Amazake (Sweet Sake) is a Japanese energy rice drink made from koji (Aspergillus Oryzae) and rice. Follow our amazake recipe using brown rice and white rice and enjoy the creamy, natural sweetness of amazake along with its beauty and health effects!
Brown rice amazake is a amazake made from combining brown rice and koji (Aspergillus Oryzae) by fermenting it. There are two types of amazake, one made from sake cake and one made with koji and rice.
The amazake made from sake cake has a plenty of nutrients from the sake cake so it looks good for your health. However, we can not hope good health and beauty effects because this kind of amazake has a high calorie and alcohol that remains from the sake cake.
Meanwhile, the amazake made from rice and koji doesn't contain any alcohol because it used rice as it's ingredient. It also tastes sweet without using any sugar, therefore the calorie is low. This has become the characteristic of this kind of amazake.
Brown rice amazake is a amazake made from brown rice and koji, therefore sugar and alcohol are not included at all.
So it is possible to drink not only for adults but also for children and senior citizens.
The brown rice amazake contains glucose, vitamin B complex, and amino acid which shows good effects on health.
The Major Nutrients Contained in Amazake
Glucose
Vitamin B Complex
Amino Acid
Oligosaccharide
By consuming glucose, you will get an energy and it will refresh your brain. It is said to have the same ingredient for the drip from the hospital.
Plenty of vitamins are produced during the fermentation process. Vitamin B complex is good for metabolism and converts sugar into energy. It also works to eliminate fatigue, stress, and rough skin.
The human body is composed of about 20 kinds of amino acid, and when it lacks the essential amino acid the body condition tends to collapse more easily. Amazake contains lots of the essential amino acid that is good to maintain the body condition.
Oligosaccharide becomes food for good bacteria like Bifidobacterium. It increases the good bacteria in intestinal and therefore fit up the intestinal environment. It helps to relieve constipation and boost immunity.
In addition, brown rice amazake contains a strong antioxidant ingredient and ingredients that suppress active oxygen that causes aging, so anti-aging effect and whitening effect can be obtained from consuming it.
The brown rice amazake has a low calorie and has a beautiful skin effect, so it becomes the desirable drink for women. Please try to incorporate brown rice amazake in everyday life for obtaining health and beauty effects.
The Materials Necessary for Making Brown Rice Amazake from Rice and Koji
The brown rice amazake is good for health. If you have the equipment, you can easily make it at home. Here, we will introduce materials necessary for making the brown rice amazakewhich can be done at home.
Materials
Koji: 150g
Brown Rice: 200g
Lukewarm Water: 400ml
Koji: 150g
Brown Rice: 200g
Lukewarm Water: 400ml
More Convenient if you Have
Yogurtia Maker
Rice Cooker
Thermometer
Important point!
It's best to wash appliances and hands in order to prevent the growth of bacteria. It is safe to boil and disinfect all the tools before using it.
Bowl
Dishtowels or cloth
A heat incubator such as Yogurtia Maker or Rice Cooker
We would like to make the brown rice amazake with the materials listed above.
1. Put the lukewarm water into the cooked brown rice, the mix it together.
1.Put the lukewarm water into the cooked brown rice, the mix it together.
Add about 400ml of lukewarm water to 200g of cooked brown rice. Mix well so that the mass of rice will dissapear. Leave it until the temperature reaches 60℃.
Add about 400ml of lukewarm water to 200g of cooked brown rice. Mix well so that the mass of rice will dissapear. Leave it until the temperature reaches 60℃.
2. Add koji and mix well
2. Add koji and mix well
When the temperature reaches about 60℃, add koji and mix well. If there is a mass of koji or rice left there, then it would not be finished as a good amazake. Let's mix rice and koji as evenly as possible.
When the temperature reaches about 60℃, add koji and mix well. If there is a mass of koji or rice left there, then it would not be finished as a good amazake. Let's mix rice and koji as evenly as possible.
3. Warm it at 55-60℃ for about 6 hours.
3. Warm it at 55-60℃ for about 6 hours.
Please keep it warm at the estimated time so it wouldn't make the taste be to sour or cause discoloration. If you have a heat incubator such as Yogurtia and rice cooker, you can manage the temperature. If you are using a rice cooker, put the rice cooker in warm keeping mode, and leave the lid a little open. You will need a dishtowel or a cloth to cover the pot so you can keep around at 60℃.
Please keep it warm at the estimated time so it wouldn't make the taste be to sour or cause discoloration.
If you have a heat incubator such as Yogurtia and rice cooker, you can manage the temperature.
If you are using a rice cooker,
put the rice cooker in warm keeping mode, and leave the lid a little open. You will need a dishtowel or a cloth to cover the pot so you can keep around at 60℃.
put the rice cooker in warm keeping mode, and leave the lid a little open.
