Instructions

1. Combine the cooked white rice and koji rice in a large pot. Mix well to ensure the koji is evenly distributed.
2. Add the water to the pot, stirring to combine.
3. Cover the pot with a lid and let it sit in a warm place (about 70-77°F or 20-25°C) for about 6-8 hours. This warm environment will allow the koji to ferment the rice and produce the characteristic sweetness of amazake.
4. Once the fermentation process is complete, the mixture will have a sweet aroma. Now, place the pot on the stove and heat over medium heat. Stir constantly to prevent any sticking at the bottom.
5. When the mixture comes to a simmer, reduce the heat to low. Continue to cook and stir frequently for about 30 minutes, or until the amazake thickens to your preferred consistency.
6. If you desire additional sweetness, add sugar to taste and stir until fully dissolved.
7. For a warm drink, serve the Amazake immediately. Alternatively, let it cool and then refrigerate until chilled for a refreshing dessert.