ことり
I usually use a fermenter to make a thick, sweet koji amazake with a high percentage of rice koji and low water content and keep it on hand. I drink it to my desired consistency or eat it with yogurt or fruit.
Sake made with 99% of the ingredients used are koji. The rich flavor and acidity created by the power of koji goes well with dark flavored dishes such as meat dishes in general.
It has a unique flavor and aroma similar to tamari soy sauce or mirin (sweet sake), and a sweet and sour taste similar to plum wine. It is easier to drink on the rocks than at room temperature. It reminded me of Maruhi No.77.
This is the regular version with 33 hours of koji making time. I wondered how much difference there was in the flavor depending on the length of koji making time (29, 37, 41, 45, and 49 hours). There were also products with different koji making time.
Ingredients: Yellow koji for shochu, rice
Alcohol content 13
Rice Polishing Ratio 70%.
Japanese>English
ジェイ&ノビィ
Hello Kotori 😃
You are very research oriented to make your own koji and to choose the sake you are interested in from there 🤗.
Great 👍
Japanese>English
ことり
Hi Jay & Nobby 😀 There are many kinds of koji amazake sold but they are nice and expensive. I just buy dried rice koji and enjoy making my favorite koji amazake 😅The fermenter helps me without fail 😋.
Japanese>English