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, which can be made as a large batch and stored for later use. Then the second half of the process is making the fresh Amazake which is very easy. One package is enough to make 9 quarts of Amakaze. 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. This is a needed ingredient for making Japanese sake |
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