METHOD FOR PRODUCING YEAST MASH OF KIMOTO TYPE

摘要

PROBLEM TO BE SOLVED: To provide a method for producing a yeast mash of the Kimoto type a Japanese traditional brewery method with which a yeast mash is safely produced in a short time and a diacetyl smell (an offensive smell called as Tsuwari smell) produced by a lactic acid bacterium is reduced.

SOLUTION: The method for producing the yeast mash of the Kimoto type comprises carrying out the production of the yeast mash of the Kimoto type using steamed rice, Koji and charging water in the presence of deep sea water.

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