JP4162362B2 - Activated sake and method for producing the same - Google Patents
Activated sake and method for producing the same Download PDFInfo
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- JP4162362B2 JP4162362B2 JP2000172870A JP2000172870A JP4162362B2 JP 4162362 B2 JP4162362 B2 JP 4162362B2 JP 2000172870 A JP2000172870 A JP 2000172870A JP 2000172870 A JP2000172870 A JP 2000172870A JP 4162362 B2 JP4162362 B2 JP 4162362B2
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- sake
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- koji
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Description
【０００１】
【発明の属する技術分野】
本発明は、生きた醸造用酵母及び炭酸ガスを含有する活性清酒、及びその製造方法に関する。
【０００２】
【従来の技術】
清酒は広く愛飲される日本を代表する酒類である。近年嗜好の多様化により多種多様な製品が出回っており、生きた酵母を有する活性清酒が市販されている。しかし、従来の活性清酒は容器内で後発酵を行うため、容器内圧が高くなり、容器の破損、破裂等の危険性や開栓時の吹き出し等や後発酵により酒質が変化するなどの問題点が指摘されていた。また、後発酵によりアルコール濃度が上昇し、出荷時のアルコール濃度が異なるという品質上不都合な面も存在した。
【０００３】
【発明が解決しようとする課題】
本発明の目的は、生きた醸造用酵母及び炭酸ガスを含有する活性清酒、及びその製造方法を提供することにある。
【０００４】
【課題を解決するための手段】
本発明を概説すれば、本発明の第１の発明は、アルコール濃度１６〜１７ｖ／ｖ％、生きた醸造用酵母数１×１０３〜２×１０７個／ｍｌ、及び炭酸ガス圧が１．０〜３．０ｋｇ／ｃｍ２である活性清酒に関する。また、本発明の第２の発明は、上記第１の発明の活性清酒の製造方法に関する発明であって、常法により得られた大部分の醪から得られる上槽液と、残りの該醪由来の固形分及び生きた醸造用酵母を含有する上槽液とを混合した混合液を用いること、及び炭酸ガスを供給する工程を包含することを特徴とする。
【０００５】
本発明者らは鋭意研究を行った結果、生きた醸造用酵母を含有する活性清酒において、アルコール濃度、生きた醸造用酵母数及び炭酸ガス圧を調節にすることにより、該清酒に存在する生きた醸造用酵母の実質上増殖及び発酵が起らない発泡性を有する活性清酒が得られることを見出し、本発明に至った。すなわち、アルコール濃度１６〜１７ｖ／ｖ％、生きた醸造用酵母数１×１０3〜２×１０7個／ｍｌ、及び炭酸ガス圧が１．０〜３．０ｋｇ／ｃｍ2を該清酒中に含有させることにより、容器内に存在する生きた醸造用酵母が実質上増殖及び発酵しないことを見出したのである。このことにより、容器内発酵による容器の破損、破裂等が阻止でき、酒質の変化のない発泡性を有する活性清酒を得ることができる。更に、上槽液に、醪の一部をメッシュろ過し、すりつぶして得られる、生きた酵母を含有する上槽液を加えることで、醪由来の固形分を含有する香味や喉ごしの良好な活性清酒の開発に成功した。
【０００６】
【発明の実施の形態】
以下、本発明を具体的に説明する。
本発明における清酒は、通常の醸造方法により製造されるものであれば、特に制限はないが、得られる清酒の酒質を考慮に入れると純米清酒が好適である。また、清酒の日本酒度、酸度、アミノ酸度及び固形分（醪を遠心分離して得られる沈殿物の重量を遠心分離前の醪重量で割った％）は、特に制限はないが、例えば、日本酒度−５〜＋５、酸度１．０〜３．０ｍｌ（より好ましくは１．５〜２．０ｍｌ）、アミノ酸度１．０〜３．０ｍｌ（より好ましくは１．５〜２．０ｍｌ）及び固形分０．２〜１．０ｗ／ｗ％が挙げられる。
【０００７】
本発明における生きた（ブロムチモールブルー染色にて染まらない）醸造用酵母が増殖及び発酵しないとは、容器に封入後に該酵母が実質上増殖及びアルコール発酵しないことを言う。また、活性清酒とは、容器に封入後に生きた醸造用酵母が含有される清酒のことを言う。醪を含有する活性清酒とは、製品のにごりが実感できる程度の醪由来の固形分を含有する活性清酒のことを言う。
【０００８】
