PRODUCTION OF DISTILLED LIQUOR UTILIZING SHIITAKE MUSHROOM

摘要

PURPOSE:To obtain the titled distilled liquor, having a flavor unique to SHIITAKE mushroom, good yield and quality, and useful for improving the quality of SHOCHU of class OTSU(B) (low-class distilled spirit manufactured in a primitive distillation still), adding an adequate amount of SHIITAKE mushrooms to a secondary unrefined SAKE for the SHOCHU of class OTSU, and distilling the unrefined SAKE. CONSTITUTION:A raw material of rice, sweet potato, etc. is charged secondarily by the conventional method according to the process for producing SHOCHU of class OTSU(B) (low-class distilled spirit manufactured in a primative distillation still), and previously sorted and finely crushed fresh SHIITAKE mushrooms in an amount of 15% or more or 6% or more based on the rice or sweet potato which is the secondary raw material are added and mixed with an unrefined SAKE on the fifth - seventh day. The charged raw material is distilled on the eighth - eleventh day after the secondary charging to give the aimed distilled liquor in =30% alcohol concentration.