January 24, 2016

Amazake Made from Sake Kasu (Lees)/酒粕で作った甘酒

Today, I bought a bag of sake kasu from a local sake brewery, Takachiyo Shuzo.
Well, I just had to, partly because I had to make another batch of amazake for my son, but mainly because this particular sake kasu was so cheap (2 kg, 500 yen).

It is more than five times cheaper than koji.

I searched for good recipes for amazake made from sake kasu. Some recipes say to tear sake kasu and soak it in cold water overnight to dissolve. I didn't want to wait that long, so I just tore some sake kasu into pieces, put it in a pot, added some water, brought to a boil, stirred well, left it covered with a lid for several minutes, reheated, stirred again. I added some sugar. (I left out salt.)

500 ml water
100 g sake kasu
3 tbsp sugar
Pinch of salt
Optional: Ginger juice

水 500 ml
酒粕 100 g
砂糖 大さじ3
塩 一つまみ

Right: Amazake made from koji and leftover rice
Left: Amazake made from sake lees
右: 麹と残りごはんで作った甘酒
左: 酒粕で作った甘酒
I'm not a big fan of amazake made from sake lees, but luckily, my son said he could drink it.

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