PRODUCTION OF REFERMENTED JAPANESE SAKE AND APPARATUS THEREFOR

摘要

PURPOSE:The unvolatile components in Japanese SAKE are fermented using a yeast to remove the essence in the novolatile fraction which causes stale smells like spoiled persimon, when drunk, from the SAKE. CONSTITUTION:The apparatus is provided with a paths 5 where SAKE stays for a certain time and an insoluble support 18 bearing immobilized yeast resistant to alcohol is set in the path 5. The path 5 has the inlet 5a for introducing the SAKE and outlet 5b, further has the space X for controlling the temperature. The path also is provided with a vent 9 at the outlet 5b. In the unit, Japanese SAKE or its diluted product is brought into contact with the immobilized yeast for a certain time, e.g., for 1hr at 20 deg.C to effect the fermentation of the unvolatile components in the SAKE to produce the refermented SAKE. As a result, the essence in nonvolatile components, causing state smell like spoiled persimons, when drunk, is removed from the SAKE.