Ditch Sugar — Make Amazake Instead

If you’ve never heard of amazake, get ready to meet your new favourite ingredient. This ancient Japanese drink is naturally sweet, creamy, and surprisingly simple to make at home — and once you understand what it is and how it works, you’ll wonder why you haven’t been making it sooner.

So what exactly is amazake?

The name literally translates to “sweet sake,” but don’t let that fool you — there’s no alcohol involved here. Amazake is a gentle, enzyme-driven fermentation where koji (a beautifully fragrant mould cultivated on grain) breaks down the starches in cooked rice into natural sugars. The result is a smooth, nourishing, probiotic-friendly drink that has been enjoyed in Japanese culture for centuries. No refined sugar. No additives. Just rice, koji, warmth, and time.

Getting the ratio right

One of the first things to understand about amazake is that the ratio of cooked rice to koji determines the final texture and sweetness. A 1:1 ratio — which is the one used in this recipe — gives you a thick, versatile amazake that works brilliantly as a base for sauces, drinks, and desserts. More rice means a creamier, thicker result, while less rice and more water produces a lighter, more drinkable version. You can even make a cleaner, more delicate amazake using just koji and water. It’s all about what you’re going for.

How to make it

Start by steaming your Thai rice until it’s fully cooked but still holding its shape. Spread it out and allow it to cool to around 55–60°C — warm enough to keep the fermentation happy, but cool enough to protect those all-important enzymes in the koji.

Crumble in your homemade koji. Good koji is the heart of this recipe — it should be fluffy, slightly sweet, and wonderfully aromatic. Take the time to break it down evenly through the warm rice before adding your warm water. You’re aiming for a thick, porridge-like consistency — not too dry, not too loose.

Fermentation time

Transfer the mixture into a heatproof jar or sealed bag and set your sous vide to 58–60°C. Let it ferment for 6 to 10 hours, stirring once or twice along the way. The controlled temperature is what gives you that beautifully consistent sweetness. If you’re using a dehydrator instead, spread the mixture into a shallow container, cover it loosely to prevent drying out, and ferment at the same temperature range for 8 to 12 hours, stirring halfway through.

You’ll know it’s ready when it smells sweet and tastes even sweeter, with softened grains throughout. The longer it ferments, the sweeter it becomes — so adjust to your own preference.

Finishing and storing

Once fermented, blend the mixture for a smooth and creamy drink, or leave it with some texture for a more traditional result. Thin it out with warm water to your liking, then allow it to cool completely before storing. It keeps in the fridge for up to 5 days, or you can freeze it in portions for up to 2 months. It will thicken as it cools — just loosen it with a little water when serving.

How to use it

This is where amazake really shines. Enjoy it warm as a comforting drink, serve it chilled, blend it into smoothies, or stir it into porridge for a gentle natural sweetness. It’s an incredibly versatile ingredient that brings something refined sugar simply can’t — depth, nourishment, and centuries of tradition in every spoonful.

Give it a try and let us know how yours turns out. Once you’ve made amazake at home, ditching the sugar jar becomes a whole lot easier.