METHOD FOR MANUFACTURING HIGH QULAITY FERMENTED ALCOHOLIC DRINK USING RICE

摘要

The present invention relates to a method for preparing a high-quality fermented alcoholic beverage using raw rice, and is characterized in that, in a method for preparing Korean traditional fermented alcoholic beverage by using a starch raw material and nuruk (Korean rice-wine starter), raw rice is used as the starch raw material, and a saccharifying enzyme, of which the saccharifying power by glucoamylase accounts for 40% of the entire saccharifying power of overall saccharifying enzymes, is used. According to the present invention, a high-quality fermented alcoholic beverage with excellent sweetness, sourness, flavor, and texture.