Step 1

Place cooked rice in a bowl.

Step 2

Pour 65-70 degree Celsius (149-158F)hot water into the bowl and mix with the cooked rice. *1

Step 3

Add koji to the bowl and combine them all together well.

Step 4

Check the mixture temperature to make sure it is around 60 degree Celsius(140F).

Step 5

Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60c[140F]) and leave it for about 6-8 hours, stirring occasionally. *2

Step 6

If using Rice Cooker, set the rice cooker for "keep warm" and leave the lid slightly open with kitchen cloth covered on the top.

Step 7

Stop whatever is used, put the amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80c degrees). By doing this, it will stop further fermentation process.

Step 8

Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3

Step 9

Serve hot or leave in the fridge to cool and serve cold!

Step 10

Place Koji in a bowl.

Step 11

Pour 65-70 degree Celsius(149-158F) hot water into the bowl and mix well.

Step 12

Check the mixture temperature to make sure it is around 60 degree Celsius(140F).

Step 13

Place the mixture into a rice cooker, yoghurt maker, oven, etc. (anything that can keep it at 60C[140F]) and leave it for about 6-8 hours, stirring occasionally. *2

Step 14

Stop whatever is used, put the amazake into a pan over medium heat for 5 minutes after it has cooked for 8 hours (do not let the temperature go above 80c degrees). By doing this, it will stop further fermentation process.

Step 15

Pour it into a sterilized jar and keep it refrigerated for up to about 10 days. *3

Step 16

Serve hot or leave in the fridge to cool and serve cold!