| 摘要 |
<p>PROBLEM TO BE SOLVED: To obtain a low alcohol SAKE good in balancing a strength in a flavor of SAKE so called ginjou flavor, mellowness flavor, and koji flavor with a feeling of palate of SAKE itself, capable of retaining a flavor inherent in SAKE, apart from a watery SAKE even though low in alcohol concentration, appropriate in sourness and sweetness and allowed to keep a traditionally inherent property of SAKE. SOLUTION: This low alcohol SAKE comprises 4.0 to 12.0 wt.% of ethanol, -50 to -25 of Japanese SAKE degree, 1.5 to 4.0 of acidity, 0.05 to 10.0 ppm of ethyl caproate, <=90.0 ppm of isoamyl alcohol, <=60.0 ppm of normal propanol, and <=40.0 ppm of isobutanol, so that a flavor of SAKE is held.</p> |
