| 摘要 |
<p>PURPOSE:To prepare wines containing herb extract by dipping dried herb in wines, leaving in a darkroom state for about 2-4 day and filtering. CONSTITUTION:As the wines, Japanese wine, SHOCHU (Japanese spirits), whiskey, wine or brandy, etc., is usable. In a case of Japanese wine, about 30-40g dried herb is dipped in 1l Japanese wine. After the dried herb is dipped, the vessel is sealed and left in a darkroom at normal temperature for about 2 day. Herb dipped in the wines is taken out and resultant wines are filtered. After removing herb piece with filtration, the wine are again left in the darkroom for about 1-2 week. During the 1-2 week curing time, taste of the wines is affected by taste of extract of the herb to make alcoholic taste of the wines mild.</p> |
