JP6726157B2 - Sake, its manufacturing method, and its manufacturing apparatus - Google Patents

Description

The present invention relates to sake with less oxidation in a manufacturing process, a method for manufacturing the sake, and a manufacturing apparatus for the sake.

The general manufacturing process of sake will be described below. Traditionally, steamed rice is made from white rice, koji is made from steamed rice and koji mold, and yeast is added to this koji, steamed rice, and water to make a sake mother. Then, koji, yeast, and water are added to this sake mother to make a mash, and the ingredients are prepared. That is, if the first preparation (first addition) is made on the first day and the preparation is rested the next day, the yeast will slowly increase. The second preparation (intermediate) is made on the third day, and the third preparation (meeting) is made on the fourth day to complete the preparation. By this step preparation, the growth of yeast is promoted while suppressing the growth of various bacteria, and mash (moromi) is produced.

The mash is usually fermented for 20 to 40 days by the "fermentation process" in the fermentation tank. In this state, sake and sake lees are mixed.

When fermentation progresses, it is usually squeezed by a press or the like to separate it into sake and sake lees. This is called the "upper tank process".

This freshly squeezed sake is carried into a verification tank, where the ingredients are checked. This is the “verification process”. Further, if necessary, the sake may be subjected to the steps of “filtration”, “burning” and “storage”. Then, sake is sold as sake through a "filling process" of filling bottles and the like.

Conventionally, these were the same in these manufacturing processes, but even when moving from one process to the next, it was a so-called "open system" manufacturing process in which oxygen in the air was contacted. Then, when the work in each process or when moving between processes, oxygen comes into contact with the sake and sake, so that the oxygen dissolves in the sake and sake. Then, as the sake is stored for a long time, the sake is oxidized. As a result, it has been unavoidable that the aroma of sake is lost and that ultraviolet rays cause a deterioration such as a smell of sunlight.

In the production of sake, the problem of oxidation caused by the fact that mash and sake are exposed to oxygen in the air will be specifically described below.

As mentioned above, mash is prepared by appropriately mixing steamed rice, koji, yeast, water and the like. The mash contains amino acids and sugars that are the components of the protein contained in rice. From the fermentation process to the filling process, the oxygen in the air comes into contact with the sake and sake, and the oxygen dissolves into the sake and sake. Then, with the passage of time during which sake is stored after being filled in a bottle or the like, the oxidases are combined with the substance to be oxidized. As one of the reactions, an aminocarbonyl reaction occurs in which the amino group of an amino acid and the carbonyl group of a sugar are combined, causing the color of sake to turn brown. In general, this aminocarbonyl reaction also occurs in the production of miso and soy sauce, and it becomes a suitable brown color, causing a unique scent, color, gloss, etc., and it has antioxidative properties and enhances shelf life. Help to increase.

However, in the case of sake, it is not preferred that the aminocarbonyl reaction causes browning or a unique scent. Therefore, the reaction product is filtered with activated carbon or the like. However, even if the browning is eliminated by filtration, umami components such as amino acids and sugars are removed, so that there are problems such as the taste of sake becomes watery, and the freshness of sake is reduced. For that reason, recently, it has been attempted to bring out the unique taste of local sake without filtering it, but it is very difficult to manage.

There is also a problem that when oxygen is taken into sake, the oxygen acts as an intermediary that changes the components of sake by ultraviolet rays to generate the odor of sunlight.

In this way, if a large amount of oxygen is taken in during the production process of sake after the fermentation process, if the period until the consumer drinks it for a long period of time after production, the sake will retain its aroma without being altered. Difficult to store.

Therefore, conventionally, the amount of oxygen once dissolved in sake has been reduced in the manufacturing process, and some prior arts regarding this technique for reducing the amount of dissolved oxygen have been proposed.

For example, in Patent Document 1 (Japanese Patent Laid-Open No. 2000-308482), an in-line mixer is used in the manufacturing process to mix an inert gas into brewed alcohol to reduce dissolved oxygen. Furthermore, in order to reduce the dissolved oxygen in the step of filling the brewed liquor with reduced dissolved oxygen into the container, a method of substituting the head space of the container with an inert gas is described.

Further, in Patent Document 2 (Japanese Patent Laid-Open No. 7-170952), in a method for producing a beverage that is easily oxidized, such as sake and fruit juice beverage, in the steps of upper tank, filtration, blending, sterilization, and filling, a blending step The dissolved oxygen is reduced by degassing the beverage with a hollow fiber membrane and immediately after dissolving the inert gas to fill the container between the sterilization step and the sterilization step.

JP 2000-308482 A JP-A-7-170952

All of these known examples employ a conventional traditional method for producing sake, which is an "open system" for oxygen in the air, and in many production processes, sake is exposed to oxygen in the ambient air. However, during manufacturing, it is once approved that oxygen is dissolved in sake. Then, in the process as close to the end as possible of the production process, the amount of dissolved oxygen is appropriately reduced to prevent the oxidation which is not preferable for long-term storage of sake.

It has been conventionally understood that a small amount of dissolved oxygen results in good quality sake, but in the situation of domestic sales, there was little need for long-term storage. Moreover, it has been recognized that it is sufficient to reduce the amount of dissolved oxygen at some stage of the manufacturing process by the existing technology. Furthermore, in the sake-making technology for which traditional manufacturing methods from old times have become common knowledge, the idea that the sake-making process should be made without contact with air may actually occur. There was no

In an actual sake production facility, in view of the conventional method for producing sake, it is not possible to physically, mechanically and mechanically completely close the passages of the sake inside the tank or between the tanks. There wasn't. Therefore, it was unavoidable that sake was brought into contact with oxygen in the air in each step and in transferring the sake between the steps.

Even though it is understood that sake does not oxidize well, the idea of positively preventing sake from coming into contact with oxygen in the air in the manufacturing process of sake has not been known. In particular, it is absolutely necessary to consider which process in the manufacturing process of sake does not come into contact with oxygen, and what kind of technology, and to what extent sake does not come into contact with oxygen. Was not done. If we try to realize them, it is necessary to adjust the difference between the internal pressure and the external pressure of the tank or flow path, etc., and it is necessary to completely change the structure of each tank. Then, it was not grasped as a subject to solve it. And, in reality, the technology that realizes this is not known.

However, recently, there have been many opportunities to carry and sell sake produced in Japan overseas, and for example, it is strongly desired to provide good quality sake over a long period of one or two years. .. In addition, there has been a growing need for sake to be preserved for a long period of time while maintaining its unique fragrance and without producing sunlight odor due to ultraviolet rays.

