Amazake

Sanitize your measuring cup, thermometer, rice / mixing paddle & final storage container.

Combine cooked rice ingredients in the instant pot, seal the valve and select the rice setting. Turn off the keep warm option. Let valve release naturally once complete.

Open instant pot and turn on the warm function.

Add the hot water to the cooked rice and stir. Place thermometer in the mixture and add cold water until the temperature reaches ~140 degrees (minimum 125 degrees, maximum 150 degrees). Make sure all the rice is submerged. Discard any remaining cold water.

Stir in the Koji until evenly mixed. Place 2-3 towels over the instant pot to prevent overheating while preventing debris from entering. You may choose to cover it with a pot lid on top of the towels but do NOT close with the instant pot lid as the temperature may rise too much.

Allow to ferment for 8-10 hours, checking temperature occasionally for the first couple of hours. If the rice absorbs enough water that you need to add more, mix hot and cold water and measure the temperature before adding it to the instant pot.

Take the pot out of the instant pot and place it in a bowl of ice water to bring the temperature down and stop the fermentation process. Once cool, transfer to your sanitized container for storage in the fridge up to 5 days.

Serve warm or cold. Garnish with grated ginger if desired.