PRODUCTION OF COFFEE SHOCHU (LOW-CLASS DISTILLED SPIRIT)

摘要

PURPOSE:To obtain the titled SHOCHU (low-class distilled spirit) having taste and flavor of coffee and absorbing the smell of the SHOCHU, by adding coffee beans of arabica species deeply roasted not to deteriorate the taste and flavor thereof to SHOCHU of specific alcohol concentration, sealing up a container, storing the container in a cold and dark place and filtering the SHOCHU. CONSTITUTION:180-210g coffee beans of arabica species deeply roasted at 220-280 deg.C for 15-18min which are limits not to deteriorate taste and flavor thereof, are charged into about 1,500cc SHOCHU (low-class distilled spirit) of >=25 deg. alcohol concentration in a container, which is then sealed up in sufficiently stirred conditions. The resultant containers are placed side by side and stored in a cold and dark place for 13-16 days. The resultant SHOCHU is then filtered through a filter paper for coffee to remove the coffee beans and afford the aimed SHOCHU, having mixed flavor and fragrance percolated from the coffee beans, changed into light coffee color and absorbing the smell peculiar to SHOCHU.