Therefore, an object of the present invention is to provide sake, which retains the fragrance, does not generate the odor of sunlight, and retains the quality for a long period of time, a method for producing the sake, and an apparatus for producing the sake. Further, in the present invention, sake that can reduce the amount of dissolved oxygen without the need for treatment for reducing the amount of dissolved oxygen, such as mixing an inert gas with respect to the object to be produced, and a method for producing the sake. Another object of the present invention is to provide

In order to solve at least any one of the above problems, in the present invention, from the fermentation process to the filling process, substantially, the manufacturing method and the manufacturing apparatus that does not contact the oxygen in the air mash and sake, thereby adopting a device Sake with a small amount of dissolved oxygen is obtained.

That is, in the present invention, as the first solution, the dissolved oxygen amount of the sake after filling is 6.0 mg/liter or less, preferably 4.0 mg/liter, even in the production process of sake without the treatment of reducing the dissolved oxygen amount. Sake is provided which is characterized by being less than or equal to 1 liter, particularly preferably 0.3 to 4.0 mg/liter. Such a treatment for reducing the amount of dissolved oxygen includes a treatment for mixing an inert gas with respect to mash and sake, or a process for degassing with a hollow fiber membrane, and is performed on a product to be manufactured such as mash and sake. This is a treatment for reducing the amount of dissolved oxygen.

In the present invention, in order to solve the above problems, the total nitrogen content after filling the container (preferably immediately after filling) is 95 mg% or less, preferably 60 mg% or less, after filling the container (preferably immediately after filling). Has a dissolved oxygen content of 6.0 mg/liter or less, preferably 3.0 mg/liter or less, particularly preferably 2.5 mg/liter or less, and a carbon dioxide absorption coefficient at a product temperature of 20° C. of 0.878 gas volume or more (desirably 1.05 gas volume). And/or the pressure in the container at a product temperature of 20° C. is 0.01 Mpa or more (desirably 0.02 Mpa or more). This carbon dioxide absorption coefficient specifies the carbon dioxide absorption coefficient at each product temperature (liquid temperature) based on the "carbon dioxide absorption coefficient table (bottle pressure correction table)" provided by the National Research Institute of Liquor be able to.

By setting the total nitrogen content after filling the container to 95 mg% or less, it is possible to produce sake without nitrogen substitution, and by setting the dissolved oxygen amount to 6.0 mg/liter or less, even during storage It can be sake with little oxidation.

And the carbon dioxide absorption coefficient at the product temperature of 20℃ shall be 0.878 gas volume or more (desirably 1.05 gas volume or more), and/or the pressure inside the container at the product temperature of 20℃ shall be 0.01Mpa or more (desirably 0.02Mpa or more). As a result, carbon dioxide gas is present in the sake, and the sake can be made to have the feel of carbon dioxide gas.

Such sake can be produced by the method for producing sake of the present invention described below, and without mixing inert gas with respect to mash and sake, and without performing a treatment for degassing with a hollow fiber membrane. It can be manufactured.

Further, the present invention provides sake which is not subjected to a mixing process of an inert gas such as nitrogen gas in the manufacturing process. That is, there is provided a sake characterized by having a total nitrogen content after filling a container of 95 mg% or less and a dissolved oxygen content of 6.0 mg/liter or less.

And in the present invention, as a second solution means, steamed rice, koji, a fermentation step of fermenting the mash in the fermentation tank by the liquor mother that has added yeast to water and culturing the yeast, and separating the mash into sake and sake lees. In the method for producing sake, which comprises a separation step, a test step of measuring the components and the amount of the separated sake, and a filling step of filling and sealing sake into a container, all from the fermentation step to the filling step or Any one or two or more processes provide the manufacturing method of sake which is characterized by being in the closed environment which sake does not substantially contact the oxygen in air.

Further, in the present invention, in order to solve the above problems, steamed rice, koji, a fermentation step of fermenting the mash in a fermentation tank by a liquor mother in which yeast is cultivated by adding yeast to water, and a mash of solid sake in sake and sake lees. In a method for producing sake, which comprises a separation step of separating, an assay step of measuring the components and amounts of the separated sake, and a filling step of filling and sealing sake into a container, the separation step and the assay step are substantially Provided is a method for producing sake, which is performed in an environment in which sake does not come into contact with oxygen in the air.

As a sealed environment in which sake does not substantially come into contact with oxygen in the air, it is feasible by allowing the mash and sake in the manufacturing process to exist in a space separated from the atmosphere, and the atmosphere. It is also possible to fill an inert gas into the space defined by Furthermore, even if the space where the mash or sake is present is a space open to the atmosphere, the presence of a gas other than oxygen, such as an inert gas or carbon dioxide, in the contact area with the gas in the mash or sake. Is also feasible.

In the above-mentioned method for producing sake according to the present invention, the fermentation step is performed in a closed space after being performed in a space open to the atmosphere, and the verification step is performed in a verification tank supplied with nitrogen gas. It is desirable to be seen.

Further, in the present invention, steamed rice, koji, a fermentation step of fermenting the mash in the fermentation tank by a liquor mother that has added yeast to water and culturing the yeast, and a separation step of solid-liquid separating mash into sake and sake lees. In the method for producing sake, which comprises a proofing step of measuring the components and amounts of the brewed sake and a filling step of filling and sealing the sake in a container, at least one of the separation step and the proofing step is substantially Provided is a method for producing sake, which is carried out in an environment in which is not exposed to oxygen in the air.

Further, in the method for producing sake, the separation step is performed in the fermentation tank, the separation step, by increasing the internal pressure of the fermentation tank with carbon dioxide gas generated when fermented mash in the fermentation tank. The mash can be used as a method for producing sake, which promotes solid-liquid separation into sake and sake lees.

Further, in the above-mentioned method for producing sake, the separation step is performed in the fermentation tank, the separation step supplies an inert gas into the fermentation tank, and the inert gas is generated in the fermentation tank. By replacing with carbon dioxide gas or adding to carbon dioxide gas to increase the internal pressure of the fermentation tank, a method for producing sake by solid-liquid separation of mash into sake and sake lees can be provided.

And in the present invention, as a third solution means, a fermentation tank in which a fermentation process for mash and a separation process for separating sake and sake lees from mash are performed, and a verification process for measuring the components and amount of the separated sake. An apparatus for producing sake, which comprises a verification tank and a filling machine in which a filling process for filling sake into a container is performed, wherein during the production of sake, the fermentation tank, the verification tank, and the filling machine. , Sake or sake which is present from the fermentation tank to the filling machine, a device for producing sake, characterized in that it is configured to be placed in an environment that does not substantially contact oxygen in the air. provide.

