Low-alcohol sake

Abstract

To provide a refreshing low-alcohol Sake (Japanese rice wine) having good drinkability in spite of having an alcohol concentration lower than that of a general Sake, and having flavor like that of Japanese rice wine.SOLUTION: A sake having an alcohol content of 3 to 7 (v / v%), a glucose level of 5 to 12g / dL, and a total concentration of lactic, citric, and malic acids of 1000 to 3000mg / L. The sake may be sake defined by the Japanese Liquor Tax Law. The sake can be produced by brewing.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a low-alcohol sake that has a satisfying taste and a sake-like flavor despite its low alcohol concentration, and also relates to a method for producing the same. [Background technology]

[0002] The alcohol content of typical sake is said to be around 15%. However, the recent SDGs include "Good Health and Well-being for All," aiming to enable all people to lead healthy lives throughout their lives. One of the targets of this goal is to strengthen the prevention and treatment of drug and alcohol abuse, including preventing excessive alcohol consumption. Furthermore, in Japan, the Basic Act on Measures to Prevent Alcohol-Related Health Harms was enacted in 2014, calling for the reduction of excessive alcohol consumption. Against this backdrop, low-alcohol and non-alcoholic sakes have been developed.

[0003] Low-alcohol sake can be broadly divided into two types: sake that has been diluted with water or added with water to reduce the alcohol content, and sake that has been transferred to the tank after fermentation of the mash has been stopped at a low alcohol concentration. Low-alcohol sake obtained by dilution tends to have less body and be watery, losing its characteristic Japanese sake flavor. To eliminate this wateriness, methods such as adding carbon dioxide or enhancing the acidity or sweetness are known (Non-Patent Document 1). However, adding carbon dioxide results in a strong, pungent flavor that differs from that of traditional sake. Furthermore, enhancing the acidity or sweetness without adding carbon dioxide results in a heavy aroma and flavor. Low-alcohol sake obtained by stopping fermentation is prone to developing an undesirable diacetyl odor, and since the alcohol content is already low before the sake is transferred to the tank, there is a risk of spoilage due to lactic acid bacteria, so it is not desirable to shorten the fermentation period too much. [Prior art documents] [Non-patent literature]

[0004] [Non-Patent Document 1] N-Live, No. 8 (2005), National Research Institute of Brewing Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a low-alcohol sake that is satisfying to drink, has a sake-like flavor, and is refreshing, despite having a lower alcohol concentration than general sake. [Means for solving the problem]

[0006] The present inventors conducted extensive research to solve the above problems and discovered that by adjusting the glucose concentration to 5-12 g / dL and the total concentration of lactic acid, citric acid, and malic acid to 1000-3000 mg / L in sake with an alcohol content of 3-7 v / v%, it is possible to produce sake with a satisfying taste and a refreshing flavor that is characteristic of Japanese sake (refined sake).They then succeeded in producing such sake by brewing.

[0007] The present invention was completed based on the above findings, and provides the following [1] to [3]. [1] Sake having an alcohol content of 3 to 7 v / v%, a glucose concentration of 5 to 12 g / dL, and a total concentration of lactic acid, citric acid, and malic acid of 1000 to 3000 mg / L. [2] Sake having an alcohol content of 4 to 6 v / v%, a glucose concentration of 7.1 to 9.1 g / dL, a lactic acid concentration of 880 to 1020 mg / L, a citric acid concentration of 360 to 550 mg / L, a malic acid concentration of 325 to 530 mg / L, a succinic acid concentration of 142 to 251 mg / L, and an arginine concentration of 166 to 263 mg / L. [3] A method for producing sake, in which the alcohol content of the sake is 3 to 7 v / v%, the glucose concentration is 5 to 12 g / dL, and the total concentration of lactic acid, citric acid, and malic acid is 1000 to 3000 mg / L. [Effects of the Invention]

