Yeast-Fermented Koji Rice Base
Called amazake by MURI. The described preparation includes koji on steamed rice followed by fermentation of the liquid with cultivated yeast.[1]
Service signal
Creamy, gently sweet, sake-like.
Steaming
Cooking an ingredient using steam.
Category
Heat & smokeHow producers use Steaming
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
Koji Amazake
Koji rice amazake is confirmed. The yeast and lacto accounts for further fermentation remain unreconciled.[2]
Service signal
Works as a liquid component.