PREPARATION OF SHOCHU (LOW-CLASS DISTILLED JAPANESE SAKE)

摘要

PURPOSE:To produce a SHOCHU having unique taste and flavor characterized by the flavor of coffee harmonized with the characteristic taste and smell of SHOCHU, by adding roast coffee beans or decocted liquid of roast coffee beans to the SHOCHU prior to distillation. CONSTITUTION:The objective SHOCHU can be produced by adding (A) roast coffee beans (preferably powdery or granular coffee) or the decocted liquid of roast coffee beans to (B) the unrefined SHOCHU before the distillation process followed by the fermentation, or (C) the unrefined SHOCHU after the completion of fermentation and before the distillation process, or (D) the unrefined SHOCHU after the fermentation process, or (E) the refined SHOCHU obtained by filtering the unrefined SHOCHU obtained by the fermentation process, and distilling the product obtained by the above processes. Preferably, the water obtained by the distillation of the decocted liquid of the roast coffee beans is used as the dilution water for the SHOCHU.