Elevated risk
Rice-koji amazake
Cooked rice, rice koji and water are held warm for hours so koji enzymes turn the rice starch to sugars, giving a naturally sweet Japanese drink with no added sugar and no second fermentation.
Recipes
1504 records with their sources, across 11 categories.
All drinks58
Fermented beverages53
Fermented fruit and fruit-derived foods2
Fruit preserves2
Koji, mold starters and mold-ripened ferments1
Fermented beverages53Fermented fruit and fruit-derived foods2Fruit preserves2Koji, mold starters and mold-ripened ferments1Filtered to
Recipes