A method for extracting ingredients from sake lees and a method for producing sake and alcoholic beverages

摘要

PROBLEM TO BE SOLVED: To produce Japanese Sake and other liqueurs containing high contents of a plurality of active ingredients as vitamins by efficiently extracting a plurality of active ingredients in Sake lees and using the active ingredients extracted therefrom. SOLUTION: Crashed Sake lees are added to an alcohol solution of an appropriate alcohol concentration as about 40% and soaked at a low temperature of about 5-30 deg.C for 1-several days. The resultant Sake lees-alcohol mixture is added to the Sake fermentation mixture, then, the fermentation is stopped and the mixture is filtered to give clear Japanese Sake. The Sake lees-alcohol mixture may be separated into the solid components and the liquid components and only the liquid components may be used. A plurality of active ingredients originating from the starting rice grains as an antioxidant component and active ingredients in the Sake lees as vitamins and glutathione can be efficiently extracted into the alcohol solution. With only one operation, the objective clear Japanese Sake stably containing a plurality of active ingredients as vitamins can be produced without damage to its taste and flavor.