Bottle containing sake made from rice with sake yeast added

Abstract

Provided is a bottle containing sake yeast-added junmai ginjo sake that utilizes the tradition and uniqueness of Japanese sake and has international competitiveness suitable for the current trend. 【Solution means】A bottle 11 containing sake yeast-added junmai ginjo sake, wherein the bottle part 41 is filled with junmai ginjo sake produced using Yamada Nishiki (rice) produced in Nagano Prefecture, underflow water from the Northern Alps, and white wine yeast.

Description

Technical Field

[0001] This invention relates to a bottle containing sake made from polished rice with wine yeast added.

Background Art

[0002] Sake is a traditional alcoholic beverage in Japan, mainly produced using rice, rice koji, and water as raw materials. The manufacturing process involves fermentation and brewing, which play important roles. First, the rice is washed, steamed, then rice koji is added and fermented with yeast. Through this process, alcohol is produced, giving rise to a unique flavor. There are various types of sake, including pure rice sake, ginjo sake, daiginjo sake, etc. These are classified according to the type of rice used, the milling ratio, and the manufacturing method. Sake pairs well with food, especially in combination with Japanese cuisine, and is highly regarded. Also, sake has a long history, being produced since the Nara period, and is deeply intertwined with Japanese culture and festivals. In recent years, its international popularity has been increasing, and it is making inroads into overseas markets. Sake is loved by people around the world due to its diverse flavors and manufacturing methods.

Summary of the Invention

Problems to be Solved by the Invention

[0003] However, the sake market is highly competitive both at home and abroad, especially as other alcoholic beverages such as wine and beer are gaining popularity. Therefore, it is essential to rediscover the uniqueness of sake and appeal to consumers. Also, while preserving traditions, by incorporating new ideas and technologies, the culture of sake can be passed on to the next generation. Innovation serves as a means to better understand and evolve traditions. Furthermore, entering overseas markets provides new growth opportunities for sake, but to have international competitiveness, a review of marketing strategies and branding is necessary. For these reasons, the Japanese sake industry needs to carry out new initiatives in line with the trends of the times while cherishing its traditions. By doing so, it can create sake that is loved by more people and achieve sustainable development.

[0004] In order to solve the above-mentioned conventional problems, the present invention aims to provide a bottle filled with sake brewed with wine yeast, which makes use of the traditions and uniqueness of Japanese sake and has international competitiveness suitable for the current trend.

Means for Solving the Problems

[0005] The present invention is a bottle filled with sake brewed with wine yeast, having a bottle part with a shape having a curved part that expands from the bottle mouth side toward the bottle bottom side, and the bottle part is filled with sake brewed using rice produced in Nagano Prefecture, underflow water from the Northern Alps, and white wine yeast.

[0006] Also, the present invention is a bottle filled with sake brewed with wine yeast, having a bottle part with a shape having a curved part that expands from the bottle mouth side toward the bottle bottom side, and the bottle part is filled with sake brewed containing the components of Yamada Nishiki rice produced in Nagano Prefecture, the components of underflow water from the Northern Alps, and the components of white wine yeast.

Effects of the Invention

[0007] According to the present invention, it is possible to provide a bottle filled with sake brewed with wine yeast, which makes use of the traditions and uniqueness of Japanese sake and has international competitiveness suitable for the current trend.

Brief Explanation of the Drawings

[0008]

Figure 1

Figure 2

Best Mode for Carrying Out the Invention

[0009] Hereinafter, a bottle containing sake brewed with wine yeast will be described, which relates to an embodiment of the present invention. <First Embodiment> FIG. 1 is an external view of a bottle 11 containing sake brewed with wine yeast according to the first embodiment of the present invention. The bottle 11 containing sake brewed with wine yeast combines functionality and beauty. It has a high cylindrical shape with a thick bottom, providing a sense of stability. At the upper part of the bottle, there is a wide mouth, which is sealed with a crown, cork, or screw cap. The shape of this mouth is designed considering ease of pouring and air inflow.

[0010] The bottle part 41 of the bottle 11 containing sake brewed with wine yeast has a curved part 31 that widens from the bottle mouth 21 side toward the bottle bottom 23 side. A label is attached at a position on the bottle bottom 23 side with respect to the curved part 31. The bottle part 41 is filled with sake brewed from rice produced in Nagano Prefecture, underflow water from the Northern Alps, and white wine yeast. As will be described later, the sake brewed from rice contains components of Yamada Nishiki produced in Nagano, components of underflow water (water) from the Northern Alps, and components of white wine yeast.

[0011] The shoulder part of the bottle gradually becomes thinner and curves smoothly toward the neck part. This design plays an important role in the storage of wine. The presence of the shoulder part makes it easier for the sediment of the wine to settle and less likely for the sediment to be mixed in when pouring. Also, the color of the bottle is usually green or brown, which has the effect of preventing the oxidation of sake brewed from rice by blocking light. Overall, the bottle part 41 reflects its shape, color, and the quality and characteristics of the pure sake, presenting a beautiful design to the eye.

