JPS63276477A - Production of shochu of sweet osmanthus - Google Patents
Production of shochu of sweet osmanthusInfo
- Publication number
- JPS63276477A JPS63276477A JP62113350A JP11335087A JPS63276477A JP S63276477 A JPS63276477 A JP S63276477A JP 62113350 A JP62113350 A JP 62113350A JP 11335087 A JP11335087 A JP 11335087A JP S63276477 A JPS63276477 A JP S63276477A
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- sweet osmanthus
- mash
- flowers
- smells
- 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
- 235000020083 shōchū Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 244000242564 Osmanthus fragrans Species 0.000 title abstract 5
- 235000019083 Osmanthus fragrans Nutrition 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims description 13
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 241000333181 Osmanthus Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 241000218378 Magnolia Species 0.000 claims description 3
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 229910052709 silver Inorganic materials 0.000 claims description 3
- 239000004332 silver Substances 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 15
- 230000004151 fermentation Effects 0.000 abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 230000035943 smell Effects 0.000 abstract description 6
- QUKGYYKBILRGFE-UHFFFAOYSA-N benzyl acetate Chemical compound CC(=O)OCC1=CC=CC=C1 QUKGYYKBILRGFE-UHFFFAOYSA-N 0.000 abstract description 4
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 abstract description 2
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 abstract description 2
- 235000010254 Jasminum officinale Nutrition 0.000 abstract description 2
- 240000005385 Jasminum sambac Species 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 229940007550 benzyl acetate Drugs 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229930007744 linalool Natural products 0.000 abstract description 2
- 235000019568 aromas Nutrition 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 230000003871 intestinal function Effects 0.000 abstract 1
- 235000020094 liqueur Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 12
- 235000007164 Oryza sativa Nutrition 0.000 description 12
- 235000009566 rice Nutrition 0.000 description 12
- 238000004821 distillation Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 240000006439 Aspergillus oryzae Species 0.000 description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 241000209134 Arundinaria Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 235000012308 Tagetes Nutrition 0.000 description 2
- 241000736851 Tagetes Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000002303 glucose derivatives Chemical class 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は酒税法における乙類焼酎（いわゆる本格焼酎、
在来式焼酎）の製造方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention is applicable to Otsu-class shochu (so-called genuine shochu) under the Liquor Tax Act.
This paper relates to a method for producing conventional shochu (Japanese shochu).
現在飲まれている焼酎は酒税法により、主として原料と
蒸留法の相違から甲類焼酎と乙類焼酎に分類されている
。According to the Liquor Tax Law, the shochu currently drunk is classified into Class A shochu and Class O shochu, mainly due to differences in raw materials and distillation methods.
上記乙類焼酎の主原料としては米、甘蔗、大麦、そば等
の雑穀の他、里芋、大豆、人参等が使用され、これらを
アルコール醗酵させた後、加熱、沸騰させて出てくるア
ルコールその他の揮発成分を含む蒸気を、冷却、４！縮
して上記乙類焼酎は製造されている。The main ingredients for the above-mentioned Otsu-type shochu are grains such as rice, cane, barley, and buckwheat, as well as taro, soybeans, carrots, etc. After alcoholic fermentation, these are heated and boiled to produce alcohol and other substances. Cooling the steam containing volatile components, 4! The above-mentioned Otsu-type shochu is produced in a shortened manner.
更に、その製造方法を具体的に説明すると、先ず、これ
らρ原料を糖化するために、蒸米（あるいは蒸麦）に麹
菌の種子を蒔いて温度を一定に保って麹を造る。この麹
に水を加えて糖化液を作りこの糖化液に焼酎酵母を加え
ると醗酵が始まる。Further, to explain the manufacturing method in detail, first, in order to saccharify these ρ raw materials, koji mold seeds are sown in steamed rice (or steamed barley) and the temperature is kept constant to produce koji. Water is added to this koji to create a saccharification liquid, and shochu yeast is added to this saccharification liquid to begin fermentation.
即ち、麹菌が蒸米に生え、該麹菌が作る酵素の働きで麹
の澱粉がブドウ糖に分解され、このブドウ糖を食べて焼
酎酵母が生え、この焼酎酵母が上記ブドウ糖をアルコー
ルと炭酸ガスに変える。これが醗酵であり、この過程で
焼酎酵母が増えたものを一次醪と言われている。That is, koji mold grows on steamed rice, and the enzymes produced by the koji mold decompose the starch of the koji into glucose.Shochu yeast grows by eating this glucose, and this shochu yeast converts the glucose into alcohol and carbon dioxide gas. This is fermentation, and the shochu yeast that increases during this process is called primary moromi.
