| 摘要 |
PROBLEM TO BE SOLVED: To feed a pure Sake (Japanese fermented, mildly alcoholic beverage made from rice) having umami essential to rice and mellow quality Sake quality even to the final consumers by carrying out a process from the preparation of a fresh Sake obtained after pressing and filtering junmaishu (a Sake prepared by brewing pure rice) or ginjoshu (a Sake prepared by using a highly polished rice and having a fruity aroma) using organic rice (cultivated by fertilized without using chemicals) to the storage under specific conditions. SOLUTION: A pure Sake is obtained from a preparation part 20 only by slight filtration of a fresh Sake obtained after pressing and filtering junmaishu or ginjoshu using organic rice as a raw material with carbon. The cutoff of ventilation for feed of oxygen to a storage part 21 is carried out together with low-temperature storage. The fresh Sake is occasionally delivered from the storage without deteriorating the mellow Sake quality of the fresh Sake. The fresh Sake is refrigerated and delivered to a retail and storage part 26 with a refrigerator car in a delivering part 25, stored under cutoff of the ventilation and low-temperature refrigeration, then retailed and sold. |