[0008] When the alcohol content of sake is lower than that of regular sake, the alcoholic sensation, such as dryness or bitterness, is reduced, and the drinkability (also expressed as umami, richness, and depth of flavor) tends to be reduced. Furthermore, the taste of regular sake (Japanese sake) tends to be lost. In this regard, the sake of the present invention has a glucose concentration within a specified range and a higher organic acid concentration than regular sake, thereby complementing the alcoholic sensation. Therefore, despite its very low alcohol concentration, it is a drinkable sake with a sake-like flavor. It is also not watery. Furthermore, the higher organic acid concentration gives it a refreshing flavor. In other words, the sake of the present invention is a refreshing sake with a long-lasting umami flavor and a sake-like flavor, without leaving a feeling of unsatisfaction. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. Unless otherwise specified, the names of various chemical substances, laws and regulations, measurement and analysis methods, labeling standards, and website URLs refer to those as of the day before the filing date of this application.

[0010] (1) Sake Sake The sake of the present invention has an alcohol content of 3 to 7 v / v%, a glucose concentration of 5 to 12 g / dL, and a total concentration of lactic acid, citric acid, and malic acid of 1000 to 3000 mg / L.

[0011] The sake of the present invention may be any sake fermented with yeast using rice, rice koji, and water as the main ingredients, but is preferably sake as defined by the Liquor Tax Act (particularly the Liquor Tax Act of Japan). Sake as defined by the Liquor Tax Act is sake produced by brewing. The Liquor Tax Act and various laws and regulations related to the Liquor Tax Act (e.g., the Liquor Tax Act Enforcement Order, etc.) and notices limit the ingredients that can be used for sake to rice, rice koji, water, sake lees, brewer's alcohol, shochu, specific organic acids, etc., and do not permit the addition of flavorings that are generally recognized as food additives. Furthermore, the amount of enzyme preparation used and its intended use are also limited.

[0012] Furthermore, the sake of the present invention may be ordinary sake, or if taxed by the national government, it may be designated as sake with a specific name that meets the "Standards for Labeling the Quality of Sake Production Methods" established by government notification (standards for labeling alcoholic beverages established by the Act on the Preservation of Liquor Tax and Liquor Industry Associations, etc.), such as ginjo sake, daiginjo sake, junmai sake, junmai ginjo sake, junmai daiginjo sake, special junmai sake, honjozo sake, and special honjozo sake. Sake that does not fall under these specific names is referred to as "ordinary sake" in this specification. While sake that does not contain brewer's alcohol may be included as an ingredient, sake that does not contain brewer's alcohol is more highly rated by health-conscious and discerning consumers.

[0013] Furthermore, the sake of the present invention can be bottled sake, and the container is preferably labeled with a term meaning sake, such as "sake" or "Nihonshu," a geographical indication (standard) for alcoholic beverages designated by the Commissioner of the National Tax Agency. Because the majority of sake distributed in Japan meets the geographical indication (standard) of "Nihonshu," the containers and product descriptions for these sakes clearly state "Nihonshu." Therefore, for convenience, in expressing sensory evaluation, expressions such as "Nihonshu-like sake (as defined by the Liquor Tax Act)" are used instead of "sake-like sake (as defined by the Liquor Tax Act)," but there is no difference in meaning and they are essentially synonymous. Container materials include glass, plastic, paper, ceramic, wood, and combinations thereof. Container types include cups, paper cartons, pouches, bottles, polyethylene tanks, and barrels.

[0014] Glucose concentration The glucose concentration of the sake of the present invention is 5 g / dL or higher, and can be 6 g / dL or higher, 7 g / dL or higher, 7.5 g / dL or higher, or 8 g / dL or higher. Within this range, the sake will be satisfying to drink and have a characteristic Japanese sake-like flavor. Furthermore, the glucose concentration can be 12 g / dL or lower, and can be 11 g / dL or lower, 10 g / dL or lower, 9 g / dL or lower, or 8.5 g / dL or lower. Within this range, the sake will have a refreshing, Japanese sake-like flavor. A preferred glucose concentration range is 7.1 to 9.1 g / dL. The above-mentioned glucose concentration range can also be the glucose concentration range when converted into an alcohol content of 5% (5v / v%).

