JPH1084940A - Alcohol storing method and vessel including alcohol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To more effectively mature alcohol (alcoholic beverage) such as AWAMORI (rice brandy), whiskey, brandy, vine and to saving power for maturing work. SOLUTION: Plural fluid-tight vessel including alcohol are sunk in the sea for maturing in the state of being in a container 1 and other water permeable vessels 3. In addition shellfishes, see weeds, etc., are selectively stuck to a prescribed area on the outer surface of the fluid tight vessel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to liquors (alcoholic beverages) such as awamori, whiskey, brandy and wine.
And a container containing liquor.

[0002]

2. Description of the Related Art Awamori, a specialty of Okinawa, is matured when used in bottles, pottery jars, barrels, etc. for a long period of time and becomes aged sake, with a mild taste and aroma. Get better. Awamori stores are usually located above ground or below ground, which is usually called a storage, but recently they are also stored in limestone caves.

[0003] During storage, the liquor is accelerated by opening the lid of the container periodically and stirring the liquor inside manually or mechanically. Further, it is said that the temperature of the storage place also affects the temperature, and a cool and dark place such as an underground or a limestone cave is selected as described above.

[0004] The technical problem of the present invention is to pay attention to such a problem and to more effectively ripen alcoholic beverages such as awamori.
Another object of the present invention is to realize labor saving of aging work.

[0005]

The technical problem of the present invention is solved by the following means. Claim 1 is a method for storing liquor in which a liquid-tight container containing liquor is submerged and stored in the sea. According to this storage method, the liquor in the liquid-tight container is shaken or vibrated by a tide or a wave. Liquor, so that the liquor in the container can be agitated by natural force, which saves labor.

[0006] Moreover, it is shaken by the periodic force of the waves, and has a good effect on the alcoholic beverages inside. Although it has not been clarified yet, absorption of unknown energy from seawater is expected to have a good effect on internal liquors. Since the temperature of the seabed is more constant than that of the land, it becomes a cool and dark environment, and it is possible to prevent the deterioration of alcoholic beverages.

[0007] A second aspect of the present invention is a method for storing liquor, wherein a plurality of liquid-tight containers containing liquor are submerged in the sea and stored in containers or other water-permeable containers. The water-permeable container includes a box as shown in FIG. 2 and a net as shown in FIG. As described above, since a large number of liquid-tight containers are once placed in a water-permeable container such as a container or a net and submerged in the sea, the liquid-tight containers can be stably stored for a long time without dissipating.

According to a third aspect of the present invention, while the liquid-tight container according to the first or second aspect is stored in the sea, shellfish, seaweed, or the like is selectively provided on the outer surface of the liquid-tight container. This is a method of storing alcoholic beverages attached to the area.

[0009] In order to selectively adhere, shellfish and seaweed are adhered to a region other than a masked region in advance, or a paint or the like to which shellfish or seagrass is hardly adhered is selectively applied. There is a method of forming a region that easily adheres and a region that does not easily adhere.

[0010] As described above, when a shellfish, seaweed, or the like is selectively adhered to a predetermined region on the outer surface of the liquid-tight container containing the alcoholic beverage, the shellfish or seaweed is pulled up from the sea, and when it reaches the consumer, the shellfish, seaweed, or the like. Can be proved to be liquor stored in the sea. The longer the storage period, the greater the amount of shellfish, seaweed, etc. attached, so that it is possible to prove that it is a long-term aging sake by the amount attached.

According to a fourth aspect of the present invention, there is provided a container containing liquor, wherein shellfish, seaweed and the like are selectively adhered to a predetermined region on the outer surface of the liquid-tight container containing liquor according to the storage method of the third aspect. is there.

As described above, when shellfish, seaweed, and the like are attached to the outer surface of the liquid-tight container containing alcoholic beverages, it can be proved that the sake is a marine-stored alcohol, and the long-term aged sake is determined by the amount of the attached shellfish, seaweed, and the like. Can be proved. In addition, since it is selectively attached to a predetermined area on the surface of the container, a label can be attached to an area where it has not been attached.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of a method for storing liquor and a container containing liquor according to the present invention will be described in detail. FIG. 1 is a conceptual diagram showing an embodiment of a method for storing liquor according to the present invention.
Indicates land.

Reference numeral 1 denotes a container, which has a water passage hole 2 in a side wall and a ceiling surface so that seawater can enter. A small hole may be formed in the bottom. In this container 1, a large number of liquid-tight containers 3 are submerged on the sea floor 4 on land.

