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["To prepare the rice: Put the rinsed rice in the rice cooker, then fill with water (not listed) up to the 2 cup line, then set on the ""okayu"" (rice porridge) mode.", "To prepare the dried rice malt: Put the rice malt in a plastic bag, then break it up into pieces (It will be heated in boiling water later, so it doesn't need to be broken up too finely at this stage.)", "After the rice from Step 1 finishes cooking, turn off the switch, stir up the porridge, and let sit for 10 minutes with the lid opened.", "Cool until the porridge temperature reaches about 70C.", "Mix in the rice malt from Step 2.", "The overall temperature should then drop to about 55C.", "[Preparing the hot water] Fill a pot with 300 ml of water, bring to a boil, then turn off the heat.", "Add 200 ml water (which should then bring the temperature down to 65C).", "Add the hot water from Step 4 to the rice cooker from Step 3 (to achieve a temperature of 57C).", "Tip: The temperature should be 55-60C after combining everything.", "[To maintain the right temperature for fermentation] Lay a towel over the opened rice cooker and switch on the ""warming"" function.", "Once it starts to ferment, the temperature will rise, but not to worry.", "It's ready after about 5 hours, when it has become sweet.", "Mix twice during the fermentation.", "If you're concerned about the lumpy texture, process with a hand mixer until smooth.", "[Prepare for freezing] Pour the amazake into a resealable bag, lay it on a tray, then freeze.", "Break off necessary amounts for use.", "Try mixing it as a cocktail with shochu and soda water, or make amazake yogurt.", "You could also use it as a sweetener when cooking.", "Have a daikon radish and persimmon salad tossed with [Shio-koji and Amazake Dressing].", "Or try this [All-Purpose Seasoning with Shio-Koji & Amazake]."]
