THE KOJI KITCHEN · ZOH RECIPES
Amazake is a gentle introduction to the sweeter side of koji. This version starts with cultured rice and water. Its sweetness develops during preparation, giving you a base to serve warm, chill or blend into a drink.
Hands-on: about 10 minutes · Controlled warming: about 6 hours · Base mixture: about 600 g
Ingredients · Method · Storage · Questions
Ingredients
- 300 g dried rice koji
- 300 ml drinking water, warmed to 55–60°C
Shop Zoh’s dehydrated Ambemohar rice koji. Use finished rice koji for this preparation, not koji spores.
Equipment
A clean heat-safe container, spoon, food thermometer and a temperature-controlled appliance capable of holding 55–60°C. Check the food temperature, not just the appliance display.
Step-by-step method
Break apart any koji clumps using clean utensils. Mix with the measured warm water.
Hold the mixture at 55–60°C for about 6 hours. Check the actual mixture temperature regularly and stir so that heating stays even.
An ordinary rice cooker’s keep-warm setting may run too hot. Use it only if you can verify and maintain the target temperature.
The mixture should become softer and sweeter. Blend after preparation if you want a smooth drink; dilute your serving to taste.
Storage and batch care
Cool promptly, transfer to a clean container and refrigerate. Plan to use unheated homemade amazake within 2–3 days. Marukome recommends heating finished amazake before storing; follow a specified heating method rather than assuming that the warm-holding stage pasteurises it. Freeze small portions if needed.
Tips for your first batch
A simple first serving
Pour a small portion into a glass and add water gradually until you like the consistency. Keep the rest of the base chilled.
Try ginger
Stir a little freshly grated ginger into a warm serving. Add it at serving time so you can keep the base versatile.
Make a tasting note
Write down the koji amount, appliance setting and measured temperature. Compare the texture before and after blending.
Common questions
Does it need added sugar?
This formulation contains none. That does not mean the finished drink is sugar-free.
Is this sake?
No. This method has no added yeast or sake lees. It is different from brewing alcoholic sake.
It is not getting sweet. Should I leave it on the counter?
No. Check your temperature control and ingredient measurements. Do not substitute an uncontrolled room-temperature hold for the specified warm preparation.
Can I use boiling water?
Let the measured water reach the target range before mixing. Excess heat can reduce the enzyme activity needed for the recipe.
Need a hand?
Send support@zohprobiotics.com your ingredient weights, timing, temperature and a clear batch photo. We can help you work through your preparation.
Keep exploring koji
- Shio Koji Recipe: Make an Umami Seasoning with Dried Rice Koji
- Homemade Miso with Dried Rice Koji: Ingredients and Step-by-Step Method
Browse all koji recipes · Choose your rice koji pack
Recipe reference
Ingredient ratios and core method adapted from Kawashimaya’s koji-only amazake method. This is a reference-based preparation, not a claim of Zoh batch validation. Follow your pack directions where they differ. Images show serving inspiration.
Storage reference: Marukome’s homemade amazake guidance.