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Hi Brenda. Good to see that you are taking steps to study up on macrobiotic cooking and ask questions, etc.
Regarding amasake: Sake is the end product of fermenting rice; the point where it is converted into alcohol. Amasake (sweet sake) is the beginning stage of the fermenting process, long before sugars convert to alcohol. Amasake can be blended with cultured soy milk to help cut the sweetness and also to provide boosted absorption of nutrients in the intestine, and increase bioavalibility of calcium in bones. Amasake is simple to make and can also be used as a sweetner in desserts. There is no alcohol in amasake.
In peace, Roy
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