The environment under which the oxygen in the air is not substantially contacted can be realized by allowing the sake and sake to be present in the space separated from the atmosphere during the manufacturing process, and to be separated from the atmosphere. It is also possible to fill the space with an inert gas. Furthermore, even if the space where the mash or sake is present is a space open to the atmosphere, the presence of a gas other than oxygen, such as an inert gas or carbon dioxide, in the contact area with the gas in the mash or sake. Is also feasible.

Further, in the present invention, in order to solve the above problems, in a device for producing sake for producing sake, an assay for measuring the components and the amount of sake separated by a separation step of separating sake from sake and sake lees. The test tank is provided with a process, and the test tank is provided with an inert gas replacement means for replacing the upper space of the sake contained in the internal space with an inert gas, and is separated by the separation process. It is provided with a sake inflow port into which the refined sake flows, and the internal pressure of the test tank provides a device for producing sake, which is adjusted when the separated sake is inflowed.

Further, in the present invention, a device for producing sake for producing sake, comprising an inspection tank for performing an inspection step of measuring the components and the amount of the sake separated by the separation step of separating sake from sake and sake lees. Therefore, there is provided an apparatus for producing sake, wherein the test tank is provided with an inert gas replacement means for replacing the upper space of the sake contained in the internal space thereof with an inert gas.

It is desirable that the sake to be supplied to the test tank be a sake or sake produced under an environment where oxygen in the air is not substantially contacted.

Further, in the present invention, it has a fermentation tank in which a fermentation process of mash and a separation process of separating sake and sake lees from mash are performed, and a verification tank in which a verification process of measuring the components and the amount of the separated sake is performed. A device for producing sake, wherein the fermentation tank is provided with a plurality of drinking cups for discharging the sake separated from the fermentation tank in the vertical direction of the fermentation tank. In the tank, a plurality of inflow ports for sake discharged from the fermentation tank are installed in the vertical direction, and an opening/closing means for selectively communicating the drinking mouth of the fermentation tank with the inflow port of sake of the verification tank is provided. Provided is an apparatus for producing sake, which is characterized by being provided.

In the above-mentioned sake brewing apparatus, it is desirable to connect the mouth of the fermentation process to the inlet of the test tank located at a lower position than that.

Further, in the above-mentioned apparatus for producing sake, a filling machine for filling the container with the sake in the test tank is further provided, and the filling machine replaces the gas in the container of sake with an inert gas and then the sake. It is desirable to have a filling means for filling.

Further, in the above-mentioned apparatus for producing sake, at least one of the fermentation tank and the test tank is equipped with a pressurizing means for increasing the pressure of the internal space, and the pressurizing means supplies an inert gas to the internal space. It is desirable to increase the pressure in the internal space.

According to the present invention, in the process of producing sake, the sake does not substantially come into contact with oxygen in the air and does not require a special technique for reducing the amount of dissolved oxygen such as mixing an inert gas such as nitrogen. Since the amount of dissolved oxygen in sake can be reduced, the quality of sake filled in a container such as a bottle can be maintained for a long period of time without losing its aroma.

A diagram schematically showing a general flow of a manufacturing process of sake, a tank for each process used in the prior art therein and a tank used in the present embodiment The figure which shows the structure of the fermentation tank by this embodiment, and especially shows the mixed state of mash. The figure which shows the structure of the fermentation tank by this embodiment, and especially shows the state which the mash separated into sake and sake lees. The figure which shows the structure at the time of using combining the fermentation tank and test tank by this embodiment. The figure which shows the other structure at the time of using combining the fermentation tank and test tank by this embodiment. The figure which shows the structure from the verification tank to the filling machine by this embodiment. The figure which shows the bottling process among the filling processes by this embodiment. A graph showing changes in the amount of dissolved oxygen by the manufacturing method of the present embodiment and the conventional manufacturing method.

One of the embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a flow chart schematically showing a general flow of a manufacturing process of sake, a tank of each process in a conventional manufacturing method, and a tank of each process in the manufacturing method of the present embodiment.

As shown in FIG. 1, first, brown rice, which is a raw material, is milled into white rice and steamed to produce steamed rice. This steamed rice is used for making koji, sake mother and moromi, which are important in the subsequent manufacturing process.

Then, koji mold is planted in steamed rice to make koji. This koji is indispensable for adding it to liquor and mash to change the starch, which is a component of rice, into sugar.

The liquor is steamed rice, water, koji added with yeast. And this liquor mother is a large amount of yeast cultivated in order to promote fermentation of the mash produced after this. A large amount of good yeast is required for sake brewing, and the yeast that is cultivated is the mother of liquor, which is essential for brewing sake.

Koji, steamed rice, and water are added to the sake liquor thus prepared, and mash is prepared. This preparation is usually done in "stage preparation", and the preparation is completed 3 times in 4 days. This step preparation is a unique method for promoting the growth of yeast and controlling the temperature of mash easily while suppressing the growth of various bacteria.

The steps up to this point are the same both in the conventional manufacturing method and in the manufacturing method according to the present embodiment. That is, when putting various materials such as steamed rice, koji, and water in an appropriate tank or the like, and when transferring them to a tank or the like in another process, the materials come into contact with ambient air. However, it is in an environment in which oxygen is freely contacted with oxygen in the air and oxygen is taken into the material.

After the preparation is completed, the mash is fermented for 20 to 40 days by the manufacturing method using the manufacturing apparatus of the present embodiment. This is a process called "fermentation process" and can be performed using a fermentation tank. Also in the fermentation tank according to the present embodiment, the structure of the fermentation tank itself does not have to be a structure that is physically sealed from air. In the fermentation tank during this fermentation period, the carbon dioxide gas generated by the mash expels the air in the tank, thereby naturally creating an anoxic state in the vicinity of the mash. Then, a state is formed in which the mash does not come into contact with oxygen in the air. Moreover, it does not require any special complicated management, and a simple operation such as shutting off the fermentation tank from the outside air may be performed while fermentation of mash is progressing. It can be automatic or manual. In this fermentation process, as the fermentation progresses, the fermentation of mash proceeds while generating carbon dioxide gas. In the fermentation tank, if all the flow passages such as the entrance and exit of the ingredients and the drinking mouth of sake are closed, the internal pressure will gradually increase due to the generated carbon dioxide. In particular, in the present embodiment, at the stage of the latter stage of fermentation, which is 1 day or more and 20 days or less (desirably 3 days or more and 10 days or more before the upper tank) before the upper tank in the fermentation step, the entrance and exit of the material and the sake drinking It is desirable to close all the flow paths such as, and ferment in a closed system in which the space in the fermentation tank is shielded from the atmosphere. Then, in the fermentation stage (early fermentation period or middle fermentation period) prior to the latter stage of fermentation, the internal space of the fermentation tank can be an open system that is open to the atmosphere. Since the inside of the fermentation tank is filled with the carbon dioxide gas generated in the fermentation process of the mash in the fermentation early stage in the fermentation process, the inside of the fermentation tank can be put into a low oxygen state without the need for treatment such as nitrogen substitution. In the latter half of the fermentation process, the pressure in the fermentation tank can be increased by the carbon dioxide generated in the fermentation process by performing the fermentation process in a closed system.

