JPS6161797B2 - - Google Patents
Info
- Publication number
- JPS6161797B2 JPS6161797B2 JP1450878A JP1450878A JPS6161797B2 JP S6161797 B2 JPS6161797 B2 JP S6161797B2 JP 1450878 A JP1450878 A JP 1450878A JP 1450878 A JP1450878 A JP 1450878A JP S6161797 B2 JPS6161797 B2 JP S6161797B2
- Authority
- JP
- Japan
- Prior art keywords
- added
- brewed
- fruit
- rice
- sake
- 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.)
- Expired
Links
- 235000015203 fruit juice Nutrition 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 241000209094 Oryza Species 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 235000019990 fruit wine Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000019992 sake Nutrition 0.000 description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 12
- 229940088598 enzyme Drugs 0.000 description 12
- 235000014101 wine Nutrition 0.000 description 9
- 241000219095 Vitis Species 0.000 description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 description 8
- 235000012333 Vitis X labruscana Nutrition 0.000 description 8
- 235000014787 Vitis vinifera Nutrition 0.000 description 8
- 235000013334 alcoholic beverage Nutrition 0.000 description 8
- 238000004821 distillation Methods 0.000 description 7
- 235000019674 grape juice Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 241001593968 Vitis palmata Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 2
- 102100022624 Glucoamylase Human genes 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 235000019675 red grape juice Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
本発明は、米を原料として、酵素剤のみにより
糖化せしめ並行して発酵させ、発酵中に果汁また
は果実酒を総米に対して0.5〜10／Kg添加した
ことを特徴とする新規醸造酒および、これに炭酸
ガスを含有させた新規発泡性醸造酒に関する。
米を原料とした酒類として精酒があるが、糖化
には一般に麹を用い酵素剤の使用は麹の補助とし
て実施されているにすぎない。麹を使用せずに酵
素剤だけで糖化させて酒類を製造する方法はすで
に公知であるが実用化されていない。その主たる
理由は、酵素剤のみを使用して製造するとコクが
なく伝統的精酒とはタイプの異なるあつさりとし
た酒になることによる。しかしながらコクがない
うという特徴いいかえればあつさりとした、すつ
きりとしたという特徴を生かして新しい酒類の原
料にするという着想のもとに、かつ一般に軽いタ
イプすなわち低アルコールで酸味のきいたものが
好まれる傾向にあり、さらにアルカリ度の高い食
品、飲料が好まれる傾向にあるという背景から鋭
意研究した結果、米を原料として酵素剤で糖化せ
しめ並行して発酵させ発酵中（発酵中とは原料仕
込時から上槽前の発酵後期までをいう）に果汁ま
たは果実酒を添加することにより乳酸、コハク酸
主体の酒からリンゴ酸、酒石酸含有のすつきりと
した洋食、和食に適合し、さらにアルカリ度の高
い保健上有用な優れた醸造酒を完成するに到つ
た。果汁としてはブドウ果汁、リンゴ果汁、ミカ
ン果汁その他種々の果汁があげられ果実酒とは酒
税法にいう果実酒類でブドウ酒、リンゴ酒等の果
汁を原料とした醸造酒をいう。
本発明醸造酒を製造するには従来の米を原料と
する清酒製造における麹の代りに酵素剤を使用す
る以外は全く同様に行なえばよく、例えば蒸米に
汲水、酵素剤、乳酸、酵母を加える初添、これに
更に蒸米、汲水、酵素剤を加える仲添および留添
を行なえばよく、果汁または果実酒の添加は上記
初添、仲添、留添の発酵工程のいずれの時期でも
よいが留添後に添加することが好ましい。特に果
実酒添加の場合は留添後の発酵後期に添加するこ
とが好ましい。また添加は１回または数回にわけ
てもよい。
このようにして果汁または果実酒を添加された
後は常法に従つて必要ならば熟成を行ない上槽を
行なえばよい。かくして得られた醸造酒はアルコ
ール８〜23％を含有するものである。尚従来清酒
製造において慣用されているアルコールまたは調
味アルコールを添加することは何ら差支えない。
また酵素剤としては澱粉を糖化する酵素を主成分
とするもので、例えば清酒用市販酵素剤、細菌液
化型アミラーゼ、麦芽アミラーゼ、グルコアミラ
ーゼ等をあげることができる。かかる酵素剤の使
用量は総米の澱粉重量１Kgに対し、液化力（α−
アミラーゼ活性）40単位、糖化力（グルコアミラ
ーゼ活性）20単位（国税庁所定分析法による）以
上あればよい。
果汁添加量及び果実酒添加量は総米に対して
0.5〜10／Kg好ましくは0.8〜2.2／Kgであれば
よい。また得られた新規醸造酒に炭酸ガスを含有
させ、発泡性醸造酒にするとさらにフレツシユで
美味な酒となる。炭酸ガスを含有させる場合発酵
終了後いずれの時期でもよいが、ガス圧は0.2〜
２Kg／cm2（20℃）にする。
本発明により製造される醸造酒は麹臭、熟柿香
がなく従来の清酒または果実酒とは全く異なつた
新しいタイプの酒類であり、すつきりした軽いタ
イプの酒である。また炭酸ガスを含有させたもの
は更に清涼感のある美味な醸造酒である。以下実
施例により説明する。
実施例 １
清酒製造における麹の代りに下記の如く酵素剤
三段仕込で発酵させ上槽前にブドウ酒の添加を行
