JPS5779877A - Black soybean-japanese plum liquor - Google Patents

Black soybean-japanese plum liquor

Info

Publication number
JPS5779877A
JPS5779877A JP15269380A JP15269380A JPS5779877A JP S5779877 A JPS5779877 A JP S5779877A JP 15269380 A JP15269380 A JP 15269380A JP 15269380 A JP15269380 A JP 15269380A JP S5779877 A JPS5779877 A JP S5779877A
Authority
JP
Japan
Prior art keywords
liquor
black
japanese
roasted
soybean
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
JP15269380A
Other languages
Japanese (ja)
Inventor
Kazuko Nagaya
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP15269380A priority Critical patent/JPS5779877A/en
Publication of JPS5779877A publication Critical patent/JPS5779877A/en
Pending legal-status Critical Current

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Abstract

PURPOSE: Roasted black soybeans are dipped in SHOCHU (Japanese distilled spirit) and the resultant black soybean liquor is combined with Japanese plum liquor to produce the objective black soybean-Japanese plum liquor that has good taste and improves blood circulation.
CONSTITUTION: Black soybeans are washed, drained thoroughly and roasted with weak fire. The roasted black soybeans and sugar are placed in a vessel and SHOCHU is poured into the vessel. The vessel is closed with a lid and stood for more than three months to prepare roasted soybean liquor. In the meantime, unriped Japanese plums, sugar and SHOCHU are used to prepare plum liquor, which is mixed with the above black soybean liquor to produce the objective black soybean-Japanese plum liquor.
COPYRIGHT: (C)1982,JPO&Japio
JP15269380A 1980-10-30 1980-10-30 Black soybean-japanese plum liquor Pending JPS5779877A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP15269380A JPS5779877A (en) 1980-10-30 1980-10-30 Black soybean-japanese plum liquor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP15269380A JPS5779877A (en) 1980-10-30 1980-10-30 Black soybean-japanese plum liquor

Publications (1)

Publication Number Publication Date
JPS5779877A true JPS5779877A (en) 1982-05-19

Family

ID=15546066

Family Applications (1)

Application Number Title Priority Date Filing Date
JP15269380A Pending JPS5779877A (en) 1980-10-30 1980-10-30 Black soybean-japanese plum liquor

Country Status (1)

Country Link
JP (1) JPS5779877A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112063482A (en) * 2019-05-22 2020-12-11 河北兴台酒业集团有限责任公司 Method and process for making black bean and ginseng sauce-flavor compound wine

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112063482A (en) * 2019-05-22 2020-12-11 河北兴台酒业集团有限责任公司 Method and process for making black bean and ginseng sauce-flavor compound wine

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