JPS63294775A - Production of liquor of angelica keiskei koidg. - Google Patents

Abstract

PURPOSE:To obtain tasty liquor of Angelica keiskei Koidg., by putting root of Angelica keiskei Koidg. in an earthware pot, adding crystal sugar and low- class distilled spirits, sealing, storing while shaking at times, then adding white liquor and crystal sugar, sealing, storing while shaking now and then, adding leaf liquor of Angelica keiskei Koidg. and aging. CONSTITUTION:Root of Angelica keiskei Koidg. is washed with water, dried, put in an earthware pot, about 1kg crystal sugar and about 3.6l low-class distilled spirits having 25 deg. are added to the pot and sealed in the pot. The blend is stored for about one year while shaking in the sealed state once at intervals of about two months. Then about 1.8l white liquor and about 300g crystal sugar are added to the pot and sealed in the pot. The pot is stored in the sealed state while shaking the pot once at intervals of about 2 months. Then preliminarily prepared leaf liquor of Angelica keiskei Koidg. is added to the pot and the liquor is aged for a year. Consequently, tasty liquor of Angeli ca keiskei Koidg. having fragrance, good body and mellowness can be surely produced.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing Ashuba sake (banon) using the root.

[Prior Art] and [Problems to be Solved by the Invention] In general, various products such as plum wine are known before mixing, but even so, it is difficult to create a product that has aroma, richness, roundness, etc. and is delicious. There are many requests.

[Rounding method to solve problems]

The present invention involves washing the roots of Asuka leaves with water and drying them, then putting the roots of Asuka leaves in a bottle, adding rock sugar and shochu, sealing it, and shaking the bottle in this sealed state about once every two months. Mix it and store it for about a year, then add some liquid and rock sugar, seal it up, shake the bottle about once every two months in this sealed state, and store it for about a year. In order to meet the above-mentioned needs, the present invention provides a method for producing Ashitaba sake, which is characterized by adding the leaves of Ashitaba prepared in advance and letting it sit for about a year.

〔Example〕

First, 2 kft of Ashitaba roots were thoroughly washed with water and dried for a day.The next day, they were put in a 6-liter bottle, 1 quart of rock sugar and 25° 3.6 liters of shochu were added, sealed, and stored for a year. . A bottle at a rate of about once every two months during this time? 1! Shake it well so that more of the root extract of Ashitaba comes out, then prepare the same empty bottles, divide the above-mentioned Ashitaba sake into main parts, and add 1 part of white liquor to each divided bottle. Add .8 g and 300 g of rock sugar, seal and store again for one year. During this time, shake the bottle well about once every two months.

Next, the leaves of Asuka, which were made separately, were about 1! In addition, the sake is left to rest for another year to obtain a finished product, and the finished sake is filtered and stored in well-washed and sterilized bottles, sealed and stored.

The above example is Asuha root 2 kami, rock sugar 1 plum 10.31
#X2, Shochu 25 @ 3.15J White liquor 1.
Although it is manufactured using 8j

By the way, for drinking: ■straight, ■on the rocks with ice, ■with water, ■with whiskey or shochu.
K, ■ Sour (E! A Hiba Sake Hama cc + Tansan +
Methods such as lemon slice) IICfh are suitable.

[1 Effect] and [Effects of the Invention] The present invention involves washing the roots of tomorrow leaves with water and drying them, then putting the roots of tomorrow leaves in a bottle, adding rock sugar and shochu, and sealing it. Shake the bottle about once every two months and store it for about a year, then add white liquor and rock sugar, seal it, and shake it about once every two months while it is still sealed. It is characterized by storing it for about a year, then adding Asuka M-sake prepared in advance and letting it sit for about a year, so it is possible to reliably produce delicious products with aroma, richness, and roundness. Therefore, it has an excellent effect of completely achieving the intended purpose.

Claims (1)

[Claims] After washing the roots of Asuka and drying them, put the roots of Asuka in a bottle, add rock sugar and shochu, seal it, and shake the bottle about once every two months while it is sealed. Store it for about a year, then add white liquor and rock sugar, seal it, shake the bottle about once every two months in this sealed state, and store it for about a year. The manufacturing method for Asuha sake is characterized by adding sake and letting it age for about a year.