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AMAZAKE
Malted Oat Amazake
This experiment combines malt and koji to make a less-sweet oat amazake with a more pronounced malty flavor.
Lacto-Amazake (Buckwheat)
This experiment lacto-ferments diluted buckwheat amazake to turn some sweetness into acidity while building carbonation.
Buckwheat Amazake
This experiment uses buckwheat and koji to make a variation on traditional amazake.
Clarified Amazake
This experiment uses freeze clarification to turn cloudy amazake into a clear, wine-like liquid.
Rye Amazake
This experiment uses rye berries and dried koji to make an overnight amazake.
Frozen Amazakes
Amazake's high glucose content makes it a compelling base for frozen desserts like sorbet, granita, and ice cream.