To sink from the land to the seabed 4, a crane 5
And hang it with a rope or wire 6 and select a stable place. Also, when the undersea storage is completed and the seawater is lifted from the seabed 4 to the land, the crane 5 is used to lift the seawater with ropes or wires 6. Of course, these operations can also be performed by a diver. It can also be transported to the destination by boat, installed and withdrawn.

As shown in FIG. 1, the liquid-tight containers 3 can be individually placed in the container 1, or each liquid-tight container 3 can be buried in sand in the container 1 to increase the stability. it can. Alternatively, as shown in FIG. 2, the liquid-tight container 3 is placed in a box 7 made of, for example, Ryukyu pine having high corrosion resistance, with a partition plate 8 interposed therebetween, and the box 7 is built in the container 1. Can also.

The interior of the container 1 is provided with a horizontal partition so as to have a two-story structure and a three-story structure. If a multi-story structure is used, a larger amount of the liquid-tight container 3 can be stored.

As described above, if the liquid-tight container 3 is built in the container 1, the rigidity of the container 1 can protect the liquid-tight container 3 from strong waves, and the stability of the liquid-tight container 3 can be improved.
Increases safety. Therefore, it is suitable for sinking in a place with relatively strong waves.

On the other hand, as shown in FIG. 3, a plurality of liquid-tight containers 3 can be placed in a net 9 or the like and submerged on the sea floor. In this case, since each liquid-tight container 3 is directly affected by waves, it is necessary to sink in a place where waves are relatively quiet. Reference numeral 12 denotes a ring for hanging and lifting.

In addition, if liquor is put into a large container such as a drum or a large turtle, a jar or a barrel, it is possible to sink the liquor into each large container.

Although it is possible to hang these containers 3 underwater, it is preferable that they are sunk on the seabed in consideration of stability and management. Considering workability, management, the reach of sunlight, etc., the sinking depth is preferably several m to around 10 m. However, if the liquid-tight container 3 is deep enough to withstand the water pressure, the depth is more. Depth is also possible. For example, it can be submerged in the deep sea. In the case of the deep sea, the movement of waves is different from that of the shallow sea, so that a unique effect can be expected.

The place to sink is possible in the open sea,
For example, assuming a large wave due to a typhoon or the like, it is necessary to select a place where the waves are quiet. Otherwise, in the event of a typhoon, it is necessary to withdraw and evacuate to land. Therefore, a bay with quiet waves, an artificial bay, and the like are preferable.

In consideration of stability, it is better to place on a sandy ground than on a bedrock, and it is also possible to embed a container or a large liquid tight container to some extent in sand. In any case, the place where the seawater wave directly hits is preferable so as to receive the vibration by the wave.

As described above, when the liquid-tight container 3 is put into the container 1 and submerged, seawater enters through the window 2 of the container 1 and the movement of the waves is transmitted to the internal liquid-tight container 3. Thus, it is necessary to set the size of the window hole 2. In addition, since the wave can be prevented from being directly transmitted to the inner liquid-tight container 3 by the container 1, it can be installed even in a place where the wave is relatively strong.

On the other hand, when a large liquid-tight container is directly submerged on the sea floor, or when it is put into the box 7 as shown in FIG. 2 or when it is submerged in the net 9 as shown in FIG. You need to choose a place where the waves are relatively quiet.

When the sea wave is transmitted to the liquid-tight container 3, an impact force is periodically applied to the liquid-tight container 3.
Since the liquor vibrates or shakes, the liquor in the inside vibrates or shakes under the influence of the liquor, which promotes ripening. Moreover, since the movement of seawater is used, it is much more labor-saving than opening the lid on land and stirring the alcohol inside.

Further, although verification is needed in the future, it is expected that unknown energy from seawater of natural seas will be absorbed by the liquor in the liquid-tight container, and that the taste and aroma of the liquor will be improved. Even for alcohol that has been stored in the sea for a long time, you can enjoy drinking and drinking while imagining the sea and immersing yourself in a romance, making it even more delicious.

In the sea, the temperature is more constant than on land,
In addition, since sunlight does not reach, it becomes a cool and dark condition suitable for storing liquor, and it is possible to suppress deterioration of the liquor inside the container during storage, which is optimal as a storage place for aging. Therefore, a depth or place where sunlight does not directly reach is suitable.

The period of submersion in the seabed is preferably longer for aging, but the storage period is determined in consideration of cost. The longer the storage period, the more expensive the old sake can be sold.

