JPS5648881A - Preparation of low-class distilled spirits - Google Patents

Preparation of low-class distilled spirits

Info

Publication number
JPS5648881A
JPS5648881A JP12328579A JP12328579A JPS5648881A JP S5648881 A JPS5648881 A JP S5648881A JP 12328579 A JP12328579 A JP 12328579A JP 12328579 A JP12328579 A JP 12328579A JP S5648881 A JPS5648881 A JP S5648881A
Authority
JP
Japan
Prior art keywords
liquor
class
low
spirits
distilling
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.)
Pending
Application number
JP12328579A
Other languages
Japanese (ja)
Inventor
Ihachirou Watanabe
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.)
WATANABE SHIYUZOUJIYOU KK
Original Assignee
WATANABE SHIYUZOUJIYOU 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 WATANABE SHIYUZOUJIYOU KK filed Critical WATANABE SHIYUZOUJIYOU KK
Priority to JP12328579A priority Critical patent/JPS5648881A/en
Publication of JPS5648881A publication Critical patent/JPS5648881A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare low-class spirits distilled by a pot still, having light and soft taste and flavor, free from the smell of the raw materials, easily, without causing the environmental pollution of waste water, by squeezing aged unrefined sake, and distilling the squeezed out liquor.
CONSTITUTION: Unrefined sake prepared by the repeated fermentation of e.g. broken rice and wheat, is ripened and squeezed with a press to separate into cake and liquor. The objective low-class spirits can be prepared by distilling the liquor. The content of fusel oil in the product is remarkably decreased compared with those obtained by conventional process. The characteristic smell of the raw materials can also be eliminated. Since the cake is separated before distillation, the amount of the distillation waste liquid can be considerably reduced.
COPYRIGHT: (C)1981,JPO&Japio
JP12328579A 1979-09-27 1979-09-27 Preparation of low-class distilled spirits Pending JPS5648881A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12328579A JPS5648881A (en) 1979-09-27 1979-09-27 Preparation of low-class distilled spirits

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12328579A JPS5648881A (en) 1979-09-27 1979-09-27 Preparation of low-class distilled spirits

Publications (1)

Publication Number Publication Date
JPS5648881A true JPS5648881A (en) 1981-05-02

Family

ID=14856774

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12328579A Pending JPS5648881A (en) 1979-09-27 1979-09-27 Preparation of low-class distilled spirits

Country Status (1)

Country Link
JP (1) JPS5648881A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006217823A (en) * 2005-02-08 2006-08-24 Kagoshima Univ Method for solid-liquid separation of unrefined shochu (japanese white distilled liquor) with natural filtration auxiliary
JP2007282527A (en) * 2006-04-13 2007-11-01 Kagoshima Univ Shochu (japanese distilled spirit), fermented product, food or drink, feed and method for producing the same
JP2008278762A (en) * 2007-05-08 2008-11-20 Kagoshima Univ Method for solid-liquid separation of unrefined sweet potato shochu (distilled spirit)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006217823A (en) * 2005-02-08 2006-08-24 Kagoshima Univ Method for solid-liquid separation of unrefined shochu (japanese white distilled liquor) with natural filtration auxiliary
JP2007282527A (en) * 2006-04-13 2007-11-01 Kagoshima Univ Shochu (japanese distilled spirit), fermented product, food or drink, feed and method for producing the same
JP2008278762A (en) * 2007-05-08 2008-11-20 Kagoshima Univ Method for solid-liquid separation of unrefined sweet potato shochu (distilled spirit)

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