なつた。仕込配合は以下の通りである。
The present invention is a novel brewed liquor characterized by using rice as a raw material, saccharifying it with only an enzyme agent and fermenting it in parallel, and adding fruit juice or fruit liquor in an amount of 0.5 to 10/Kg to the total rice during fermentation. , relates to a new sparkling brewed liquor containing carbon dioxide gas. Sake is an alcoholic beverage made from rice, but koji is generally used for saccharification, and enzymes are only used as an adjunct to the koji. Although a method for producing alcoholic beverages by saccharification using only enzyme agents without using koji is already known, it has not been put to practical use. The main reason for this is that when produced using only enzymes, the resulting liquor lacks richness and is a different type from traditional spirits. However, based on the idea of making use of the characteristic of not having a strong body, or in other words, the characteristic of having a hot or refreshing taste, we created a new type of alcoholic beverage that is generally light, that is, low in alcohol and has a strong sour taste. As a result of intensive research, we found that rice is used as a raw material and is saccharified with enzymes and fermented in parallel. By adding fruit juice or fruit liquor to the fermentation stage (from the time of raw material preparation to the late stage of fermentation before the upper tank), it is suitable for both lactic acid and succinic acid-based liquors, as well as malic acid and tartaric acid-containing drinks with a refreshing taste, including Western and Japanese cuisine. Furthermore, they completed an excellent brewed liquor with high alkalinity that is useful for health. Examples of fruit juice include grape juice, apple juice, tangerine juice, and various other fruit juices. Fruit alcohol is a fruit alcoholic beverage as defined in the Liquor Tax Act, and refers to a brewed alcoholic beverage made from fruit juice such as grape wine or apple wine. The brewed sake of the present invention can be produced in exactly the same manner as in conventional sake production using rice, except that enzymes are used instead of koji.For example, steamed rice is mixed with water, enzymes, lactic acid, and yeast. Adding the first addition, then adding steamed rice, pumped water, and enzymes to the nakazoe and tozuzo are sufficient. Fruit juice or fruit liquor can be added at any time during the fermentation process of the first addition, nakazoe, and tozuzoe. However, it is preferable to add it after distillation addition. In particular, when adding fruit wine, it is preferable to add it in the latter stage of fermentation after distillation. Further, the addition may be done once or in several times. After the fruit juice or fruit wine has been added in this way, it is sufficient to carry out ripening and fermentation if necessary according to a conventional method. The brewed liquor thus obtained contains 8 to 23% alcohol. It should be noted that there is no problem in adding alcohol or seasoning alcohol that has been conventionally used in the production of sake.
