| 摘要 |
PROBLEM TO BE SOLVED: To provide an alcoholic beverage having flavor different from the conventional one while effectively utilizing Shochu (white distilled liquor) lees. SOLUTION: The alcoholic beverage is obtained by adding the Shochu lees comprising a liquid part after removing distillation residue, especially after solid-liquid separation to Shochu obtained by the distillation. The alcoholic beverage having more specific taste and flavor is provided when the Shochu lees formed in a Shochu production process using an animal milk at least as a part of a secondary fermenting water, or the Shochu lees formed in the Shochu production process using water containing 300-1,000 mg/kg bicarbonate ion as the first fermenting water and the second fermenting water are used. The alcoholic beverage has effects for maintaining and promoting health by citric acid or the like contained in the Shochu lees. COPYRIGHT: (C)2005,JPO&NCIPI
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