[Kefir_making] Re: amazake
- Subject: Re: amazake
- From: "waljaco" <waljaco@h...>
- Date: Tue, 01 Feb 2005 11:24:23 -0000
- Yahoo! Message Number: 39038
- Onibasu Link: http://onibasu.com/archives/km/39038.html
You can use Chinese rice yeast balls or Indonesian ragi yeast - these
are available in Chinese grocery stores. They contain the necessary
bacteria (Aspergillus, Rhizopus, Mucor) to provide the starch
convering enzymes and yeasts to ferment the sugars produced. You cook
1 cup of rice in 1.5 cup of water (absorption method), cool and then
sprinkle the crushed yeast ball(s) into the rice. Let it stand for
the starch to sugars conversion (about a week). With this proportion
very little alcohol is produced and there is plenty of residual
sweetness.
To make mirin, just pour 1 cup of 40%abv vodka over the above
innoculated rice. This will produce a 15%abv mirin. Over many weeks
the enzymes will produce sugars and a clear mirin which appears above
the rice and which is decanted off the remaining lees.
wal
wal--- In Kefir_making@yahoogroups.com, Ross McKay <rosko@z...> wrote:
Nikki wrote:
Does anyone know where I can get culture for amazake? I tried the
link on Dom's site for GEM but couldn't connect to the site.
http://www.gemcultures.com/
--
Ross McKay, Toronto, NSW Australia
"If ye cannae see the bottom, dinnae complain if ye droon"
- The Wee Book of Calvin
Onibasu Link: http://onibasu.com/archives/km/39038.html