JPS5779876A - Production of sake - Google Patents

Production of sake

Info

Publication number
JPS5779876A
JPS5779876A JP15147580A JP15147580A JPS5779876A JP S5779876 A JPS5779876 A JP S5779876A JP 15147580 A JP15147580 A JP 15147580A JP 15147580 A JP15147580 A JP 15147580A JP S5779876 A JPS5779876 A JP S5779876A
Authority
JP
Japan
Prior art keywords
rice
starch
sake
making
unsuitable
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP15147580A
Other languages
Japanese (ja)
Inventor
Kimio Kageyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SANYU SYUZO KK
Original Assignee
SANYU SYUZO KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SANYU SYUZO KK filed Critical SANYU SYUZO KK
Priority to JP15147580A priority Critical patent/JPS5779876A/en
Publication of JPS5779876A publication Critical patent/JPS5779876A/en
Pending legal-status Critical Current

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  • Alcoholic Beverages (AREA)

Abstract

PURPOSE: Rice unsuitable for making SAKE such as long-stored rice is made into a pure rice starch, which is made using a liquefying enzyme into liquefied starch to remove the odor of old-stored rice, thus making SAKE utilizing rice unsuitable for making sake.
CONSTITUTION: Long-stored rice, crushed rice or unripen rice or other rice unsuitable for making SAKE is used to collect starch by removing proteins and other foreign substances therefrom. A liquefying amylase is made to act on the collected starch to prepare liquefied rice starch. Separately, rice for making SAKE of 75W85% polishing grade is used as a raw material to prepare MOROMI (fermentation mash) and the above liquefied starch is added by 10W 50% based on the rice for making SAKE before or after RYUTEN to produce SAKE.
COPYRIGHT: (C)1982,JPO&Japio
JP15147580A 1980-10-30 1980-10-30 Production of sake Pending JPS5779876A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15147580A JPS5779876A (en) 1980-10-30 1980-10-30 Production of sake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15147580A JPS5779876A (en) 1980-10-30 1980-10-30 Production of sake

Publications (1)

Publication Number Publication Date
JPS5779876A true JPS5779876A (en) 1982-05-19

Family

ID=15519318

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15147580A Pending JPS5779876A (en) 1980-10-30 1980-10-30 Production of sake

Country Status (1)

Country Link
JP (1) JPS5779876A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5971678A (en) * 1982-10-14 1984-04-23 Ookura Syuzo Kk Brewing of refined sake
JPS5988080A (en) * 1982-11-09 1984-05-21 Tax Adm Agency Preparation of refined sake
JPH02138959A (en) * 1988-05-25 1990-05-28 Gekkeikan Sake Co Ltd Brewing of refined sake

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5971678A (en) * 1982-10-14 1984-04-23 Ookura Syuzo Kk Brewing of refined sake
JPS5988080A (en) * 1982-11-09 1984-05-21 Tax Adm Agency Preparation of refined sake
JPH02138959A (en) * 1988-05-25 1990-05-28 Gekkeikan Sake Co Ltd Brewing of refined sake

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