PRODUCTION OF JAPANESE SAKE

摘要

PURPOSE:To obtain clear Japanese SAKE having mellow bitter sweetness and rich body taste by using glucose saccharified with a specific acid as a saccharide for SAKE fermentation. CONSTITUTION:Glucose produced by acidic saccharification, having over 50/100 of pure glucose content based on the solid basis and containing also oligosaccharides, is used as a saccharide for SAKE fermentation. The oligosaccharides in the acid-saccharified glucose are alpha-bond oligosaccharide such as nigerose, beta-bond oligosaccharide such as gentiobiose having bitter taste to give compound SAKE or ethanol-added SAKE (lowprice SAKE) of plain taste and rich body.