PURPOSE:To produce an antiseptic Japanese SAKE having improved quality, preventing the HIOCHI (undesirable fermentation), by adding fumaric acid to the fermentation system at the latter stage when the yeast loses its activity. CONSTITUTION:In the brewing of Japanese SAKE by conventional method, fumaric acid or the fermented fumaric acid liquid obtained by aerobic cultivation of microorganisms of Rhizopus genus is added to the fermentation system at the latter stage of the fermentation process when the vigorousness of the fermentation becomes weak, and the system is transferred to the final fermentation step. The putrefactive bacteria can be suppressed by the addition of 637-927ppm of fumaric acid or 13.33ml of fermented fumaric acid liquid per 200ml of the Japanese SAKE.
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