BREWING FOR JAPANESE WINE

摘要

PROBLEM TO BE SOLVED: To provide a brewing method for Japanese wine of light and refreshing quality without the need of bringing water suitable therefor from its production site, and to intend to shorten the duration of unrefined Sake. SOLUTION: This brewing method for Japanese wine uses steamed rice as a feedstock, wherein water to be used in the brewing process is alkaline water produced by electrolyzing water in the presence of diaphragm. Function of the alkaline water contributes to the production of the aimed Japanese wine of light and refreshing quality and helps shorten the duration of unrefined Sake.