本発明における醸造用酵母は、一般に醸造用に用いることができる酵母であれば、特に制限はない。例えば、サッカロミセス（Saccharomyces）属、シゾサッカロミセス（Shizosaccharomyces）属があり、清酒用酵母、ワイン用酵母、ビール用酵母、醤油用酵母、味噌用酵母等が挙げられる。
【０００９】
本発明における生きた醸造用酵母数は、得られる酒質を考慮に入れると、１×１０3〜２×１０7個／ｍｌが良く、酒質、外観、喉ごし等を考慮に入れると、１×１０5〜２×１０7個／ｍｌが好ましい。更に好ましくは、１×１０6〜１×１０7個／ｍｌである。例えば、後述する通常上槽液と簡易上槽液とを４９：１の割合で混合した混合液中には生きた醸造用酵母が約１×１０7個／ｍｌ含まれる。
【００１０】
本発明における発泡性を有する活性清酒のアルコール濃度及び炭酸ガス圧は、それぞれ１６〜１７ｖ／ｖ％及び１．０〜３．０ｋｇ／ｃｍ2が好ましい。これは、該清酒の生きた醸造用酵母数が１×１０3〜２×１０7個／ｍｌでは、該清酒中のアルコール濃度及び炭酸ガス圧が、それぞれ１６ｖ／ｖ％未満及び１．０ｋｇ／ｃｍ2未満であると、容器内で生きた醸造用酵母が増殖及び発酵してしまい本発明の目的を達成できず、また、アルコール濃度及び炭酸ガス圧が、１７ｖ／ｖ％及び３．０ｋｇ／ｃｍ2を越えると容器内での生きた醸造用酵母は増殖及び発酵しないが、得られる該活性清酒の酒質のバランスが悪くなる。アルコール濃度１６．５〜１７ｖ／ｖ％であれば更に酒質が良い。また、炭酸ガス圧１．３〜２．０ｋｇ／ｃｍ2であれば更に酒質が良い。
【００１１】
本発明における生きた醸造用酵母及び発泡性を有する活性清酒の製造方法は、該活性清酒中に所定のアルコール濃度、生きた醸造用酵母数及び炭酸ガス圧を保持できる方法であれば、特に限定されない。例えば、常法により醸造した醪の大部分を通常の圧搾機にてろ過した上槽液（以下、通常上槽液と略す）と、残りの醪を必要に応じて、処理した液、例えば、１〜１０ｍｍ角、好ましくは１〜３ｍｍ角のメッシュ等での粗ごし、生きた醸造用酵母及び／又は酒母の添加、すりつぶし等の処理を行い、更に必要に応じて１〜１０ｍｍ角、好ましくは１〜３ｍｍ角のメッシュを通して得られる、醪由来の固形分及び生きた醸造用酵母を含有する上槽液（以下、簡易上槽液と略す）を用意し、両者をアルコール濃度１６〜１７ｖ／ｖ％及び生きた醸造用酵母数１×１０3〜２×１０7個／ｍｌになるように混合した混合液を必要に応じて酒税法上可能な処理を行った後、炭酸ガスを供給して所定の炭酸ガス圧になるように調整後、ビン、缶、樹脂容器等の容器に充填、封入して発泡性及び醪を有する活性清酒を製造することができる。また通常上槽液に生きた醸造用酵母を含有する酒母を添加した後、１〜１０ｍｍ角、好ましくは３ｍｍ角以下のメッシュを用いてろ過処理した後、炭酸ガスを供給して所定の炭酸ガス圧になるように調整後、ビン、缶、樹脂容器等の容器に充填、封入して発泡性を有する活性清酒を製造することができる。なお、該混合液をビン、缶、樹脂容器等の容器に充填した後に炭酸ガスを供給して所定の炭酸ガス圧になるように調整後、封入しても良い。
また、上記の通常上槽液を得る工程に活性炭処理を行っても良い。
【００１２】
本発明において、炭酸ガスを含有させる方法としては、特に限定はないが、操作性及び効率性を考慮に入れると、ビン、缶、樹脂容器等の容器に充填前、所定圧（例えば、ゲージ圧１．５ｋｇ／ｃｍ2、２０℃）の炭酸ガスを吹込む方法が好ましい。
【００１３】
本発明において、活性清酒中のアルコール濃度１６〜１７ｖ／ｖ％、生きた醸造用酵母数１×１０3〜２×１０7個／ｍｌ、及び炭酸ガス圧が１．０〜３．０ｋｇ／ｃｍ2であれば、封入後に容器内で発酵が起きる可能性がなく、容器の破損、破裂等の可能性や後発酵により酒質が変化することがなく、アルコール分がやや高めでありながら、苦味を感じず、酵母や醪由来の固形分が入っているためになめらかで、更に発泡性を有しているためにさわやかな、あと味のすっきりした新規な酒質を有する活性清酒を得ることができる。
【００１４】
【実施例】
以下、本発明を実施例によって更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。なお、分析方法は、第四回改正国税庁所定分析法注解（平成５年２月２０日第四回改正版発行、日本醸造協会発行）を用いて行った。
【００１５】
実施例１ 保存中のアルコール発酵試験
表１に示す仕込み配合で総米１０００ｇの清酒小仕込み試験を行った。
【００１６】
【表１】
