System, method, manufacturing method, food, and sake

Abstract

To enable a vibrating object to vibrate in a wide frequency band.SOLUTION: A system 1 is intended to vibrate an object that is any one of a food product (for example, sake), a raw material of a food product (for example, rice), and an intermediate product between a raw material and a food product (for example, unrefined sake). The system 1 includes a vibrator 2 that vibrates in a first frequency band, and an ultrasonic vibrator 3 that vibrates in a second frequency band higher than the first frequency band. The vibrator 2 and the ultrasonic vibrator 3 vibrate the object.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a system, method, manufacturing method, food, and sake for vibrating an object.

Background Art

[0002] Conventionally, it has been practiced to vibrate fermenting sake or the like in a container such as a cask. For example, ultrasonic vibration has been used to accelerate the aging and agitation of sake or the like, but the output was adjusted according to a specific resonance frequency. Therefore, vibration is applied to an object by music (hereinafter, "applying vibration" is also referred to as "vibrating"), (music vibration), vibration is applied to an object by ultrasonic waves (ultrasonic vibration), or both music vibration and ultrasonic vibration are performed. If high-frequency components of music are included, Shizannakku Co., Ltd. has proposed a hybrid vibrator that outputs low and high frequencies. According to the hybrid vibrator, a wide range is realized, and if the hybrid vibrator is used for vibrating an object, vibration with a high-quality high-resolution sound source having an information amount equal to or greater than that of a CD can be realized.

[0003] Patent Document 1 discloses an invention of a vibration speaker including a high-frequency actuator and a speaker corresponding to a lower frequency band than the high-frequency actuator, similar to the above-described hybrid vibrator.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when the shaker alone is made wide-range, there is no freedom in impedance design. Also, when a plurality of shakers are used to vibrate a large container such as a barrel (large tank), parallel connection becomes difficult, so it is necessary to use a plurality of amplifiers for shaking the shakers. Note that when the shakers are connected in parallel, the impedance will fall below the specifications of the amplifier. Also, since the characteristics are uniform for a single shaker, it cannot be made into a high-impedance specification. Also, when an output transformer is used, the high-frequency characteristics deteriorate, so an output transformer cannot be used. The problems described above exist.

[0006] An object of the present invention is to enable an object to be vibrated in a wide frequency band.

Means for Solving the Problems

[0007] The system of the first invention is a system for vibrating an object that is any one of food, food raw materials, and intermediate products between the raw materials and the food, and includes a first vibrating part that vibrates in a first frequency band and a second vibrating part that vibrates in a second frequency band higher than the first frequency band, and the first vibrating part and the second vibrating part are characterized by vibrating the object.

[0008] In the present invention, the object is vibrated by a first vibrating part that vibrates in a first frequency band and a second vibrating part that vibrates in a second frequency band higher than the first frequency band. Thereby, the object can be vibrated in a wide frequency band. Here, since the object is vibrated by the first vibrating part and the second vibrating part, it is not necessary to make the device for vibrating the object wide-range. Furthermore, the first vibrating part may have a high-impedance specification or may use an output transformer.

[0009] The system of the second invention is the system of the first invention, characterized in that a component higher than the audible band in a music piece including a component higher than the audible band is input to the second vibrating part.

[0010] The system of the third invention is characterized in that, in the system of the first or second invention, components in the audible band in a piece of music containing components in a frequency range higher than the audible band are input to the first vibrating part.

[0011] The system of the fourth invention is characterized in that, in the system of any one of the first to third inventions, the object is contained in a barrel, and the first vibrating part and the second vibrating part are installed on the outer wall of the barrel.

[0012] The system of the fifth invention is characterized in that, in the system of any one of the first to fourth inventions, the first vibrating part is a vibrator.

[0013] The system of the sixth invention is characterized in that, in the system of any one of the first to fifth inventions, the first vibrating part is a plurality of vibrators.

[0014] The system of the seventh invention is characterized in that, in the system of any one of the first to sixth inventions, the second vibrating part is an ultrasonic vibrator.

[0015] The system of the eighth invention is characterized in that, in the system of any one of the first to seventh inventions, signals of a high-resolution piece of music that have a quantization bit number equal to or more than a predetermined quantization bit number, a sampling frequency equal to or more than a predetermined sampling frequency, and contain components in a frequency range higher than the audible band are input to the first vibrating part and the second vibrating part.

