KR100415305B1 - Method for brewing wine by using germinated cereals - Google Patents

Abstract

The present invention is a method of producing germinated grain fermented wine from the germinated grains obtained by germinating and drying rice, corn and wheat, and grinding the germinated rice, germinated corn and germinated wheat. Primary liquefied enzyme Liquefied with -Amylase, followed by secondary glycosylase -A method for producing germinated grain fermented liquor by single fermentation fermentation method in which saccharified with Amylase to obtain saccharified liquid and then fermented with yeast for alcohol fermentation. , The germinated grain fermented wine prepared by the method of the present invention contains active ingredients such as grain enzymes and amino acids produced during germination, and in particular, the savory and light fragrance and flavor component unique to grains produced during germination and drying are added to the sake. The self-enzyme and deficiency enzyme produced during germination are supplemented with commercially available liquefaction / glycosylating agent and manufactured by a simple and single fermentation method that separates saccharification and fermentation (粒 麴: fermentation agent inoculated with spawn raw material) Strong acid and mold odors such as citric acid and lactic acid secreted from fermentation agents such as yeast can be excluded, so the appearance is completely different from existing Takju and Yakju. A method of producing germinating cereal fermented beverages, characterized in the form.

Description

Method for manufacturing liquor using germinated grains {Method for brewing wine by using germinated cereals}

When producing fermented liquor such as Takju or Yakju using starch raw materials such as white rice, corn, wheat, etc., unlike sugar materials such as grapes and apples, they must go through saccharification process to decompose starch into sugar and used for saccharification process. The fermentation agent used is mainly Nuruk (a type of fermentation agent that breeds filamentous fungi such as wild fungus after grinding the grain grains and adds a proper amount of moisture) or enters (advanced fermentation agent that artificially breeds molds after increasing the raw material of grains). Kind of)

According to the literature on the glycosylated fermentation agent, in the roof roofing snow, it was called "Beautiful rice wine" and a beautiful woman of 16 years old chewed the grain directly, and such alcohol was not only in Korea but also in China and Japan. It can also be found in the use of sedimentary amylase, and in China's `` Jimin Magic '', the manufacturing method of yeast used to make liquor has been transmitted in Korea. It can be seen that it was used to make liquor. In addition, Japan used innovative technology in liquor manufacturing by using immigration, an improved fermentation agent that artificially cultivated mold in white rice, along with conventional yeast in the early 9th century.

Mold is produced when fermented liquor of current turbidity and herbal medicine manufacturing method is produced using enzymes that naturally fertilize wild yeast in grains such as rice and wheat (yield), or artificially culture (entry) and secrete fungus. The unique acidity and mold odor such as citric acid and lactic acid are strong, and the taste and aroma of starch raw materials such as rice, wheat, and corn are halved, and the quality is rich, and there is a problem that gradually goes away from the taste of the new generation.

The inventors of the present invention to eliminate such problems, the fermented wine based on the finished germinated grains mainly based on the grain enzyme produced during germination, and some of the enzyme is liquefied enzyme ( Amylase) By supplementing with Amylase), it is manufactured by the simple fermentation method that separates the saccharification and fermentation. As it can be excluded, Takju and Yakju, which are different from the existing fermentation agents, are pure and pure in appearance, and fermented liquor can be manufactured. It is possible to make liquor that can express the unique taste and aroma of cereals, and various nutrients such as cereal enzymes, vitamins, minerals, amino acids, etc. produced during germination can be added to the product to meet the taste of young people. The discovery of a new type of liquor made it possible to invent fermented liquor using germinated grains.

Figure 1 is after germination and drying of the grain raw material in accordance with the present invention and then crushed to a certain size water supply and liquefied enzyme ( -Amylase was added to the liquefaction solution (liquefying) This is a manufacturing process for fermented liquor prepared by single fermentation method by adding saccharomyces koreanus yeast culture solution to the saccharified solution by adding -Amylase.

Raw grains of rice, corn, and wheat are immersed in water at about 15 ° C for 48-72 hours to absorb enough moisture for germination, and then shoots are made at 16-22 ° C for 6-9 days. When germination is 1 to 1.5 times the length of the grain, germination is stopped, dried for about 20 to 24 hours at a temperature of 50 to 65 ° C, and then selected and crushed to obtain germinated rice, germinated corn, and germinated wheat. Rice, germinated corn, germinated wheat for single or germinated rice, germinated corn for 1: 1 mix, water supply 2500 ml and liquefied enzyme -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. A fermented liquor using germinated grains was prepared by a single fermentation method in which fermentation was carried out for 4 to 5 days.