掛米は精白歩合６５％の白米を使用した。麹は、精白歩合６５％の白米を使用して製造した。酵母（Ｋ７０１株）は１ｇ中に１×１０10個含む固形酵母を用いた。発酵温度は最高品温１３℃とした。仕込み後１９日目、醪の一部を通常の圧搾機にてろ過した上槽液（通常上槽液）と残りをすりつぶした後、３ｍｍ角のメッシュを通した、醪由来の固形分及び生きた醸造用酵母を含有する上槽液（簡易上槽液）を用意した。次に、得られた通常上槽液と簡易上槽液を下記のアルコール濃度になるように混合して混合液（生きた酵母数は、比較品及び本発明品共に２×１０7個／ｍｌ）を調整し、打栓した。打栓後、２０℃で３週間保存した。混合液中のアルコール濃度の値を表２に示す。なお、該混合液に炭酸ガスを封入する場合、炭酸ガス圧を１．５ｋｇ／ｃｍ2（２０℃）とした。
【００１８】
【表２】
表２に示すように、炭酸ガスを含有していない比較品は、アルコール濃度が上昇していた。これに対して、アルコール濃度が１６ｖ／ｖ％以上で炭酸ガスを含有している本発明品は、アルコール濃度に変化はなかった。なお、比較品及び本発明品共に、アルコール濃度が１５ｖ／ｖ％以上であれば、酵母の増殖は見られなかった。
【００２０】
実施例２ 活性清酒製造試験
実施例１の表１と同様な仕込み配合で総米１０００ｇの清酒小仕込み試験を行った。掛米は精白歩合６５％の白米を使用した。麹は、精白歩合６５％の白米を使用して製造した。酵母（Ｋ−７０１株）は１ｇ中に１×１０10個含む固形酵母を用いた。発酵温度は最高品温１３℃とした。仕込み後１９日目、醪の一部を通常の圧搾機にてろ過した上槽液（通常上槽液）と残りをすりつぶした後、３ｍｍ角のメッシュを通した、醪由来の固形分及び生きた醸造用酵母を含有する上槽液（簡易上槽液）を用意した。次に、得られた通常上槽液と簡易上槽液を下記の比率にて混合して混合液を得た。該混合液に炭酸ガスを吹込み、炭酸ガス圧が１．５ｋｇ／ｃｍ2になった時点で打栓して、醸造用酵母入り清酒を得た。打栓前の各清酒の分析結果及び打栓後２０℃にて３週間保存後の官能検査結果を表３に示す。
【００２１】
【表３】
表３に示すように、本発明品１及び２は、官能的にも本発明品１及び２は、アルコール分がやや高めでありながら、苦味を感じず、酵母や適度な醪由来の固形分を含有しているためになめらかであり、更に発泡性を有しているためにさわやかで、あと味がすっきりしているという評価を得た。また、打栓後２０℃にて３週間保存しても打栓前の分析値との差はなく、実質上増殖及び発酵していなかった。
【００２３】
【発明の効果】
本発明により得られる発泡性を有する活性清酒は、生きた醸造用酵母が実質上増殖及び発酵しないので、該活性清酒を容器に封入後であっても、容器の破損、破裂等及び酒質の変化が起こらない。また、適度な醪由来の固形分を含むことにより、官能的に良好であるという、品質の優れた活性清酒を得ることができる。醪由来の固形分により、酵母入りであることの実感が得られる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a live brewing yeast and activated sake containing carbon dioxide, and a method for producing the same.
[0002]
[Prior art]
Sake is a liquor that represents Japan and is widely loved. In recent years, a wide variety of products have been on the market due to diversification of tastes, and activated sake with live yeast is commercially available. However, since conventional activated sake undergoes post-fermentation in the container, the internal pressure of the container increases, and there are problems such as the risk of breakage and rupture of the container, blowout when opening, etc. A point was pointed out. Moreover, the alcohol concentration increased by post-fermentation, and there was an inconvenient aspect in terms of quality in that the alcohol concentration at the time of shipment was different.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide an active sake containing live brewing yeast and carbon dioxide, and a method for producing the same.
[0004]
