PRODUCTION OF JAPANESE SAKE

摘要

PURPOSE:A yeast for Japanese SAKE that dyes in different ways in maltose and in alpha-methyl-D-glucose and scarcely grows in a beta-alanine culture medium is used to produce uniform-quality Japanese SAKE with good color tone and smell. CONSTITUTION:A culture medium containing beta-alanine is used to separate yeasts that scarcely grow in this medium from commercially available yeasts for brewing Japanese SAKE. The yeasts are dyed with triphenyltetrazolium chloride and cultivated in maltose and in alpha-methyl-D-glucose, then only yeasts that show different colors in these saccharides are separated. At least one of the resultant yeasts is used to produce Japanese SAKE by a usual method.