Enzyme preparations include those containing enzymes that saccharify starch as a main component, such as commercially available enzyme preparations for sake, bacterial liquefaction amylase, malt amylase, and glucoamylase. The amount of enzyme used is based on the liquefaction power (α-
Amylase activity) 40 units, saccharification power (glucoamylase activity) 20 units or more (according to the analysis method prescribed by the National Tax Agency). The amount of fruit juice and fruit wine added is based on the total rice.
It may be 0.5 to 10/Kg, preferably 0.8 to 2.2/Kg. Furthermore, by adding carbon dioxide gas to the newly obtained brewed liquor to make it into a sparkling brewed liquor, it becomes even fresher and more delicious. If carbon dioxide gas is to be added, it may be added at any time after fermentation, but the gas pressure should be 0.2~
2Kg/cm 2 (20℃). The brewed alcoholic beverage produced by the present invention is a new type of alcoholic beverage completely different from conventional sake or fruit wine, having no malt odor or ripe persimmon aroma, and is a light and refreshing type of alcoholic beverage. In addition, brewed sake containing carbon dioxide gas is even more refreshing and delicious. This will be explained below using examples. Example 1 Instead of using koji in the production of sake, fermentation was carried out by three stages of enzyme preparation as described below, and grape wine was added before the upper tank. The preparation composition is as follows.
【表】
留添後従来の日本酒製造法と同様な並行複発酵
を行なわせアルコール濃度が17.0％になつた時点
でブドウ酒（白ブドウ酒：リースリング種、アル
コール11.0％または赤ブドウ酒：カベルネソービ
ニヨン種、アルコール11.0％）24.0添加し２日
後に上槽した。得られた新規醸造酒は49.9（白
ブドウ酒添加）、47.4（赤ブドウ酒添加）であ
り分析値は下記の通りであつた。[Table] After distillation, parallel multiple fermentation is performed in the same manner as in the conventional sake manufacturing method, and when the alcohol concentration reaches 17.0%, grape wine (white grape: Riesling, alcohol 11.0% or red grape: Cabernet Sauvignon) Seeds, alcohol 11.0%) 24.0 were added and 2 days later the upper tank was added. The obtained new brewed liquor had a value of 49.9 (with the addition of white grape wine) and 47.4 (with the addition of red grape wine), and the analytical values were as follows.
【表】
定数
実施例 ２
実施例１におけるブドウ酒の添加量を8.9お
よび82.8にした以外は実施例１と同様にして新
規醸造酒を作つた。その分析結果は下記の通りで
あつた。[Table] Constant Example 2 A new brewed liquor was prepared in the same manner as in Example 1 except that the amount of grape liquor added in Example 1 was changed to 8.9 and 82.8. The analysis results were as follows.
【表】
実施例 ３
実施例２における添加ブドウ酒を夫々白ブドウ
酒（リースリング種、アルコール8.0％）および
赤ブドウ酒（カベルネ・ソービニヨン種、アルコ
ール8.0％）に変えた以外は実施例２と同様にし
て新規醸造酒を作つた。その結果を次に示す。[Table] Example 3 Same as Example 2 except that the added grape wine in Example 2 was changed to white grape wine (Riesling variety, alcohol 8.0%) and red grape wine (Cabernet Sauvignon variety, alcohol 8.0%). and created a new brewed sake. The results are shown below.
