Amazake: Rice, Kofun Period, Nihon Shoki, Aspergillus Oryzae, Miso, Soy Sauce, Sake, Choujiu, Cơm rượu, Gamju, Makgeolli, Rice Milk - Tapa blanda

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Amazake is a traditional sweet, low-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods made using Aspergillus oryzae that includes miso, soy sauce, and sake. The basic recipe for amazake has been used for hundreds of years. KÅ ji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.