| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide non-watery sparkling low-alcoholic Sake having firm taste and flavor and to provide a method for producing the Sake. <P>SOLUTION: A yeast mash is squeezed and filtration is then carried out to remove dregs leaving a part of the dregs. Thereby, unrefined Sake having 8-12% alcohol degree and -60 to -50 Sake degree is obtained. A low-alcoholic Sake having a higher Sake degree (Sake meter value) than that of the unrefined Sake and a lower alcohol degree than that of the unrefined Sake is mixed in a ratio so that the alcohol degree is 8-10% and sealed in a container. Furthermore, fermentation is then carried out. <P>COPYRIGHT: (C)2007,JPO&INPIT</p> |
