Making amazake
(sweet sake)
Sanitation
1
*Refer to MAKING YOGURT on page 6.
2
Preparation of ingredient (Rice/Koji (malted rice))
Prepare freshly cooked rice, koji (dried koji), and water.
Loosen koji to be granulated.
3
Put ingredients into container
Put ingredients into the container in order of water, cooked rice and koji, and
then mix them well.
*Since koji starter is weak against
heat, put koji into the mixture of
cooked rice and water after the
temperature of the mixture is fallen.
Example amount of rice and koji
(dried koji)
Freshly cooked rice ……………… 320ｇ
Koji (dried koji) …………………… 200ｇ
Water ……………………………… 400ｍｌ
*Cooking 150g of rice (about 1go (=0.18 L))
becomes 320g of cooked rice (about a cup of a bowl).
Example amount of rice and koji
(raw koji)
Freshly cooked rice ……… 320ｇ
Koji (raw koji) ………………… 200ｇ
Water ………………………… 300ｍｌ
4
Set container in main body
After closing the container with the inner lid, the lid with handle is used to close
the container completely. Set the container in the main body, and then cover it
with the outer lid.
It tastes delicious by chilling it with ice cubes, mixing with milk or shouchu (Japanese white distilled
liquor), or pouring on yogurt as a topping.
You can also make it with festive red rice, millet rice, or the like. Try to make it with various kinds of rice,
and enjoy your original amazake.
10
11
Set temperature and timer to start
5
Insert the insertion plug in a socket, and make sure the fermented lump is OFF.
Set the temperature at 60℃ and the timer for 6 hours, and push the start/stop
button to start fermentation.
(see MAKING YOGURT on page 8 for more details of setting)
Ready to eat
6
Amazake is ready if it tastes sweet after
fermentation. Keep the finished amazake in the
refrigerator.
*Enjoy it by diluting with hot water, or mixing
with squeezed ginger.
Making amazake with raw koji
EX
You can make amazake with raw
koji as well. The process to make it
is the same as with dried koji
expect the water amount.
Example amount of koji
(dried koji)
Koji (dried koji) ……………… 200ｇ
Water ………………………… 400ｍｌ
Making amazake without rice (only with koji)
EX
Make a mixture of water and koji and
ferment it at 60 ℃ for 4 hours. Extend
the fermentation time by 1 hour, if koji
is not cooked through (hard core at
the center of the grain remains.)
1000
500
1000
500
1000
500
1000
500
Enlarged illustration for the lid
with handle and container marks.
1000
500
Click
Mark for
the lid
with handle
Mark for
the lid
with handle
Mark for
the lid
with handle
Mark for
the container
Mark for
the container
Mark for
the container
TIP!
