She is so sweet

I prepared Amazake last night.
Amazake literally means sweet sake, but it's non-alcoholic and is a sweet, cultured grain drink, usually made using rice and Koji (=a mold or Aspergillus oryzae).
http://en.wikipedia.org/wiki/Amazake

It's pretty easy as long as Koji is available to you.
Basically you need to make rice porridge, let it cool a bit and mix it with Koji then keep it at around 60C or 140F for about 6 to 9 hours.
I used brown rice and kept the rice-Koji mixture in a thermal water bottle over night.
It had turned unbelievably sweet when I tasted it this morning. No wonder some people use Amazake as a sweetener.
I put some in a blender and made it smooth, heated it up a bit and drank it with a pinch of cinnamon.
It was so good :)
I want to make it with some other grains maybe millet the next time I make Amazake.

Here you can see how exactly to make Amazake.
http://www.cybermacro.com/Macrobiotic_Recipes/From_Cookbooks/How_To_Make_Amazake_by_Sandor_Ellix_Katz/

Cheers!