| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing sweet sake (Japanese sweet liquor made of fermented rice), capable of solving such a problem that the sweet sake is seemed to be rather left behind in the progress of the age, because it has never been changed in its appearance nor improved, while the sweet sake is one of beverages existing for many years. <P>SOLUTION: This method for producing the sweet sake comprises together heating rice and red beans to form a mixture in a soft gruel state, cooling the mixture into a suitable temperature, adding rice koji (boiled rice fermented with Aspergillus fungi) to the cooled mixture, enough pounding them, tightly enclosing the pounded material in a vessel, and keeping the enclosed material warm at about 60°C during a whole day and night. The sweet sake is produced in a state of being thickly kneaded or another state of being prepared in a thin liquor. The sweet sake contains the red beans as a raw material, so that it has such a red color that is similar to cooked rice boiled together with the red beans. Thus, the sweet sake has characteristic color and aroma which are given by adding the red beans, together with the aroma inherent in itself. <P>COPYRIGHT: (C)2003,JPO |
