How to Make Amazake in a Ohawa Pot in a Instant Pot

 * Make sure the rice paddle, the tip of thermometer, and measuring cup for water are clean and sanitized.
* If your koji is stored in the refrigerator, restore koji to room temperature.
* If your koji is stored in the freezer, defrost and restore koji to room temperature.

[ Equipment ]

    Instant Pot (IP)
    Ohsawa Pot (OP)
    glass bowl
    baboo sushi mat (bsm)
    measuring cup
    thermometer   
    bamboo tissue paper

Ingredients

    To cook the rice

    1 cup presoaked org short grain brown rice
    12.173 fl.oz. water
    pinch sea salt

    To make the amazake

    the cooked rice
    1.5 cups dried rice koji
    9.13 fl.oz. water

Directions

Cook the rice:

    Measure one cup of rice into glass bowl. Rinse the rice 3 times and add (12.173 fl oz) water  into the glass bowl, cover with bsm then soak 7 hours or overnight cove. Stain the rice into a 16 fl.oz. measuring cuo and replace with same amount of fresh water. Place rinsed rice in the Ohsawa Pot. Cover OP with OP lid. Place bamboo tissue paper in IP insert and place covered OP on top of tissue paper. add 6 cups of water into the IP steel insert, and close the IP lid.
    Select “Pressure cook” and then “Start” on the Instant Pot and then cook for 35. Make sure that the “Keep warm” setting is off at this point.

Cool down the cooked rice:

    After the rice is cooked and either wait until the pressure is naturally released or wait 15-30 minutes before using quick release.
    After pressure is completely released, open IP lid.
then remove OP iid.
    **The cooked rice is too hot to make the Amazake at this point.

    Add water (9.13 floz) to the cooked rice.
    
    Mix well.
    
    Allow the temperature to cool to under 150°F .
    
Mixing koji:

    Once the temperature becomes between 150°F (65°C) and 140°F (60°C), defrost and restore koji to room temperature 2ne add 1.5 cups Koji the the cooked rice. Please remember!!! Do not exceed 158°F during this process.
    
    Then mix it again.
    
Close the OP lid then the IP lid and keep warm for 8-10 hours:

    Instant pot WITHOUT custom temperature setting: Select “Less” for “Keep Warm”. And then turn on “Keep Warm” for 8-10 hours. Set a stove and phone alarm for 2.5 hours and check the temperature of the mixture every 2-3 hours and stir.
    
    The temperature goal is for the mixture temperature to be somewhere between 132°F - 145°F (55°C - 63°C). If the temperature is too high (or too low), increase (or decrease) the temperature one or a couple of degrees.

Conclude the fermentation and your Amazake!

    Once it is finished fermenting, transfer the Amazake to a clean container. Then store it in refrigerator or in the freezer. Enjoy within a week when stored in the refrigerator, or store in the freezer for a few months.

modified from Atsushi Nakagawa's August 1, 2020 recipe
https://amazakeco.com/blogs/how-to-make-amazake/instant-pot