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Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 02/01/2010
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Amazake (甘酒?, [amazake]) is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using Aspergillus oryzae (麹, kōji?) that includes miso, soy sauce, and sake. The basic recipe for amazake has been used for hundreds of years. Kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns and teahouses. Many Shinto shrines provide or sell this in the New Year. In the 20th century, an instant version became available. Amazake is believed to be very nutritious, with no additives, preservatives, added sugars or salts. Some believe that
Amazake works well to cure hangovers. Outside of Japan, it is often sold in Asian grocery stores during the winter months and some health food shops. Similar dishes include the Chinese jiuniang, Korean sikhye, and Vietnamese cơm rượu.
Copyright © 2008 WHOLESOME LIVING SINGAPORE
Last modified: 02/01/2010
[HOME]
Amazake (甘酒?, [amazake]) is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using Aspergillus oryzae (麹, kōji?) that includes miso, soy sauce, and sake. The basic recipe for amazake has been used for hundreds of years. Kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally. Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns and teahouses. Many Shinto shrines provide or sell this in the New Year. In the 20th century, an instant version became available. Amazake is believed to be very nutritious, with no additives, preservatives, added sugars or salts. Some believe that
Amazake works well to cure hangovers. Outside of Japan, it is often sold in Asian grocery stores during the winter months and some health food shops. Similar dishes include the Chinese jiuniang, Korean sikhye, and Vietnamese cơm rượu.
The steps might look simple but many fail to do it right. To master the art of amazake and sake making, goto
[SAKE MAKING WORKSHOP]
[SAKE MAKING WORKSHOP]
Amazake 甜酒酿
The sweet rice wine or better known as Amazake is a traditional sweet, low-alcoholic
Japanese drink made from fermented rice. In the traditional rice cultivation South-
east Asia countries such as China, Japan, Korea, Vietnam, Thailand, Loa, Pilippine,
Indonesia, Malaysia and Burma. Drinking this sweet rice wine is part of the culture.
In the good-old-day when cane sugar was scarce, this short-term fermented rice was
used as a sweentener for making desserts that gave a hint of rice wine. In Japan,
amazake is often served warm with a pinch of grated ginger.The beverage has a
sweet, slightly fermented flavor which reminds many people of sake. The similarity in
flavor is unsurprising, since amazake is closely related to sake.
Hailled by modern healthy diet, it can also be used as a versatile sweentener in
desserts, added to smoothies, or used as a milk alternative in other dishes.
The sweet rice wine or better known as Amazake is a traditional sweet, low-alcoholic
Japanese drink made from fermented rice. In the traditional rice cultivation South-
east Asia countries such as China, Japan, Korea, Vietnam, Thailand, Loa, Pilippine,
Indonesia, Malaysia and Burma. Drinking this sweet rice wine is part of the culture.
In the good-old-day when cane sugar was scarce, this short-term fermented rice was
used as a sweentener for making desserts that gave a hint of rice wine. In Japan,
amazake is often served warm with a pinch of grated ginger.The beverage has a
sweet, slightly fermented flavor which reminds many people of sake. The similarity in
flavor is unsurprising, since amazake is closely related to sake.
Hailled by modern healthy diet, it can also be used as a versatile sweentener in
desserts, added to smoothies, or used as a milk alternative in other dishes.
An important post-natal food
Amazake is not just it sake-like sweetness, it is also a superior food for the Chinese traditional post-natal diet, known to induce
lactation and strength the "qi". Other benefits such as strengthen immunity and lowering bad cholestrol. Lastly it is also a well
known food for ladies that want a DIY breast enhancement in a low-cost, safe and natural way.
Amazake is not just it sake-like sweetness, it is also a superior food for the Chinese traditional post-natal diet, known to induce
lactation and strength the "qi". Other benefits such as strengthen immunity and lowering bad cholestrol. Lastly it is also a well
known food for ladies that want a DIY breast enhancement in a low-cost, safe and natural way.
How to make amazake
To make amazake, rice is saturated in Aspergillus oryzae, a type of fungus. The fungus is also known as koji, and it is a crucial
ingredient in Japanese fermented foods such as sake, soy sauce, and mirin.
To make amazake, rice is saturated in Aspergillus oryzae, a type of fungus. The fungus is also known as koji, and it is a crucial
ingredient in Japanese fermented foods such as sake, soy sauce, and mirin.
Glutinous Rice/Sticky Rice (uncooked) 1kg
Method
1. Wash and soak gluitinous rice for at least 4-6 hours, drain water and steam the rice in a steamer for 15- 20 min.
2. When the rice is cooked, cool it down with water (boiled and set to cool down to room temperature) and mixture continiously
to break up the rice from sticking together.
3. When the rice have cooled down to about 40*C, mix in the koji evenly.
4. Traditionally where non-glass container is used, a "well" is "digged" as a way to monitor the process.
5.Additional koji may sprinkle on the top of the molded rice to preventing unwanted micro-organism from growing. Cover the
container tight.
6. I prefer using glass jar, fill the innoculated rice to the rim of jar and lock it very tight to prevent air from entering.
Incubate at a temperature of around 130 degrees Fahrenheit (55 degrees Celsius) for approximately 15 hours. The koji breaks
down the starches in the rice into sugars, and the incubation is halted before the sugars can convert into alcohol.
C6H12O6 → 2 C2H5OH + 2 CO2
Once the process is done, the amazake is very perishable and should be kept in freezer for prolong storage.
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