Koji Fermentation

Cultivating koji mould (Aspergillus oryzae) on steamed rice, then fermenting to an amazake -- a sweet, low-alcohol rice base inspired by sake.

Category

How It Works

Koji is grown on steamed rice to release enzymes that convert starch to sugar; the result is mixed with water and fermented with a cultivated yeast.

Best For

Creamy, gently sweet rice-based components