Sweet Non Alcoholic Fermented Rice Drink

First, cook the white rice. Use a rice cooker or stovetop method to cook 200g of white rice with 300ml of water until tender and fluffy. Let it cool down.

Once cooked, spread the rice on a tray or large bowl and allow it to cool to approximately 60°C. It's important not to let it get too cold or too hot for the koji.

In a large, clean bowl, gently break apart the dried rice koji. Add the cooled cooked rice and the 400ml of water for fermentation. Mix everything thoroughly with your hands, ensuring the koji is well distributed and the rice grains are separated.

Transfer the mixture to a clean slow cooker, yogurt maker, or insulated container capable of maintaining a consistent low temperature. Set the temperature to 55-60°C.

Ferment the mixture for 8 to 10 hours. Stir the amazake every 1-2 hours to ensure even fermentation and temperature distribution throughout the batch.

After 8 hours, taste a small amount. It should be noticeably sweet with a slight creamy texture. If it's not sweet enough, continue fermenting for another hour or two, checking regularly.

Once desired sweetness is achieved, turn off the heat and let the amazake cool completely. You can blend it for a smoother texture if preferred, or leave it with rice grains for a traditional feel.

Serve warm or chilled. A pinch of salt can enhance the sweetness, and a thin slice of fresh ginger adds a delightful aroma. Store leftovers in the refrigerator.