Next, the fermented mash is separated into sake and sake lees. This is the "separation step". In order to separate the mash into sake and sake lees, conventionally, a cloth or a press was used to squeeze. In the present embodiment, by increasing the gas pressure inside the fermentation tank, the liquid component of liquor in the mash is separated from the solid component of sake lees, and the separation of the liquid and solid into two layers is promoted. In the present embodiment, by utilizing this phenomenon, it is possible to separate sake, which is a liquid, and sake lees, which is a solid. In particular, if only the carbon dioxide gas generated during the fermentation process becomes sufficiently high in the fermentation tank, it is possible to separate it. On the other hand, if the internal pressure of the fermentation tank is insufficient with carbon dioxide alone, it may be possible to increase the pressure in the tank in a short period of time by separately supplying an inert gas such as nitrogen gas into the fermentation tank from the outside. To be

The pressure in the fermentation tank can be 0.03 MPa or more when the temperature of the mash in the fermentation tank is −7° C. or higher, and 0 when the temperature is −3° C. or higher. It can be 0.03 MPa or more, and when the temperature is 0° C. or more, it can be 0.05 MPa or more. The pressure in the fermentation tank can be rapidly increased as the pressure in the fermentation tank is increased, but it is desirable to set the pressure appropriately in consideration of the fact that the mash component does not collapse due to the pressure. Therefore, when the temperature of the mash in the fermentation tank is 0°C or higher and 7°C or lower, the pressure in the fermentation tank is preferably 0.05 MPa or higher and 0.17 MPa or lower.

Therefore, in the separation step in the fermentation tank, the temperature in the fermentation tank (that is, the temperature of the mash) can be adjusted together with the adjustment of the pressure in the separation tank or separately from the adjustment of the pressure in the separation tank. For example, the pressure required for solid-liquid separation can be kept low by lowering the temperature in the fermentation tank (that is, the temperature of the mash).

The separation of sake lees and sake in the mash (solid-liquid separation) can be performed not only by adjusting the pressure and temperature in the tank but also by filtering with a filter or another method. However, it is desirable that the method is such that the contact between mash or sake and oxygen in the air is reduced.

It is desirable that the fermentation process and the separation process described above be performed in one fermentation tank. Although the details will be described later, in order to cause the fermentation process and the solid-liquid separation process in one fermentation tank, the structure of the fermentation tank and its operation and action also require technical ideas different from conventional ones.

Next, the separated sake is inspected for its component and quantity in order to determine the classification of sake. This is the "verification process" and is performed in the verification tank. In the conventional manufacturing process, no consideration was given to the contact of sake with oxygen in the air when the sake was transferred from the fermentation tank to the test tank. In the present embodiment, it is necessary to have a technical idea for preventing sake from coming into contact with oxygen in the air from the fermentation process to the solid-liquid separation process to the assay process.

In addition, after this verification process and before the next filling process, a process of temporarily storing the purified sake after the verification, a process of preparing a plurality of sakes, and the like may be provided. Even if these steps are provided, in the sake, the method for producing the same, and the apparatus for producing the same according to the present embodiment, it is desirable to maintain that the sake is not substantially contacted with oxygen in the air. ..

Finally, the sake whose ingredients and amount of sake have been inspected in the verification step is packed in a container such as a bottle in the filling step. In the conventional method for producing sake, even if the dissolved oxygen is reduced by the dissolved oxygen content reduction technology by the contact of the sake with oxygen in the air by the filling step, the dissolved oxygen content is again reduced in this filling step. In some cases. Therefore, in the filling step of the present embodiment, as much as possible, sake should not be brought into contact with oxygen when it is packed in a final container such as a bottle, or the headspace existing at the top of the container after the container is filled with sake. It is desirable that sake does not substantially come into contact with oxygen in the air by replacing air with an inert gas. In order to enhance the effect of the technology for deoxidizing sake according to the present embodiment, deoxidation in the filling step is an important factor. It should be noted that the existing technology is sufficient to eliminate the air inside the container before filling sake and to replace even the air in the headspace with inert gas immediately after filling sake into the container. ..

As described above, according to the present embodiment, from the fermentation process to the filling process, during the production of sake, it can be produced in an environment in which sake does not substantially come into contact with oxygen in the air. As a result, it is possible to obtain sake having a very small amount of oxygen dissolved in the sake filled in the container.

Next, the sake brewing apparatus according to the present embodiment will be specifically described with reference to FIGS. Below, in particular, from the fermentation process to the filling process, the mechanical structure of the tank used in each process and the operation of each tank centering on the pressure in the tank and the transfer of sake will be described.

(1) Of the "fermentation process", the stage before solid-liquid separation:
The sake producing apparatus according to the present embodiment, in all steps from the fermentation step to the filling step, so as to produce sake by placing it in a closed system environment in which sake does not come into contact with oxygen in the air. Is configured.

First, referring to FIG. 2, regarding the structure of the fermentation tank so that sake does not substantially come into contact with oxygen in the air in the fermentation process, the entrance and exit of the fermentation tank, the pressure in the fermentation tank, and the operation of sake, etc. explain. As the entrance/exit, there are entrances/exits of various materials such as steamed rice, entrances/exits of gas in the tank, exits for moving sake to the next step, and exits for discharging sake lees to the outside.

