Natural Leaven made with Amazake (Sakadane)

• 100 ml Amazake
• 100 ml Water

1. Put the amazake and water in a wide-mouthed jar, then store it in a warm place that maintains a temperature of about 30C.
2. Refresh the air once a day by opening the lid.
3. Lightly shake the jar.
4. After 2 or 3 days, it will start to bubble, indicating that it is finished.
5. Another sign of complete fermentation is foamy liquid and floating rice grains.
6. It will smell like beer or alcohol when ready.
7. If it tastes slightly acidic and carbonated, it should be prepared for leavening.

amazake, water

Taken from cookpad.com/us/recipes/151189-natural-leaven-made-with-amazake-sakadane (may not work)