PRODUCTION OF 'NATTO-SHU'

摘要

PURPOSE:To produce 'NATTO-SHU' ['SAKE' (Japanese rice wine) containing ingredients of 'NATTO' (fermented soybean)], harmonizing flavor unique to the 'NATTO', improved in palatability, mild to the stomach, strengthening the liver and preventing drunken sickness by mixing 'SAKE's with 'NATTO' and eluting mucilaginous substances of the 'NATTO' and other soluble substances. CONSTITUTION:'NATTO' in an amount of 20-50 pts.wt., preferably 30-40 pts.wt. is added to 100 pts. vol. 'SAKE' or/and synthetic 'SAKE' or 'SAKE's prepared by replacing <=50vol.% thereof with 'SHOCHU' (low-class distilled spirit) or/and brewing raw material alcohol based on the alcohol content. The resultant blend is then gently stirred at ordinary temperature to elute mucilaginous substances of the 'NATTO' and other soluble substances. The eluted substances are roughly strained to remove the 'NATTO' and sediments are deposited to carry out aging. The resultant supernatant is subsequently collected.