| 摘要 |
<p>PURPOSE:To prepare B-type SHOCHU (low-class distilled spirits distilled with a pot still) having rich aroma, by stocking the SHOCHU obtained by the simple distillation of the fermented liquid obtained from rice malt in an oak barrel used for the storage and ripening of whisky, and blending the stocked SHOCHU. CONSTITUTION:Rice is treated in a rice-washing machine 1, an immersion tank 2 and a steamer 3, and left to cool. The obtained steamed rice 4 is charged in the male chamber 5, scattered with seed malt (e.g. black melt) 6, and cultured to obtain rice malt. The rice malt is charged into the fermentation tank 7, fermented, and distilled with the pot still 8 to obtain the stock liquor of SHOCHU (9 is condenser). The stock liquor is filtered, stored temporarily in the tank 10, and preserved in an oak barrel used for the storage and ripening of whisky malt. After preservation, the SHOCHU is mixed with water or B-type SHOCHU to obtain the final product.</p> |
