This is part of the Amazake project.
Background
This experiment explores a variation on traditional amazake, a fermented rice drink, by using buckwheat and koji from Rhapsody Foods.
Recipe
Ingredients
Equal parts buckwheat
Equal parts koji
1.5 parts Water
Equipment
Fermentation Chamber
Instructions
-
Toast the buckwheat over a medium low heat until it is slightly darkened in color.
-
Combine Combine the buckwheat, koji, and water in a suitable container.
-
Ferment Place the mixture in a Fermentation Chamber set to 140°F (60°C) for 12 hours.
Notes and Observations
- After 12 hours, the mixture was almost completely broken down, with only a slight starch layer remaining.
- The resulting liquid has a quite neutral sweetness, accompanied by a slight rice wine funk and a slight aftertaste of buckwehat.
