This is part of the Amazake project.
Notes and Observations
By using freeze clarification, a technique where a frozen substance’s components (which have different melting temperatures) slowly drain through a cheese cloth over a bowl, a cloudy liquid can be turned into a clear one. This process can be applied to amazake to get rid of cloudiness and the additional starch.
Trials
Below, I did this with buckwheat amazake, which was left overnight. The resulting liquid retained the taste of the buckwheat amazake, exhibiting the sweetness of a dessert wine with the funk of a rice wine and a slight aftertaste of buckwheat. The drink possessed the mouthfeel of a white wine, with a smooth body.
