Amazake sweet sake
This a particular type of sake that comes into popularity around new years time. It is white and cloudy and I understand that this is because it hasn’t been filtered and refined.
It is usually drunk warm (a minute in the microwave does the trick) and it is bordering on sickly sweet. It reminds me of a medicine that I took as a child and the memory is not that pleasant, but by itself it is quite OK.
It is nowhere near my favourite sake, but for the sake of tradition I drink it.
Amazake is like the dessert of sake world. Sweet and highly regarded in the right context. Try it if you get the chance but don’t expect light refreshment.
After the medicine comparason, I am going to need some time to get used to the idea of sweete sake.
Happy New Year, Tom!
I made this sweet sake regularly, using sweet/sticky rice and some wine yeast which is white in color and a ping-pong ball shape. It usually only takes three days to make it, with the right temperature. Chinese usually boil it with the fermanted rice in it and drink it warm and sweet. We also improvise it with egg drops and some tiny plain sweet rice balls.
My grandmother used to make this for New Year’s but I never got the recipe from her before she past away. She used to make it with sake, egg and sugar. Does anyone have a recipe for the homemade amazake?