Amazake

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Course Essentials

Cuisine ALL

Servings 1 Batch (700g)

Ingredients

300 g rice koji
400 ml water (approx 55°C)

Instructions

Boil and Cool the Water: Bring your water to a boil, then remove it from the heat and let it cool until it drops just below 60°C.
Break Up the Koji: Thoroughly massage the rice koji to break up any clumps, ensuring the grains are completely separated before you begin.
Combine and Fill the Container: Place the loosened koji grains and the warm water into your yoghurt maker's container and mix thoroughly. Pop it into the machine. If you want to keep a close eye on progress, insert a clean kitchen thermometer directly into the mixture to monitor the heat.
Incubate and Monitor: Set your yoghurt maker to maintain a steady temperature between 55°C and 60°C. Leave the mixture to incubate for approximately 6 hours, giving it a gentle stir with a clean spoon about once every hour.

Notes

We started with 300 g of koji and 400 g of water (700 g total), but the finished yield was 680 g. Don't worry! This is completely normal. The thirsty koji absorbs most of the water to plump up, while a small amount naturally evaporates as steam during heating.