BREW METHOD OF KOREA RICE WINE

摘要

PURPOSE: A traditional liquor and a method for manufacturing the same are provided to produce local specialties by making a traditional liquor using wormwood, pine needles, Camellia japonica L, leaves, or rosemary. CONSTITUTION: A method for manufacturing a traditional liquor comprises: a step of inoculating Aspergillus kawachii, and preparing rice koji for brewage; a step of adding yeast to the rice koji and preparing a jumo(distiller's grains); a step of adding corn starch to the rice koji and the jumo; a step of mashing, adding supplementary ingredients, and fermenting; a step of adding steamed rice and water, mixing with corn starch, and adding saccharifying enzyme; and a step of fermenting. The traditional liquor includes takju(coarse liquor) or yakju(medicinal liquor). [Reference numerals] (AA) Alcohol(%); (BB) Fermentation period(%); (CC) Control group; (DD) Pine needles 1%; (EE) Pine needles 2%; (FF) Pine needles 3%; (GG) Wormwood 1%; (HH) Wormwood 2%; (II) Wormwood 3%; (JJ) Camellia japonica L, leaves 1%; (KK) Camellia japonica L, leaves 2%; (LL) Camellia japonica L, leaves 3%; (MM) Rosemary 0.1%; (NN) Rosemary 0.2%; (OO) Rosemary 0.3%; (PP) 1 day; (QQ) 2 days; (RR) 3 days; (SS) 5 days; (TT) 7 days; (UU) 9 days; (VV) 11 days; (WW) 13 days