| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for producing Japanese Sake with functionally peculiar flavor, more specifically, Japanese Sake with peculiar and unique flavor of good crispness while feeling mellow flavor. <P>SOLUTION: The method for producing Japanese Sake comprises incorporating its production line with an alcoholic fraction that is produced by distilling an alcohol-containing product obtained by the action of koji and Japanese Sake yeast using rice and water as feedstocks. Specifically, the alcoholic fraction is obtained by distilling the alcohol-containing product produced through the process comprising a steaming step, koji-acting step, yeast-acting step and unrefined Sake-making step, using rice as one of the feedstocks. <P>COPYRIGHT: (C)2006,JPO&NCIPI</p> |
