Amazake (Japanese rice koji wine)

Rinse 500 g sticky rice, add 1.8 kg water and cook into a very thick congee in a rice cooker.

Cool the congee to 50C.

Break 200 g rice koji into individual grains, mix into the congee and cover.

Ferment at 60 degrees for 12 hours, stirring every 3 to 4 hours.

The congee turns very liquid; usually blended into a creamy drink, or some grains kept as seasoning. Refrigerate; keeps about 12 days.