PURPOSE:To obtain a SHOCHU (low-class distilled spirits) having mellow taste and high acidity and free from ill odor such as putrid smell, by using Aspergillus oryzae as fermentation yeast and adding starchy main raw material at the initial stage of primary fermentation containing small number of yeasts, thereby increasing the concentration of sugar. CONSTITUTION:Fermentation is started by charging Aspergillus oryzae, a yeast and water into a fermentor and a starchy main raw material is added to the fermentor within 48hr from the start of fermentation. The production of volatile acids can be increased because the sugar concentration is increased at the initial stage of fermentation when the proliferation of yeast is not remarkably proceeded.
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