METHOD FOR PREPARING OF CLEAR STRAINED RICE WINE CONTAINING INCUBATED WILD GINSENG ROOT

摘要

A method for preparing a clear strained rice wine including incubated wild ginseng root is provided to retain a unique taste of a traditional strained rice wine and have the unique deep taste and flavor of the incubated wild ginseng root by mixing the clear strained rice wine passing through an optimized process with the incubated wild ginseng. A method for preparing a clear strained rice wine comprises the steps of: (a) milling brown rice and cooking the milled rice; (b) propagating koji mold into the cooked rice to prepare koji; (c) extensively culturing yeast for fermenting mash to prepare a base and further culturing it; (d) adding the koji, water and cooked rice to the base and then fermenting it; (e) filtering the fermented mash; (f) heating alcoholic liquid to remove solidified materials and sterilize microorganism; (g) ripening the alcoholic liquid; (h) after subjecting the alcoholic liquid to a precise filtration process, transferring it to a storage tank; and (i) putting 0.5-5 wt.% of incubated wild ginseng root in a product transferred through a product line.