BREWING METHOD OF REFINED JAPANESE RICE WINE CONTAINING SMALL AMOUNT OF UREA

摘要

PURPOSE:To readily produce refined Japanese rice wine containing small amount of urea without deterioration of wine quality about every yeasts by adding specific inorganic salt during production. CONSTITUTION:Inorganic salt generating Mg<2+> ion such as MgSO4 and/or PO4<3-> ion such as KH2PO4 are directly added to or dissolved in condensed component of rice wine to obtain fermented water, then Japanese rice wine is fermented, thus, urea in said rice wine because of a reaction of urea as precursor of ethyl carbamate and said inorganic salt. Therefore, refined Japanese rice wine containing small amount of urea is readily produced without using special enzyme. Yeast used in the process is not specially restricted and wine quality is not varied also.