【表】
実施例 ４
実施例１と同様に酵素剤三段仕込で発酵させブ
ドウ果汁〔白果汁（果汁糖度14.7度）または赤果
汁（果汁濃度15.0度）〕を仲添4.0、留添6.0、
留添３日目14.0の３回に分けて添加した。実施
例１と同様な並行複発酵を行なわせアルコール濃
度13.4％（白果汁添加）12.9％（赤果汁添加）で
上槽した。得られた新規醸造酒は49.5（白果汁
添加）、44.3（赤果汁添加）であつた。分析値
は下記の通りである。[Table] Example 4 Grape juice [white fruit juice (fruit juice sugar content 14.7 degrees) or red fruit juice (fruit juice concentration 15.0 degrees)] was fermented by three stages of enzyme preparation in the same manner as in Example 1. Nakazoe 4.0, Tomozoe 6.0,
It was added in 3 portions at 14.0 oz on the 3rd day of distillation. Parallel multiple fermentation was carried out in the same manner as in Example 1, and the alcohol concentration was 13.4% (white fruit juice added) and 12.9% (red fruit juice added) in the upper tank. The obtained new brewed liquor had a value of 49.5 (white fruit juice added) and 44.3 (red fruit juice added). The analytical values are as follows.
【表】
実施例 ５
実施例４におけるブドウ果汁添加を留添３日目
に8.9にした以外は実施例４と同様にして作つ
た。[Table] Example 5 A sample was prepared in the same manner as in Example 4 except that the amount of grape juice added was changed to 8.9 on the third day of distillation.
【表】
実施例 ６
実施例４におけるブドウ果汁添加を仲添後4.0
、留添後6.0、留添３日目に23.0、留添５
日目に34.0、留添７日目に15.8添加して実施
例４と同様に作つた。[Table] Example 6 Grape juice addition in Example 4 was changed to 4.0 after addition.
, 6.0 after Rusoe, 23.0 on the 3rd day of Rusoe, 5 Rusoe
It was prepared in the same manner as in Example 4 by adding 34.0 on the day of distillation and 15.8 on the 7th day of distillation.
【表】
実施例 ７
実施例１〜６で得られた新規醸造酒に常法によ
り炭酸ガスを吹き込み、ガス圧1.0Kg／cm2（20
℃）に調整し発泡性醸造酒を得た。これらのもの
はもとのものに清涼感を与えるものであつた。
官能試験
実施例１〜６で得られた醸造酒は従来からの清
酒と比べるとアルコールが低く、酸が高く（リン
ゴ酸、酒石酸を含有）アミノ酸度が低い傾向にあ
る。分析値の比較の１例を次に示す。[Table] Example 7 Carbon dioxide gas was blown into the newly brewed liquors obtained in Examples 1 to 6 by a conventional method, and the gas pressure was 1.0 Kg/cm 2 (20
°C) to obtain sparkling brewed liquor. These items gave a refreshing feeling to the original items. Sensory Test Compared to conventional sake, the brewed sakes obtained in Examples 1 to 6 tend to have lower alcohol content, higher acid content (contains malic acid and tartaric acid), and lower amino acid content. An example of comparison of analytical values is shown below.
【表】
実施例１で得られた醸造酒Ａ（白ブドウ酒添
加）およびＢ（赤ブドウ酒添加）と実施例４で得
られた醸造酒Ｃ（白ブドウ果汁添加）およびＤ
（赤ブドウ果汁添加）の４種と一般市販清酒との
官能比較試験を行なつた。市販清酒に比べＡ、
Ｂ、Ｃ、Ｄは下記の如く麹臭が無くすつきりとし
た味で飲みやすく飲み飽きしないまた、飲酒後の
熟柿香がなかつた。その他Ａ、Ｂ、Ｃ、Ｄは洋食
和食どとらでもよくマツチする（特にＢ、Ｄは赤
ブドウ由来のタンニン類を含有しているので肉料
理等の油つこいものに適する）。[Table] Brewed liquors A (white grape juice added) and B (red grape juice added) obtained in Example 1 and brewed liquors C (white grape juice added) and D obtained in Example 4
A sensory comparison test was conducted between four types of sake (added with red grape juice) and a general commercially available sake. A compared to commercially available sake,
As shown below, B, C, and D had no malt odor, had a clean taste, were easy to drink, and did not get tired of drinking, and did not have a ripe persimmon aroma after drinking. In addition, A, B, C, and D match well with Western and Japanese dishes (especially B and D contain tannins derived from red grapes, so they are suitable for greasy foods such as meat dishes).
