PRODUCTION OF WHOLE KOJI JAPANESE WINE

摘要

PURPOSE:To obtain a sensorially mellow Japanese wine and rich in flavor by new production method through whole koji fermentation. CONSTITUTION:The objective Japanese wine having the above-mentioned advantages is produced by whole koji fermentation process with malted rice as the feedstock and no use of steamed rice as the case with conventional process when yeast and unrefined sake are to be fermented. The respective fermentation processes in a multistage way from yeast production to the top fermentation are conducted in the form of whole koji fermentation, and the fermentation processes are controlled through e.g. formulations. This production process is divisible into alcohol-adding whole koji Japanese wine production process through such four-tiered fermentation as to saccharify malted rice in the presence of water into unrefined sake followed by alcohol addition process and then top fermentation.