[0015] organic acid concentration The sake of the present invention has a total concentration of organic acids, including lactic acid, citric acid, and malic acid, of 1000 mg / L or more, and can also be 1100 mg / L or more, 1200 mg / L or more, 1300 mg / L or more, 1400 mg / L or more, 1500 mg / L or more, 1600 mg / L or more, 1700 mg / L or more, 1800 mg / L or more, or 1850 mg / L or more. If the total concentration is within this range, the sake will be satisfying to drink and have a characteristic Japanese sake flavor. The total concentration of lactic acid, citric acid, and malic acid is 3000 mg / L or less, and can also be 2900 mg / L or less, 2800 mg / L or less, 2700 mg / L or less, 2600 mg / L or less, 2500 mg / L or less, 2400 mg / L or less, 2300 mg / L or less, 2200 mg / L or less, 2100 mg / L or less, 2000 mg / L or less, or 1950 mg / L or less. If the total concentration is within this range, the resulting sake will have a refreshing, sake-like flavor. A preferred range for the total concentration of lactic acid, citric acid, and malic acid is 1565 to 2100 mg / L. The above-mentioned total concentration range of lactic acid, citric acid, and malic acid can also be the total concentration range of lactic acid, citric acid, and malic acid when converted into an alcohol content of 5% (5 v / v%).

[0016] The lactic acid concentration of the sake of the present invention can be 400 mg / L or more, 500 mg / L or more, 600 mg / L or more, 700 mg / L or more, 800 mg / L or more, 900 mg / L or more, or 950 mg / L or more, or 2000 mg / L or less, 1800 mg / L or less, 1600 mg / L or less, 1400 mg / L or less, 1200 mg / L or less, or 1000 mg / L or less. Within these ranges, the sweetness and acidity of glucose are well balanced, resulting in a low-alcohol sake that is refreshing yet satisfying to drink and has the characteristics of sake. A preferred range of lactic acid concentration is 880 to 1020 mg / L. The above-mentioned lactic acid concentration range can also be the lactic acid concentration range when converted into an alcohol content of 5% (5 v / v %).

[0017] The citric acid concentration of the sake of the present invention can be 100 mg / L or more, 200 mg / L or more, 300 mg / L or more, 400 mg / L or more, or 450 mg / L or more, or 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, or 500 mg / L or less. Within these ranges, the sweetness and acidity of glucose are well balanced, resulting in a low-alcohol sake that is refreshing yet satisfying to drink and has the characteristics of Japanese sake. A preferred range of citric acid concentration is 360 to 550 mg / L. The above-mentioned citric acid concentration range can also be the citric acid concentration range when converted into an alcohol content of 5% (5 v / v %).

[0018] The citric acid content of the sake of the present invention can be at least 0.05, 0.1, 0.2, 0.3, or 0.4 parts by weight per part by weight of lactic acid, or can be at most 1, 0.9, 0.8, 0.7, 0.6, or 0.5 parts by weight. Within these ranges, the sweetness and acidity of glucose are well balanced, resulting in a low-alcohol sake that is refreshing yet satisfying to drink and has the characteristics of sake. A preferred range of citric acid content is 0.35 to 0.63 parts by weight per 1 part by weight of lactic acid.

[0019] The malic acid concentration of the sake of the present invention can be 100 mg / L or more, 200 mg / L or more, 300 mg / L or more, 350 mg / L or more, or 400 mg / L or more, or 1000 mg / L or less, 900 mg / L or less, 800 mg / L or less, 700 mg / L or less, 600 mg / L or less, 500 mg / L or less, or 450 mg / L or less. Within these ranges, the sweetness and acidity of glucose are well balanced, resulting in a low-alcohol sake that is refreshing yet satisfying to drink and characteristic of sake. A preferred range of malic acid concentration is 325 to 530 mg / L. The above malic acid concentration range can also be the malic acid concentration range when converted into an alcohol content of 5% (5 v / v%).