FIG. 2 is a diagram showing the structure of the fermentation tank. In FIG. 2, the fermentation tank 1 has a raw material supply port 2 that serves as a working port for putting the raw materials for producing sake such as steamed rice, koji, water and yeast into the fermentation tank 1 and for cleaning the inside of the tank 1. Is provided at the top of the fermentation tank 1. At the top of the tank 1, a gas supply port 4 connected to a nitrogen cylinder 3 that supplies an inert gas such as nitrogen gas when increasing the pressure in the tank 1, and an assay used in the next step of the fermentation tank 1. A gas inlet/outlet 5 for adjusting the internal pressure with the tank is provided. On the side portion of the fermentation tank 1, there are provided 6 drinking cups 6 which are outlets for sake in the vertical direction of the tank 1. Valves 4a, 5a, 6a for controlling distribution are provided in the flow paths of nitrogen gas, gas in the tank and sake. A pressure sensor 5b that detects the pressure inside the fermentation tank 1 is connected to the valve 5a.If the pressure output by the pressure sensor 5b is small, open the valve 4a as necessary to open the nitrogen cylinder. Nitrogen gas is supplied from 3 into the fermentation tank 1. When it is necessary to reduce the pressure in the fermentation tank 1, the valve 5a is opened to discharge the gas inside. These operations do not depend on the pressure sensor 5b, but by visually observing the internal state of the tank 1 through a viewing window provided on the side surface or the upper surface of the tank 1 or an imaging means for projecting the inside of the tank, You may open and close 4a, 5a.

At the bottom of the fermentation tank 1, there is provided a sake lees discharge port 17 for discharging sake lees, which will be described later, into solid and liquid separated into sake lees to the outside. The sake lees discharge port 17 can be formed as an openable/closable hole, door or window.

Here, in the fermentation tank 1 shown in FIG. 2, there is a case where the fermentation of the mash is not sufficiently advanced and the generated carbon dioxide gas is small, and the pressure in the space above the fermentation tank 1 is small. In that case, the mash during fermentation is still in a solid-liquid mixed state, and sake and sake lees are not sufficiently separated.

(2) Of the "fermentation process", the process in which sake is separated:
Next, FIG. 3 shows a state where the fermentation of the mash in the fermentation tank 1 progresses and the pressure in the fermentation tank 1 increases. In the fermentation tank shown in FIG. 2, the mash which was in a solid-liquid mixed state gradually separated into a liquid sake 7 and a solid sake lees 8 as the pressure inside the fermentation tank 1 increased in FIG. Become. If the pressure in the fermentation tank 1 still does not rise sufficiently, the pressure in the fermentation tank 1 may be increased by opening the valve 4a and supplying nitrogen gas.

If this state continues for a while, the separation of sake 7 and sake lees 8 becomes remarkable, and sake lees are not mixed in sake 7, and sake 7 having high purity is separated. Such a state can be visually confirmed using a sight glass (not shown) and a light provided in the fermentation tank 1.

When only carbon dioxide gas generated by fermentation is used without supplying nitrogen gas, if the pressure is balanced at a certain high pressure, the carbon dioxide gas dissolved in sake will dissolve in sake. It remains as it is. This is slightly carbonated sake.

(3) Process to shift from "fermentation process" to "verification process":
FIG. 4 is a schematic diagram showing a state in which a verification tank 9 for measuring the components and amounts of sake is connected to the downstream side of the fermentation tank 1 shown in FIG. 3 in order to classify the types of sake. The verification tank 9 has an inlet/outlet 10 for performing various operations such as putting sake in and out and tank cleaning, and a nitrogen cylinder for supplying a nitrogen gas for adjusting the pressure in the verification tank 9 at the top of the tank 9. 11, a valve 11a and a nitrogen gas supply port 12 are provided. At the bottom of the test tank 9, a discharge port 13 for discharging sake to the filling process to be performed thereafter is provided, and a valve 13a for controlling the discharge amount is installed in the middle of the discharge pipe. However, the discharge port 13 may be provided on the side surface of the verification tank 9.

On the side of the test tank 9, six sake inlets 14 are installed vertically. The six sake cups 6 installed in a line in the vertical direction on the side of the fermentation tank 1 and the sake inlet 14 installed in a line in the vertical direction on the side of the test tank 9 are used for sake. They are connected by a pipe 15, and this sake pipe 15 is provided with a valve 6a for adjusting the opening/closing and the flow rate. Then, the fermentation tank 1 is arranged such that the height of the sake drinking mouth 6 is higher than the height of the sake drinking inlet 14 of the test tank 9 connected to the sake drinking mouth 6.

The gas inlets and outlets 5 and 16 at the upper part of the fermentation tank 1 and the upper part of the verification tank 9 are connected by a gas pipe 5c, and the gas pipe 5c is provided with a valve 5a for adjusting the opening and closing and the flow rate. The pressure information measured by the pressure sensor 5b of the valve 5a is also sent to the valve 11a and used for opening and closing the valve 11a.

With the above-described structure of the fermentation tank 1 and the test tank 9, the following operation actions are performed.
First, when the carbon dioxide gas generated by fermentation of mash in the fermentation tank 1 alone does not sufficiently increase the pressure in the fermentation tank 1, nitrogen gas is supplied to the upper space of the fermentation tank 1. As a result, the pressure in the fermentation tank 1 rises relatively quickly, and accordingly, the separation of sake and sake lees also takes place relatively quickly.

On the other hand, nitrogen gas is also supplied from the nitrogen gas cylinder 11 into the verification tank 9 so as to have a pressure equivalent to the pressure inside the fermentation tank 1. As will be described later, the height of the drinking mouth 6 of the fermentation tank 1 is set higher than the sake inlet 14 of the test tank 9, and the sake 7 in the fermentation tank 1 is changed from the fermentation tank 1 to the test tank only by the difference in height. Move to 9. In the meantime, it may be necessary to adjust the pressure in both tanks 1 and 9 so that the sake can be transferred smoothly. This work is continued until all the sake 7 in the fermentation tank 1 moves to the verification tank 9. The sake lees left in the fermentation tank 1 after the sake 7 is transferred to the test tank 9 are taken out from the lees discharge port 17. In addition, in this embodiment, the sake can be moved by the height positional relationship between the drinking mouth 6 and the sake inlet 14, but by adjusting the internal pressures of the fermentation tank 1 and the test tank 9, the height can be changed. Even without it, sake can be transported. Moreover, the sake in the fermentation tank 1 can be moved to the verification tank 9 using a pump.

By the above operation, the sake 7 and sake lees 8 in the fermentation tank 1 are once moved from the fermentation tank 1 to the verification tank 9 and the outside. In the verification tank 9, the normal verification work is performed.

At least one of the fermentation tank 1 and the verification tank 9 may be provided with a cooling unit that cools the mash and sake contained in the tank when increasing the internal pressure or separately from increasing the internal pressure. .. For example, in the fermentation tank 1, the internal pressure may be increased to separate the solid-liquid, and in the test tank 9, the suspended matter in the sake may be settled by cooling.

