| 摘要 |
Mead is prepared by subjecting honey and water to primary fermentation with rice k o ji for sh o ch u and yeast. The mead has a dry taste with decreased sugar contents, and can substitute for a dry white table wine. The honey used in the method may have been flavoured by using it as a marinade to extract the flavour from an edible flavour source such as flowers, fruits and herbs. Black k o ji or white k o ji may be used as the rice k o ji for sh o ch u . Preferably, the weight of the rice k o ji for sh o ch u is 1% to 10% of the combined weight of the honey and water, and the amount of water added is determined such that the sugar content is 10% to 20% of the combined weight of honey and water. |
