| 摘要 |
The present invention relates to Japanese apricot wine used for removing odd tastes and smells of ingredients and improving flavors of the ingredients and a method for manufacturing the Japanese apricot wine by: mixing and aging a sugary Japanese apricot solution, which is prepared by mixing ripened Japanese apricot and sugar and then extracting a liquid, and purified ethanol; adjusting the alcohol content; aging again at low temperatures; and filtering a solid. By the present invention, unnecessary fermentation and acidification occurring when distributing, storing, and using the cooking wine are prevented, and the Japanese apricot wine can add the unique flavor thereof to dishes as well as simply function as a sweetener, and medicinal effects of Japanese apricot, such as promotion of digestion and detoxification, can be added to dishes. |