[0020] The malic acid content of the sake of the present invention can be at least 0.05, 0.1, 0.2, 0.3, or 0.4 parts by weight per part by weight of lactic acid, or can be at most 1, 0.9, 0.8, 0.7, 0.6, or 0.5 parts by weight. Within these ranges, the sweetness and acidity of glucose are well balanced, resulting in a low-alcohol sake that is refreshing yet satisfying to drink and has the characteristics of sake. A preferred range of the malic acid content is 0.32 to 0.6 parts by weight per 1 part by weight of lactic acid.

[0021] The succinic acid concentration of the sake of the present invention can be 10 mg / L or more, 50 mg / L or more, 100 mg / L or more, 150 mg / L or more, or 170 mg / L or more, or 800 mg / L or less, 600 mg / L or less, 400 mg / L or less, 300 mg / L or less, 250 mg / L, or 200 mg / L or less. Within these ranges, the sweetness and acidity of glucose are well balanced, resulting in a low-alcohol sake that is refreshing yet satisfying to drink and has the characteristics of Japanese sake. A preferred range of succinic acid concentration is 142 to 251 mg / L. The above-mentioned succinic acid concentration range can also be the succinic acid concentration range when converted into an alcohol content of 5% (5 v / v %).

[0022] The succinic acid content of the sake of the present invention can be set to at least 0.01 part by weight, at least 0.05 part by weight, at least 0.1 part by weight, or at least 0.15 part by weight, or at most 0.8 part by weight, at most 0.6 part by weight, at most 0.4 part by weight, or at most 0.3 part by weight, per part by weight of lactic acid. Within these ranges, the resulting low-alcohol sake has a good balance between the sweetness and acidity of glucose, is refreshing yet satisfying to drink, and retains the characteristics of sake. A preferred range of succinic acid content is 0.14 to 0.29 parts by weight per 1 part by weight of lactic acid.

[0023] The sake of the present invention may have a higher citric acid concentration and / or malic acid concentration than the succinic acid concentration.

[0024] The arginine concentration of the sake of the present invention can be 10 mg / L or more, 50 mg / L or more, 100 mg / L or more, 150 mg / L or more, or 180 mg / L or more, or 1000 mg / L or less, 800 mg / L or less, 600 mg / L or less, 400 mg / L or less, 300 mg / L or less, 250 mg / L or less, or 230 mg / L or less. Since arginine contributes to the fullness of sake, if the concentration is within this range, the low-alcohol sake will have a good balance between the sweetness and acidity of glucose, a refreshing yet satisfying taste, and a characteristic Japanese sake flavor. A preferred range of arginine concentration is 166 to 263 mg / L. The above-mentioned arginine concentration range can also be the arginine concentration range when converted into an alcohol content of 5% (5 v / v %).

[0025] Alcohol content In the sake of the present invention, the alcohol content (v / v%) is 3 v / v% or more, and can be 4 v / v% or more, 5 v / v% or more, or 6 v / v% or more. In addition, the alcohol content (v / v%) in the sake of the present invention is 7 v / v% or less, and can be 6 v / v% or less, or 5 v / v% or less. Alcohol content (alcohol content) is the volume concentration of alcohol (ethanol) expressed as a percentage relative to the total volume of an alcoholic beverage. Alcohol content can be measured using the analytical method prescribed by the National Tax Agency, as recognized by the Liquor Tax Act, or the "Standard Analytical Methods of the National Research Institute of Brewing" (partially revised on April 6, 2017, https: / / www.nrib.go.jp / bun / nribanalysis.html) established by the National Research Institute of Brewing. However, the alcohol content in this invention is a value analyzed based on the provisions of "3. Sake" in the "Standard Analytical Methods of the National Research Institute of Brewing" established by the National Research Institute of Brewing (hereinafter referred to as the "Sake Analytical Method").

