| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a production method for various kinds of sake ranging from plain taste to mellow taste by fermenting brewing materials in a saccharified state. SOLUTION: The yeast culture or unrefined sake is produced by saccharifying the mixture of cooked rice, mailed rice (ferment agent for sake) and sake (aqueous solution of alcohol) containing >=3 wt.%, preferably >=5 wt.% of alcohol, based on the total weight of rice, corresponding to <=60 wt.%, preferably <=50 wt.% of the content of water added to the rice, and by fermenting the obtained liquid or semi-solid saccharified materials.</p> |
