METHOD FOR PRODUCING LOW ALCOHOL SAKE AND LOW ALCOHOL SAKE

摘要

PPROBLEM TO BE SOLVED: To provide a new low alcohol sake, drunk by a woman who has never drunk the sake or a poor drinker without resistance with the feeling of a refreshing drink, and giving a peculiar mood after drinking the sake. PSOLUTION: This method for producing the new low alcoholic sake comprises a process of using a cereal koji as a main raw material and adding water to it, a process of heating the water-added raw material liquid for saccharifying the raw material by maintaining for a prescribed time, a process of adding an yeast for fermenting the raw material in the raw material liquid after the saccharification and adding a prescribed amount of an alcoholic supplemental raw material to the produced unrefined sake at a time point reaching at an alcohol content of 1-3% and a process of discontinuing the alcohol fermentation forcefully at the time point reaching at an alcohol content of 1-3% or decreasing the yeast activity by preserving the unrefined sake under a low temperature refrigeration. This sake can be drunk with a refreshing beverage feeling while maintaining a sweet and sour taste and also gives an intoxicated feeling. PCOPYRIGHT: (C)2003,JPO