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.