My first experience with amazake was in Japan about 2 years ago. We went to visit the Matsumoto samurai castle and after the visit we popped in the gift shop too. I always wanted to try amazake so we bought a small bottle of it that I found in the refrigerated shelf. At that time I had no idea what to expect but I was open for anything. As I found out after I consumed it, that particular type was made with sake kasu and it didn’t became my favourite drink that time.
Sake kasu is the by-product of the Japanese sake brewing which is still rich in enzymes, also contains different microbes, vitamins that is very beneficial for the health. The flavour is slightly sweet, sour and alcoholic from the sake. To make amazake they add water and sugar and normally serve it hot in the winter and cold in the summer.
The other type of amazake is the sweet version which is more common in Japan and in this post I will talk about. It’s “fermented” with koji ( aspergillus oryzae ) under special circumstances. Maybe the word fermented is not the best in here. In this temperature ( 60C ) the Lactic acid bacteria or mold wouldn’t survive. So what really happening is the enzymes particularly the amylase, is breaking down the starch in the rice into glucose or sugar. That’s why it has the beautiful natural sweetness.
Amazake is naturally sweet and it’s very good for your health. It still contains the leftover beneficial enzymes, also vitamins and folic acid. It strengthens the immune system, improving digestion and has anti-aging properties. The cosmetics industry widely use it in different products. Traditionally, consumed on the 3rd of March, to celebrate the Doll festival ( Hina Matsuri ), or some of the Ryokans offering it as a welcome drink.
I started making my own koji for a while now and this is making my life much easier. It’s more economical ( to buying koji rice it can cost you 6-8£/300g ) and I just love the freshly made koji’ s aroma! When I plan to make amazake I make amylase strength koji, which is perfectly brings out the natural sweetness from the rice by the enzymatic reactions ( sacchaification ). For this to happen it needs to be kept in a specific environment, likeenvironment an incubator for 6-10 hours between 50-60 C. Be careful not to bring the temperature higher as the enzymes can be damaged, or if is too low the Lactic acid bacteria can join to the party and it will make it sour.
The making process is very simple, but you will need an “incubator”. I use my rice cooker ( Yum Asia Bamboo ) that has a “keep warm” function, it’s keeping the amazake in the right temperature zone. My other option is my Bread proofer ( Brod & Taylor ) that I also use for making koji.
Nearly every time I use Japonica rice to make the rice porridge first. There are some recipes where there is no need for the porridge consistencyis, just cook the rice as you normally would 1:1 ratio ( rice : water ), then add some cold water.
This is my preference, you could find you own way. I use the rice measure cup, so this recipe is not in metric measurements.
Traditionally it is diluted with a bit of warm water and serve it with a small amount of grated ginger. You can use it in different dessert instead of sugar like I did on my amazake workshop last week in Budapest at Makifood Cookery school.
Another idea to use amazake is to make delicious amazake-zuke, which is a type of Japanese tsukemono.
You will only need your favourite vegetable, that can be any type of radish, broccoli, cauliflower, cucumber etc… After washing, salt them in a bowl and put weight on top for overnight. Drain the water and pat dry them. Place them in the amazake “bed” and let is sit in the refrigerator for 3-7 days, it’s depends on the vegetables and your personal liking.
Enjoy!
If you like what I’m doing please follow me on Instagram too! You will find me as Konyhaparade.
Gluten free banana cake with miso caramel? Sounds good right? I guarantee you that this…
"Cheesy" flavour without cheese?! Yes it's possible and all naturally! I'm calling a unique and…
Scrumptious hojicha tea powder flavoured amazake oat cookies! Sounds good doesn't it? How about if…
Here is another good example how versatile ingredient sake kasu is. If you haven't seen…
You may don't understand a word but "soft" from the title, but no worries end…
Sourdough cheesy stangli or I could call them cheesy sticks. But these are not just…