この−次醪に焼酎原料である甘蔗、米、麦あるいは蕎麦
と水とを加えたものを二次醪といい、ここでアルコール
醗酵が行われる。このアルコール醗酵が一応終了したも
のを熟成醪と言い、該熟成醪を蒸留缶に入れて蒸気を吹
き込み、沸騰させた熟成醪から立ちのぼる蒸気を上部の
導管に導いて冷却水槽で冷やして凝縮させて焼酎を製造
する。The mixture of cane, rice, barley or soba noodles, which are raw materials for shochu, and water is called secondary moromi, and alcohol fermentation is carried out here. After this alcoholic fermentation has been completed, it is called aged moromi, and the aged moromi is placed in a distillation can and steam is blown into it.The steam rising from the boiled aged moromi is led to the upper conduit, where it is cooled and condensed in a cooling water tank. Manufactures shochu.
この時点の焼酎の味は荒く、ガス臭があり、場合によっ
ては穀物に由来する油で白濁している。そこで、該焼酎
をタンクに詰めて放置すると、油は分離して表面に浮か
んでくるので、これを取り除き味が慣れてからブレンド
して商品化されている〔発明が解決しようとする問題点
〕
従来例に係る焼酎は上記の如き製造方法によって製造さ
れ、特に醗酵の完了した熟成醪を蒸留する蒸留機は、蒸
留缶、冷却蛇管及び該蒸留缶と冷却蛇管を接続する導管
からなる単式蒸留機と呼ばれる非常に簡単なものが使わ
れているので、製造された乙類焼酎には、−次醪及び二
次醪に仕込まれた種々の原料が酒精醗酵、蒸留の過程で
種々の揮発成分（不純物）となって微量ではあるが混入
することになり、製造されたアルコールの中にもこれら
の不純物が含まれている。At this point, the shochu has a rough taste, smells like gas, and in some cases is cloudy with oil derived from the grains. Therefore, when the shochu is packed in a tank and left to stand, the oil separates and floats to the surface, so it is removed and the taste becomes familiar, and then blended and commercialized. [Problem that the invention seeks to solve] Shochu according to the conventional example is manufactured by the above-mentioned manufacturing method, and in particular, the distillation machine for distilling the aged moromi after fermentation is a single distillation machine consisting of a distillation can, a cooling corrugated tube, and a conduit connecting the distillation can and the cooling corrugated tube. Because a very simple substance called "Otsu-type shochu" is used, the various raw materials added to the second moromi and the second moromi are mixed with various volatile components during the process of fermentation and distillation. These impurities are included in the alcohol produced, albeit in small amounts.
従って、これらの不純物が焼酎の独特の風味になると同
時に不快な臭味あるいは焦げ臭みとなり、焼酎を普遍的
なものとするのに妨げになっているという問題点があっ
た。Therefore, these impurities give shochu a unique flavor and at the same time give it an unpleasant odor or burnt smell, which is a problem in that it is an obstacle to making shochu a universal product.
又、乙類焼酎として上記醪に種々の原料を仕込んだ醪取
り焼酎の他に清酒業の副産物である酒粕を再醗酵させて
、副産物である酒粕を原料とする粕取焼酎、粕を醪に仕
込んで造る粕醪取焼酎があるが、これらも独特の臭及び
味を持っているという問題点があった。In addition to Morotori Shochu, which is made by adding various ingredients to the moromi as Otsu-type shochu, there is also Kasutori Shochu, which is made by re-fermenting sake lees, a byproduct of the sake industry, and using the byproduct sake lees as raw material. There is sake lees morotori shochu made by brewing sake, but these also have the problem of having a unique odor and taste.
本発明はこのような事情に鑑みてなされたもので、乙類
焼酎に上記臭味を消しかつ気品のある味と香を付加し、
しかも健康増進にもある程度寄与する木犀焼酎の製造方
法を提供することを目的とする。The present invention was made in view of these circumstances, and it eliminates the above-mentioned odor and taste and adds elegant taste and aroma to Otsu-class shochu.
Moreover, it is an object of the present invention to provide a method for producing Mokusai shochu that also contributes to health promotion to some extent.
