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DILUTING WATER USED FOR PREPARING ALCOHOLIC DRINK HAVING LOW CONCENTRATION BY DILUTING JAPANESE WINE (SAKE) OR WINE WITHOUT IMPAIRING TASTE
DILUTING WATER USED FOR PREPARING ALCOHOLIC DRINK HAVING LOW CONCENTRATION BY DILUTING JAPANESE WINE (SAKE) OR WINE WITHOUT IMPAIRING TASTE
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机译：通过稀释日本酒（清酒）或不破坏口味的酒来稀释用于制备低浓度酒精饮料的水
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摘要
PURPOSE:To enable the production of diluting water used in order to change Japanese rice wine (SAKE) to a low alcoholic drink by using a natural liquor obtained by subjecting SAKE lees to enzymatic decomposition and distilling and concentrating the decomposed lees as a flavor and adding the natural liquor to the taste ingredient specific to refined SAKE. CONSTITUTION:A liquor (application number 1-115818) obtained by subjecting SAKE less to enzymatic decomposition, distilling and concentrating the decomposed lees is added as a flavor to a mother liquid in which is saccharides, lactic acid, potassium phosphate, calcium phosphate, sodium cinnamate, common salt, alanine, glycine are blended to provide the diluting water used in order to prepare low alcoholic drink. Then an alcoholic drink is instantly obtained without worsening taste by directly pouring the diluting water into half a cup or proper amount of refined SAKE or wine and stirring the mixture.
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