Liquor produced by adding yeast and clove without using Aspergillus oryzae and a preparation method thereof

摘要

cloves prepared by adding yeast and yeast without the use of the invention and methods for their preparation alcohol drinks toksso method uses yeast or wine taste sour or astringent to purify with alcohol which can give a delicate flavor while also promoting alcohol content during fermentation the yeast has conventionally by using a clove by using sake alone not as it is very effective to provide superior odor of alcohol -free bacteria .