[Means for Solving the Problems]
To summarize the present invention, the first invention of the present invention is that the alcohol concentration is 16 to 17 v / v%, the number of live brewing yeast is 1 × 10 3 to 2 × 10 7 cells / ml, and the carbon dioxide pressure is 1 It relates to activated sake which is 0.0 to 3.0 kg / cm 2 . The second invention of the present invention is an invention relating to the method for producing activated sake of the first invention, wherein the upper tank liquid obtained from most of the koji obtained by a conventional method and the remaining koji It is characterized by using the liquid mixture which mixed the solid content derived from, and the upper tank liquid containing live brewing yeast , and supplying the carbon dioxide gas.
[0005]
As a result of intensive studies, the inventors of the present invention have determined that the active sake containing live brewing yeast is adjusted by adjusting the alcohol concentration, the number of live brewing yeasts, and the carbon dioxide gas pressure. It was found that activated sake having a foaming property in which growth and fermentation of brewing yeast did not substantially occur was obtained, and the present invention was achieved. That is, an alcohol concentration of 16 to 17 v / v%, a live brewing yeast number of 1 × 10 3 to 2 × 10 7 pieces / ml, and a carbon dioxide pressure of 1.0 to 3.0 kg / cm 2 are contained in the sake. It has been found that by containing it, the live brewing yeast present in the container does not substantially grow and ferment. As a result, breakage, rupture, and the like of the container due to fermentation in the container can be prevented, and activated sake having a foaming property without change in liquor quality can be obtained. Furthermore, by adding the upper tank liquid containing live yeast, which is obtained by mesh-filtering a part of the koji to the upper tank liquid, the flavor and the throat that contain the solid content derived from koji are good. Successfully developed active sake.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be specifically described below.