The completion of brown rice amazake
The completion of brown rice amazake
After warming it for 5-6 hours, the sweet smell of koji drifts at the air. Stir the container well, and the brown rice amazake is finished. It is a delicious brown rice amazake made only from rice and koji, without sugar, and contains 0% of alcohol.
After warming it for 5-6 hours, the sweet smell of koji drifts at the air. Stir the container well, and the brown rice amazake is finished. It is a delicious brown rice amazake made only from rice and koji, without sugar, and contains 0% of alcohol.
Preservation in refrigerator: around 5-7 days.
Preservation in freezer: about 3 months.
The homemade amazake needs to be kept in the freezer for long-term preservation to keep the yeast alive.
Because of the yeast, homemade amazake has a best-before date of about 5-7 days when it is stored in the refrigerator.
When stored in the freezer it can be stored for about 3 months.
For long-term preservation, please store it in the freezer.
he Materials Necessary for Making Brown Rice Amazake from Brown Rice Koji
Materials
Brown Rice Koji: 300g
55-60℃ of Hot Water: 400ml
Brown Rice Koji: 300g
55-60℃ of Hot Water: 400ml
More Convenient if you Have
Yogurtia Maker
Rice Cooker
Thermometer
Important point!
It's best to wash appliances and hands in order to prevent the growth of bacteria. It is safe to boil and disinfect all the tools before using it.
Bowl
Dishtowels or cloth
A heat incubator such as Yogurtia Maker or Rice Cooker
How to Make Brown Rice Amazake from Brown Rice Koji
This time, we will use brown rice koji to make brown rice amazake.
1. Mix brown rice koji and 55-60℃ of hot water.
1. Mix brown rice koji and 55-60℃ of hot water.
Add 400ml of 55-60℃ hot water to brown rice koji, mix it well. If there is a mass of brown rice koji left there, then it would not be finished as a good amazake. Let's mix the mixture as evenly as possible.
Add 400ml of 55-60℃ hot water to brown rice koji, mix it well.If there is a mass of brown rice koji left there, then it would not be finished as a good amazake. Let's mix the mixture as evenly as possible.
2. Warm it at 55-60℃ for about 6 hours.
2. Warm it at 55-60℃ for about 6 hours.
Warm the brown rice koji and water at 55-60℃ for about 6 hours. Please keep it warm at the estimated time, so it wouldn't make the taste be to sour or cause discoloration.
Warm the brown rice koji and water at 55-60℃ for about 6 hours. Please keep it warm at the estimated time, so it wouldn't make the taste be to sour or cause discoloration. If you have a heat incubator such as Yogurtia and rice cooker, you can manage the temperature.
If you are using a rice cooker,
put the rice cooker in warm keeping mode, and leave the lid a little open. You will need a dishtowel or a cloth to cover the pot so you can keep around at 60℃.
If you are using a rice cooker, put the rice cooker in warm keeping mode, and leave the lid a little open. You will need a dishtowel or a cloth to cover the pot so you can keep around at 60℃.
The completion of brown rice amazake made from brown rice koji.
The completion of brown rice amazake made from brown rice koji.
After warming it for 5-6 hours, the sweet smell of koji drifts at the air. Stir the container well, and the brown rice amazake is finished. It is a delicious brown rice amazake made only from brown rice koji, without sugar, and contains 0% of alcohol.
After warming it for 5-6 hours, the sweet smell of koji drifts at the air. Stir the container well, and the brown rice amazake is finished. It is a delicious brown rice amazake made only from brown rice koji, without sugar, and contains 0% of alcohol.
Preservation in refrigerator: around 5-7 days.
Preservation in freezer: about 3 months.
The homemade amazake needs to be kept in the freezer for long-term preservation to keep the yeast alive.
Because of the yeast, homemade amazake has a best-before date of about 5-7 days when it is stored in the refrigerator.
When stored in the freezer it can be stored for about 3 months.
For long-term preservation, please store it in the freezer.
The Recommended Products for Making Brown Rice amazake
Okayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500g
The organic dried brown rice koji with organic JAS certification, made by the craftsmen from Okayama Prefecture. Not only JAS, but it also passed the FDA (American Food and Drug Administration) accreditation test which is said to be the most strict food and drug accreditation in the world.
Hinohikari Brown Rice The Ogata Healthy Farm Specialties, Pesticide-free, and Non-chemical Fertilizer Cultivation Brown Rice 900g.
It is an organic, pesticide-free, and non-chemical fertilizer cultivation (such as herbicide) brown rice for around 10 years. It is pure rice with small grains but high energy and no impurities.
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By KawashimaYuri
Yuri Kawashima
