Authentic Amazake Made with Rice-Koji in a Rice Cooker

Authentic Amazake Made with Rice-Koji in a Rice Cooker

A surprisingly simple recipe. The temperature is controlled by the amount of ingredients. All it takes is rice and koji heated with hot water. Different from amazake made with sake lees, this version has zero alcohol content and no added sugar. It can also be frozen.

Ingredients: an easy-to-make amount

Uncooked white rice
1 rice cooker cup (180 ml)
Rice malt (dried)
200 g (1 package)
Boiling water
500 ml


1. To prepare the rice: Put the rinsed rice in the rice cooker, then fill with water (not listed) up to the 2 cup line, then set on the "okayu" (rice porridge) mode.
2. To prepare the dried rice malt: Put the rice malt in a plastic bag, then break it up into pieces (It will be heated in boiling water later, so it doesn't need to be broken up too finely at this stage.)
3. After the rice from Step 1 finishes cooking, turn off the switch, stir up the porridge, and let sit for 10 minutes with the lid opened. Cool until the porridge temperature reaches about 70℃. Mix in the rice malt from Step 2. The overall temperature should then drop to about 55℃.
4. [Preparing the hot water] Fill a pot with 300 ml of water, bring to a boil, then turn off the heat. Add 200 ml water (which should then bring the temperature down to 65℃).
5. Add the hot water from Step 4 to the rice cooker from Step 3 (to achieve a temperature of 57℃). Tip: The temperature should be 55-60℃ after combining everything.
6. [To maintain the right temperature for fermentation] Lay a towel over the opened rice cooker and switch on the "warming" function. Once it starts to ferment, the temperature will rise, but not to worry.
7. It's ready after about 5 hours, when it has become sweet. Mix twice during the fermentation. If you're concerned about the lumpy texture, process with a hand mixer until smooth.
8. [Prepare for freezing] Pour the amazake into a resealable bag, lay it on a tray, then freeze. Break off necessary amounts for use.
9. Try mixing it as a cocktail with shochu and soda water, or make amazake yogurt. You could also use it as a sweetener when cooking.
10. Have a daikon radish and persimmon salad tossed with [Shio-koji and Amazake Dressing] (Recipe ID: 1602140).
11. Or try this [All-Purpose Seasoning with Shio-Koji & Amazake] (Recipe ID: 1684858).

Story Behind this Recipe

Instructions for how to make amazake are printed on the back of the package of koji. Since the temperature needs to be controlled, I noted down the time and amounts of ingredients. Have it as a nutritious aperitif, since amazake is known as a "drinkable IV fluid". Also use it as a sweetener when cooking.