| 摘要 |
PURPOSE:To provide raw SAKE with rich flavor to be expected as SAKE by controlling fermenting period for preparing the following freezing process corresponding to change of flavor during production and freezing manufactured SAKE. CONSTITUTION:SAKE having flavor suitable for low-temperature offering is produced, selected and blended. Further, properly an acid is supplied to SAKE and alcohol concentration is adjusted depending upon the kind of SAKE and fermenting period is regulated for preparing the following freezing process according to the change of flavor during production to freeze produced SAKE. Then during freezing and/or after freezing, SAKE which is being frozen and/or frozen is subjected to physical and/or mechanical processing. By this method, SAKE having a characteristic flavor which has never existed can be provided. |