[0012] The bottle 11 filled with sake made from polished rice with wine yeast inoculated is sake made from polished rice with wine yeast inoculated. It has a gentle sweetness, a fresh acidity, and a lightness with an alcohol content of 13%, making it a refreshing and easy-to-enjoy taste.

[0013] Figure 2 is a flowchart for explaining the manufacturing process of the bottle 11 filled with sake made from polished rice with wine yeast inoculated shown in Figure 1. Each step will be explained.

[0014] Step ST11: Polish the brown rice to obtain white rice. For sake brewing, specially cultivated varieties called high-quality sake-making suitable rice are suitable. Sake-making suitable rice is large-grained, soft, and has a milky white part (core white) in the center of the rice grain. It is easy for Aspergillus oryzae to reproduce, and during the fermentation process, it can melt to the center of the rice even at low temperatures, making sake brewing easier. The sake made from polished rice with wine yeast inoculated in this embodiment uses 100% of the sake-making suitable rice "Yamada Nishiki".

[0015] Step ST12: Perform rice washing and soaking. Wash away the bran adhering to the white rice obtained in Step ST11 with water. The soaking time in water varies depending on the type of rice, and an appropriate amount of moisture is included within several minutes to several tens of minutes.

[0016] Step ST13: Steam the rice soaked in Step ST12. Appropriately cool the steamed rice and loosen it so that the rice separates easily.

[0017] Step ST14: Sprinkle the starter culture on the steamed rice made in Step ST13 to make koji.

[0018] Step ST15: Add pure cultured yeast (yeast for white wine) to the koji, steamed rice, and water (underground water from the Northern Alps) made in Step ST14 to make a yeast mash. Sugar is produced by koji enzymes, and this sugar is converted into alcohol by yeast. This is called alcoholic fermentation.

[0019] Step ST16: Add polished rice, koji, and charged water to the yeast starter made in Step ST15 step by step, and ferment for 20 to 30 days to produce moromi. To prevent the acid concentration and the number of yeasts in the moromi from suddenly decreasing, add polished rice, koji, and water in multiple portions. In the fermentation tank, the starch in the rice is converted into sugar by koji enzymes, and the sugar is converted into alcohol by yeast. These two functions occur simultaneously in the fermentation tank.

[0020] Step ST17: Squeeze the moromi after the fermentation in Step ST16 with a press, and separate it into new sake and sake lees.

[0021] Step ST18: Bottle the new sake obtained in Step ST17 and pasteurize it. Thereby, a bottle 11 filled with sake brewed with wine yeast and made from pure rice and aged is obtained.

[0022] According to the bottle 11 filled with sake brewed with wine yeast and made from pure rice and aged, the following effects can be obtained. Sake made with wine yeast reflects an innovation from traditional production methods and offers a unique taste. It is an interesting option for sake fans seeking new experiences. In the context of the integration of food cultures around the world, using wine yeast can provide a more international flavor.

[0023] Also, in the context of the diversification of consumers' preferences, it is possible to offer sake that goes beyond the framework of traditional fruity and easy-to-drink sake. Moreover, by developing a new style of sake, local breweries are attracting attention, which also leads to the activation of tourism and the local economy.

[0024] In this way, the bottle 11 containing sake brewed with wine yeast is the result of the integration of tradition and innovation, and can meet the diverse needs of consumers while being influenced by the international wine culture.

[0025] The present invention is not limited to the above-described embodiments. That is, those skilled in the art may make various changes, combinations, sub-combinations, and substitutions with respect to the components of the above-described embodiments within the technical scope of the present invention or its equivalent scope. The shape of the bottle 11 containing sake brewed with wine yeast is not limited to the shape of the present embodiment.

Industrial Applicability

[0026] It is applicable to bottles containing sake brewed from rice.

Explanation of Reference Numerals

[0027] 11... Bottle containing sake brewed with wine yeast 21... Bottle mouth 23... Bottle bottom 31... Curve part

Claims

1. A bottle filled with sake made from polished rice fermented with wine yeast, having a bottle part with a shape having a curved part that widens from the bottle mouth side toward the bottle bottom side and the bottle part contains sake made from polished rice fermented using rice produced in Nagano Prefecture, underflow water from the Northern Alps, and white wine yeast, which is bottled. A bottle filled with sake made from polished rice fermented with wine yeast.

2. A bottle filled with sake made from polished rice fermented with wine yeast, having a bottle part with a shape having a curved part that widens from the bottle mouth side toward the bottle bottom side and the bottle part contains sake made from polished rice fermented containing the components of Yamada Nishiki produced in Nagano Prefecture, the components of underflow water from the Northern Alps, and the components of white wine yeast, which is bottled. A bottle filled with sake made from polished rice fermented with wine yeast.

Images