(Example)

Comparative Example 1 : 1,000 g of ground rice ground to 2,500 ml of water and liquefied enzyme ( -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. After fermentation for 4 to 5 days at 2,200ml of rice fermented liquor with 9.2% alcohol content was prepared.

Example 1: The raw rice was immersed in water at about 15 ° C for 48 to 72 hours to sufficiently absorb the moisture necessary for germination, and then sprouted at 16 to 22 ° C for 6 to 9 days, the shoot length being 1 to 1.5 times the grain. After the germination was stopped, the germination was stopped and dried at a temperature of 50 to 65 ° C. for about 20 to 24 hours, followed by 1,000 g of germinated rice obtained by selection and grinding. -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. Fermented 4 to 5 days at 2,590ml of germinated rice fermented wine with alcohol content of 11.6% was prepared.

Comparative Example 2 1,000 g of crushed corn crushed raw corn to 2,500 ml liquefied enzyme -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. Fermented for 4 to 5 days at 2,200ml of corn fermented liquor with alcohol content of 9.8% was prepared.

Example 2 Fresh corn was immersed in water at about 15 ° C. for 48 to 72 hours to sufficiently absorb the necessary water for germination, and then sprouted at 16 to 22 ° C. for 6 to 9 days, the length of shoots being 1 to 1.5 When the embryos were fertilized, germination was stopped, dried at about 50-65 ° C. for about 20 to 24 hours, and then 1,000 g of germinated corn obtained by selection and grinding were fed with 2,500 ml of water and liquefied enzyme ( -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. Fermented 4 to 5 days at 2,640ml of germinated corn fermented alcohol with 11.0% alcohol content was prepared.

Comparative Example 3 : 1,000 g of crushed wheat flour, water 2,500 ml and liquefied enzyme ( -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. 2,312 ml of wheat fermented liquor with alcohol content of 10.2% were prepared by fermentation for 4 to 5 days.

Example 3: The raw wheat was immersed in water at about 15 ° C. for 48 to 72 hours to sufficiently absorb the moisture necessary for germination, and then sprouted at 16 to 22 ° C. for 6 to 9 days, the shoot length being 1 to 1.5 times the grain. When the germination was reached, the germination was stopped, dried at a temperature of 50 to 65 ° C. for about 20 to 24 hours, and then 1,000 g of germinated wheat obtained by selection and grinding were fed with 2,500 ml of water and liquefied enzyme ( -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. Fermented 4 to 5 days at 2,795ml of germinated wheat wine with 12.2% alcohol content was prepared.

Comparative Example 4 1,000 g of crushed grains mixed with 500 g of crushed rice and 500 g of crushed corn, mixed with 500 g of water, and liquefied enzyme ( -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. Fermented for 4 to 5 days at 1,975ml of rice, corn mixed fermented liquor with alcohol content of 9.3% was prepared.

Example 4 After soaking rice and corn in water at about 15 ° C. for 48 to 72 hours to sufficiently absorb the necessary moisture for germination, shoots were produced at 16 to 22 ° C. for 6 to 9 days, and the length of the shoots was 1 to When it became 1.5 times, the germination was stopped and dried for about 20 to 24 hours at a temperature of 50 to 65 ° C., and 500 g of germinated rice and 500 g of germinated corn obtained by selection and grinding were mixed with 1,000 g of germinated grains to supply 2,500 ml of water and liquefied enzyme. ( -Amylase, Activity: 10,000units / g) 20units / g is added, and the solution is liquefied at a temperature of 95 ° C for about 30 minutes, and then the liquid is cooled to 65 ° C. Amylase, Activity: 10,000units / g) Add 20units / g and saccharify at about 65 ℃ for 2 hours to complete the saccharified solution, and then add Saccharomyces koreanus yeast culture solution to the completed saccharified solution at a temperature of 23 ~ 25 ℃. Fermented 4 to 5 days at 2,615 ml of germinated rice, germinated corn mixed fermented alcohol with 11.2% alcohol content was prepared.

Table 1

Dipping table (germination, liquefaction, saccharification, fermentation process)

* sp (Saccharogenic Power): The amount of glucose produced by 1g germinated grain or yeast acting on 1g of soluble starch as a percentage of 1g of soluble starch

Starch value of each raw material was 60%, 66%, 70% germinated rice, germinated corn and germinated wheat, respectively 55%, 60% and 64%, respectively. It was believed to be due to the supply of nutrients.

