Simple koji brewing method and low alcohol sake production method

摘要

PPROBLEM TO BE SOLVED: To provide a method capable of simply fermenting unrefined sake without requiring a special technique by eliminating all of a steam-cooking pot, stem-cooking device and malt-producing device considered to be essential for producing the sake, and capable of producing a light sake conventionally unavailable by blending the unrefined sake with an alcohol. PSOLUTION: This method for producing the unrefined sake is provided by using raw materials only of dried malted rice and a pregelatinized rice, adding water, lactic acid (sometimes not being used) and active yeast (cultured yeast, dried yeast or ampuled yeast), performing a primary stage processing by performing major fermentation at 12-18C maximum temperature, changing the temperature of the unrefined sake to 10-1C when the Baume degree of the unrefined sake becomes 7-13, fermenting for 3-20 days and then performing a secondary step process by adding enzyme-saccharified liquid of the pregelatinized rice and an aqueous alcoholic solution. PCOPYRIGHT: (C)2004,JPO&NCIPI