/ck/ - Food & Cooking

>>12121350
https://en.wikipedia.org/wiki/Amazake

>Amazake (甘酒, [amazake]) is a traditional sweet, low-alcohol Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the family of traditional Japanese foods, made using the koji mold Aspergillus oryzae (麹 kōji), that includes miso, soy sauce, and sake.[1][2]

>There are several recipes for amazake that have been used for hundreds of years. By a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.[3] By another popular recipe, sake kasu is simply mixed with water, but usually sugar is added.

https://en.wikipedia.org/wiki/Umeshu

>Umeshu (梅酒) is a Japanese liqueur made by steeping ume fruits (while still unripe and green) in alcohol (焼酎 shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10–15%. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol. Famous brands of umeshu include Choya and Takara Shuzo. Varieties are available with whole ume fruits contained in the bottle, and some people make their own umeshu at home