上記目的に沿う本発明に係る木犀焼酎の製造方法は、常
法による乙類焼酎の製造過程において、二次醒あるいは
熟成醪中に開花した金木犀、銀木犀の花を、焼酎原料の
種類に応じて適当量投入して、醗酵かつ蒸留をして得る
ようにして構成されている。In accordance with the above-mentioned object, the method for producing Mokushu shochu according to the present invention is to use the flowers of Osmanthus and Singularis shochu that have bloomed during the secondary awakening or aged mash, depending on the type of shochu raw material, in the production process of Otsu-type shochu by a conventional method. The composition is such that it can be obtained by adding an appropriate amount of water and fermenting and distilling it.
本発明に係る木犀焼酎の製造方法は、二次醪あるいは熟
成醪中に開花した金木犀あるいは銀木犀の花を、焼酎原
料の種類に応じて適当量大れている。従って、金木犀あ
るいは銀木犀の芳香が熟成醪に移り、蒸留することによ
って熟成醪から焼酎にその芳香が移るので、これによっ
て原料から生じる臭い等を消すことができ、しかも、上
記金木犀あるいは銀木犀のエツセンスが焼酎に移行する
ので、これによって健胃整腸作用を発揮し、食欲増進及
び増血にも作用を発揮することになる。In the method for producing Mokusai shochu according to the present invention, a suitable amount of bloomed Osmanthus or Silver Magnolia flowers is added to the secondary mash or aged mash depending on the type of the shochu raw material. Therefore, the aroma of Osmanthus or Silver Magnolia is transferred to the aged moromi, and by distillation, the aroma is transferred from the aged moromi to the shochu, which can eliminate the odor etc. generated from the raw materials. Since the essence is transferred to shochu, it exerts a stomachic and intestinal regulation effect, and also exerts an effect on appetite and blood increase.
続いて、本発明の木犀焼酎の製造方法の一実施例を説明
し、本発明の理解に供する。Next, one embodiment of the method for producing Mokkana shochu of the present invention will be described to provide an understanding of the present invention.
蒸米３００ｋｇまたは場合によっては黒変に麹菌の種子
を蒔きおよそ一昼夜おいて麹をつくる。Seeds of koji mold are sown on 300 kg of steamed rice or, in some cases, blackened rice and left for about a day and night to make koji.
次に、これを−次タンクに入れ水３６０２を加えると同
時に、培養焼酎酵母かあるいは既に醗酵した醪を一部加
え、温度を摂氏２３度近傍に保つ、これによって醗酵が
始まり３〜４日経つと一次１１６３１ｋｇができる。そ
こで、この−次醪６３１ｋｇと水９９０２を二次タンク
に入れ、この二次タンクに蒸米６００ｋｇを仕込むと醗
酵が始まり温度が上昇するので、これを冷却して温度を
摂氏２０度近傍に保つ、この状態で１０日間程保持する
と醗酵が完了して熟成醪２２３７ｋｇができるので、該
二次タンクに木犀孔１３ｋｇを加えて適当に混合すると
、木犀孔の芳香及びエツセンスが熟成醪の中に移行する
。なお、なお、この実施例においては熟成醪中に木犀孔
を投入したが、醗酵中の二次醪中に該木犀孔を投入する
ことも可能である。ここで、上記木犀孔は摘んだ直後の
ものを適当に水洗いして使用するのが好ましい。Next, put this in the next tank, add water 3602, and at the same time add some cultured shochu yeast or already fermented moromi, and keep the temperature around 23 degrees Celsius. Fermentation begins by this and after 3 to 4 days has passed. The primary yield is 11,631 kg. Therefore, when 631 kg of this second mash and 9902 kg of water are put into a secondary tank and 600 kg of steamed rice is charged into this secondary tank, fermentation begins and the temperature rises, so this is cooled and the temperature is maintained at around 20 degrees Celsius. If the fermentation is kept in this state for about 10 days, the fermentation will be completed and 2,237 kg of aged moromi will be produced. When 13 kg of Mokseiko is added to the secondary tank and mixed properly, the aroma and essence of Mokizaki will be transferred into the aged moromi. . In addition, in this example, the marigolds were added to the aging mortar, but it is also possible to add the marigolds to the secondary mortar during fermentation. Here, it is preferable to use the above-mentioned Mokusai holes immediately after picking and washing them with water appropriately.