The extract of each raw material represents the total of all soluble components including starch. Rice, corn and wheat were 77%, 82% and 85%, respectively. Germinated rice, germinated corn and germinated wheat were 71% and 73, respectively. % And 75%, the starch loss rate during germination was about 6% to 9%.

Germinated rice and germinated corn were analyzed as 43sp and 52sp, respectively. The germinated rice and germinated corn were lower than those of conventional malt (about 250sp), but germinated wheat was 228sp. At the level of, the enzyme was sufficiently produced during germination and liquefaction and saccharification were possible without additional enzyme.

Liquefied enzyme Amylase) and glycosylase ( -Amylase) was used 20units / g each based on the titer 10,000 units / g.

[Table 2]

Calculation of various ratios after germination, gelatinization and saccharification, and fermentation process

* Germination rate (%) = [number of grains after germination / number of grains before germination] × 100 (random sampling)

* Water supply rate (%) = [water supply (ml) / raw grain consumption (g)] × 100

* Saccharification ratio (%) = [{Saccharification liquid (ml) x saccharification liquid Brix 度 / {raw material usage (g) x extract content (%)}]] x 100

* Maturation ratio (%) = [Maturation liquor amount (ml) / Saccharification juice usage (ml)] × 100

* Raw Material Slurry Ratio (%) = [Pleated Shrinkage (ml) / Raw Material Usage (g)] × 100

* Fermentation Ratio (%) = [{Maturation Sulfonate (ml) x Aged Sulfur Alcohol (%)} / {Raw Material Consumption (g) x Raw Material Starch (%) x0.715}] × 100

* Raw material formulation ratio (%) = Calculated according to the alcohol content 10% for comparative comparison by test type

= [Formulation quantity (ml) / raw material use (g) converted into alcohol content 10%] x 100

The germination ratio was calculated by randomly extracting a certain number as the percentage of grains after germination (excluding ungerminated grains) to the number of raw grains before germination, and showed nearly 100% germination rate by using seed grains of relatively high quality. It was.

The feed rate was 250% in each test zone, and 2,500 ml of feed water was added per 1,000 g of raw grains to proceed with gelatinization and saccharification. This is based on the theoretical water supply ratio calculated by the calculation that can contain about 24 Brix extract when applying about 92% glycosylation rate, and there is no big difference when compared with 20 ~ 23 Brix degree of each test in the actual test results. .

The saccharification ratio was 84%, 74%, 87%, and 79% in Comparative Examples 1, 2, 3, and 4, respectively, and 96% 97%, 98%, in Examples 1, 2, 3, and 4, respectively. Although 96% showed gelatinization and saccharification under the same conditions for each test group (rather than germinated rice and germinated maize test plots, liquefaction and glycation enzymes were reduced by about 2/3 of the comparative test plots), rice and corn were used as raw materials. It was found that the Example test plots made from germinated corn and germinated corn were more than 10% higher than the comparative sample test plots. It was judged that gelatinization and saccharification were much easier due to the change of physical properties of the raw material itself during grain germination.

The fermentation ratio was 66.9%, 64.6%, 64.0%, 63.1% in Comparative Examples 1, 2, 3, and 4, respectively, and 89.1%, 76.9%, 83.0% in Examples 1, 2, 3, and 4, respectively. Although 81.5% showed fermentation under the same conditions for each test group, 20% or more of the test groups made from germinated rice, germinated corn, and germinated wheat were higher than the comparative test made of rice, corn, and wheat. appear. It was confirmed that the difference in the fermentation process as much as the difference in the saccharification rate during gelatinization and saccharification.

The raw material formulation ratios were 202%, 190%, 235%, and 184% in the test samples of Comparative Examples 1, 2, 3, and 4, respectively, and 300%, 290%, and 340 of Test Examples 1, 2, 3, and 4, respectively. %, 293%, showed more than 90% higher than the experimental example of the rice, corn, wheat wheat germinated rice, germinated corn, germinated wheat. The difference in fermentation ratio was as much as the difference in the degree of saccharification at the time of gelatinization and saccharification, and as a result, it was found that the test plots made from germinated grains were more advantageous than ungerminated grains under the same gelatinization, saccharification and fermentation conditions.

