Sake moromi upper tank method and upper tank apparatus by centrifugal separation method

摘要

PROBLEM TO BE SOLVED: To provide a separator or a process for separation of Sake liquid from its mash (fermentation mixture) through the centrifugation whereby a type of Sake (GINJOUSHU, selected Sake) sufficiently having good taste and smell is obtained. SOLUTION: In the Sake production process by separation of Sake liquid from the brewing mash through the centrifugation, the Sake brewing mash contained in the rotor is centrifuged as the mash is blocked from the open air. Particularly, this separator is equipped with a rotor 10 having an annular space toward the outside to have an annular opening 14 on the upper inner side of the annular space and further has an annular shutter 15 set openably to the annular opening. The brewing mash of Sake is charged in the annular space and the annular opening 14 on the upper inside of the annular space is closed with the annular shutter 15 and the rotor is rotated at a high speed to effect centrifugation. In this brewing mash separation process, the centrifugation is carried out, while the brewing mash contained in the rotor is preferably cooled at =15 deg.C.