I'm proud to say we have finished phase 2 of getting into more obscure fermentations. We saved the mold spores from our last koji batch to produce another batch of koji. We then took the mold pre-sporelation mixed it with cooked rice and held a temperature of 140F for 24 hours to produce amazake. What's cool about this process is that the mold (Aspergillus orzae) that we are using is converting the starch in the rice to sugar. Now that we have made Amazake we need to find a good recipe for drinking this sweet rice as a beverage. Any recommendations? I'm thinking ginger, lime maple syrup to start.