How to make a Japanese "Amazake" 甘酒 (non-alcohol version)

Amasake is a very sweet, low or non-alcohol (depends on recipe) drink from fermented rice. Below describes a popular and easy non-alcohol recipe using a "koji"mold to break down rice starches to unrefined sugar with all the probiotics.

PREREQUISITES:

1. Yogurt Maker or rice cooker that can set temperature to 60 ℃ and timer to 9-10 hours.

I got my yogurt maker from amazon (not an affiliate)

2. "Koji" mold (200g)

This readily is available online or in Japan's local supermarket. I am using this one.

3. White or brown cooked rice or equivalent (150g)

4. Container (800 ml)

5. Warmed water (300-400ml) below 60℃. To keep it simple, it should not be too hot to hold with your bare hands. It is too hot if it can not be held with bare hands.

STEPS using a Yogurt Maker:

1. Mix the white rice with koji (prerequisite#2&3). Note the white rice should not be over 60℃ as this will destroy the mold.

2. Sterilize the container (prerequisite#4)using hot water and then let it cools.

3. Put the results of step#1 to container.

4. Pour the warmed water (prerequisite#5) to container.

5. Place the container inside the yogurt maker (prerequisite#1)

6. Set temperature to 60 ℃ and set timer to 9 or 10 hours depending on room temperature. As long as it is over 9 hours, it is not a big deal.

7. Congratulations! Your first Japanese "Amazake" is ready - just do not forget to place it inside a refrigerator for storage