Flavouring Amazake

[cpb]

Hi all,

I wanted to know your opinion when it is best to add "flavours" (e.g. Cocoa, Vanilla, ...) to Amazake - before or after incubation?

Does the incubation (aka the Koji-enzymes) also break down the added flavour ingredients (and lead to off-flavours)?

On the other hand having e.g. the vanilla incubate at 50°C during 12 hours would release wonderful aromas.

I wonder if someone has experience here? I am looking forward to your opinions and help.

Thanks, Chris.