MISCELLANEOUS CEREAL SHOCHU (JAPANESE WHITE DISTILLED LIQUOR) AND METHOD FOR PRODUCING THE SAME

摘要

PPROBLEM TO BE SOLVED: To provide a new miscellaneous cereal Shochu which has an excellent taste, excellent mellowness and a more improved aroma than the characteristic aroma of conventional Shochu, and to provide a method for producing the same. PSOLUTION: This method for producing the miscellaneous cereal Shochu, the second class of Shochu, is characterized by mixing an unrefined Shochu obtained from naked barley with miscellaneous cereals (foxtail millet, barnyard millet, millet, adlay, buckwheat, corn, red rice), fermenting the mixture, and then distilling the fermented product. The miscellaneous cereals are preferably pulverized and then mixed with the unrefined Shochu. The alcohol content of the miscellaneous cereal Shochu is adjusted to 21 to 23% or 27 to 29%. PCOPYRIGHT: (C)2004,JPO