[0016] The system of the ninth invention is a sake manufacturing system that, in the system of the first invention, at least executes a step of fermenting moromi as the object to produce sake, and in the step, the first vibrating part and the second vibrating part vibrate moromi as the object.

[0017] The method of the tenth invention is a method comprising a vibration step of vibrating an object that is any one of food, food raw materials, and intermediate products between the raw materials and the food, wherein in the vibration step, the object is vibrated in a first frequency band and a second frequency band higher than the first frequency band.

[0018] The manufacturing method of the eleventh invention is a food manufacturing method comprising a vibration step of vibrating an object that is any one of food, food raw materials, and intermediate products between the raw materials and the food, wherein in the vibration step, the object is vibrated in a first frequency band and a second frequency band higher than the first frequency band.

[0019] The method of the twelfth invention is a sake manufacturing method for manufacturing sake by performing at least a step of fermenting moromi, which is the object, in the method of the eleventh invention, the step comprising the vibration step, and in the vibration step, the moromi, which is the object, is vibrated in a first frequency band and a second frequency band higher than the first frequency band.

[0020] The system of the thirteenth invention is a system for vibrating an object that is any one of food, food raw materials, and intermediate products between the raw materials and the food, comprising a vibrating unit that vibrates in a frequency band including a frequency band of audible range or higher, and the vibrating unit is characterized by vibrating the object.

[0021] In the present invention, the object is vibrated by a vibrating unit that vibrates in a frequency band including a frequency band of audible range or higher. Thereby, the object can be vibrated in a wide frequency band.

[0022] The system of the fourteenth invention is characterized in that in the system of the thirteenth invention, music containing components higher than the audible range is input to the vibrating unit.

[0023] The system of the 15th invention is characterized in that, in the system of the 13th or 14th invention, the object is contained in a cask, and the vibrating part is installed on the outer wall of the cask.

[0024] The system of the 16th invention is characterized in that, in the system of the 4th or 15th invention, the cask is made of metal.

[0025] The system of the 17th invention is characterized in that, in the system of any one of the 1st to 8th, 13th to 16th inventions, the object is moromi.

[0026] The system of the 18th invention is characterized in that, in the system of any one of the 13th to 17th inventions, the vibrating part has a vibrator and an ultrasonic vibrator.

[0027] The system of the 19th invention is characterized in that, in the system of any one of the 13th to 18th inventions, the vibrating part is composed of a plurality of hybrid vibrators having a vibrator and an ultrasonic vibrator.

[0028] The system of the 20th invention is characterized in that, in the system of any one of the 13th to 19th inventions, a signal of a high-resolution music piece having a component in a frequency band higher than the audible band and having a quantization bit number of a predetermined value or more and a sampling frequency of a predetermined value or more is input to the vibrating part.

[0029] The food of the 21st invention is characterized by being produced by the system of any one of the 1st to 8th, 13th to 20th inventions.

[0030] The system of the 22nd invention is a sake production system that executes at least a step of fermenting moromi as an object to produce sake in the system of the 13th invention, and in the step, the vibrating part vibrates moromi as an object.

[0031] The sake of the 23rd invention is characterized by being produced by the system of the 9th or 22nd invention.

[0032] The method of the 24th invention is a method comprising a vibration step of vibrating an object which is any one of food, food raw materials, and intermediate products during the process from raw materials to food, and in the vibration step, the object is vibrated in a frequency band including a frequency band of audible range or higher.

[0033] The manufacturing method of the 25th invention is a manufacturing method of food comprising a vibration step of vibrating an object which is any one of food, food raw materials, and intermediate products during the process from raw materials to food, and in the vibration step, the object is vibrated in a frequency band including a frequency band of audible range or higher.

[0034] The food of the 26th invention is characterized by being produced by the manufacturing method of the 11th or 25th invention.

[0035] The method of the 27th invention is a sake manufacturing method which executes at least a step of fermenting moromi which is an object in the method of the 24th invention to produce sake, and the step comprises the vibration step, and in the vibration step, moromi which is an object is vibrated in a frequency band including a frequency band of audible range or higher.

[0036] The sake of the 28th invention is characterized by being produced by the method of the 12th or 27th invention.

Effect of the Invention

[0037] According to the present invention, an object can be vibrated in a wide frequency band.

