Background

This experiment is a test using a previously made clarified buckwheat amazake. The amazake was diluted with water and combined with a yogurt starter in a flip-top jar. The goal is to simultaneously lacto ferment the drink while carbonating it, similar to a ginger bug. This process aims to convert some of the sweetness into sourness, resulting in a balanced drink that is both sweet and sour with notes of rice wine.


Recipe

Ingredients

900g Diluted [[Buckwheat Amazake|buckwheat amazake]] (50% water)

0.6g Yogurt starter

Equipment

Flip-top Jar

Instructions

  1. Combine
    Add the diluted amazake and yogurt starter to the flip-top jar.

  2. Seal
    Seal the jar and allow it to ferment and carbonate at room temperature.

Notes and Observations

  • This process could also be done using a non-yogurt lactobacillus starter.
  • The end result is equally sweet and tangy, with an aftertaste of rice wine and buckwheat and a yogurt-like funk up front. It is overall refreshing.
  • Future experiments could involve using different liquids, such as tea, in place of water during the amazake process to create flavored lacto-amazakes.
  • It could also be carbonated naturally using a yeast bug to create a refreshing and funky soda.
  • Besides drinks, the liquid may be interesting to incorporate into sauces or baked goods. It tasted delicious in Amazake Sorbet.
  • All of this warrants further testing.