Further, the above-mentioned connection between the fermentation tank 1 and the test tank 9 can be configured as shown in FIG. That is, in the connection structure shown in FIG. 5, the fermenter tank 1 is formed with a plurality of vials 6 in the height direction, while only one sake inlet 14 provided in the test tank 9 is provided below. That is, in the present embodiment, the sake inlet 14 provided in the test tank 9 is formed to be smaller than the drinking cup 6 provided in the fermentation tank 1. Then, the drinking water passage 15 is provided in the drinking mouth 6 of each fermentation tank 1, and each passage 15 is provided with a valve 6a that can be selectively opened and closed. The tip of the valve 6a connects the flow paths 15 to form a single flow path, which is connected to the sake inlet 14. By connecting the fermentation tank 1 and the test tank 9 in this way, by opening the valve of the flow path 15 connected to the mouth 6 which is at the bottom of the liquid layer in the fermentation tank 1, the liquid layer The liquid (sake) can be moved to the test tank 9 by the mass (liquid pressure). At this time, it is desirable that the pressure in the verification tank 9 be adjusted to be equal to or lower than that in the fermentation tank 1.

(4) Process of transferring sake from the “verification process” to the “filling process”:
When the verification work is completed, the sake is transferred from the sake discharge port 13 of the verification tank 9 through the valve 13a to the filling process which is the next process. FIG. 6 is a diagram showing this state. At this time, in order for the sake to be smoothly discharged from the test tank, nitrogen gas is supplied to the upper space in the test tank 9 from the nitrogen cylinder 11 through the valve 11a and the nitrogen gas supply port 12 if necessary. This facilitates the transfer of sake by the pressure in the verification tank 9.

(5) Process of filling sake in the "filling process":
In the present embodiment, it is desirable that, in all steps from the fermentation step to the filling step, the mash and sake should not be brought into contact with oxygen in the air. Then, from the fermentation process to the verification process, in each tank 1, 9 and the flow path 15 and 13b of sake, in the part where there was a lot of chance that sake was brought into contact with oxygen according to the conventional manufacturing method, Based on the idea of the form, the structure of each tank etc. is changed to operate. In addition, in the filling process, pre-evacuation to suck the air in the bottle in advance, to prevent sake from turning into oxygen when pouring sake into the bottle to be filled, For replacing the inert gas with air in order to leave as little oxygen-containing air as possible in the headspace after filling, use existing technologies that are still in existence and use sake as much as possible. It is desirable to eliminate contact with oxygen. In the actual manufacturing method, it is difficult to completely cut off the contact between sake and oxygen, but the essence of the present embodiment is to do so as much as possible.

FIG. 7 shows a state where sake is bottled in the filling step. In FIG. 7A, nitrogen gas is supplied to the inside of the bottle 18 by a nitrogen gas supply pipe 19 that opens to the lower side of the inside of the bottle 18, and is replaced with the air inside the bottle 18. At this time, if the air in the bottle 18 is sucked and discharged to the outside in advance by the preevacuation technique, and then nitrogen gas is supplied, the effect of gas replacement can be further enhanced. Even with this method, it is impossible to completely prevent the dissolution of oxygen in sake, but it is possible to eliminate air of 90% or more. Instead of nitrogen gas, another inert gas may be filled, and further carbon dioxide may be filled.

Further, FIG. 7B is a schematic diagram showing a state where sake is stuffed into the bottle 18 after the air is removed from the bottle 18 and replaced with nitrogen gas. A sake supply pipe 20 having an opening inside the bottle 18 at a position near the bottom is inserted into the bottle 18 to pour sake. As the water level of sake rises, the nitrogen gas filled in the bottle 18 is discharged to the outside of the bottle 18. Although not shown, sake is filled up to the top of the bottle 18 and the bottle 18 is stoppered. The top of the bottle 18 is not completely filled with sake, leaving a slight headspace. In this embodiment, the air in the head space can be eliminated as much as possible.

(6) Regarding the definition of “closed system” for preventing the oxidation of sake in the present embodiment:
The essence of the present embodiment is that, during the fermentation process to the filling process, the oxidation of sake is performed as much as possible by making it a so-called "closed system" manufacturing process in which sake and oxygen in the air do not come into contact with each other. I lost it.

Therefore, in the technical expressions used in the manufacturing process of sake according to the present embodiment, "closed system", "antioxidation", "anoxic" or "no contact with air", etc. The significance of is explained below.

In the present embodiment, in the process from the fermentation process to the filling process, it is difficult to completely eliminate oxygen in the air or not to bring sake into contact with oxygen at all, since it is difficult in an actual production scene, , Keep sake out of contact with oxygen. For example, the fermentation tank responsible for the fermentation process and the separation process, the verification tank responsible for the verification process, and the flow path for connecting them to move liquor are connected to outside air (that is, air in the atmosphere), There are various entrances and exits for putting in and out the ingredients and gas for sake brewing and cleaning work. Based on this premise, so that sake moving between each process does not come into contact with oxygen in the outside air, the inlet and outlet are opened and closed at appropriate timing according to the change in pressure in the tank and sake flow path. As a result, it is only necessary to prevent the sake from coming into contact with the air, and it is not necessary that each tank or the entrance/exit itself be a closed structure physically or mechanically. Also, even in the filling process of bottling, it is only necessary to prevent air from contacting perfectly even when filling the bottle with liquor or trying to avoid air from contacting the head space after bottling as much as possible. This is not the purpose of the present invention, and contact with oxygen in the air may be eliminated as much as possible.

In short, from the fermentation process to the filling process, it is sufficient to prevent sake from coming into contact with air as much as possible. At that time, due to a slight timing difference between the opening and closing operations of the tank and flow path, a small amount of gas other than air is sent to the headspace when sake comes into contact with oxygen in the air or when bottling. It does not mean that the case where a little air enters in the middle is out of the scope of the present invention.

(7) Effect of Example:
According to the embodiments described in (1) to (5) above, the structure of each tank has an inlet and outlet for sake and a gas inlet and outlet for gas in the tank, and the pressure in each tank Since it can be adjusted, with a simple configuration, while maintaining the manufacturing process of the "closed system" in the present invention, fermentation and solid-liquid separation in the fermentation tank, movement of liquor between each tank, gas Exhaust and supply of (air, nitrogen), supply adjustment, and filling work can be performed.

