Method of preparing of traditional wine containing sap of acer mono and flower leaf

摘要

The present invention relates to a method for preparing a traditional wine containing acer mono sap and flower leaves, and a traditional wine prepared by the method. Specifically, the present invention relates to a method for preparing takju (raw rice wine) containing acer mono sap and flower leaves, comprising the steps of: washing glutinous rice or nonglutinous rice and then soaking the glutinous rice or nonglutinous rice in water (S010); steaming the soaked glutinous rice or nonglutinous rice with steam to prepare godubap (hard-steamed rice) (S020); pouring water of 80-100C to the godubap to steam the godubap (S030); putting the equivalent weight of purified water or distilled water and nuruk (Korean rice-wind starter) to the steamed godubap, followed by fermentation, to prepare mitsul (first mash) (S040); adding the godubap steamed in step S030 and acer mono sap and flower leaves to the mitsul, followed by fermentation, to prepare dutsul (second mash) (S050); aging the dutsul (S060); and filtering the aged dutsul (S070); to a method for preparing cheongju (refined rice wine) and soju (Korean distilled liquor) using the takju; and a traditional wine including the prepared takju, cheongju, and soju. Takju, cheongju, and soju containing acer mono sap and flower leaves are prepared by using the preparing methods of the present invention, thereby improving the workability of the existing traditional wine, improving taste and refreshing sensation, retaining much effective ingredients, such as trace elements, minerals, and vitamin C, and medicinal ingredients of the flower leaves, and thus improving preservability and functionality.