PRODUCTION OF SPICY LIQUOR OF 'MAMUSHI' USING REFINED SAKE

摘要

PURPOSE:To obtain the subject liquor soft to the plate without any bloody smell by placing 'MAMUSHI' (a kind of pit viper) in a raw material liquor, preparing 'MAMUSHI' liquor, on the other hand, mixing a specific ingredient such as adlay in the raw material liquor, preparing a spicy liquor, blending the aforementioned 'MAMUSHI' liquor with the spicy liquor and then extracting the essence at ordinary temperature. CONSTITUTION:A brewing alcohol is added to an unadulterated liquor of refined SAKE (Japanese rice wine) to prepare a raw material liquor containing 40% alcohol. One 'MAMUSHI' is placed in 3l aforementioned raw material liquor to prepare 'MAMUSHI' liquor. On the other hand, 1kg dried medicinal herbal root vegetables prepared by mixing at least =5 kinds of adlay, Gynostemma pentahyllum Makino, Plantago asiatica L., Sasa albo-marginata Makino et Shibata, leaf of persimmon. Houttuynia cordata Thunb., peppermint, ginseng, etc., is added to 30l raw material liquor containing 40% alcohol to produce a spicy liquor. The aforementioned spicy liquor at a ratio of 0.5-1.5 is blended with 1 'MAMUSHI' liquor to extract the essence at ordinary temperature for 6 months and afford the objective spicy liquor.