← All recipes
Japanese · Drink
Sparkling Citric Koji Amazake
Citric barley koji mashed with water at 60°C so its enzymes make sugar, then strained and fermented briefly with wine yeast. A lightly fizzy, mildly alcoholic drink between cider, beer and young wine, best drunk fresh and good for steaming clams.
- YieldMakes about 2 liters
- Hands-on1 h 30 min
- Total4 d
- Difficulty
Ingredients
- 2 kgcitric barley koji, 1 batch, prepared separately (koji grown with A. luchuensis; ordinary A. oryzae koji also works)
- 2 kgwater
- 40 mlChardonnay wine yeast, 1 packet
- ½Campden tablet (potassium metabisulphite), crushed; only to halt fermentation for goodoptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.