The sake in the present invention is not particularly limited as long as it is produced by a normal brewing method, but pure rice sake is preferred in consideration of the quality of the sake obtained. Moreover, the sake degree, acidity, amino acid degree, and solid content (% of the weight of the precipitate obtained by centrifuging the koji divided by the koji weight before centrifugation) are not particularly limited. For example, sake Degree -5 to +5, acidity 1.0 to 3.0 ml (more preferably 1.5 to 2.0 ml), amino acid degree 1.0 to 3.0 ml (more preferably 1.5 to 2.0 ml) and solid Examples include 0.2 to 1.0 w / w%.
[0007]
The fact that the brewing yeast (not dyed with bromthymol blue staining) does not grow and ferment in the present invention means that the yeast does not substantially grow and alcohol ferment after being enclosed in a container. In addition, activated sake refers to sake that contains brewing yeast that has lived after being enclosed in a container. The activated sake containing koji refers to activated koji that contains koji-derived solids to such an extent that the product can be felt.
[0008]
The yeast for brewing in the present invention is not particularly limited as long as it can be generally used for brewing. Examples include the genus Saccharomyces and the genus Shizosaccharomyces, and examples include sake yeast, wine yeast, beer yeast, soy sauce yeast, and miso yeast.
[0009]
The number of live brewing yeasts in the present invention is preferably 1 × 10 3 to 2 × 10 7 pieces / ml, taking into consideration the quality of the obtained liquor, and taking into consideration the quality of the liquor, the appearance, the throat, etc. 1 × 10 5 to 2 × 10 7 pieces / ml are preferable. More preferably, it is 1 × 10 6 to 1 × 10 7 pieces / ml. For example, about 1 × 10 7 cells / ml of live brewing yeast are contained in a mixed liquid obtained by mixing a normal upper tank liquid and a simple upper tank liquid described later in a ratio of 49: 1.
[0010]
The alcohol concentration and carbon dioxide gas pressure of the activated sake having foaming properties in the present invention are preferably 16 to 17 v / v% and 1.0 to 3.0 kg / cm 2 , respectively. This is because the alcohol concentration and carbon dioxide pressure in the sake were less than 16 v / v% and 1.0 kg / v, respectively, when the number of live brewing yeast of the sake was 1 × 10 3 to 2 × 10 7 cells / ml. If it is less than cm 2 , the brewing yeast living in the container grows and ferments, and the object of the present invention cannot be achieved, and the alcohol concentration and carbon dioxide pressure are 17 v / v% and 3.0 kg / If it exceeds cm 2 , the live brewing yeast in the container does not grow and ferment, but the balance of the quality of the activated sake obtained is poor. If the alcohol concentration is 16.5 to 17 v / v%, the quality of the alcohol is even better. Further, if the carbon dioxide pressure is 1.3 to 2.0 kg / cm 2 , the quality of the liquor is even better.
[0011]
The production method of live brewing yeast and effervescent activated sake in the present invention is particularly limited as long as it is a method capable of maintaining a predetermined alcohol concentration, the number of live brewing yeasts and carbon dioxide pressure in the activated sake. Not. For example, an upper tank liquid obtained by filtering most of the koji brewed by a conventional method with a normal press (hereinafter, abbreviated as a normal upper tank liquid) and the remaining koji as needed, for example, 1 to 10 mm square, preferably 1 to 3 mm square, preferably 1 to 10 mm square, preferably treated with crushed with a 1 to 3 mm square mesh, addition of live brewing yeast and / or liquor, grinding, etc. Prepares an upper tank liquid (hereinafter simply referred to as a simple upper tank liquid) containing a solid content derived from koji and live brewing yeast obtained through a 1 to 3 mm square mesh, and the alcohol concentration is 16 to 17 v / After processing the mixed liquid so as to be v% and the number of live brewing yeasts 1 × 10 3 to 2 × 10 7 / ml as required, the carbon dioxide gas is supplied. After adjusting to the specified carbon dioxide pressure, bottles, cans, and resin containers Filling of the container, it is possible to produce an active sake with encapsulated foaming properties and mash. Moreover, after adding the liquor containing the brewing yeast normally to an upper tank liquid, after filtering using the mesh of 1-10 square mm, Preferably 3 square mm or less, a carbon dioxide gas is supplied and predetermined | prescribed carbon dioxide gas After adjusting so that it may become a pressure, it can be filled and enclosed in containers, such as a bottle, a can, and a resin container, and the activated sake which has foamability can be manufactured. In addition, after filling this liquid mixture into containers, such as a bottle, a can, and a resin container, after supplying carbon dioxide and adjusting so that it may become a predetermined carbon dioxide pressure, you may enclose.