In the process from the fermentation process to the filling process, oxygen is considerably contacted with liquor compared to the conventional one, even if it is not a so-called "completely sealed" that completely shuts air from liquor mechanically. Since the sake is eliminated, the sake is rarely oxidized and it is possible to produce the sake which retains the aroma for a long period of time.

Also, in the fermentation tank, the carbon dioxide gas generated in the fermentation process is sealed to raise the internal pressure of the tank, thereby performing solid-liquid separation, and during that time, the carbon dioxide gas dissolves in the liquor, resulting in a slightly carbonated liquor. Can be manufactured.

During the fermentation process in the fermentation tank and the solid-liquid separation process, the verification process in the verification tank, and the filling process using the filling machine, the pressure in the tank and the fermentation state are automatically adjusted while maintaining the "closed system". It can be freely changed by control or visual inspection. Therefore, it is possible to produce sake in a desired state while adjusting the degree of oxidation, the degree of fermentation and aging, the taste and the degree of slight carbonation of sake.

In this example, the difference in the amount of dissolved oxygen in each step between the conventional manufacturing method and the manufacturing method according to the present embodiment was confirmed. FIG. 8 is a graph showing changes in the amount of dissolved oxygen from the fermentation process to the filling process. In FIG. 8, the value on the horizontal axis indicates the number of fermentation days (days). The vertical axis represents the amount of dissolved oxygen (mg/liter).

Of the four line graphs, the sample indicated by the line A is the one aiming for the most oxygen-free according to the present embodiment. After fermentation for 30 days using the fermentation tank according to the present embodiment described below, solid-liquid separation is performed in the fermentation tank according to the present embodiment. After that, the final filling step is performed after the verification step. In these processes, sake is manufactured so as to avoid contact with oxygen in the air as much as possible. Furthermore, in the method for producing the sample shown by the polygonal line A, the bottled work of sake that has been prevented from oxidation itself can be performed in a low oxygen space as much as possible, so that the air in the bottle is evacuated in advance (preevacuation), Then, feed an inert gas such as nitrogen gas into the bottle, replace the remaining air with an inert gas, bottle sake, and finally fill the headspace with an inert gas. .. By doing so, the dissolved oxygen amount was suppressed to 0.3 mg/liter by the manufacturing apparatus according to the present embodiment until the assay step, but the dissolved oxygen amount was only slightly increased even after the filling, and was 0.8 mg/liter. It was able to be suppressed to. In addition to the preevacuation and the replacement of the head space with air by a deactivating gas, there are techniques for further eliminating oxygen. In the present embodiment, by adopting these techniques as much as possible, it is possible to further prevent contact with oxygen in the filling step.

The sample shown by the polygonal line B is the same as the sample shown by the polygonal line A up to the calibration step. The difference from the sample shown by the polygonal line A in the filling step is that preevacuation is not performed. As a result, the amount of dissolved oxygen after filling increased from 0.3 mg/liter to 3.0 mg/liter. However, since the sample manufacturing technology shown in this polygonal line B has achieved sufficient anoxicization up to the verification step, the sake sent to the filling step has a sufficiently low amount of dissolved oxygen, and In addition, since the oxygen in the headspace is sufficiently deoxidized by replacing the air with an inert gas, it is possible to produce sake with a small amount of dissolved oxygen, which is included in the technical scope of the present invention. ..

On the other hand, the samples shown by the polygonal lines C and D are produced by solid-liquid separation of sake and sake lees in a so-called "open system" process by squeezing work using a cloth or the like which has been conventionally used. Moreover, the subsequent verification process is also performed in the "open system" process using the conventional verification tank. Therefore, sake has many opportunities to come into contact with oxygen in the air, and the amount of dissolved oxygen is high.

In particular, in the sample shown by the polygonal line C, the amount of oxygen in the bottle was reduced by pre-evaporating the bottle in the filling step, but the dissolved oxygen amount of sake after filling was still 8.0 mg/liter. The amount of dissolved oxygen in sake after filling has increased to a level close to 10.0 mg/liter, which is the amount of dissolved oxygen used for sake brewing.

The sample shown by the polygonal line D differs from the sample of the polygonal line C in that it was manufactured by a method without preevacuation. Therefore, it has risen to 10.0 mg/liter, which is the same level as the dissolved oxygen content of the water used.

In addition, as shown by the line A sample, when many measures such as preevacuation and replacement with an inert gas are used, the amount of dissolved oxygen after filling can be suppressed to 0.3 to 2.0 mg/liter. did it. Further, by the manufacturing method according to the present embodiment, the amount of dissolved oxygen after filling could be suppressed to 1.5 to 4.0 mg/liter even if the sample was not pre-evaporated, as shown by the line B sample. As a result, according to the present embodiment, the amount of dissolved oxygen after filling can be lowered to 6.0 mg/liter or less.

Further, the amount of dissolved oxygen can be significantly reduced by performing the separation step and the verification step in an environment where sake does not substantially come into contact with oxygen in the air. That is, in the samples C and D, the separation process of sake and sake lees and the subsequent verification process are performed in an "open system" process, while the samples A and B substantially perform the separation process and the verification process. Sake is performed in an environment where it does not come into contact with oxygen in the air. Therefore, in the case of "when evacuation was performed in the filling step", the value (7.2 mg/liter) obtained by subtracting the dissolved oxygen amount (0.8 mg/liter) of sample A from the dissolved oxygen amount of sample C (8.0 mg/liter) Is the increased amount of dissolved oxygen in the separation step and the assay step. Similarly, the value obtained by subtracting the dissolved oxygen amount of sample B (3.0 mg/liter) from the dissolved oxygen amount of sample D (10.0 mg/liter) (7.0 mg/liter) also in the case of "without evacuation in the filling step". ) Is the increased amount of dissolved oxygen in the separation step and the assay step. As a result, it was possible to reduce the amount of dissolved oxygen by about 7.0 mg/liter (7.2 mg/liter) by performing the separation step and the verification step in an environment where sake did not substantially come into contact with oxygen in the air. In other words, from this experimental result, it was confirmed that in the production process of sake consisting of multiple steps, it is possible to produce sake with a low dissolved oxygen content, especially by performing the separation step and the assay step in an environment that does not substantially contact oxygen. did.

Note that, as described above, the initial charged water added to the fermentation tank contains a dissolved oxygen amount of 10.0 mg/liter. This means that the dissolved oxygen contained in the charged water was reduced during the fermentation process.

