Rye Amazake

Background

This experiment focuses on making amazake using rye berries. The process involves boiling the rye berries and then adding dried koji. The mixture will be left overnight in a fermentation chamber, held at a constant temperature.

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Recipe

Ingredients

Rye Berries

Dried Koji

Water

Equipment

Pot

Kitchen Scale

Fermentation Chamber (e.g., Dehydrator)

Instructions

1. Boil Rye Berries Boil the rye berries at medium-high heat with five times their weight in water until they are soft enough to be easily squished between two fingers.
2. Combine Ingredients Once the rye berries have cooled slightly, combine them with the dried koji and additional water.
3. Ferment Place the mixture in a fermentation chamber set to 140°F (60°C) and let the enzymes work for approximately 12 hours. Once the amazake is done, the hulls of the grains will be partially broken down, and the liquid sweet.
4. Finish After fermentation, the amazake can be consumed as is, watered down, blended, or clarified depending on desired use.

Notes and Observations

• This batch uses 150g of dry rye berries, 150g of dried koji, and 750g of water.
• The fermentation is conducted at 140°F (60°C) for about 12 hours.
• The rye berries were sourced from Castle Valley Mill.
• The dried koji was sourced from Rhapsody Foods.