Amazake
Amazake (甘酒) is a naturally sweet, creamy Japanese fermented rice drink—often enjoyed warm in winter or chilled in summer. It’s rich in enzymes, probiotics, and gentle energy, making it a favorite in traditional and modern gut-friendly diets 🍚✨. There are two main types: one made with rice koji (non-alcoholic) and one with sake lees (low-alcohol). Here’s the classic koji-based version, adapted from Cooking with Dog and Chopstick Chronicles.
🍶 Amazake (Koji-Based, Non-Alcoholic)
🧾 Ingredients (Makes ~4 servings)
- 150 g cooked rice (white or brown)
- 100–200 g dried rice koji (kome koji)
- 300–400 ml filtered water
- Optional: grated ginger, cinnamon, lemon zest
🔬 Instructions
- Cook the Rice:
Prepare rice using a rice cooker or stovetop. For a smoother drink, use porridge mode or add extra water.
- Cool to 60°C (140°F):
Let rice cool slightly. Use a thermometer—this temperature is ideal for enzymatic activity.
- Add Koji:
Crumble rice koji and mix thoroughly into the warm rice. Stir until evenly combined.
- Ferment:
Transfer mixture to a rice cooker (on “keep warm”), yogurt maker, or insulated container. Maintain 55–60°C (130–140°F) for 6–8 hours, stirring occasionally.
- Finish & Store:
Once sweet and fragrant, cool and refrigerate. Keeps for 7–10 days. You can also freeze it.
🧠 Serving Ideas
- Hot: Warm gently and stir in grated ginger
- Cold: Blend with banana, oat milk, or citrus juice
- Smoothie: Combine with cinnamon, nut butter, or matcha
- Dessert base: Use in chia pudding, ice cream, or vegan custards