CLARIFICATION OF DRAFT JAPANESE RICE WINE

摘要

PURPOSE:To readily and efficiently clarify draft Japanese rice wine in a short time by adding the astringent juice of the persimmon and albumin to the draft Japanese rice wine in order and subsequently removing generated precipitates. CONSTITUTION:The astringent juice of the persimmon and albumin are added to draft Japanese rice wine in order and generated precipitates are subsequently removed. Specifically, as a recommendable method, the astringent juice of the persimmon is added to the Japanese draft rice wine followed by stirring. After allowing it to stand for a time, albumin is added thereto and the resultant mixture is stirred. The above-obtained mixture is allowed to stand overnight and generated precipitates are removed by filtration.