Amazake (甘酒) is a traditional Japanese non-alcohol beverage made from fermented rice. The fermentation process transforms rice starches into sugars, resulting in surprising sweetness without the need for cane sugar. The name “amazake” literally means “sweet sake” in Japanese. Alcohol free, but why is it called sake? There is a theory that amazake got its name from how it is made using the same ingredients as sake, just fermented for a shorter period than sake.
The power of Amazake
During the winter season, Amazake is frequently enjoyed as a warming beverage near shrines, renowned for its nutritional attributes. It is rich in vitamins, amino acids, and enzymes, and is considered a healthy and energizing drink. Because of this, amazake is known as a beauty-enhancing beverage and is also referred to as a ‘drinkable IV.’ Nowadays, amazake is gaining popularity not only in Japan but also beyond, thanks to its potential health benefits.
Just 2 Simple ingredients
Koji (麹)
Koji (麹) is a rice mold (Aspergillus oryzae), used in the fermentation process of traditional Japanese foods and beverages such as miso, soy sauce, and sake. You may find it from the Japanese grocery stores.
Sweet Rice
Many amazake recipes use just regular rice, but Japanese Mom’s recipe uses sweet rice. Sweet rice contains more starch, adding extra sweetness and richness, resulting in a more indulgent flavour.
Cooking Tip
The fermentation process with koji requires an optimal temperature range, specifically between 50-60 ºC (125-140 ºF). Ensure to check the temperature when adding koji, and maintain it using a rice cooker, thermos pot, or yogurt maker.
Amazake (甘酒) - Traditional Sweet Rice Drink
Ingredients
- 1 cup koji
- 1⅕ cup uncooked sweet rice
- 5 cup water
Instructions
Preparation
- Break the koji into small pieces by hand.
Prepare porridge
- Rinse the sweet rice thoroughly under cold water, and add 3 cups of water. Set the rice cooker to the 'porridge' mode and press start.【Don’t have a rice cooker?】Pour the sweet rice and water into the pot and cook it until it gets boiled to a medium heat. Once you start seeing some bubbles, stir slowly and close the pot with a lid, while leaving a little bit of opening, and then cook it for about 30 to 40 minutes. Check throughout the process to make sure the bottom of the pot doesn’t get burned.
Add koji
- Once the porridge is cooked, open the lid and add 2 cups of warm water so the temperature will come down to around 70ºC (160ºF).
- Add koji pieces and mix it well.
- Set the rice cooker to the "Keep Warm" mode, and cover it with a cloth. Make sure to keep the rice cooker's lid open!
- Let it rest for 8 to 10 hours at 50-60 ºC (125-140 ºF).Check a few times to maintain the temperature.
- Try tasting it when it looks ready. It should be sweet. Enjoy your amazake hot or cold! 【Tip】If amazake is too solid, add a little bit of water or blend it to make it smooth.