[0026] Sake meter value The sake of the present invention can have a sake meter value of −90 or higher, −70 or higher, or −60 or higher, and can have a sake meter value of +30 or lower, 0 or lower, or −20 or lower. Within these ranges, the sweetness of glucose and the acidity are well balanced, resulting in a low-alcohol sake that is refreshing yet satisfying to drink and has the characteristic sake-like taste. The sake meter value is measured using the sake analysis method described above.

[0027] acidity The acidity of the sake of the present invention can be 0.5 or more, 1.5 or more, or 3 or more, and can be 10 or less, 6 or less, or 4 or less. If the acidity is within these ranges, the sweetness of the glucose and the acidity are well balanced, and the resulting low-alcohol sake has a refreshing yet satisfying taste, and retains the characteristics of sake. Acidity is a value that indicates the total amount of free acids (mainly lactic acid, malic acid, succinic acid, citric acid, etc.) contained in sake. Specifically, acidity refers to the mL of 0.1N sodium hydroxide solution required to neutralize 10 mL of sake. Acidity is a value measured using the sake analysis method described above.

[0028] Non-sparkling sake Under the Liquor Tax Act, sparkling alcoholic beverages are defined as "alcoholic beverages (other than beer and happoshu) that have an alcohol content of less than 10% and have a sparkling quality" (https: / / www.nta.go.jp / taxes / sake / qa / 01 / 01.pdf). Furthermore, the Liquor Tax Act defines "sparkling alcoholic beverages" as "alcoholic beverages that contain carbon dioxide with a gas pressure of 49 kPa (kilopascals) or more at a temperature of 20 degrees Celsius" (https: / / www.nta.go.jp / law / tsutatsu / kihon / sake / 2-02.htm). The sake of the present invention preferably does not fall under the category of sparkling alcoholic beverages under the Liquor Tax Act. In particular, it is even more preferable that the sake does not fall under the category of freshly pressed sake (i.e., immediately after pressing) that contains carbon dioxide produced by yeast fermentation (the amount of carbon dioxide produced by the yeast is small, resulting in a slightly carbonated sake). Sake that contains a small amount of carbon dioxide produced by the yeast immediately after pressing does not fall under the category of sparkling alcoholic beverages under the Liquor Tax Act. Even if a small amount of carbon dioxide derived from the yeast is contained after pressing, sake can be made to be substantially free (particularly free) of carbon dioxide derived from the yeast by storing the sake after pressing.

[0029] (2) Sake production method The method for producing sake of the present invention is a method for producing sake with an alcohol content of 3 to 7 v / v%, a glucose concentration of 5 to 12 g / dL, and a total concentration of lactic acid, citric acid, and malic acid of 1000 to 3000 mg / L. In particular, the above alcohol content, glucose concentration, and total concentration of lactic acid, citric acid, and malic acid can be achieved by brewing.

[0030] Sake is produced by adding rice koji, rice bran, and water to the yeast starter, saccharifying and fermenting the resulting mixture to obtain moromi, followed by the step of joso (a process in which the liquid fraction of the moromi is separated from the sake lees and the liquid fraction is collected; this step is referred to as "kosu" (filtering) in the Liquor Tax Act). Further steps such as heat treatment, removal of sediment, and filtration may also be used. In addition to rice koji, rice (rice bran), and water, sake lees may also be used as raw materials.

[0031] There are two methods for producing yeast starter: kimoto and sokujo-moto. Kimoto is a method in which natural lactic acid bacteria are grown over a period of about one month to acidify the starter, allowing yeast to grow. Sokujo-moto is a method in which lactic acid is added at the beginning of the starter preparation to acidify the starter, allowing yeast to grow. The sake of the present invention can be produced using a starter made by sokujo-moto.

