JPS5736975A - Production of "mirin"-like sake (japanese rice wine) - Google Patents

Production of "mirin"-like sake (japanese rice wine)

Info

Publication number
JPS5736975A
JPS5736975A JP11303880A JP11303880A JPS5736975A JP S5736975 A JPS5736975 A JP S5736975A JP 11303880 A JP11303880 A JP 11303880A JP 11303880 A JP11303880 A JP 11303880A JP S5736975 A JPS5736975 A JP S5736975A
Authority
JP
Japan
Prior art keywords
sake
rice
mirin
production
rice wine
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
JP11303880A
Other languages
Japanese (ja)
Other versions
JPS624111B2 (en
Inventor
Masahisa Takeda
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.)
KIKUNOKA SHUZO KK
KIKUNOKA SYUZO KK
Original Assignee
KIKUNOKA SHUZO KK
KIKUNOKA 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 KIKUNOKA SHUZO KK, KIKUNOKA SYUZO KK filed Critical KIKUNOKA SHUZO KK
Priority to JP11303880A priority Critical patent/JPS5736975A/en
Publication of JPS5736975A publication Critical patent/JPS5736975A/en
Publication of JPS624111B2 publication Critical patent/JPS624111B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE: Sake mash, which is made by a usual method, is combined with an enzyme preparation and steamed rice to effect saccharification and aging, thus producing "mirin"-like sake containing more than 10W11% ethanol and more than 35W 36% saccharides.
CONSTITUTION: Rice and "koji" (malted rice) are used to prepare "sake" mash by a method and the sake mash is combined with an enzyme preparation mainly containing α-amylase, when necessary, additionally glucoamylase, and at least one of steamed rice, sugar, α-form rice or malted rice. Then, the saccharification and aging are effected at 20W30°C.
COPYRIGHT: (C)1982,JPO&Japio
JP11303880A 1980-08-19 1980-08-19 Production of "mirin"-like sake (japanese rice wine) Granted JPS5736975A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP11303880A JPS5736975A (en) 1980-08-19 1980-08-19 Production of "mirin"-like sake (japanese rice wine)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP11303880A JPS5736975A (en) 1980-08-19 1980-08-19 Production of "mirin"-like sake (japanese rice wine)

Publications (2)

Publication Number Publication Date
JPS5736975A true JPS5736975A (en) 1982-02-27
JPS624111B2 JPS624111B2 (en) 1987-01-28

Family

ID=14601899

Family Applications (1)

Application Number Title Priority Date Filing Date
JP11303880A Granted JPS5736975A (en) 1980-08-19 1980-08-19 Production of "mirin"-like sake (japanese rice wine)

Country Status (1)

Country Link
JP (1) JPS5736975A (en)

Also Published As

Publication number Publication date
JPS624111B2 (en) 1987-01-28

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