METHOD FOR PRODUCING YEAST MASH

摘要

PROBLEM TO BE SOLVED: To produce sake having an excellent point of conventional BODAI moto (seed mash) i.e., being rich in complicated and delicate flavor originated from the activity of the lactic bacteria, and also to produce yeast mash not having instability of conventional BODAI moto without the need of complicated operations in a shorter term than YAMAHAI moto. SOLUTION: This method comprises the following two steps and superior yeast is added in a first step and/or a second step (1) the first step wherein at least one lactic bacterium having characteristics enabling lactic acid to be produced in a concentration of >=0.2% and tolerance to alcohol of 10% or less is added to raw rice-soaking water to conduct lactic acid fermentation and lactic acid acidity mashing water is produced; and (2) the second step wherein steamed rice and malted rice are mixed with the lactic acid acidity mashing water to proliferate the yeast.