METHOD FOR PREPARATION OF KASUTORI SHOCHU HAVING IMPROVED TASTE AND FLAVOR

摘要

PROBLEM TO BE SOLVED: To provide a Kasutori Shochu (low-class distilled spirits made by distilling the sake lees) free from undesirable Kasutori Shochu smell originated mainly from aldehydes and having the fragrance of bamboo or bamboo grass.

SOLUTION: Kasutori Shochu having an alcohol concentration of 20-45%(v/v) is prepared by mixing 100 pts.wt. of sake lees with 1-150 pts.wt. of bamboo or bamboo grass finely crushed to an average particle diameter of 20-10,000 μm and distilling the mixture. The distillation residue left after the distillation of the Kasutori Shochu can be used as a feed.

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