【表】
清酒
次に市販清酒をコントロールとして新規醸造酒
（Ａ、Ｂ、Ｃ、Ｄ）の嗜好度合をパネル15名で調
べた結果、新規醸造酒が好まれる傾向がみられ
た。採点尺度は下記の通りである。[Table] Sake Next, using commercially available sake as a control, a panel of 15 people investigated the preference for newly brewed sake (A, B, C, and D), and as a result, a tendency was found to favor newly brewed sake. The scoring scale is as follows.
【表】
次にその嗜好評価点の平均値と95％信頼区間を
示す。[Table] Next, the average value and 95% confidence interval of the preference evaluation scores are shown.
Claims (1)
め並行して発酵させ、発酵中に果汁または果実酒
を総米に対して0.5〜10／Kg添加したことを特
徴とする新規醸造酒。 ２ 米を原料として、酵素剤のみにより糖化せし
め並行して発酵させ、発酵中に果汁または果実酒
を総米に対して0.5〜10／Kg添加したことを特
徴とする新規醸造酒に炭酸ガスを含有させた新規
発泡性醸造酒。[Claims] 1. A novel product characterized in that rice is used as a raw material and is saccharified using only an enzyme agent and fermented in parallel, and fruit juice or fruit wine is added to the total rice in an amount of 0.5 to 10/kg during fermentation. Brewed liquor. 2. Using rice as a raw material, saccharifying it with only enzymes and fermenting it in parallel, and adding carbon dioxide gas to a new brewed liquor characterized by adding 0.5 to 10/kg of fruit juice or fruit wine to the total rice during fermentation. A new sparkling brewed liquor containing
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1450878A JPS54107598A (en) | 1978-02-10 | 1978-02-10 | Novel brewed wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1450878A JPS54107598A (en) | 1978-02-10 | 1978-02-10 | Novel brewed wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS54107598A JPS54107598A (en) | 1979-08-23 |
| JPS6161797B2 true JPS6161797B2 (en) | 1986-12-27 |
Family
ID=11863000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1450878A Granted JPS54107598A (en) | 1978-02-10 | 1978-02-10 | Novel brewed wine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS54107598A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59198965A (en) * | 1983-04-27 | 1984-11-10 | Toyo Jozo Co Ltd | Frothy refined sake with low alcohol content and its preparation |
| JPS61108366A (en) * | 1984-11-01 | 1986-05-27 | Yasuji Yoshida | Preparation of citrus liquor |
| JPS62171665A (en) * | 1986-01-24 | 1987-07-28 | Nakakatsu Syuzo Kk | Production of fruit liquor |
| JP2799419B2 (en) * | 1989-07-07 | 1998-09-17 | 寶酒造株式会社 | Sake brewing method |
| JP2006280292A (en) * | 2005-04-01 | 2006-10-19 | Manns Wine Co Ltd | High-quality fruit juice and method for producing fruit liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50100298A (en) * | 1974-01-14 | 1975-08-08 | ||
| JPS5221397A (en) * | 1975-08-11 | 1977-02-17 | Shigeo Kobayashi | Process for preparing a drink for beauty culture and refreshment |
| JPS5294499A (en) * | 1976-02-03 | 1977-08-09 | Tax Adm Agency | Brewing of sake |
-
1978
- 1978-02-10 JP JP1450878A patent/JPS54107598A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50100298A (en) * | 1974-01-14 | 1975-08-08 | ||
| JPS5221397A (en) * | 1975-08-11 | 1977-02-17 | Shigeo Kobayashi | Process for preparing a drink for beauty culture and refreshment |
| JPS5294499A (en) * | 1976-02-03 | 1977-08-09 | Tax Adm Agency | Brewing of sake |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS54107598A (en) | 1979-08-23 |
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