Amazake is a naturally sweet cultured rice drink. During the culturing process, enzymes break down the complex rice starches into sugars making Amazake a sweet drink. It can be used for drinking or as a natural sweetener in other foods or recipes. Use to make sake or koji Amazake makes a sweet non-alcoholic drink made from rice. It is usually served hot. This is a 2-step culturing process: first to make Kijo rice with the spore culture, Koji-kin, which can be made as a large batch and stored or frozen for later use. Then the second half of the process is making of the desired cultured food, such as miso, saké, or the fresh Amazake which is very easy. One package is enough to make 9 quarts of Amakaze, 6 cups of koji for misos, or 2 gallons of shoyu. With Amasake you can make a rice sweetner for your favorite recipes, a hot or cold Amakaze drink, or Doburoku, a basic fermented 'grog'. This culture is best suited for a person with some culturing experience. However, it comes with complete instructions so anyone can try. Koji rice is a needed ingredient for making Japanese saké, sweet white Shiro miso (1 month) and light yellow Shinshu miso (6-12 months), and almost all traditional Japanese cultured food products. Contains 15g packet of Koji-kin spore starter with complete instructions and many recipes. |
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