Table 3

Sacralism General Analysis

As for the main portion, Comparative Examples 1, 2, 3 and 4 showed 9.2%, 9.8%, 10.2% and 9.3%, respectively. Examples 1, 2, 3 and 4 showed 11.6%, 11.1% and 12.2, respectively. % And 11.2% were shown, the difference was about 2% even though gelatinization, saccharification and fermentation were performed under the same conditions. This is due to the difference in the saccharification ratio and the fermentation ratio, as explained in the various ratio calculations, and as a result, a test piece made from germinated grains rather than ungerminated grains under the same gelatinization, saccharification and fermentation conditions in terms of yield (alcohol yield). We can see that it is far ahead.

The acidity was not different for each test group, but the amino acid level was 0.3, 0.4, 0.6, 0.2 for Comparative Examples 1, 2, 3, and 4, respectively, and 0.7 for Test Example 1, 2, 3, and 4, respectively. , 1.1, 1.4, and 0.9, which showed the difference of about 2 to 4 times despite the gelatinization, saccharification, and fermentation under the same conditions. This was due to the production of more amino acids by the proteolytic enzymes produced during the germination of cereals.

Table 4

Flavor Compound Contents of Jeju Wine (GC Analysis)

Note 1) Generic propyl alcohol, isobutyl alcohol, isoamyl alcohol, etc. are generically named. It is a kind of mainstream scent component produced by amino acid fermentation and has a strong irritant smell.

* Condition of Analysis:

-G.C: M600D

-Detector FID

-Injection temp: 170 ℃

-Detector temp: 220 ℃

Carrier gas: N ₂

As shown in [Table 4], the fusel oil which gives a stimulating aroma to the liquor was 826ppm, 965ppm, 578ppm, and 932ppm in Comparative Examples 1, 2, 3, and 4, respectively, in which unfermented grains were saccharified and fermented. , 1, 2, 3, and 4 fermented saccharified and fermented raw materials showed 1,102ppm, 1,258ppm, 1,002ppm and 1,018ppm, respectively. Fermentation was found to be able to impart some unique characteristics in terms of fragrance.

Table 5

Flavor Compound Content of Jeju Wine (LC Analysis)

* Condition of Analysis:

-Detector: UV (210nm)

-Column: Supelcogel C-610H, 30cm × 7.8mmID

Mobile phase: 0.1% Phosphoric acid

-Injection volume: 5µl

As a result of the analysis of the organic acid, the total organic acid was 1,275ppm in the rice test plot of Comparative Example 1 and 689ppm in the germination rice test sample of Example 1, which was low in the germination rice test plot, whereas 633ppm in the corn test plot of Comparative Example 2 , 3,648ppm in the germinated corn test zone of Example 2, 754ppm in the wheat test zone of Comparative Example 3, 785ppm in the germinated wheat test zone of Example 3 was detected, and relatively more organic acids were detected in germinated corn and germinated wheat than germinated rice. 1,851ppm was detected in the Comparative Example 4 test plot, which is a mixed test of rice and corn, and 1,637ppm was detected in the Test Example 4 which was the mixed test of germinated rice and germinated corn, and more organic acids than the rice and germinated rice test were also found. It was detected that germinated corn and germinated wheat were superior in flavoring with organic acids.

Table 6

Amino Acid Content of Detergent Wine (Amino Acid Analyzer)

* Condition of Analysis:

Analyzer: L-8500 Amino Acid Analyzer

Column: Ion-Exchange Column

-Mobile phase: buffer solution pH1∼pH6, ninhydrin solution

Injection volume: 20µl

standard: Amino Acid (18 amino acids)

As a result of the amino acid analysis, the total amino acid value of 15 ppm, 16 ppm, 25 ppm, and 13 ppm were detected in Comparative Example 1 rice test, Comparative Example 2 corn test, Comparative Example 3 wheat test, Comparative Example 4 rice and corn mixed test, respectively. , Example 1 germinated rice test, Example 2 germinated corn test, Example 3 germinated wheat test, Example 4 germinated rice, germinated corn mixed test was detected 36ppm, 87ppm, 98ppm, 56ppm respectively In spite of the gelatinization, saccharification and fermentation, the difference was about 2 to 4 times.

As described above, it was determined that the protein was decomposed into amino acids by proteolytic enzymes during the germination of grain raw materials.

