| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for producing a sparkling low alcohol Sake having a citric acid concentration enhanced without separately adding citric acid. <P>SOLUTION: This method for producing the sparkling low alcohol Sake having a high citric acid concentration is characterized by fermenting malted rice, rice and water as raw materials with Aspergillus oryzae as a malt at a higher charged malt rate than a standard malt rate, straining the obtained unrefined Sake in a state having an alcohol concentration of≤12% with a perforated filter cloth, packing the strained yeast-containing Sake in containers for sale, sealing the containers, and then stopping the fermentation, when a gas pressure is enhanced to 1.3 to 1.7 kg/cm<SP>2</SP>by the fermentation in the containers. <P>COPYRIGHT: (C)2007,JPO&INPIT</p> |