Moreover, you may perform activated carbon treatment in the process of obtaining said normal upper tank liquid.
[0012]
In the present invention, the method for containing carbon dioxide gas is not particularly limited. However, in consideration of operability and efficiency, before filling a container such as a bottle, can, or resin container, a predetermined pressure (for example, gauge pressure) is used. A method of blowing carbon dioxide gas (1.5 kg / cm 2 , 20 ° C.) is preferable.
[0013]
In the present invention, the alcohol concentration in activated sake is 16-17 v / v%, the number of live brewing yeast is 1 × 10 3 to 2 × 10 7 pieces / ml, and the carbon dioxide pressure is 1.0 to 3.0 kg / cm. If it is 2 , there is no possibility that fermentation will occur in the container after encapsulation, there is no possibility of breakage, rupture, etc., and there is no change in liquor quality due to post-fermentation, while the alcohol content is slightly higher, but bitterness It is smooth and smooth because it contains solids derived from yeast and koji, and because it has foaming properties, it is possible to obtain an active sake with a refreshing and refreshing taste. it can.
[0014]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. In addition, the analysis method was performed using the 4th revision of the NTA prescribed analysis method comment (issued the 4th revised edition on February 20, 1993, issued by the Japan Brewing Association).
[0015]
Example 1 Alcohol Fermentation Test During Storage A refined sake preparation test of 1000 g of total rice was conducted with the preparation composition shown in Table 1.
[0016]
[Table 1]
Kake rice was 65% white rice. Rice bran was produced using white rice with a polishing rate of 65%. As yeast (K701 strain), solid yeast containing 1 × 10 10 pieces in 1 g was used. The fermentation temperature was a maximum product temperature of 13 ° C. On the 19th day after preparation, after the upper tank liquid (usually the upper tank liquid) obtained by filtering a part of the cocoon with a normal press and the remainder were ground, the solid content and the living body derived from the cocoon passed through a 3 mm square mesh. An upper tank liquid (simple upper tank liquid) containing brewing yeast was prepared. Next, the obtained normal upper tank liquid and simple upper tank liquid were mixed so as to have the following alcohol concentration, and the mixed liquid (the number of living yeast was 2 × 10 7 cells / ml for both the comparative product and the present invention product). ) Was adjusted and stoppered. After stoppering, it was stored at 20 ° C. for 3 weeks. Table 2 shows the value of the alcohol concentration in the mixed solution. When carbon dioxide was sealed in the mixed solution, the carbon dioxide pressure was set to 1.5 kg / cm 2 (20 ° C.).
[0018]
[Table 2]
As shown in Table 2, the comparative product containing no carbon dioxide gas had an increased alcohol concentration. On the other hand, the alcohol concentration of the product of the present invention containing an alcohol concentration of 16 v / v% or more and containing carbon dioxide did not change. Note that in both the comparative product and the product of the present invention, yeast growth was not observed when the alcohol concentration was 15 v / v% or more.