Brief Description of the Drawings

[0038]

Figure 1

Figure 2

Figure 3

Embodiments for Carrying Out the Invention

[0039] Hereinafter, embodiments of the present invention will be described.

[0040] (First Embodiment) FIG. 1 is a diagram showing an overview of a system 1 according to a first embodiment of the present invention. The system 1 vibrates the moromi (mash) (object) in the cask 100. The system 1 includes a vibrator 2, an ultrasonic vibrator 3, a sound source reproduction device (hereinafter referred to as a “reproduction device”) 4, and the like.

[0041] The vibrator 2 (first vibration unit) is for vibrating the moromi (mash) (object) in the cask 100. The vibrator 2 is provided, for example, on the side wall (outer wall) of the cask 100. The vibrator 2 vibrates based on a signal, and vibrates the moromi in the cask 100 by vibrating the installation surface (here, the side wall of the cask 100) on which the vibrator 2 is installed. The vibrator 2 is, for example, a moving coil type vibrator having an internal magnetic circuit in an internal space defined by a housing. The vibrator 2 vibrates the installation surface on which it is placed by generating a driving force that changes alternately along the axial direction. In this embodiment, a plurality of vibrators 2 are used, but the number of vibrators 2 used can be changed as appropriate.

[0042] The ultrasonic vibrator 3 (second vibration unit) is for vibrating the moromi (mash) (object) in the cask 100. The ultrasonic vibrator 3 is provided, for example, on the side wall (outer wall) of the cask 100. The ultrasonic vibrator 3 vibrates based on a signal, and vibrates the moromi in the cask 100 by vibrating the installation surface (here, the side wall of the cask 100) on which the ultrasonic vibrator 3 is installed.

[0043] Here, the vibrator 2 vibrates in a lower frequency range (first frequency band) than the ultrasonic vibrator 3, and the ultrasonic vibrator 3 vibrates in a higher frequency range (second frequency band) than the vibrator 2.

[0044] Incidentally, the vibrator 2 and the ultrasonic transducer 3 may be provided on the upper wall or the bottom wall of the barrel 100 instead of the side wall of the barrel 100. Further, in the present embodiment, the barrel 100 is made of metal, but it may not be made of metal.

[0045] The playback device 4 (control unit) outputs a signal for vibrating the vibrator 2 to the vibrator 2. Specifically, the playback device 4 outputs the audible band component (less than 20 kHz) of a music piece (so-called high-resolution music piece) including components in a frequency range higher than the audible band (20 kHz or higher) to the vibrator 2. Therefore, the playback device 4 divides the music piece into bands of 20 kHz or higher and less than 20 kHz. The playback device 4 appropriately adjusts the level of the divided component less than 20 kHz and outputs it to the vibrator 2. Further, the playback device 4 outputs a signal for vibrating the ultrasonic transducer 3 to the ultrasonic transducer 3. Specifically, the playback device 4 outputs the component in a frequency range higher than the audible band (20 kHz or higher) of a music piece including components in a frequency range higher than the audible band (20 kHz or higher) to the ultrasonic transducer 3. The playback device 4 appropriately adjusts the level of the divided component of 20 kHz or higher and outputs it to the ultrasonic transducer 3. In this way, the playback device 4 drives the vibrator 2 and the ultrasonic transducer 3 individually with low frequency and high frequency.

[0046] Note that the signal output from the playback device 4 is amplified by an amplifier and output to the vibrator 2 and the ultrasonic transducer 3. Further, the above-mentioned high-resolution music piece has a predetermined quantization bit number (16 bits) or more, a predetermined sampling frequency (44.1 kHz) or more, and includes components in a frequency range higher than the audible band. The high-resolution music piece is, for example, a music piece recorded with a sampling frequency such as 96 kHz, 192 kHz, etc., 24 bits, and a band of 20 kHz or higher.

[0047] As the ultrasonic transducer 3, a high-power ultrasonic transducer used for cleaning, for example, can be used. Usually, an ultrasonic transducer is used for cleaning using its resonance frequency and to obtain high output. In the present embodiment, only the high-frequency component included in the high-resolution music piece is input to the ultrasonic transducer 3 at a required level.

