| 摘要 |
<p>PURPOSE:To produce raw SAKE (Japanese rice wine) containing a moderate amount of gaseous carbon dioxide by straining 'MOROMI' (unrefined SAKE) for refined SAKE, filling the resultant raw SAKE containing a yeast and rice grain pieces in a bottle, continuing fermentation and pasteurizing the SAKE when a prescribed gas pressure is attained. CONSTITUTION:'MOROMI' for either refined SAKE or SAKE is strained through a net of a coarse mesh to fill raw SAKE, containing a yeast such as SAKE yeast KYOKAI No. 6 or 7 supplied from the Brewing Society of Japan and rice grain pieces and having fermentation activity in a bottle, which is stoppered to continue fermentation. Gaseous carbon dioxide produced by the yeast is then contained and accumulated in the bottled raw SAKE. When the raw SAKE attains a prescribed gas pressure suitable for flavor (refreshing feeling), pasteurization is performed at a prescribed temperature for a prescribed time to inactivate the yeast and stop the subsequent evolution of the gaseous carbon dioxide. Thereby, the objective raw SAKE, having suitable evolution of the fermentation gas (gaseous carbon dioxide) and stimulating properties and excellent in refreshing feeling can be produced. As a result, many effects are produced as follows. The content of the gaseous carbon dioxide in the raw SAKE is suitably regulated and danger such as bursting of the bottle is avoided. Suppression of fermentation in the cold.</p> |
