JPS5716689A - Preparation of "shochu" (low class distilled spirit) - Google Patents
Preparation of "shochu" (low class distilled spirit)Info
- Publication number
- JPS5716689A JPS5716689A JP9082280A JP9082280A JPS5716689A JP S5716689 A JPS5716689 A JP S5716689A JP 9082280 A JP9082280 A JP 9082280A JP 9082280 A JP9082280 A JP 9082280A JP S5716689 A JPS5716689 A JP S5716689A
- Authority
- JP
- Japan
- Prior art keywords
- moto
- mash
- added
- koji
- drawn water
- 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
Links
Abstract
PURPOSE: To prepare a "shochu" (a low class distilled spirit) having a unique flavor efficiently, by using a "moto" mash (a yeast culture) prepared from a "koji" obtained by cultivating "koji" molds capable of producing citric acid and refined "sake" lees as raw materials.
CONSTITUTION: (B) Drawn water is added to (A) a "koji" rice obtained by adding yeast fingi capable of producing citric acid to prepare (C) a "moto" mash (a yeast culture). (D) Steamed rice and (B) drawn water as a final stock additive are than added to (C) the "moto" mash (yeast culture). (E) Refined "sake" lees are further added thereto. The resultant mixture is then fermented, matured and distilled. For example (B) 480l drawn water is added to (A) 400kg "koji" rice to prepare (C) the "moto" mash (the yeast culture). (D) 200g steamed rice and (B) 400l drawn water are added to (C) the "moto" mash. (E) 1,940kg refined "sake" lees are further added thereto. The resultant mixture is then fermented, matured for 8 days and distilled to give 978l product with an alcoholic content of 42.0% and 61l product with an alcoholic content of 13.6%.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9082280A JPS5716689A (en) | 1980-06-30 | 1980-06-30 | Preparation of "shochu" (low class distilled spirit) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9082280A JPS5716689A (en) | 1980-06-30 | 1980-06-30 | Preparation of "shochu" (low class distilled spirit) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5716689A true JPS5716689A (en) | 1982-01-28 |
Family
ID=14009276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9082280A Pending JPS5716689A (en) | 1980-06-30 | 1980-06-30 | Preparation of "shochu" (low class distilled spirit) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5716689A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS615766A (en) * | 1984-06-18 | 1986-01-11 | Aoyama Kazuko | Preparation of fermented drinking water |
| WO1991002048A1 (en) * | 1989-08-03 | 1991-02-21 | Brian Poke | Process for preparing an alcohol bearing solution |
| WO2005021702A1 (en) * | 2003-08-29 | 2005-03-10 | Yamatoichi Brewing Company | Method of manufacturing shochu |
| JP2007082495A (en) * | 2005-09-26 | 2007-04-05 | Takara Shuzo Co Ltd | Method for producing low-grade spirits made from sake lees |
-
1980
- 1980-06-30 JP JP9082280A patent/JPS5716689A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS615766A (en) * | 1984-06-18 | 1986-01-11 | Aoyama Kazuko | Preparation of fermented drinking water |
| JPH0437708B2 (en) * | 1984-06-18 | 1992-06-22 | Aoyama Kazuko | |
| WO1991002048A1 (en) * | 1989-08-03 | 1991-02-21 | Brian Poke | Process for preparing an alcohol bearing solution |
| WO2005021702A1 (en) * | 2003-08-29 | 2005-03-10 | Yamatoichi Brewing Company | Method of manufacturing shochu |
| JP2007082495A (en) * | 2005-09-26 | 2007-04-05 | Takara Shuzo Co Ltd | Method for producing low-grade spirits made from sake lees |
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