White koji mold is commonly used in shochu production to produce a sweet aroma and sour taste. When the resulting white koji is used to make amazake, the resulting amazake has a beautiful white appearance, but also a fruity sourness and sweet aroma.

Mix it with milk or soy milk to make a lassi-like drink. It's also recommended to mix it with bananas to make a smoothie.

material

1. Cook rice in a rice cooker.

2. Add 400cc of water to the cooked rice and mix well.

3. Add the white koji to 2 and mix well.

4. Put 3 into the rice cooker.

5. Leave the rice cooker lid open, cover it with a damp cloth, and leave it on keep warm mode for 8-10 hours.

6. Finished!!