[0032] As the yeast, strains that produce large amounts of organic acids can be used, such as a yeast strain having a mutant VID24 gene encoding a mutant VID24 protein containing a peptide consisting of an amino acid sequence in which the amino acid residue X in the amino acid sequence FTXYQISGYKRYQVT is a basic amino acid residue such as histidine, lysine, or arginine (JP Patent Publication No. 2017-35046), or the mutant strain 2-69 of Brewery Society of Japan No. 7 yeast (deposited at the Patent Organism Depositary Center of the National Institute of Technology and Evaluation as FERM P-1108) (JP Patent Publication No. 3-175975). The yeast that can be used is one that produces a large amount of arginine. Examples of such yeast include yeasts selected from those that do not grow in a medium containing arginine as the sole nitrogen source but grow in a medium containing ornithine as the sole nitrogen source ( Journal of the Brewing Society of Japan, Vol. 87, No. 8, 1992, pp. 598-601). Yeasts selected in this manner are distributed by the Brewing Society of Japan under the names of Kyokai Yeast No. KArg701, KArg901, and KArg1001. KArg701 was selected and obtained from Kyokai Yeast No. 701 (a non-foaming Kyokai Yeast No. 7) as a yeast strain that does not grow in a medium containing arginine as the sole nitrogen source but grows in a medium containing ornithine as the sole nitrogen source.

[0033] The rice used as the raw material may be any variety that can be used for sake brewing, such as rice suitable for sake brewing (e.g., Yamada Nishiki, Gohyakumangoku, etc.), or general-purpose rice such as non-glutinous rice or glutinous rice. Either domestically grown or imported rice is acceptable, but domestically grown rice is preferred in terms of geographical indications (standards).

[0034] The raw rice may be highly polished rice, such as rice polished to the polishing ratio of daiginjo or ginjo (60% or less or 50% or less) as specified in the "Standards for Labeling Quality of Sake Production Methods," but it may also be rice with a higher polishing ratio (low-polished rice). The polishing ratio can be 30% or more, 40% or more, 50% or more, 60% or more, or 70% or more, and can be 99.9% or less, 95% or less, 90% or less, 85% or less, 80% or less, 70% or less, 60% or less, or 50% or less.

[0035] The rice used in brewing can be steamed rice or liquefied melted rice. Brewing using melted rice is called liquefied brewing. Melted rice is obtained by adding brewing water and the heat-resistant enzyme α-amylase to rice or crushed rice and liquefying it at 60-90°C. If saccharification is also performed in addition to liquefaction, glucoamylase can be added once the liquefaction is complete and the rice has cooled to around 60°C, and saccharification can be carried out at around 50-55°C.

[0036] Rice koji is made by growing koji mold on steamed rice. The rice koji used in sake production is defined in the "Matter Establishing Standards for Sake Production Method and Quality Labeling" as follows: "Rice koji is made by growing koji mold on white rice, and is capable of converting the starch in the white rice into sugar. Sake with a specific name must be made using at least 15% koji rice (the ratio of the weight of koji rice to the weight of white rice; the same applies below)." For the sake of the present invention, white koji mold (Aspergillus luchuensis mut. kawachi) or black koji mold (Aspergillus luchuensis) can be used instead of the commonly used yellow koji mold (Aspergillus oryzae). The use of white koji mold is preferred in order to increase the citric acid content of the resulting sake.

[0037] The mashing process can be carried out by adding the starter mash, kakemai rice, rice koji, and water prepared as described above to a fermentation tank. The mashing process can be carried out in one step, or in multiple steps. For example, three-step mashing is a method in which rice koji and kakemai rice are added to the starter mash in three steps, minimizing changes to the yeast environment and preventing loss of yeast activity. The sake of the present invention can also be mashed in three steps, with a fourth-step enzyme solution containing increased reducing sugars added directly before the transfer to the tank.

