| 摘要 |
<p>PURPOSE:Brewing of Japanese SAKE is effected using powdery rice to increase the utilization of the raw material without any adverse effect on the quality of the produced SAKE. CONSTITUTION:In the customary brewing of Japanese SAKE, rice is crushed into a powder of higher 16 mesh, preferably higher than 32 mesh, particularly higher than 48 mesh in particle sizes, when the rice is raw or when or before it is converted into its alpha-form and the crushed rice is used as a raw material. The water amount is increased at least 3 times as much as conventiolnal, when the first, middle and/or end mushes are added during the fermentation. More preferably, crushed rice is used to prepare powdery KOJI.</p> |
