Japan's secret super drink "AMAZAKE"

Discover Amazake (甘酒) — Japan’s 1,000-year-old fermented super drink made from rice and koji. Naturally sweet, full of enzymes, and caffeine-free, Amazake has been enjoyed by monks and emperors alike for its rejuvenating benefits. --------------------- 01:22 What is Amazake？An Explanation of Amazake from a Scientific Perspective 02:41 Ingredients for making Amazake 03:43 How to make Amazake in a pot 05:41 How to make Amazake in a yogurt maker 07:30 Storage Method and Best by Date 08:10 Q&A 09:03 Ways to Use Amazake 09:36 Failure Examples and Solutions 13:10 Ending --------------------- ☆Dried rice koji is also sold on Amazon in the United States. https://amzn.to/4o75F6r ☆Yogurt Maker https://amzn.to/4qp2eJL In this video, I’ll show you how to make Amazake at home using two easy methods. You’ll also learn the story behind why Amazake is known as “the drinkable IV drip” in Japan. 🌾 ⚡ WHAT YOU’LL LEARN: ✅ How to make Amazake easily at home ✅ The Amazake’s enzymes and probiotics ✅ Health benefits: gut balance, energy, and skin glow ✅ How to enjoy Amazake hot or cold ----------- 【How to Make Amazake from Raw Rice in a Pot】 【Ingredients】 Dried rice koji... 200g Raw Japanese rice... 150g (1 cup) Water... 650ml 1. Cooking the Rice Porridge in a Pot Rinse the rice, drain well, place in a pot, add 650ml water, cover, and cook over low heat. Once boiling, cook for about 12 minutes (if it threatens to boil over, open the lid to adjust). 2. Turn off the heat and let steam for 10 minutes. The rice porridge is done. 3. Mix in the koji Let it cool to 55°C (use a thermometer to measure the temperature accurately). Add the crumbled rice koji, mix well, and cover. 4. Ferment Wrap the pot in 2-3 layers of newspaper and a bath towel. Place inside an insulated bag and set in a warm room, or on an electric heating pad if cold. Ferment for 8 hours. Transferring to an insulated jar for warmth is also acceptable. 【Method for Making Amazake from Rice Cooked in a Yogurt Maker】 【Ingredients】 Rice koji (dried)...200g Freshly cooked Japanese rice...1 cup (approx. 320g) (approx. 320g) Water...400ml 1. Rub the rice koji between both hands to separate the grains. 2. Place the cooked rice and water into a sterilized container and mix thoroughly. Check the temperature to ensure it is not above 55°C (121°F). Add the separated rice koji and mix further. 3. Place the lid on the yogurt maker and set it onto the base. 4. Set the temperature to 55°C and the timer to 8 hours, then press the start button. 5. After 8 hours, it's ready if a sweet flavor has developed. 6. Blend it until smooth to finish. Store it in the refrigerator. ------------------- 🧠 BACKED BY SCIENCE: Rich in natural glucose and amino acids Contains B vitamins and digestive enzymes Supports gut microbiome and skin health #GutHealth #Amazake #Fermentation #JapaneseFood #SuperDrink #Koji #VeganJapanTable #HealthyLiving #JapaneseCulture #Wellness #AncientJapanese