| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for further reducing saccharides in sake.SOLUTION: The production method of sake including the steps of (A) to (C), satisfying at least one of conditions 1 to 3. The method allows the content of ethyl-α-(D)-glycoside, glycerol, and/or α-D-glucosyl glycerol to be reduced, so that saccharides can be further reduced. In the preparation step (A), kakemai and kojimai are prepared. In the brewing step (B), drawn water is added to the kakemai and kojimai in the step (A). In the fermentation step (C), the mixture in the step (B) is fermented by yeast in the presence of an exogenous enzyme. Under condition 1, kakemai having relatively high rice milling percentage is used in the step (A). Under condition 2, the addition amount of drawn water is set to a relatively high level in the step (B). Under condition 3, at least one selected from the group consisting of 5'-phosphodiesterase, phosphatase, polyphenol oxidase, lipase, and acidic endoprotease is used as the exogenous enzyme in the step (C). |
