METHOD OF PRODUCING OF HONG JOO WITH CHARACTERIZED TASTE AND FLAVOR

摘要

PURPOSE: A method for manufacturing matured Hong-ju(liquor) with the taste and flavor is provided to keep Hong-ju from external factors. CONSTITUTION: A method for manufacturing matured Hong-ju(liquor) comprises: a step of preparing spirituous liquor and leaching Lithospermum erythrorhizon to mature Hong-ju for a certain period; a step of leaching Lithospermum erythrorhizon into spirituous liquor and putting Hong-ju into a container; and a step of maturing at 24-27°C and 20-30% of moisture for a certain period. The container is made of a coated material or stainless.