| 摘要 |
PROBLEM TO BE SOLVED: To provide a mixed liquor which contains Sake not good in storage stability as a main raw material and has a new flavor and good storage stability. SOLUTION: This cocktail characterized by pickling full ripen blueberry A in a sugar solution C in the grain state without crushing the grains, fermenting the blueberry A with a natural yeast adhered to the blueberry to produce the middle fermented low alcohol fermentation solution E having an alcohol content of 2 to 5%, and then adding 1 to 4% of the middle fermentation solution to Sake. |
