Amazake (Koji Rice)

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