| 摘要 |
<p>PURPOSE:To produce SAKE capable of increasing a utilization factor of a raw material, adjusting quality and improving aroma with accelerating proliferation of yeast and increasing fermentation speed. CONSTITUTION:In a SAKE production having a process liqefying raw material grains, the liquefying process is carried out in the presence of KOJI (malted rice) to produce SAKEs. The raw material grains can be heat treated. Examples of SAKEs include SEISYU (SAKE), SYOCHU (Japanese spirits distilled from sweet potatoes, rice, etc.) and MIRIN (sweet SAKE used as seasoning).</p> |