上記木犀孔が加わってアルコール醗酵の完了し、木犀孔
の芳香及びエツセンスが移行した熟成醪を蒸留缶に移し
、この中に蒸気を吹き込むと、沸騰した醪から立ち昇る
蒸気は上部の導管を通して冷却水槽で冷やされ焼酎と成
って垂れてくる。この蒸留によりアルコール分４１．５
％の焼酎１．８に２が取れる。これをタンクに入れて数
ケ月間貯蔵し味が慣れたところでブレンドして品質を揃
えて瓶詰する。When the alcoholic fermentation is completed with the addition of the above-mentioned Mokusai-Ko, and the aroma and essence of Mokusai-Ko has been transferred, the aged moromi is transferred to a distillation can, and steam is blown into the distillation can.The steam rising from the boiling moromi is cooled through the upper conduit. It is cooled in a water tank and drips out as shochu. This distillation resulted in an alcohol content of 41.5
You can get 2 to 1.8% of shochu. This is stored in a tank for several months, and once the taste becomes familiar, it is blended and the quality is uniformed before bottling.
なお、上記実施例においては麹米３００ｋｇ、むし米６
００ｋｇに対し、木犀孔を１３ｋｇ使用したが、原料の
臭気、木犀孔の取れる時期あるいは種類によってその量
を増減することは自由である。In addition, in the above example, 300 kg of koji rice and 6 kg of steamed rice were used.
00 kg, 13 kg of xerophore holes were used, but the amount can be increased or decreased depending on the odor of the raw material, the time of year when the xerophore holes are removed, or the type.
また、上記実施例は、米を主原料とした米焼酎に木犀孔
を混入した場合について説明したが、例えば、麦を主原
料とした麦焼酎、蕎麦を主原料とした蕎麦焼酎、芋類を
主原料とした芋焼酎に、上記木犀孔を適当量（米を原料
とした場合の５０〜ｌＯＯ％増とするのが好ましい）混
入して、原料から起因する臭味を消し、木犀孔の独特の
芳香と味を呈することも可能である。Furthermore, in the above example, a case was explained in which Mosquito was mixed into rice shochu, which is made from rice as the main ingredient. An appropriate amount of the above-mentioned Bokusaiko (preferably 50 to 100% more than when rice is used as the raw material) is mixed into potato shochu, which is the main ingredient, to eliminate the odor and taste caused by the raw material, and to create the unique characteristics of Bokusaiko. It is also possible to exhibit aroma and taste.
又、粕取焼酎、粕醪取焼酎においても、蒸留する前に木
犀孔を加えて蒸留することで原料から起因する臭味を減
し、木犀孔独特の芳香と味を加えることが可能である。Furthermore, in the case of kasutori shochu and lees morotori shochu, by adding Mokishiko before distilling, it is possible to reduce the odor and taste caused by the raw materials and add the unique aroma and taste of Mokishiko. .
本発明に係る木犀焼酎の製造方法は以上の説明からも明
らかなように、木犀孔の香によって焼酎独特の臭味を消
しているので、味の良い軽やかな香の焼酎を製造できる
こととなる。As is clear from the above description, the method for producing shochu made from mokkusai according to the present invention eliminates the unique odor and taste of shochu with the scent of shochu, so it is possible to produce shochu with a light aroma and good taste.
また、金木犀及び銀木犀の何れ木犀孔にもリナロール、
ジャスミン、酢酸ベンジル、テレピネオール等の揮発性
芳香成分が含まれているので、これらがアルコール分と
調和して芳香性健胃整腸剤としての作用を発揮すると共
に、食欲増進、増血にも効果があるので、健康酒として
の効用がある。In addition, linalool is added to both osmanthus and osmanthus.
Contains volatile aromatic ingredients such as jasmine, benzyl acetate, and terpineol, which work in harmony with the alcohol content to act as an aromatic stomachic and intestine agent, and are also effective in stimulating appetite and increasing blood flow. Therefore, it has benefits as a health drink.
