To provide a method for stably producing a distilled liquor of Japanese apricots (Ume liquor) having fruity fragrance and flavor derived from the Japanese apricot (Ume), without being affected by various bacteria derived from the Ume, even when seed of the Ume is utilized.
This method for producing the Ume liquor comprises adding at least an Ume flavor-giving raw material containing the seed of the Une among the Ume flavor-giving raw materials comprising the seed of the Ume, flesh of the Ume, and a processed product of the Ume to an unrefined liquor, when an alcohol concentration of the unrefined liquor reaches 15 wt% or more, then fermenting the mixture, to obtain a matured unrefined liquor, and distilling the matured unrefined liquor together with the Ume flavor-giving raw material.
COPYRIGHT: (C)2006,JPO&NCIPI
| WO/2007/023871 | LIQUID SEPARATION APPARATUS |
| WO/2016/130607 | ALCOHOLIC BEVERAGE CONCENTRATE PROCESS |
Masaya Tsui
Aya Shinmei
| JP2057172A |