Amazake

What to get ready

• Sticky rice 240 g
• Koji rice yeast 160 g
• Ginger 12 g
• Salt 4 g

Method

1. 1 Cook glutinous rice until it becomes a thick porridge, then let it cool down to about 60 degrees Celsius.
2. 2 Crush the koji (rice yeast) into small pieces and mix thoroughly into the warm porridge.
3. 3 Let the mixture ferment at 55-60 degrees for 8 hours, stirring every 2 hours to ensure the yeast is active throughout the pot.
4. 4 The rich, natural sweetness indicates that the starch has been fully metabolized.
5. 5 Simmer gently for 5 minutes to stop fermentation, then add a pinch of salt to taste.
6. 6 Dilute with hot water, add shredded ginger, and drink warm.