Claims (1)
は熟成醪中に開花した金木犀、銀木犀の花を、焼酎原料
の種類に応じて適当量投入して、醗酵かつ蒸留をして得
ることを特徴とする木犀焼酎の製造方法。In the process of manufacturing Otsu-type shochu using a conventional method, an appropriate amount of flowers of Osmanthus or Silver Magnolia that have bloomed into the secondary moromi or aged moromi is added according to the type of shochu raw material, and the mixture is fermented and distilled. A method for producing Mokusai shochu, which is characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62113350A JPS63276477A (en) | 1987-05-08 | 1987-05-08 | Production of shochu of sweet osmanthus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62113350A JPS63276477A (en) | 1987-05-08 | 1987-05-08 | Production of shochu of sweet osmanthus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63276477A true JPS63276477A (en) | 1988-11-14 |
Family
ID=14610033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62113350A Pending JPS63276477A (en) | 1987-05-08 | 1987-05-08 | Production of shochu of sweet osmanthus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63276477A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03290179A (en) * | 1990-04-06 | 1991-12-19 | Kamiyama Kenichi | Perfume-containing sake |
| JP2007124906A (en) * | 2005-11-01 | 2007-05-24 | Asahi Breweries Ltd | Method for producing distilled liquor and distilled liquor |
| CN103740529A (en) * | 2014-01-13 | 2014-04-23 | 四川理工学院 | Process for producing osmanthus fragrans Chinese pear fruit wine |
| CN104560604A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Preparation method of osmanthus fragrans vinegar |
| CN105112210A (en) * | 2015-08-19 | 2015-12-02 | 向倩 | Osmanthus and mulberry wine for treating insomnia and dreaminess |
| CN105176747A (en) * | 2015-10-20 | 2015-12-23 | 湖北米婆婆生物科技股份有限公司 | Novel brewing process for sweet osmanthus rice wine |
| CN105368627A (en) * | 2014-08-28 | 2016-03-02 | 封政 | Osmanthus-flavored wine and preparing method thereof |
| CN105985878A (en) * | 2015-02-17 | 2016-10-05 | 黄石市民生太阳能科技有限公司 | Making method of osmanthus seed liquor |
| CN108315138A (en) * | 2018-03-31 | 2018-07-24 | 哈尔滨伟平科技开发有限公司 | A kind of production method of wine fermented with osmanthus flower |
| CN110527610A (en) * | 2019-09-24 | 2019-12-03 | 贵州文松发酵食品有限公司 | A kind of preparation method of wine fermented with osmanthus flower |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59162870A (en) * | 1983-03-08 | 1984-09-13 | Shinozaki Shoten:Goushi | Preparation of safflower shochu (low-class distilled spirits) |
| JPS60214875A (en) * | 1984-04-06 | 1985-10-28 | Hitoshi Yoshida | Production of shochu (low-class distilled spirit) of lotus root |
| JPS61260872A (en) * | 1985-05-15 | 1986-11-19 | Takeshi Ishii | Shochu (low-class distilled spirits) containing eluted component of water hyacinth and production thereof |
-
1987
- 1987-05-08 JP JP62113350A patent/JPS63276477A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59162870A (en) * | 1983-03-08 | 1984-09-13 | Shinozaki Shoten:Goushi | Preparation of safflower shochu (low-class distilled spirits) |
| JPS60214875A (en) * | 1984-04-06 | 1985-10-28 | Hitoshi Yoshida | Production of shochu (low-class distilled spirit) of lotus root |
| JPS61260872A (en) * | 1985-05-15 | 1986-11-19 | Takeshi Ishii | Shochu (low-class distilled spirits) containing eluted component of water hyacinth and production thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03290179A (en) * | 1990-04-06 | 1991-12-19 | Kamiyama Kenichi | Perfume-containing sake |
| JP2007124906A (en) * | 2005-11-01 | 2007-05-24 | Asahi Breweries Ltd | Method for producing distilled liquor and distilled liquor |
| JP4619267B2 (en) * | 2005-11-01 | 2011-01-26 | アサヒビール株式会社 | Distilled liquor production method and distilled liquor |
| CN103740529A (en) * | 2014-01-13 | 2014-04-23 | 四川理工学院 | Process for producing osmanthus fragrans Chinese pear fruit wine |
| CN105368627A (en) * | 2014-08-28 | 2016-03-02 | 封政 | Osmanthus-flavored wine and preparing method thereof |
| CN104560604A (en) * | 2014-12-18 | 2015-04-29 | 柯利佳 | Preparation method of osmanthus fragrans vinegar |
| CN105985878A (en) * | 2015-02-17 | 2016-10-05 | 黄石市民生太阳能科技有限公司 | Making method of osmanthus seed liquor |
| CN105112210A (en) * | 2015-08-19 | 2015-12-02 | 向倩 | Osmanthus and mulberry wine for treating insomnia and dreaminess |
| CN105176747A (en) * | 2015-10-20 | 2015-12-23 | 湖北米婆婆生物科技股份有限公司 | Novel brewing process for sweet osmanthus rice wine |
| CN108315138A (en) * | 2018-03-31 | 2018-07-24 | 哈尔滨伟平科技开发有限公司 | A kind of production method of wine fermented with osmanthus flower |
| CN110527610A (en) * | 2019-09-24 | 2019-12-03 | 贵州文松发酵食品有限公司 | A kind of preparation method of wine fermented with osmanthus flower |
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