As shown in FIG. 1 and FIG. 3, even if the bare liquid-tight containers 3 are immersed in the sea so as to be in direct contact with each other, the movement of each liquid-tight container 3 becomes slow due to seawater resistance. Since the impact force at the time of contact with each other is reduced, damage to the container during storage can be prevented by the buffering action of seawater.

FIGS. 4A and 4B are perspective views of a liquid-tight container which is stored in the sea by the method of the present invention and then withdrawn on land. (1) is an example of a ceramic pot, and (2) is a pottery or glass. It is an example of a plastic bottle.

Since all of the containers are stored in the sea for a long time, shells 10 such as barnacles, seaweed, and the like are adhered to the surface. Therefore, since the shellfish and seaweed are attached to the container containing the liquor, it can be proved that the liquor is marine-stored liquor, and can be tasted with confidence.

Shellfish and seaweed may be adhered to the entire surface of the container. However, it is preferable that the shell 11 and the seaweed do not adhere to the region 11 where the label of the maker is attached or the region where the contents are to be seen.

As described above, the area where shellfish and seaweed are not adhered is masked by covering it with a thin plate such as rubber or synthetic resin, a film, a film, or the like, and then the mask is removed after being lifted to land. An area where no shellfish or seaweed is attached can be formed.

Alternatively, by applying a paint in advance, the adhesion of shellfish, seaweed, and the like can be suppressed. Furthermore, in the case of pottery bottles and pots, only the area where shellfish and seaweed are attached is made unglazed or unglazed so that shellfish and seaweed easily adhere, and the other areas are coated with glaze, It can be a smooth surface to which shellfish and seaweed are less likely to adhere.

[0036]

According to the method for storing liquor in a liquid-tight container submerged in the sea, the liquor in the liquid-tight container is shaken or vibrated by a tide or waves. As a result, the liquor in the container can be agitated by natural power, thereby saving labor.

Moreover, the liquor inside is activated by being shaken and stimulated by the periodic force of the waves, and is positively affected. Although it has not been clarified yet, absorption of unknown energy from seawater is expected to have a good effect on internal liquors.

In the sea, the temperature is more constant than on land, and in summer, it is cooler than on land, so the environment is cool and dark, which is effective in preventing the deterioration of alcoholic beverages. Such a cool and dark environment is also effective for storage of wine, local beer, and the like.

According to the second aspect, since a large number of liquid-tight containers are once placed in a water-permeable container such as a container or a net and submerged in the sea, the liquid-tight containers do not dissipate and are stable. For long-term storage.

According to a third aspect of the present invention, when a shellfish, seaweed, or the like is selectively adhered to a predetermined region on the outer surface of the liquid-tight container containing the alcoholic beverage, the shellfish is withdrawn from the sea and reaches the consumer.
The adhesion of shellfish and seaweed can prove that the sake is a marine-stored liquor, and the longer the storage period, the greater the amount of adhesion of shellfish and seaweed.

If the shellfish or seaweed is attached to the outer surface of the liquid-tight container containing the liquor as in claim 4, it can be proved that the liquor is stored in the sea, and the amount of the shellfish or seaweed is determined by the attached amount. Prove that it is a long-term aging. In addition, since it is selectively attached to a predetermined area on the surface of the container, a label can be attached to an area where it has not been attached.

[Brief description of the drawings]

FIG. 1 is a conceptual diagram showing an embodiment of a method for storing alcoholic beverages according to the present invention.

FIG. 2 is a perspective view of an embodiment in which a plurality of liquid-tight containers are placed in a wooden box.

FIG. 3 is an embodiment in which a plurality of liquid-tight containers are placed in a net.

FIG. 4 is a perspective view showing the appearance of a liquid-tight container stored in the sea.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 2 Water hole 3 Liquid tight container 4 Sea bottom 5 Crane 6 Rope and wire 7 Wooden box 8 Partition plate 9 Net 10 Barnacles and other shells 11 Area to attach labels of manufacturers

Claims (4)

[Claims] 1. A method for storing liquor, characterized by submerging and storing a liquid-tight container containing liquor in the sea. 2. A plurality of liquid-tight containers containing alcoholic beverages,
A method for storing alcoholic beverages, wherein the alcoholic beverage is stored submerged in the sea in a container or other water-permeable container. 3. The method for storing liquor according to claim 1, wherein shellfish, seaweed, and the like are selectively adhered to a predetermined area on an outer surface of the liquid-tight container. 4. A container containing liquor, wherein shellfish, seaweed and the like are selectively adhered to a predetermined region on the outer surface of the liquid-tight container containing liquor.