How to make Amazake


About recipe

Amazake (甘酒), has been cherished in Japan as an energy drink to prevent summer fatigue since ancient times. However, nowadays it has become a superfood that is said to be a “drinkable IV drip” due to its abundant nutrients. Since it does not contain alcohol, it can be consumed by anyone from children to adults.

Necessary tools

  • Yogurt maker or rice cooker


  • 300g of koji
  • 300ml of water


  1. Sanitize the container.
  2. Put koji and water into the container.
  3. Wait for 20 – 30 mins to let it soak.
  4. Add extra water so that the surface of the rice koji is approximately 1cm deeper than that of the water.
    • Since the amylase in rice koji is a hydrolytic enzyme, it is important to ensure you use enough water. The amount of water needed depends on how much moisture has dried out in the rice koji. Therefore, please observe the gap between the surface of the rice koji and the surface of the water.
  5. Set the temperature to 60 Celsius or 140 Fahrenheit for 8 hours. (with yogurt maker)
    *(In case of the rice cooker) Set the rice cooker to “keep warm” mode and NEVER set it to “cook” mode.
    *Normally, the warm mode is 60 Celsius or 140 Fahrenheit, which is the perfect temperature for amylase to be active.
    *Do not close the lid of the rice cooker and simply place a wet cloth over the cooking jar.
  6. After 8 hours, it will be completed.
    • If you are using more than 300g of rice koji, it is better to stir it 4 hours after you set it to equalize the fermentation conditions on the top and bottom of the rice koji. ・Transfer the amazake to another sanitized jar and put it in the refrigerator.
  7. Once it has cooled down, it is ready to drink.
  8. If you store Amazake in a refrigerator, please consume it within one week, and if you store it in a freezer, please use it within one month.