| 摘要 |
<p>PURPOSE:To prevent the clouding of MIRIN (sweet sake used as seasoning) caused by boiling, by adjusting the pH of MIRIN with an acid in the course of the preparation of MIRIN. CONSTITUTION:The pH of MIRIN is adjusted to 4.8-4.5 by adding lactic acid, hydrochloric acid or other acids in the course of the conventional preparation of MIRIN, i.e. in the state of unrefined MIRIN after the fermentation for >=20 days, or to refined MIRIN after separating sake lees.</p> |
