| 摘要 |
PURPOSE:To smoothly promote the saccharification and fermentation in unrefined SAKE (Japanese rice wine), by adding a surfactant to SAKE rice, thereby uniformly impregnating water throughout the whole rice grain. CONSTITUTION:Powder of a surfactant such as lecithin or sugar ester is added to SAKE etc. Preferably, the surfactant is dissolved in a solvent (preferably water) and sprayed to the rice. |