[0038] The fermentation period of moromi is generally 10 to 40 days, but in the production of sake of the present invention, it can be shortened to 12 to 38 days, more preferably 14 to 35 days. The fermentation temperature of moromi is 5 to 25°C, preferably 10 to 20°C. After fermentation is complete, the sake lees are removed and the sake fraction (jozo-shu) is recovered. The sake lees and sake fraction can be separated by, for example, squeezing or filtration. The jozo-shu can then be further filtered, decanted, heated, treated with activated carbon, etc., as needed.

[0039] By combining one or more of the following: use of a fast-fermenting yeast stock; use of the mutant yeast strain that produces large amounts of organic acids; use of a yeast strain that produces large amounts of arginine; use of white koji mold or black koji mold; addition of a four-stage enzyme solution during mashing; and use of a fermentation period that is shorter than the usual period, sake can be produced with an alcohol content of 3 to 7 v / v%, a glucose concentration of 5 to 12 g / dL, and a total content of citric acid, malic acid, and lactic acid of 1000 to 3000 mg / L. Those skilled in the art will be able to refer to the examples in this specification and combine these conditions appropriately to produce sake that satisfies the numerical ranges of the present invention. [Example]

[0040] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. (1) Quantification method Glucose concentration The glucose concentration in sake was measured according to the National Tax Agency's analytical method "3-10 Glucose." organic acid concentration The concentrations of each organic acid (lactic acid, citric acid, malic acid, succinic acid) in sake were measured by HPLC using standards for each organic acid. Arginine concentration The arginine concentration in the sake was measured by HPLC using an arginine standard.

[0041] General analytical methods for sake The quality of each sake described below was analyzed in accordance with the provisions of "3. Sake" in the "Standard Analytical Methods of the National Research Institute for Brewing" established by the National Research Institute for Brewing (November 4, 2010, http: / / www.nrib.go.jp / data / nribanalysis.htm). Alcohol content was measured in accordance with "3-4 Alcohol Content A)-2 Vibration Density Meter Method," sake meter value was measured in accordance with "3-3 Specific Gravity (Nihonshu Meter) B) Vibration Density Meter Method," and acidity was measured in accordance with "3-5 Total Acidity."

[0042] (2) Sensory test of sake Glucose and organic acids (lactic acid, citric acid, malic acid) were added to low-sugar commercially available sake A, and water was added to adjust the final concentrations to those shown in Table 1. The sake was then subjected to a sensory evaluation by a panel of five experienced experts.

[0043] The sensory evaluation was conducted based on three criteria: "refreshing taste of sake," "fullness of sake drinking," and "sake-likeness," and the five panelists were given a three-point rating based on the following criteria, and the average score was calculated. The overall rating was the sum of the average scores for "refreshing taste of sake," "fullness of sake drinking," and "sake-likeness." "The refreshing taste of sake" 3 points: Refreshing 2 points: A little refreshing 1 point: Not clear "The drinking experience of sake" 3 points: satisfying to drink 2 points: A little bit drinkable 1 point: Not satisfying to drink "Sake-like" 3 points: Has a typical sake flavor 2 points: Has a slight sake-like flavor 1 point: Doesn't taste like sake

[0044] The average evaluation scores of the five expert panelists are shown below. [Table 1] It has been confirmed that the succinic acid concentration in Example 1 and Comparative Examples 1 and 2 is 20 mg / L or less, and the arginine concentration is 40 mg / L or less.

[0045] Compared with Comparative Examples 1 and 2, Example 1 had a higher overall evaluation. The sake of Comparative Example 1, in which the glucose concentration was less than 5 g / dL and the total concentration of the three organic acids was less than 1000 mg / L, was refreshing but lacked a satisfying taste and a Japanese sake-like flavor. The sake of Comparative Example 2, in which the glucose concentration was greater than 12 g / dL and the total concentration of the three organic acids was greater than 3000 mg / L, was satisfying but lacked a refreshing taste and a Japanese sake-like flavor. In contrast, the sake of Example 1, in which the glucose concentration was 5 to 20 g / dL and the total concentration of the three organic acids was 1000 to 3000 mg / L, was refreshing, satisfying, and a Japanese sake-like flavor despite its low alcohol content.

