Amasake is a fermented beverage created from the combination of sweet brown rice, long grain brown rice, water, and sea-sea salt. This process is similar to the creation of rice wine, or sake and other fermented beverages.
The flavors, both sweet and sea salty, combine and create a versatile liquid, not only tasteful when consumed alone but when used in cooking as well. Traditional Macrobiotic cuisine does not include quick absorbing , refined sweeteners, amasake is utulized as a replacement for sweeteners such as evaporated cane sugar or even honey. Nutrition:
Containing all of the nutritional benefits of whole grain brown rice, including fiber, cellulose, and most of the essential amino acids used to create complete protein. Ingredient Descriptions:
Long Grain Brown Rice: we use Basmati rice originating in Arkansas. This type of rice is generally favored in middle-eastern cooking.
Sweet Brown Rice: or glutinous rice, containing up to 80% amylopectin, is favored in Japan. This multipurpose rice is used in all manners of cooking.
Rice Koji Starter: milled brown rice grains covered in Aspergillus Oryza mold. These grains inoculate the combination of brown rice for amasake. The quick fermentation period which lasts 8-12 hours, takes place between the 72-82° Fahrenheit. The combination of the two controllable factors, maintain the flavor of the beverage before over-souring while further breaking down the brown rice structure. This breakdown increases otherwise unavailable nutrients.