About this document
How to Make Amazake: A Fermentation Lab by Davide Mologni is a document available to read on EtoBox.
This document provides a detailed procedure for making amazake, a fermented beverage made from rice and koji, emphasizing the measurement of glucose concentration during fermentation. It outlines the ingredients, materials needed, and step-by-step instructions for preparation and glucose analysis over an eight-hour fermentation period. The document also includes tips for maintaining incubation temperature and qualitative sweetness assessment.
- Author
- Davide Mologni
- Language
- EN