For the sensory evaluation of the sexualism, refer to the physical and chemical analysis data (GC, LC, and Amino acid analyzer results), and perform liquor analysis in the sensory laboratory, which is air-conditioned at 20% and 60% relative humidity. Five professional panelists who have been in the field for more than 10 years have adopted the "Technology Act" (the method of evaluating the opinions of panelists in a descriptive manner) that evaluates the characteristics of flavors in detail. In color selection, Comparative Example 1 rice test plot was off-white (rice water), Comparative Example 2 corn test strip was beige, and Comparative Example 3 wheat test strip was dark white, and Comparative Example 4 rice and corn mixed test were off-white and beige. In Example 1, the germination of the germination rice field was beige, the germination of the germination corn of Example 2 was light mud, and the germination of the germination mill of the Example 3 was light brown. Rolling Bede One embodiment the germinated grains are shown in the middle of a color and a pale color to the clay raw material examples exhibited relatively dark color compared with the comparative example.

Secondly, in the fragrance, the comparative example 1 rice test sphere was a savory scent that was felt insignificantly when the rice was ground and dissolved in water, the comparative example 2 corn test zone was the fragrance when the corn was added, and the comparative example 3 wheat test sphere was rice straw. When boiled in water, it showed a mild fragrance, and Comparative Example 4 rice and corn mixed test plots showed the middle of Comparative Examples 1 and 2, while Example 1 germinated rice plots were dried in an oven at 65 ° C. for 1 day after germination. The air swell reflects the savory aroma unique to germinated rice, and Example 2 germinated corn and the germinated wheat test spheres of Example 3 reflect the scents unique to germinated corn or germinated wheat during germination and drying. More intense in the intensity), Example 4 germinated rice, corn mixed test spheres are shown in the middle of Examples 1, 2 can feel the taste of both properly mixed Could feel the thick aroma drifting during germination and drying in a germination test nine grains as a raw material.

Third, in terms of taste, the characteristic taste of each raw material was transferred to the main as it is. Comparative Example 1 The rice test was able to feel a slight alcohol odor with a slight taste when the rice was dissolved in water, and Comparative Example 2 corn test and wheat mill of Comparative Example 3 would increase the existing corn or wheat. A little alcohol odor was felt in the taste, while Comparative Example 4 rice and corn mixed test plots showed the middle of Comparative Examples 1 and 2, while Example 1 germinated rice test pads were dried in an oven at 65 ° C. for 1 day after germination. The savory flavor peculiar to germinated rice was reflected in the taste as it was, and the savory taste doubled compared to the comparative example. Example 2 Germinated corn and Example 3 Germinated wheat germ, the germinated corn during the germination and drying (Similar to the taste of brown rice flour), it is reflected as it is (taste is different but feels darker in strength than germinated rice). Example 4 The rice and corn mixed test spheres showed the middle of Examples 1 and 2, and were able to feel the taste of both properly mixed.

By combining color, aroma and taste, various nutritional sources such as vitamins, minerals and amino acids produced during germination and drying in Example Test Zones using germinated grains than Comparative Test Tests using non-germinated grains as raw materials It is a simple fermented fermented liquor produced by liquefaction, saccharification, mercy, fermentation process, and only citric acid, lactic acid, mold derived from yeast or yeast by using only liquefaction and glycosylating enzyme. The organic acid and amino acid device analysis results showed that the odor was not felt at all and the appearance was completely different from the existing Takju, and it showed a light, pure and clean quality.

The germinated grain fermented wine prepared by the method of the present invention is a simple fermentation method in which the germinated grains are germinated with rice, corn, and wheat as raw materials, and are glycosylated and fermented with only liquefied and glycated enzymes without using fermentation agents such as entry and leaven. It is a fermented liquor made by fermented liquor, which excludes mold odor and acid odor derived from fermented liquor made from grains such as conventional yeast and yeast, and is rich in nutrients such as grain enzymes, vitamins, minerals and various amino acids produced during germination and drying after germination. It relates to a new type of liquor manufacturing method that adds the flavor and aroma component of grains to sake liquor as it is, which can greatly contribute to the promotion of fermented liquor market and the consumption of grains such as rice.

Claims (4)

Raw water is germinated, dried, and then crushed germinated rice to supply 250% of the germinated cereal raw material and After adding 20 units / g of Amylase (titer: approx. 10,000 units / g), the solution is liquefied at a temperature of 95 ° C. for 30 minutes, and the liquid is cooled to 65 ° C. -Amylase (titer: approx. 10,000 units / g) 20 units / g was added to saccharify at 65 ° C. for 2 hours, the saccharified solution was cooled to 23 ° C., and then Saccharomyces koreanus yeast culture solution was added. Fermented liquor using germinated rice, characterized in that fermented liquor of about 10% of alcohol content by single fermentation method by fermentation at temperature of -25 ° C for 4-5 days. delete delete delete