Oatmeal sweet sake “Amazake”

Amazake or sweet sake is a creamy and sweetened traditional Japanese drink made of fermented rice.

Served either chilled or warm/hotm, amazake is enjoyed all year long. It is also noted for its health and beauty benefits.[1]

There are 2 Types of Amazake, alcoholic and non-alcoholic.

Alcoholic amazake is made from sake kasu which is the lees left over from sake production.

On the other hand, non-alcholic amazake is made from rice koji, rice malt.

Koji is a type of mold that is made from steamed grains and Koji mold is used in production of Japanese fermented foods such as miso, soy sauce and sake.

So, why don’t you use ferment oatmeal to make amazake?

The ferment oatmeal is not exactly same as koji propagated with koji starter, but so-called amazake made from oats is also tasty and healthy.

Making fermented oatmeal is quite simple.

Put the oats, steel cut oats or rolled oats, and water in in a jam or other jar, and cover and soak at room temperature for a day or two.

Remember to mix up and down two to three times a day.

After the second time, leave about 1 tablespoon of the first fermented oatmeal and add new oatmeal and water.

Like Atholl Brose, a traditional Scottish drink made from oats and whisky, you can add honey and sake.