PRODUCTION METHOD OF CLEAR REFINED SAKE AND CLEAR REFINED SAKE

摘要

PPROBLEM TO BE SOLVED: To provide a technique allowing for a stable lactic acid fermentation by means of lactic acid bacteria to produce clear refined Sake having mild acidity and intricate good aroma and tasty flavor derived from lactic acid bacteria. PSOLUTION: A production method of clear refined Sake, that includes a step of preparing glue by saccharifying and fermenting raw materials, a step of pressing and filtering the prepared glue, includes causing lactic acid bacteria to act with a concentration of not more than 3 ppm dissolved oxygen in clear refined Sake after pressing and filtering. The clear refined Sake obtained through the method is also provided. The lactic acid bacterium is preferably represented as at least a lactic acid bacterium selected from a group of Lactobacillus curvatus, Leuconostoc citreum, Leuconostoc mesenteroides, Lactobacillus Sakei and Oenococcus oeni. The maleic acid concentration of the clear refined Sake thus obtained is preferably not more than 100 mg/L. PCOPYRIGHT: (C)2011,JPO&INPIT