Raspberry Naseberry Amazake
Yield
- Yield
- 400 ml
Prep ingredients
- 100 g Inoculated Koji
- 100 g Overcooked Sticky Long Grain Rice
- 100 g Raspberry Water
- 100 g Naseberry Water
- 50 g Guava Water
- 50 ml Lacto Fermented Raspberry Juice
Instructions
Combine koji, rice, raspberry water, naseberry water, and guava water in a Thermomix. Ferment for 12 hours in thermomix at 55°C on fermentation setting. After fermentation, blend at higher speed for 1 minute, then strain through a sieve to remove leftover rice. Add 20% sugar by weight. For every 250ml of amazake produced, combine with 50ml lacto fermented raspberry juice. Freeze for storage or use within 2 days.
