1 cup (Japanese rice cooker cup) medium- or short-grain brown rice
5 cups (Japanese rice cooker cup) water
7 ounces dry innoculated koji rice*
Cook the brown rice in the rice cooker using porridge function. Cool the cooked rice porridge to 140F. Transfer the cooked rice to the juicer mixer, add the innoculated koji rice and process. When you are using polished white rice, omit this blending process. Transfer the rice and koji mixture to a ceramic bowl, cover the pot with a clean kitchen towel and keep the mixture at 130F for 10 hours. I have used the rice cooker to keep the mixture at constant, right temperature using the rice cooker’s Keep Warm function. After 10 hours transfer the mixture to a clean container and quickly cool it in a ice cold bath. Taste the amazake! It is naturally fragrant sweet. Cover the container with a fitting lid and store in the refrigerator. It will keep fresh for one week in the refrigerator, or freeze for later use. You can make a super drink by diluting the amazake with cold water in 1 : 2 to 1 : 3 ratio. You can squeeze in lemon juice or ginger juice.
*innoculated koji rice: I bought at Sunrise Mart in NYC