AMAZAKE
Malted Oat Amazake
This experiment is a test to see how the enzymes from malt and koji combine to make a hybrid amazake. Traditional amazake made with koji produces glucose, a sugar that is about two-thirds as sweet as...
Lacto-Amazake
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 la...
Buckwheat Amazake
This experiment explores a variation on traditional amazake, a fermented rice drink, by using buckwheat and koji from Rhapsody Foods.
Clarified Amazake
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 tur...
Rye Amazake
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...