first thing's first
Amazake has been woven into Japanese food culture for over a thousand years, with its first written mention dating back to 720 AD in the Nihon Shoki, one of Japan’s oldest chronicles. By the Edo period (1603–1868), it was prized as a restorative summer tonic, valued for its ability to replenish energy and fight fatigue in the sweltering heat. Today, amazake remains deeply popular across Japan - not just as a traditional comfort, but as a modern health and beauty elixir often called the country’s “I.V. in a drink.”
NOTE: All ferments, by nature, will be completely unique. And that's a beautiful thing! Ferment times are relative to ambient temperature, humidity, and freshness of ingredients - keep an open mind and taste your ferments as they mature to see what you like best!
Prep Time: 10 mins
Ferment Time: 8-16 hours @ 140°F
Ingredients and Measurements:
Koji House sweet style rice koji is best for amazake, designed specifically with this recipe in mind. A shorter grain not only contains the highest proportion of carbohydrates, but is also the perfect host of amylase-producing koji.
1:1 ratio of cooked starch : rice koji
You can swap the cooked rice in this recipe for any starch you like - steamed sweet potatoes, cooked oats, the possibilities are endless!
Ratio is going to hover around 1:1, water to other ingredients. Spring water is best. Just make sure everything is covered by water with no dry areas at the surface.
Ex: 100g cooked rice: 100g koji: 200g water
Amazake requires NO salt. No preservation is required since this ferment generally takes 12-24 hours to be ready.
This ferment is quick. Usually done in 12-24 hours at 140°F. If you go past that, there's a high chance the amazake will start develop more sour notes - I personally love this, but to each their own!
The chief sweetness-producing enzyme, amylase, operates best at a consistent 140°F. This temp can be achieved in certain ovens, or any sous vide machine, dehydrator, crockpot, or InstaPot. Your choice! Just be sure to check your temperature throughout the fermentation process.
by Susan Marque
WRITE THIS DOWN
1. This is a quick ferment - virtually the quickest koji-based ferment you can come by. Amazake typically doesn't take longer than a day to achieve maximum sweetness, after which point the ferment will become more acidic - but this can be to your favor! I quite like a balance of sweet/tart flavors, so play around with time (the most important ingredient of all) and see what you like!
2. Amazake, much like shio koji can be leveraged as a super effective marinade due to the active koji enzymes. They're especially active in this format, so go wild with any proteins, veggies, or fruit you like. I like to marinate cantaloupe to accentuate their sweetness and add a subtle earthiness.
3. Have leftover amazake you don't know what to do with? Mix it into some liquor and make a mirin! Just use 1 part of your amazake and 2 parts 40% ABV liquor. Ex: 100g amazake + 200g liquor. Waste not, want not. Koji - the gift that keeps giving, as long as you know how to use it. Enjoy!
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