SO Happy, to finally find an instructional video on how to use koji with brown rice. Hope you will produce more videos, on how to use koji with fermenting vegetables. thank you
I have amazake fermenting right now, I made it 2 different ways. There are so many recipes! With water, without water, I even saw one today without adding any fresh rice to it! I feel like I need to try them all 😂
Thank you so much for your video on how to make amazake would you please advise on how to store it after you make it and now long it last. Your answer are appreciate. 💕again thank you for the video 👍
Hi, thanks for the kind words! I would recommend storing amazake up to a week in the fridge, longer in the freezer, maybe a month. In our house it never lasts that long! I keep in it a big glass jar with a tight seal, but anything that seals should be fine!
Thanks for this helpful video. I intend to make some amazake. I'm concerned about the amount of dry koji grains to use to make a batch. It seemed like you used about equal amounts of koji and rice. Is that much koji actually needed? Since the amazake is a fermentation process maybe less koji could be used?
I usually just use it in lieu of salt to season at the end. For stir fry I like to marinade the meat in it for a short period and it makes it tender and delicious!
Does amazake need to be heat treated to stop fermentation after the process? How long before turning to lactic acid in the refrig, when not pasteurized?
It will keep fermenting in the fridge, but much more slowly. I read to heat it on medium for 5 minutes, just not to go over 175 degrees. It won't ferment that way, but it will also destroy the more delicate flavors and will no longer be alive, so you'd be missing that benefit as well. God luck!
Hmmm… I must admit I’m not familiar with the Chinese sweet rice wine but from a quick look up it looks similar just with some different starting bacteria/yeast.
