Sparkling sake and method of producing the same

Abstract

It is intended to provide a sparkling sake of the in-bottle fermentation type produced by blending a sake obtained by filtering a sake mash with an unrefined sake obtained by roughly screening a moromi mash containing yeasts and having a fermentation activity and then generating carbon dioxide gas in a closed container filled with the thus obtained sake blend, which has champagne-like bubbles with a fine texture and a smooth feeling and shows little cloudiness and a refreshing taste. The above object is achieved by a method characterized in that rice and rice koji are used as the starting materials, the carbon dioxide gas contained in the above-described container is the carbon dioxide gas having been generated substantially by the secondary fermentation, and the content of the carbon dioxide gas is 3.0 GV or more.

Description

technical field [0001] The present invention relates to sparkling sake and a brewing method thereof, in particular to container-fermented sparkling sake made by placing mixed sake in a sealed tank to generate carbon dioxide gas and a brewing method thereof. It is a mixture of suspended sake obtained by coarsely filtering fermented mash containing yeast and having fermentation activity, and sake squeezed through an upper tank. Background technique [0002] There are many kinds of sake due to consumption needs of consumers, one of which is sparkling sake containing carbon dioxide gas. Existing sake containing carbonic acid gas can be roughly classified into three types according to the carbonic acid gas contained therein. The first type is sparkling sake in which carbon dioxide gas is injected into sake, and the second type is spontaneously fermented sparkling sake in which carbon dioxide gas is obtained by post-fermenting sake in a sealed high-pressure, large-volume wine mas...

AI Technical Summary

Problems solved by technology

According to this method of injecting carbon dioxide gas into sake, sake containing carbon dioxide gas can be brewed, but there is a problem that the taste is poor because the foam is not fine enough compared to beverages containing fermentable carbon dioxide gas such as champagne. , coarse wine

However, the sparkling sake of Patent Document 5 has the problem that the sparkling sake of Patent Document 5 has higher transparency than the cloudy wines shown in Patent Document 2 and Patent Document 3, but the sparkling sake of Patent Document 5 has a problem because the container There is still a small amount of dregs remaining in the wine, so it is not fully clarified, and the color of the wine is slightly cloudy; in addition, if the alcohol content becomes high, the yeast required for fermentation will die, so the sparkling sake of Patent Document 5 is limited to Sake with low alcohol content, therefore, it is quite different from the original taste of sake

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