[0046] (3) Sake production Sake was brewed using standard methods using rice, rice koji (white koji) with a high citric acid content, and arginase-deficient yeast. The arginase-deficient yeast was selected from Kyokai No. 701 (parent strain) as a yeast that did not grow in a medium containing arginine as the sole nitrogen source, but grew in a medium containing ornithine as the sole nitrogen source. This yeast strain produced more arginine than the parent strain Kyokai No. 701. No brewer's alcohol was added before mashing. After mashing, the sake was stored, the lees were removed, and water was added to bring the alcohol content to 5% (v / v%). After pasteurization, the sake was bottled in blue glass. This sake was non-sparkling, meaning it had no trace of carbonation immediately after mashing, unlike sake that is slightly carbonated immediately after mashing. The concentrations of each component in the bottled sake were measured, and the results are shown in Table 2. [Table 2]

[0047] A panel of five experienced experts evaluated the resulting low-alcohol sake (hereafter referred to as "hon-seishu") and the sake from Example 1 using the same criteria as in "(2) Sensory Test of Sake." The hon-seishu was found to be superior (there was a significant difference in the overall evaluation). When succinic acid was added to the hon-seishu to a final concentration of 1500 mg / L, or when arginine was added to a final concentration of 1500 mg / L, the sensory evaluations were worse than those of the hon-seishu, with a particularly poorer refreshing taste (there was a significant difference in "refreshingness"). Furthermore, there was no significant difference in the sensory evaluations between the hon-seishu and sake prepared by adding brewer's alcohol to make the alcohol content 6% (v / v%) or by adding water to make the alcohol content 4% (v / v%).

[0048] The sake was brewed four times using the same method as above, and water was added to bring the alcohol content to 5%. The range of component concentrations in the resulting sake was as shown in Table 3. The concentration of each component in this sake was within the range shown in Table 3. When evaluated using the same criteria as in "(2) Sensory test of sake," there were no significant differences between this sake and the original sake in any of the items. [Table 3] This sake and the sake brewed four times are both still sake as defined by the Japanese Liquor Tax Law, and are bottled in blue glass. [Industrial Applicability]

[0049] The sake of the present invention is easy to drink despite its low alcohol content, and therefore has very high commercial value.

Claims

1. Sake having an alcohol content of 4 to 6 v / v%, a glucose concentration of 7.1 to 9.1 g / dL, a lactic acid concentration of 880 to 1020 mg / L, a citric acid concentration of 360 to 550 mg / L, a malic acid concentration of 325 to 530 mg / L, a succinic acid concentration of 142 to 251 mg / L, and an arginine concentration of 166 to 263 mg / L.

2. Sake having an alcohol content of 3 to 7 v / v%, a glucose concentration of 5 to 12 g / dL, and a total concentration of lactic acid, citric acid, and malic acid of 1000 to 3000 mg / L.

3. 3. The sake according to claim 2, wherein the concentration of citric acid and / or malic acid is higher than the concentration of succinic acid.

4. 4. The sake according to claim 2 or 3, which satisfies at least one of the following conditions: Condition 1: Lactic acid concentration is 500 to 1000 mg / L Condition 2: Citric acid concentration is 200 to 700 mg / L Condition 3: Malic acid concentration is 200 to 700 mg / L

5. A method for producing sake, in which the alcohol content of sake is 4 to 6 v / v%, the glucose concentration is 7.1 to 9.1 g / dL, the lactic acid concentration is 880 to 1020 mg / L, the citric acid concentration is 360 to 550 mg / L, the malic acid concentration is 325 to 530 mg / L, the succinic acid concentration is 142 to 251 mg / L, and the arginine concentration is 166 to 263 mg / L.

6. A method for producing sake, in which the alcohol content of sake is 3 to 7 v / v%, the glucose concentration is 5 to 12 g / dL, and the total content of lactic acid, citric acid, and malic acid is 1000 to 3000 mg / L.

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