[0020]
Example 2 Active Sake Production Test A refined sake preparation test of 1000 g of total rice was conducted with the same formulation as in Table 1 of Example 1. Kake rice was 65% white rice. Rice bran was produced using white rice with a polishing rate of 65%. As the yeast (K-701 strain), solid yeast containing 1 × 10 10 pieces in 1 g was used. The fermentation temperature was a maximum product temperature of 13 ° C. On the 19th day after the preparation, the upper tank liquid (usually the upper tank liquid) obtained by filtering a part of the koji with a normal press and the remainder were ground, and then passed through a 3 mm square mesh and the solid content derived from koji and the living An upper tank liquid (simple upper tank liquid) containing brewing yeast was prepared. Next, the obtained normal upper tank liquid and simple upper tank liquid were mixed at the following ratio to obtain a mixed liquid. Carbon dioxide was blown into the mixture, and the mixture was stoppered when the carbon dioxide pressure reached 1.5 kg / cm 2 to obtain sake with brewing yeast. Table 3 shows the analysis results of each sake before stoppering and the sensory test results after storage for 3 weeks at 20 ° C. after stoppering.
[0021]
[Table 3]
As shown in Table 3, the products 1 and 2 of the present invention are organoleptic and the products 1 and 2 of the present invention have a slightly higher alcohol content, but do not feel a bitter taste, and are solids derived from yeast or appropriate koji. It was smooth because it contained, and it was refreshing because it had foaming properties, and it was evaluated that the aftertaste was clean. Moreover, even if it preserve | saved at 20 degreeC for 3 weeks after stoppering, there was no difference with the analytical value before stoppering, and it was not growing and fermenting substantially.
[0023]
【The invention's effect】
Since the active sake with effervescence obtained by the present invention does not substantially grow and ferment the live brewing yeast, even after the active sake is sealed in the container, the container is broken, ruptured, etc. No change occurs. Moreover, by including a solid content derived from moderate koji, it is possible to obtain an active sake with excellent quality, which is sensory good. The solid content derived from koji gives a real feeling that it contains yeast.
Claims (5)
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| JP2000172870A JP4162362B2 (en) | 2000-06-09 | 2000-06-09 | Activated sake and method for producing the same |
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| JP2000172870A JP4162362B2 (en) | 2000-06-09 | 2000-06-09 | Activated sake and method for producing the same |
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| JP4112607B1 (en) * | 2007-10-10 | 2008-07-02 | 永井酒造株式会社 | Process for producing sparkling sake |
| JP7430987B2 (en) | 2019-05-28 | 2024-02-14 | サッポロビール株式会社 | Alcoholic beverages and methods for improving burnt bread aroma and/or soggy texture in alcoholic beverages |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58162284A (en) * | 1982-03-19 | 1983-09-26 | Tax Adm Agency | Preparation of unrefined sake |
| JPS59179059A (en) * | 1983-03-30 | 1984-10-11 | Hakuyoo:Kk | Preparation of kneaded and activated japanese sake |
| JPS6240280A (en) * | 1985-08-13 | 1987-02-21 | Hananomai Syuzo Kk | Production of novel refined sake |
| JPH02255071A (en) * | 1989-03-30 | 1990-10-15 | Shinkame Syuzo Kk | Production of natural sparkling liquor |
| JPH07155163A (en) * | 1993-12-03 | 1995-06-20 | Mercian Corp | Production of active sake (rice wine) and device for filtering unrefined sake |
| JP2931954B2 (en) * | 1995-11-24 | 1999-08-09 | 東北銘醸株式会社 | Manufacturing method of sake with effervescent properties |
| JP3659374B2 (en) * | 1997-05-20 | 2005-06-15 | 宝ホールディングス株式会社 | Method for preventing deterioration of liquor quality and liquor |
| JP2000189148A (en) * | 1998-12-29 | 2000-07-11 | Ichinokura:Kk | Low alcohol-containing sparkling refined rice wine and its production |
| JP3640242B2 (en) * | 2000-03-31 | 2005-04-20 | 玉川酒造株式会社 | Method for producing sparkling low alcohol sake |
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