JPS56154986A - Preparation of adzuki bean "shochu" japanese strong alcoholic drink - Google Patents

Preparation of adzuki bean "shochu" japanese strong alcoholic drink

Info

Publication number
JPS56154986A
JPS56154986A JP5790080A JP5790080A JPS56154986A JP S56154986 A JPS56154986 A JP S56154986A JP 5790080 A JP5790080 A JP 5790080A JP 5790080 A JP5790080 A JP 5790080A JP S56154986 A JPS56154986 A JP S56154986A
Authority
JP
Japan
Prior art keywords
shochu
japanese
adzuki beans
preparation
alcoholic drink
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP5790080A
Other languages
Japanese (ja)
Other versions
JPS5738234B2 (en
Inventor
Hiroyuki Hayashida
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
KURENAIOTOME SHIYUZOU KK
KURENAIOTOME SYUZO KK
Original Assignee
KURENAIOTOME SHIYUZOU KK
KURENAIOTOME SYUZO KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by KURENAIOTOME SHIYUZOU KK, KURENAIOTOME SYUZO KK filed Critical KURENAIOTOME SHIYUZOU KK
Priority to JP5790080A priority Critical patent/JPS56154986A/en
Publication of JPS56154986A publication Critical patent/JPS56154986A/en
Publication of JPS5738234B2 publication Critical patent/JPS5738234B2/ja
Granted legal-status Critical Current

Links

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  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: When "shochu" (a Japanese strong alcohol drink made by distilling malted rice or through other processes) is made through the traditional process, adzuki beans are used as a part of the raw material to remove oil-like and scorch odors, that is, the stinks of shochu, and give desirably mellow taste characteristic in adzuki beans.
CONSTITUTION: When "shochu" is produced through the traditional process, adzuki beans are added to the raw material for making malted mash. The adzuki beans are previously taken up by a predetermined amount, boiled, crushed, cooled to an appropritate temperature, then subjected to the fermentation together with the other raw materials and distilled.
COPYRIGHT: (C)1981,JPO&Japio
JP5790080A 1980-05-02 1980-05-02 Preparation of adzuki bean "shochu" japanese strong alcoholic drink Granted JPS56154986A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5790080A JPS56154986A (en) 1980-05-02 1980-05-02 Preparation of adzuki bean "shochu" japanese strong alcoholic drink

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5790080A JPS56154986A (en) 1980-05-02 1980-05-02 Preparation of adzuki bean "shochu" japanese strong alcoholic drink

Publications (2)

Publication Number Publication Date
JPS56154986A true JPS56154986A (en) 1981-11-30
JPS5738234B2 JPS5738234B2 (en) 1982-08-14

Family

ID=13068862

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5790080A Granted JPS56154986A (en) 1980-05-02 1980-05-02 Preparation of adzuki bean "shochu" japanese strong alcoholic drink

Country Status (1)

Country Link
JP (1) JPS56154986A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999011752A1 (en) * 1997-09-04 1999-03-11 Kyowa Hakko Kogyo Co., Ltd. Process for preparing distilled liquor
JP2007020514A (en) * 2005-07-20 2007-02-01 Kazuhiro Tsutsumi Black soybean shochu and method for producing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1999011752A1 (en) * 1997-09-04 1999-03-11 Kyowa Hakko Kogyo Co., Ltd. Process for preparing distilled liquor
JP2007020514A (en) * 2005-07-20 2007-02-01 Kazuhiro Tsutsumi Black soybean shochu and method for producing the same

Also Published As

Publication number Publication date
JPS5738234B2 (en) 1982-08-14

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