| 摘要 |
PROBLEM TO BE SOLVED: To provide a process for producing a seasoning having faint color, little yeast smell originating from yeast cell, low content of decomposed nucleic acid originating from nucleic acid of yeast and good taste and flavor at a low production cost. SOLUTION: Unrefined shochu (low class distilled spirits) produced by fermenting without adding a hemicellulase preparation is distilled, the distillation residue is subjected to centrifugal separation to separate solid component and the obtained liquid is optionally concentrated and finally aged together with a say sauce malt in the presence of ethyl alcohol. |
