Koji caramel

Koji turns rice starch into sugar, and amazake is the sweet result. Strain it and boil it down and you get a thick rice syrup. Keep going and it browns into a caramel that tastes closer to toffee and malt than plain sugar, with a slightly savoury edge from the koji.

This one waits until the first rice koji batch is done. The plan is to take one batch to syrup and one to caramel, tracking sugar levels with a refractometer at each stage.