To produce Shochu (Japanese distilled spirit) that enhances characteristic fine flavor of plant raw material, especially plant leaves, is easily drinkable and has a refreshing liquor quality.
The Shochu is obtained by adding plant leaves having a characteristic fragrance of tea leaves (green tea such as refined green tea, ordinary green tea, coarse tea or roasted green tea, black tea, oolong tea, etc.), Perilla frutescens crispa, horse-radish, a herb such as mint or Rosmarinus officinalis, etc., of 1-20% by weight ratio to unrefined Shochu having 8-20% alcohol content, introducing aged unrefined Shochu to a gas-liquid countercurrent contact apparatus and treating the unrefined Shochu at 10-30% by stripping ratio at 40-80°C temperature in a column.
COPYRIGHT: (C)2007,JPO&INPIT
Jihiro Ito
Mayumi Honda
| JP6181736A | ||||
| JP10155473A |
Toshio Takano
Toshio Nakajima
Masaki Murata
Hiroto Yamamoto