Amazake

There is something quietly magical about transformation, the way time, warmth and patience can coax sweetness from the simplest of ingredients. Amazake feels like that kind of alchemy. Just rice, water and koji, yet what emerges is a drink that is softly sweet, deeply nourishing, and steeped in centuries of Japanese tradition.

I was drawn to amazake not just for its gentle, natural sweetness, but for the process itself  slow, intuitive, almost meditative. As a fermentation, it speaks the same language as sourdough, of invisible life working quietly beneath the surface, creating something far greater than the sum of its parts.

The result is silky, comforting and subtly complex, a drink that can be sipped warm on cold mornings, or chilled and poured like a delicate dessert. It carries a softness that feels both ancient and incredibly grounding, a reminder that sometimes the most beautiful flavours are the ones we allow time to unfold.

Take time to make a csmall ceremony to celebrate yourself…

This keeps so well for up to two weeks in an airtight jar, but I wouldn’t know, It has never lasted that long…

A few hours waiting while it creates its magic, so much more than the sum of its parts..

Whether eaten plain or adorned, this is just so good…

fermented foods, amazkae, gut health, microbiome, vgan recipes, healthy vegan, fermentation, gluten free recipes, gluten free vegan, ferments

Yield: 4-6

Author: Suze Morrison

Print

With ImageWithout Image

Amazake

Prep time: 20 MinCook time: 15 MinInactive time: 15 HourTotal time: 15 H & 35 M

There is something quietly magical about transformation, the way time, warmth and patience can coax sweetness from the simplest of ingredients. Amazake feels like that kind of alchemy. Just rice, water and koji, yet what emerges is a drink that is softly sweet, deeply nourishing, and steeped in centuries of Japanese tradition.

I was drawn to amazake not just for its gentle, natural sweetness, but for the process itself  slow, intuitive, almost meditative. As a fermentation, it speaks the same language as sourdough, of invisible life working quietly beneath the surface, creating something far greater than the sum of its parts.

The result is silky, comforting and subtly complex, a drink that can be sipped warm on cold mornings, or chilled and poured like a delicate dessert. It carries a softness that feels both ancient and incredibly grounding, a reminder that sometimes the most beautiful flavours are the ones we allow time to unfold.

Ingredients

• 95g White Rice, I use Basmati
• 95g Koji Rice
• 150g Water, chlorine free if possible

Instructions

1. Rinse the white rice thoroughly until the water runs clear. Cook until soft, I steam mine but if you boil it, drain it thoroughly.
2. Allow the rice to cool to 60C, then mix through the koji rice and water, the water should just cover the surface, if not, top it up.
3. Incubate at 60C for 14-16 hours, depending on how sour you like it. You can do this in a slow cooker or a Thermomix.
4. Once fermented, bend until silky smooth and pour into a sterile jar and keep in the fridge. This will keep well for 2 weeks, or you can freeze it, make it into ice cream, or whatever takes your fancy. I love to serve mine simply with fruit, sesame seeds, a little maple syrup and a pinch of sea salt

https://gourmetglow.co.uk/recipes/amazake

Did you make this recipe?

Tag @gourmetglow on instagram and hashtag it #gourmetglow

---

---