Both Isao and Sandra were RIGHT!

[ralpharnold2]

Isao posted that he liked amazake made of millet.

Wild Fermentation by Sandra Ellix Katz, in describing

that wonderful amazake, stated that they

"especially enjoy amazake made from millet"

I do, too!

I made some and it was melt-in-your-mouth good

with more sweetness than my rice amazake has.

Here's what I did:

Simmerred 1 cup millet with 3 cups water for 45 minutes.

Cooled it down to about 140dF.

Mixed in most of a 20 oz comntainer of that high quality

Cold Mountain Koji.

Then I placed the container in a hot-water bath

(using a Turkey Roaster, dial set below 150dF mark with a thermator

to verify temp.)

Went to sleep (always do my fermenting at night)

Woke up this morning and had some after 12 hours.

So delicious, I ate a second helping and had to freeze the rest,

before I pigged out and ate the rest!

I encourage you to try it, too.

Ralph in Gladstonbe, OR