Process for hrewing Japanese sake
A kind of craft and sake technology, which is applied in the field of improvement of sake brewing technology, can solve the problems of sourness, mixed flavor of products, fermentation failure, etc., and achieve the promotion of fat-forming aroma reaction, reduction of diacetyl content, no peculiar smell and aging smell Effect
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[0016] Choose 500Kg of high-quality glutinous rice with large grains and white center, wash and soak in water (about 4 hours in summer and 8 hours in winter). After the soaked glutinous rice is cleaned, it is steamed with a common atmospheric pressure rice steamer (or steamer).
[0017] Add 2.5Kg of distiller's koji (Anqi Tianjiu medicine) to the steamed rice, mix well, and ferment and saccharify for 48 hours at 22°C-25°C. Cool the saccharified glutinous rice to 5°C and store it for 15 days.
[0018] Add 250Kg of unaged new wine (called raw wine) obtained by the previous fermentation according to this process, then add 1000Kg of water, and 5Kg of wine mother (angie wine yeast) to ferment for 20 days, and then filter to obtain raw sake.
[0019] Aging under 20°C for 6 months, while carrying out magnetization treatment with an intensity of 300 gauss, the method is to directly act on the permanent magnet outside the wine storage container.
[0020] After being heat-sterilized a...
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