As described above, the method for producing sake according to the present embodiment, among the steps for producing sake, at least particularly the separation step and the assay step, preferably all steps from the start of the fermentation step to the end of the filling step, This is a method for producing sake, in which the sake does not substantially come into contact with oxygen in the air.

Then, the apparatus for producing sake according to the present embodiment that realizes the production method, during the production of sake, sake existing at least inside the fermentation tank and the test tank, preferably a fermentation tank, a test tank, and a filling tank. Sake that exists inside all the machines, the equipment required between them, and the flow path of the sake that connects the fermentation tank to the filling machine is placed in an environment where oxygen in the air is not substantially exposed. It is a sake brewing device that is configured to be used.

And, as described above, since the charged water used contained a dissolved oxygen amount of 10.0 mg/liter, in the steps subsequent to the fermentation step, oxygen was not dissolved, and oxygen was consumed by fermentation. Alternatively, it means that sake produced with carbon dioxide gas is released and the amount of dissolved oxygen is extremely small.

Especially, during the normal fermentation period of 20 to 30 days, even if there is 10.0 mg/liter of dissolved oxygen in the feed water, 0.3 This means that sake with a dissolved oxygen content of about mg/liter is produced.
If the dissolved oxygen amount reduction technology as proposed in the past is adopted, the manufacturing process becomes complicated, and the manufacturing load is increased. I can understand that it is great.

1 fermentation tank
2 Fermentation tank ingredients
3 Nitrogen gas cylinder
4 Nitrogen gas inlet/outlet
5 Pressure adjustment port with the verification tank of the fermentation tank
6 Sake drinking from the fermentation tank
7 Sake isolated
8 Sake lees isolated
9 Certification tank
10 Entrance of inspection tank
11 Nitrogen gas cylinder
12 Nitrogen gas inlet/outlet
13 Sake exit from the test tank
14 Sake entrance of the certification tank
15 Sake channel between fermentation tank and test tank
16 Pressure adjustment port with the fermentation tank of the test tank
17 Sake lees outlet of fermentation tank
18 bottles
19 Carbon dioxide supply pipe
20 Sake supply pipe

Claims (10)

A steaming rice, koji, a fermentation process of fermenting the mash in the fermentation tank by the liquor master who has added yeast to water and cultivated the yeast,
In the fermentation tank, a separation step of solid-liquid separating the mash into sake and sake lees,
An inspection process that measures the components and amounts of separated sake in an inspection tank,
A filling process of filling sake into a container and sealing it,
In the method for producing sake having
The separation step and the verification step are performed in an environment in which sake does not substantially come into contact with oxygen in the air,
Transfer of sake from the fermentation tank to the test tank after the separation step is performed by adjusting the internal pressure of the test tank with an inert gas or carbon dioxide,
In the said verification process, the upper space of the sake contained in the internal space of the verification tank is replaced by inert gas or carbon dioxide, The manufacturing method of the sake.
A steaming rice, koji, a fermentation process of fermenting the mash in the fermentation tank by the liquor master who has added yeast to water and cultivated the yeast,
In the fermentation tank, a separation step of solid-liquid separating the mash into sake and sake lees,
An inspection process that measures the components and amount of the separated sake
In a method for producing sake, which comprises a step of filling and sealing sake in a container,
All the steps from the fermentation step to the filling step are in a closed system environment in which sake does not substantially come into contact with oxygen in the air,
Transfer of sake from the fermentation tank to the test tank after the separation step is performed by adjusting the internal pressure of the test tank with an inert gas or carbon dioxide,
In the said verification process, the upper space of the sake contained in the internal space of the verification tank is replaced by inert gas or carbon dioxide, The manufacturing method of the sake.
In the fermentation step, the fermentation tank is fermented in a closed system in which the space in the fermentation tank is shielded from the atmosphere at a stage in the latter stage of fermentation, which is 1 day or more before the upper tank and 20 days or less,
In the filling step, pre-evacuation is performed to suck the air in the bottle filled with sake in advance, and the inert gas and the air are used in order to leave as little air containing oxygen as possible in the headspace after filling the sake. The method for producing sake according to claim 1 , wherein
The separation step is performed in the fermentation tank, the separation step, by increasing the internal pressure of the fermentation tank with carbon dioxide generated when the mash fermented in the fermentation tank, the mash to sake and sake lees the method of manufacturing sake according to any one of claims 1 to 3, characterized in that to promote solid-liquid separation.
The separation step is performed in the fermentation tank, the separation step, by supplying an inert gas into the fermentation tank, the inert gas is replaced with carbon dioxide gas generated in the fermentation tank, or in addition to carbon dioxide, by increasing the internal pressure of the fermentation tank, the manufacturing method of sake according to any one of claims 1 to 3, characterized in that the solid-liquid separating the mash sake and sake lees.
An apparatus for producing sake for producing sake, comprising:
Equipped with a verification tank that performs a verification process to measure the components and amount of sake separated by the separation process that separates sake into sake and sake lees,
The test tank is provided with an inert gas replacement means for replacing the upper space of the sake contained in the internal space with an inert gas, and a sake inflow port into which the sake separated by the separation step flows. And
The internal pressure of the test tank is adjusted at the time of inflow of the separated sake, and is equipped with a gas inlet/outlet for supplying an inert gas so that the pressure in the test tank becomes equal to the pressure in the fermentation tank. Sake production equipment.
A fermentation tank in which a fermentation process of mash and a separation process of separating sake into sake and sake lees are performed,
An inspection tank that undergoes an inspection process to measure the components and amounts of the separated sake.
A sake brewing apparatus having:
In the fermentation tank, a plurality of drinking cups for discharging sake separated from the fermentation tank by the separation step are installed in the vertical direction of the fermentation tank, and in the verification tank, from the fermentation tank. There are several vertical outlets for the sake to be discharged,
7. The apparatus for producing sake according to claim 6 , further comprising opening/closing means for selectively connecting the drinking mouth of the fermentation tank and the sake inlet of the verification tank.
The sake brewing apparatus according to claim 7 , wherein a drinking mouth of the fermentation process is connected to an inlet of the test tank located at a lower position than that.
Furthermore, it is equipped with a filling machine for filling the container with the sake in the test tank,
The filling machine, sake of manufacturing apparatus according to claim 7 or 8, characterized in that it comprises a filling means for filling the sake after having replaced the gas in a vessel of sake with inert gas.
At least one of the fermentation tank and the test tank is equipped with a pressurizing means for increasing the pressure of its internal space,
The sake making apparatus according to claim 8 , wherein the pressurizing means supplies an inert gas to the internal space to increase the pressure of the internal space.