PRODUCTION OF GENUINE JAPANESE SAKE UNTREATED WITH HEAT

摘要

PURPOSE:After completion of fermentation, the original fermentation mixture is directly, with no addition of additives, filtered and the filtrate is passed through ultrafiltration membrane of hollow fibers and the filtrate is aseptically bottled and stored at medium to lower temperatures to give draft SAKE with good taste and flavors even after long-term storage. CONSTITUTION:Fermentation mixture of SAKE is directly filtered with no heat treatment (HIRE) and no addition of additives such as filtration assistant, activated carbon and sedimentation agent to remove insoluble fine precipitates, fibrous materials, high molecular weight protein. Then, the filtrate is passed through an ultrafiltration membrane of hollow fibers which fractionate substances with molecular weight of 10,000-50,000 to remove yeasts, lactobacillus and other microorganisms. Then, the supernatant is aseptically bottled in sterilized vessels and the bottles are stored at medium to low temperatures. The resultant clear SAKE has favorably good taste of SAKE untreated with heat and further, it can be stored for a markedly long period of time.