How to make koji amazake | Amazake specialty store Ren MURO Muro [official mail order]

Hello. This is Ren MURO Kagurazaka store.

Today, you can easily do it at home! I would like to talk about how to make koji amazake.

Koji amazake is made with very few ingredients, just rice, koji and water.

You can mix it with rice or just koji, but I want to make a lot! For those who say, you can do a lot of people who mix cooked rice.

As for the difference between the two, the one made with rice has more starch, which is the food for the koji mold, so it will be sweeter. Amazake made with only koji has a good flavor of koji. The ingredients don't change that much, so feel free to use whatever you like.


*Amazake made with rice and koji*


1 cup of rice, 360ml of water to cook the rice (cook it soft), 360ml of water to cool the cooked rice, 200g of dried rice koji ( 400g of raw koji)

【Things necessary】

Rice cooker, wet cloth

1. Wash the rice, add water to cook the rice, and cook it in a rice cooker as usual.

2. Add water little by little to the cooked rice and cool to 55-60 °C while stirring. If the temperature does not drop, add a little water.

3. Add rice koji to 2 and mix the whole well with a rice scoop.

4. With the lid of the rice cooker open, cover it with a damp cloth and keep it warm for about 8 to 10 hours until it becomes a thick paste.

*Make sure to moisten the cloth once or twice to prevent it from drying out.


*Amazake made only with koji*


300g of dried rice koji ( 600g of raw koji), 300ml of hot water at 55-60

【Things necessary】

Rice cooker or yogurt maker, wet cloth

1. Put rice malt in a rice cooker or yogurt maker, add hot water and mix with a clean spoon.

2. In the case of a rice cooker, open the lid, cover it with a damp cloth, and keep it at 55-60 °C for about 8-10 hours. It's complete when it becomes a thick paste.

*Make sure to moisten the cloth once or twice to prevent it from drying out.


Once cooled, store in an airtight container and refrigerate within a week . If you can't use it all up, you can store it in the freezer.

If you are concerned about the texture of the grains of the rice, use a blender to smooth it out and it will become a grain-free paste that is easy to use for cooking.


It's so easy, just mix and leave!

It's attractive that anyone can easily make it if they use clean equipment and keep the temperature under control.


However, there is one thing I want you to be careful about.

When you make amazake, don't eat natto ! ! 』

Bacillus natto is highly proliferative and floats in the air.

Then, "sweet sake that smells of natto" is made … (I have experienced it)

So please be careful not to eat natto on the day you make amazake.


Today, I talked about how to make koji amazake. Amazake made by yourself is exceptional, so please make it by all means.

Until the end Thank you for reading.



Noren MURO Kagurazaka

Address: 1-12-6 Kagurazaka , Shinjuku -ku, Tokyo 162-0825

Phone number: 03-5579-2910

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