Making amazake is perhaps the most overt example of saccharification that I've ever witnessed.
Take some cooked rice, blend it with koji (about 2:1 by volume), embrace them in warmth (100-140F), and in less than half of a day the koji will have efficiently digested the rice's starch, converting it into simple sugars. The result is stunningly sweet and full of character.
Traditionally, amazake is used as a sweetener or blended with hot water and served as a warm drink, but I'm just starting to investigate its potential in other arenas.
Playing with Fire and Water 
Think sake could be made quicker then standard methods with the aid of a circulator
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Brilliant!
I want to try “Amazake Sorbet w/Candied Yuzu Peel, topped w/Sweet Adzuki Beans”.
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Your blog is so inspirational! I am now obsessed, lol. I am ready to place orders for numerous items I cannot find locally for some fermentation projects I want to try. I am a green-horn and I’ve my only fermentation thus far is with kombucha. My next project is amazake, but I’m wondering how everyone keeps the substance between 100F and 140F? I’d thought about keeping the jars on the warm setting in a rice steamer, but that might be too warm. How do you keep the temp steady and at the right temp, Linda?
Thanks,
Rebecca
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