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JPS57163481A - Preparation of sake with low concentration refined - Google Patents

Preparation of sake with low concentration refined

Info

Publication number
JPS57163481A
JPS57163481A JP4844081A JP4844081A JPS57163481A JP S57163481 A JPS57163481 A JP S57163481A JP 4844081 A JP4844081 A JP 4844081A JP 4844081 A JP4844081 A JP 4844081A JP S57163481 A JPS57163481 A JP S57163481A
Authority
JP
Japan
Prior art keywords
water
rice koji
refined sake
low concentration
refined
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP4844081A
Other languages
Japanese (ja)
Inventor
Takinosuke Furuichi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TOUBISHI SHIYUZOU KK
TOUBISHI SYUZO KK
Original Assignee
TOUBISHI SHIYUZOU KK
TOUBISHI SYUZO KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TOUBISHI SHIYUZOU KK, TOUBISHI SYUZO KK filed Critical TOUBISHI SHIYUZOU KK
Priority to JP4844081A priority Critical patent/JPS57163481A/en
Publication of JPS57163481A publication Critical patent/JPS57163481A/en
Pending legal-status Critical Current

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  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: To obtain a refined SAKE with a low concentration without causing the flat flavor phenomenon even on addition of water thereto to an alcoholic content <12vol% by adding a sweet drink made from a fermented rice KOJI and water to a refined SAKE mash, and formenting the resultant mixture.
CONSTITUTION: A sweet drink made from a rice KOJI and water is added stepwise to ferment to a refined SAKE mash during the fermentation stepwise. The mixing ratio between the rice KOJI and the water is 10:(12W30), and the water temperature above 50°C inactivates enzymes in the rice KOJI, and the low temperature requires the long time for the saccharification. Therefore, the temperature is preferably 40W50°C. The amount of the sweet drink to be added to the refined SAKE mash is 30W50%.
COPYRIGHT: (C)1982,JPO&Japio
JP4844081A 1981-04-02 1981-04-02 Preparation of sake with low concentration refined Pending JPS57163481A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP4844081A JPS57163481A (en) 1981-04-02 1981-04-02 Preparation of sake with low concentration refined

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP4844081A JPS57163481A (en) 1981-04-02 1981-04-02 Preparation of sake with low concentration refined

Publications (1)

Publication Number Publication Date
JPS57163481A true JPS57163481A (en) 1982-10-07

Family

ID=12803407

Family Applications (1)

Application Number Title Priority Date Filing Date
JP4844081A Pending JPS57163481A (en) 1981-04-02 1981-04-02 Preparation of sake with low concentration refined

Country Status (1)

Country Link
JP (1) JPS57163481A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019062821A (en) * 2017-10-02 2019-04-25 三光正宗株式会社 Additive for reducing bitterness of refined sake, process for producing refined sake, method for reducing bitterness of refined sake, and refined sake with reduced bitterness
JP7249609B1 (en) * 2022-11-01 2023-03-31 大分県 Method for producing colored sake

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019062821A (en) * 2017-10-02 2019-04-25 三光正宗株式会社 Additive for reducing bitterness of refined sake, process for producing refined sake, method for reducing bitterness of refined sake, and refined sake with reduced bitterness
JP7249609B1 (en) * 2022-11-01 2023-03-31 大分県 Method for producing colored sake

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