AMAZAKE
Amazake
This experiment compares parallel amazake trials across different koji substrates and incubation setups.
Maize Amazake
This experiment tests whether nixtamalized Bloody Butcher corn can be saccharified into an amazake-style drink with wheat koji.
Malted Oat Amazake
This experiment combines malt and koji to make a less-sweet oat amazake with a more pronounced malty flavor.
Lacto-Amazake (Buckwheat)
This experiment lacto-ferments diluted buckwheat amazake to turn some sweetness into acidity while building carbonation.
Buckwheat Amazake
This experiment uses buckwheat and koji to make a variation on traditional amazake.
Clarified Amazake
This experiment uses freeze clarification to turn cloudy amazake into a clear, wine-like liquid.
Rye Amazake
This experiment uses rye berries and dried koji to make an overnight amazake.
Frozen Amazakes
Amazake's high glucose content makes it a compelling base for frozen desserts like sorbet, granita, and ice cream.