JPS57118786A - Improved preparation of millet brandy - Google Patents

Improved preparation of millet brandy

Info

Publication number
JPS57118786A
JPS57118786A JP229481A JP229481A JPS57118786A JP S57118786 A JPS57118786 A JP S57118786A JP 229481 A JP229481 A JP 229481A JP 229481 A JP229481 A JP 229481A JP S57118786 A JPS57118786 A JP S57118786A
Authority
JP
Japan
Prior art keywords
yeast
culture
brandy
millet
millet brandy
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
JP229481A
Other languages
Japanese (ja)
Other versions
JPS597433B2 (en
Inventor
Takeshi Tamaki
Akisuke Ninchiyouji
Toshihisa Imamura
Tetsuo Harada
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.)
OKINAWA KOKUZEI JIMUSHIYOCHIYO
OKINAWA KOKUZEI JIMUSHIYOCHIYOU
Original Assignee
OKINAWA KOKUZEI JIMUSHIYOCHIYO
OKINAWA KOKUZEI JIMUSHIYOCHIYOU
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 OKINAWA KOKUZEI JIMUSHIYOCHIYO, OKINAWA KOKUZEI JIMUSHIYOCHIYOU filed Critical OKINAWA KOKUZEI JIMUSHIYOCHIYO
Priority to JP56002294A priority Critical patent/JPS597433B2/en
Publication of JPS57118786A publication Critical patent/JPS57118786A/en
Publication of JPS597433B2 publication Critical patent/JPS597433B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To produce a millet brandy of high quality stably, by charging a culture of the millet brandy yeast No.1 into an ordinary KOJI of the millet brandy.
CONSTITUTION: A millet brandy yeast No.1 (FERM-P No.5703) to be used is purified and separated from the natural world, has a great multipying ability at a high temperature, and is acid resistant and capable of multiplying in a high alcoholic concentration with a high ability to produce alcohol. An enlarged culture of the millet brandy yeast No.1 is added to a KOJI prepared by the conventional method, and fermented for two weeks. The fermented mixtue is then distilled and stored to give the aimed millet brandy. The enlarged culture is prepared by cultivating a seed yeast body with a KOJI extract in a culture medium, and saccharifying the resultant culture with water, or cultivating the yeast body in a synthetic culture medium. A solid yeast obtained by separating the yeast body from the culture is used.
COPYRIGHT: (C)1982,JPO&Japio
JP56002294A 1981-01-12 1981-01-12 Improved manufacturing method for awamori Expired JPS597433B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56002294A JPS597433B2 (en) 1981-01-12 1981-01-12 Improved manufacturing method for awamori

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56002294A JPS597433B2 (en) 1981-01-12 1981-01-12 Improved manufacturing method for awamori

Publications (2)

Publication Number Publication Date
JPS57118786A true JPS57118786A (en) 1982-07-23
JPS597433B2 JPS597433B2 (en) 1984-02-18

Family

ID=11525342

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56002294A Expired JPS597433B2 (en) 1981-01-12 1981-01-12 Improved manufacturing method for awamori

Country Status (1)

Country Link
JP (1) JPS597433B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6443327U (en) * 1987-09-09 1989-03-15
JPH0529021U (en) * 1991-09-20 1993-04-16 巌 北村 Glasses frame that does not require a nose pad

Also Published As

Publication number Publication date
JPS597433B2 (en) 1984-02-18

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