as a comforting warm tonic in winter or a refreshing chilled elixir in the heat of summer.
🥗 Ingredients
The Rice Base
- 1 cup Short-grain Japanese white rice (such as Koshihikari or Sushi rice)
- 3 cups Filtered water (for cooking the porridge)
- 1 pinch Fine sea salt (to balance the sweetness)
The Fermentation Starter
- 200 grams Koji (Rice Malt) (dried or fresh rice koji, broken into individual grains)
- 1/2 cup Cool filtered water (to lower the temperature of the rice quickly)
Serving and Aromatics
- 1 inch piece Fresh ginger root (finely grated for juice)
- as needed Hot water or Non-dairy milk (for diluting the concentrate)
- 1 pinch Ground cinnamon (optional garnish)
- 1/2 teaspoon Yuzu zest (optional for a citrusy lift)
👨🍳 Instructions
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1
Rinse the short-grain rice in a fine-mesh sieve under cold running water until the water runs clear, removing excess surface starch.
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2
Place the rinsed rice and 3 cups of filtered water into a heavy-bottomed pot or a rice cooker set to the 'porridge' (okayu) setting. If using a pot, bring to a boil, then reduce to a very low simmer, covering tightly for 20-25 minutes until the rice is very soft and overcooked.
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3
Once the rice is cooked into a thick porridge, stir it vigorously with a wooden spatula to break down the grains further.
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4
Crucial Step: Monitor the temperature of the rice. Add the 1/2 cup of cool filtered water to the porridge to help it cool down. Use a digital thermometer; the rice must be between 125°F and 140°F (52°C - 60°C) before adding the koji.
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5
If the rice is too hot (above 145°F), it will kill the enzymes in the koji; if it is too cold, the fermentation will be sluggish and may sour. Aim for the 'sweet spot' of 131°F (55°C).
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6
Break up the rice koji with your hands into individual grains and stir it thoroughly into the warm rice porridge along with a pinch of sea salt.
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7
Transfer the mixture to a slow cooker or a vacuum flask (Thermos). If using a slow cooker, set it to the 'Keep Warm' setting and leave the lid slightly ajar, covering the top with a clean kitchen towel to prevent condensation from dripping in.
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8
Let the mixture ferment for 8 to 10 hours. Every 2-3 hours, give it a gentle stir to ensure even heat distribution and check the temperature with your thermometer.
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9
After 8 hours, the mixture should have transformed from a bland porridge into a thin, remarkably sweet, and fragrant cream. Taste it; if it's deeply sweet, it's ready.
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10
To stop the fermentation and maximize shelf life, transfer the mixture to a saucepan and bring it to a brief simmer (176°F/80°C) for 1 minute. This pasteurizes the amazake.
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11
For a smooth, modern texture, use an immersion blender to puree the amazake until silky. For a traditional 'chunky' style, leave as is.
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12
Transfer to sterilized glass jars. The result is a 'concentrate' that can be enjoyed immediately or stored in the refrigerator for up to a week.
💡 Chef's Tips
Temperature control is the most important factor; if the mixture exceeds 140°F (60°C), the enzymes denature and the sweetness will not develop. If the amazake tastes sour, the temperature was likely too low, allowing lactic acid bacteria to take over; ensure your vessel is well-insulated. You can use brown rice for a nuttier, more earthy flavor, though it requires a longer soaking time before cooking. For a thicker, custard-like consistency to use as a sweetener in baking, use less water during the initial rice cooking phase. If you don't have a slow cooker, an oven with the light turned on (and the door slightly cracked) can often maintain the required 130°F environment.
🍽️ Serving Suggestions
Serve hot in a small ceramic cup with a teaspoon of freshly squeezed ginger juice stirred in to cut the sweetness. Dilute 1:1 with cold sparkling water and a squeeze of lime for a refreshing probiotic soda. Blend into morning smoothies as a natural sweetener and thickener in place of bananas or honey. Drizzle the thick concentrate over fresh berries or plain Greek yogurt for a healthy dessert. Mix with matcha powder and steamed oat milk for a 'Matcha Amazake Latte'.