how to make your own amazake

amazake is a nonalcoholic fermented food that is made with rice and starter called koji. After fermented for 6-8 hours it transforms cooked rice into intensely sweet paste.

it contains no gluten, dairy or any added sweetener.

You can use this as a sweetener or dilute with hot water to make a traditional drink.

Ginger is the common spice added to amazake drink. Here I made side mix with cinnamon, nutmeg and ginger.

Koji is an amazing starter. not only used for amazake miso, tamari, soy sauce, shio koji are all made using koji.

now I have found where you can get your own Koji in melbourne, Australia. (though they have not released it just yet (oct 2015) hopefully I can give you the link soonish!


Amazake ingredients

koji 250g

rice 225g


spice mix

1 tsp nutmeg

2tsp cinnamon

2tsp ginger

use 1/2 tsp- 1 tsp per drink

top with cracked black pepper


About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shoku Iku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.


  1. Louise hensby says:

    Hi there Yoko
    I recently enjoyed a fabulous pumpkin slice and salad in your cafe. Your food is fabulously delicious. Thank you.

    I’m wondering where I can buy good quality Koji starter in Melbourne pls? I want to make my own chickpea miso and amazake.

    Many thanks

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