Just made a fresh batch of Amazake. Now we store in the frig and use as a sweetener for desserts. I like to use a yogurt maker with an adjustable temperature control to ferment Amasake.
How To Make Amazake At Home:
Measure 3 cups sweet brown rice (or short grain), place in a bowl and rinse thoroughly. Add rice to pressure cooker or pot with 8 cups water (no salt).
Cook on low flame until very soft (porridge consistency) and then stir rice from top to bottom. Let cool just a bit.
Remove 4 cups cooked rice into a bowl and add 1 1/2 cups dry Rice Koji and mix. The mixture will be thick.
Spoon mixture into small glass jars (provided with yogurt maker) and set temperature at about 130 degrees. Fermenting at lower temperatures will result in a non-sweet product; higher temperatures will make the mixture sour.
Let mixture ferment for 8 hours or so.
Remove from jars, place in blender with a bit of fresh water and blend to desired consistency. Add a pinch of salt if desired for a sweeter taste.
Place in frig and use as a base for your needs, substituting for any sweetener.