JPH0757175B2 - Black sake manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing black sake.

Since ancient times, it was said that there are white sake and black sake in the festivals of Shinto in Japan, which are white sake and black sake, and even now there are many places where white sake and black sake are dedicated to festivals. .

The black sake referred to in the present invention can be used for Shinto festivals and is a beautiful black sake.

The black sake obtained in the present invention is produced using only rice without additives, and can be used for rituals and celebrations, and is also suitable for drinking.

(Prior art and problems) Traditionally, white sake and black sake are dedicated to Shinto rituals,
It was clear that white liquor was used as nigiri liquor, but it was unknown how to make black liquor.

Currently, fine liquor of carbon added to sake is used as black sake.

However, it was undeniable that black liquor to which carbon fine powder was added had carbon settled and the black color became thin, and that there was some resistance to drinking.

(Means for Solving Problems) The present inventor believes that black rice was widely used in Japan in the old days, and that black sake was produced using this, and further, this black rice was used. Thinks that it is spilled into the current rice, and searched for black rice, it sometimes picks up black rice that occasionally mixes, grows from seedlings and collects a considerable amount of black rice It was successful.

However, the obtained black rice was extremely hard, and fermentation was poor in a general sake brewing method, so that excellent black sake could not be produced.

The present inventor has further researched and made possible the production of black sake by first crushing or milling black rice to make it fine, adding water and steaming, and first producing black porridge.

In the present invention, koji was added to black porridge for saccharification, then sake yeast was added and fermented to obtain black mash, and black liquor could be obtained by filtering this.

The present invention is characterized in that black rice is miniaturized, water is added to it and steamed, koji is added to the obtained black porridge to saccharify, then fermented with yeast, and the obtained black mash is filtered to obtain black sake. Is a manufacturing method of.

The black sake obtained by the present invention has an alcohol content similar to that of sake, the flavor is almost the same as that of sake, and it is delicious. Only the color is a slightly transparent black color and a beautiful black color is exhibited.

The black sake obtained according to the present invention has no settling of pigments and can be sufficiently preserved, and is very suitable for use in Shinto rituals, and even if it is drunk in Shinto etc., it is no different from sake and is delicious. Therefore, it can be said that it is an excellent black sake.

In the present invention, the harvested black rice is crushed with a crusher or ground with a mortar to make it fine, but in this case, the elution of the black pigment becomes worse unless the black pigment portion on the outside of the rice is sufficiently finely pulverized. Large particles can be further refined by sieving the black rice.

Add about 2 to 5 times the amount of water to the finely powdered black rice and add 70 to 100
Steam at ℃ for a long time to obtain black porridge.

About 15 to 30%, preferably about 20 to 24% of the amount of black rice is added to the black porridge, and it is sufficiently saccharified while gently stirring at 50 to 70%, preferably about 60 ° C. The koji used here is preferably white rice koji which is commonly produced.

Sake yeast is added to the saccharified solution, which is fermented at a temperature slightly higher than that of sake brewing at 17 to 23 ° C, preferably about 21 ° C.

As the sake yeast, cultured yeast cells may be used, but a commonly-produced sake mother is sufficient.

Fermentation is performed for about 30 days, but black rice may be hung on rice during this fermentation.

As the rice to be black rice, crushed black rice is steamed (Koshiki)
When it is steamed and steamed, pour boiling water into it,
It is advisable to use one that has been thoroughly spotted to facilitate fermentation.

When fermented for about 30 days, the black pigment elutes sufficiently and the whole becomes a black mash, so if you filter or press filter this mash,
You can get black sake.

Next, examples of the present invention will be described.

Example 1 Black rice was pulverized with a mortar and sieved to obtain fine powder.

5 kg of water was added to 1 kg of the obtained fine powder of black rice, and the mixture was heated on a simmering fire for 3 hours at 90 ° C. to obtain black porridge.

200 g of koji was added to black porridge, and saccharification was performed at 60 ° C. for 5 hours with gentle stirring.

Sake mother (Association No. 3 yeast) 30 adjusted separately to the obtained saccharified solution
0 g was added and fermented at 21 ° C. for 30 days to obtain a black mash.

The black mash obtained was filtered to obtain black sake.

Claims (1)

[Claims] 1. Black rice is miniaturized, water is added to it and steamed,
A method for producing black sake, which comprises adding malt to the obtained black porridge to saccharify it, then fermenting it with yeast, and filtering the obtained black mash.