| 摘要 |
<p>PURPOSE:To prepare a ''sake'' (Japanese wine) having strong aroma, by the liquid- phase fermentation of a normal ''sake'' with yeast in the presence of water, steamed rice and ''koji'' (sake yeat). CONSTITUTION:A normal ''sake'' prepared by separating solid compontents from unrefined ''sake'', is mixed with yeast and water. Steamed rice and ''koji'' are added to the mixture at a time or dividedly in several times. Alcoholic fermentation is carried out utilizing the sugars existing in or added to the ''sake'' as a carbon source. When the alcohol content reaches a desired level, the fermentation is stopped, and the liquid component is separated from solids.</p> |
