Yeast-Fermented Koji Rice Base

RiceKoji Fermentation

Koji grown on steamed rice to make a sweet amazake, then fermented with a cultivated yeast into a sake-style base.

Sensory Result

Creamy, gently sweet, sake-like

Fermentation Steps

  1. saccharification: Aspergillus oryzae — koji grown on steamed rice converts starch to sugar, yielding a sweet amazake
  2. fermentation: cultivated yeast — the amazake is then fermented with a cultivated yeast, sake-style

Used In

MURI
Koji Rice Series 1
Still white<0.5% ABV

Called amazake by MURI. The described preparation includes koji on steamed rice followed by fermentation of the liquid with cultivated yeast.