| 摘要 |
<p>PURPOSE:To obtain the subject synthetic Japanese rice wine effective in imparting Chinese dishes, etc., with body and exhibiting deliciousness by adding Lao-chu (Chinese rice wine) and a flavor liquid of Japanese rice wine, thereby imparting the taste and flavor of Lao-chu to the base liquor. CONSTITUTION:The objective synthetic Japanese rice wine is prepared by adding preferably 40-80% of Lao-chu and further adding a flavor liquid of Japanese rice wine and/or heat treated and aged flavor liquid of Japanese rice wine.</p> |
