Manufacturing Method of Daechu Vinegar Using Rice Wine

摘要

The present invention relates to a method for preparing a sake of fermented milk by fermenting alcohol for 7 to 15 days at a temperature of 15 to 35 degrees Celsius, mixing the grain, the solution and the nutrient solution; Preparing a jujube that is half-ripe jujube aged at room temperature for 7 to 15 days; Step S30 of finely grinding the roasted leaven; Mixing the ready-made sake, jujube and baked yeast, and fermenting the mixture for 3 to 6 months with acetic acid; and a step (S40) of preparing the jujube vinegar. According to the embodiment of the present invention, the jujube vinegar fermented by mixing semi-ripe jujube with fermentation and then fermented by mixing sake and baked yeast can be used to improve the function of the jujube vinegar such as fatigue recovery, arteriosclerosis prevention, digestion, .