Amazake, Continued/甘酒、続き

Japanese Food

This morning, I checked the temperature at around 6:45, and it was 49oC. I transferred the amazake into a plastic container. I tasted some, and found it was as sweet as it was last night, so I thought maybe I should have transferred it to a container last night. Anyway, I liked the natural sweetness of the amazake although it was much less sweet than the amazake that I had at the International Festival at IUJ.
I won’t bring it to a boil to stop fermentation. Once it cools down, I will put in the fridge.

I put 100 ml amazake in a glass jar and added 100 ml water to make a leavening agent (sakadane) for making bread.
酒種を作るため、甘酒を100 ml、ガラス瓶に入れ、水を100 ml入れました。

In Japan, koji-kin (Aspergillus oryzae) is called kokkin (national fungus). Now I can clearly see how important koji-kin is!
日本では、麹菌(Aspergillus oryzae)は国菌(こっきん)と言われています。麹菌の大切さがよく分かりました!

Edited to add:
I had a glass of amazake with some ice cubes after lunch.

Quite good! Sweet and refreshing!

Other notes on amazake:

It is recommended to “boil” amazake once it is made, as I said earlier. By “boiling”, I mean heat treatment or heat sterilization. Here’s how:
Heat amazake to 80oC (70oC according to one site) and keep simmering for 10 minutes (2-3 minutes according to one site). This will keep the amazake from lactic acid fermentation.

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