[0048] The technical paper published on the homepage of Ueda Nippon Radio Co., Ltd. (https: / / www.jrc.co.jp / jp / about / activities / technical_information / report71 / pdf / JRCreview71_15.pdf) shows the characteristics of piezoelectric elements (Figure 2 Equivalent circuit and impedance characteristics of piezoelectric materials). Here, the dip part (fr) of the impedance is resonance, and the peak part (fa) is anti-resonance. Usually, using the resonance frequency, ultrasonic oscillators are used for cleaning and the like. In this embodiment, as the music frequency, an ultrasonic oscillator having resonance and anti-resonance within 20 to 100 kHz is selected, and a signal for causing vibration is input to the ultrasonic oscillator 3. Exactly, dips and peaks occur in the characteristics, but in music, the resonance and anti-resonance frequencies are not constant but partial, so vibrations averaged to some extent can be given.

[0049] (Second Embodiment) Before explaining the second embodiment, the background art will be explained. Conventionally, the acceleration of sake lees aging and stirring by ultrasonic vibration have been carried out. However, these are adjusted by the output at a specific resonance frequency and have no relation with music, for example. Also, ultrasonic waves have a larger vibration energy per unit time than the audible band and are suitable for short-time vibration processing but unsuitable for long-term aging processes.

[0050] Figure 2 is a diagram showing an overview of the system 101 according to the second embodiment of the present invention. Similar to the first embodiment, the system 101 vibrates the sake lees (object) in the cask 100. The system 101 includes a hybrid type vibrator 105, a sound source playback device (hereinafter referred to as "playback device") 104, and the like. The system 1 according to the first embodiment includes a vibrator 2 and an ultrasonic oscillator 3. The system 101 according to the second embodiment includes a hybrid type vibrator 105 instead of the vibrator 2 and the ultrasonic oscillator. This is the main difference between the system 1 according to the first embodiment and the system 101 according to the second embodiment. Hereinafter, the explanation will focus on the differences from the first embodiment.

[0051] The hybrid oscillator 105 (vibrating part) is for vibrating the moromi (koji mash) (object) in the cask 100. The hybrid oscillator 105 vibrates in a frequency band including a frequency band equal to or higher than the audible band. The hybrid oscillator 105 is provided, for example, on the side wall (outer wall) of the cask 100. The hybrid oscillator 105 vibrates based on a signal, and vibrates the installation surface (here, the side wall of the cask 100) where the hybrid oscillator 105 is installed, thereby vibrating the moromi in the cask 100.

[0052] The hybrid oscillator 105 is a hybrid oscillator including a conventional conductive oscillator and an ultrasonic vibrator. The ultrasonic vibrator is, for example, a piezo element. The hybrid oscillator 105 has frequency characteristics up to 100 kHz exceeding the audible band as described above. When a plurality of hybrid oscillators 105 are installed, a wideband amplifier is configured as a power type connected to each hybrid oscillator 105, so that a configuration can be made according to the size of the cask 100 (tank).

[0053] Note that the hybrid oscillator 105 may be provided on the upper wall or the bottom wall of the cask 100 instead of the side wall of the cask 100. Also, in the present embodiment, the cask 100 is made of metal, but it does not have to be made of metal.

[0054] The playback device 104 (control unit) is the same device as the playback device 4 of the first embodiment. The playback device 104 outputs a signal for vibrating the hybrid oscillator 105 to the hybrid oscillator 105. Specifically, the playback device 104 outputs a music piece (so-called high-resolution music piece) including a component in a frequency range higher than the audible band (20 kHz or higher) to the hybrid oscillator 105. Note that in the first embodiment, the music piece is band-divided, but in the second embodiment, the band division is not performed.

[0055] The systems 1 and 101 described above constitute a part of a sake manufacturing system for manufacturing sake. Here, "sake" is a product fermented by yeast using rice, rice koji, and water as the main raw materials, and is the sake defined by the Japanese Liquor Tax Law. The sake manufacturing system executes the processes shown in FIG. 3. Note that the processes shown in FIG. 3 are an example of conventionally performed processes. For example, in the case of "namazake", the process of "pasteurization" described later is not performed, and in the case of "namazokujo", the process of "pasteurization" is performed only once.

[0056] The "polishing" process is a process of polishing rice (sake rice). The "rice washing" process is a process of washing the polished rice and removing bran. The "soaking" process is a process of soaking the rice in water after rice washing in order to absorb an appropriate amount of moisture into the rice. The "rice steaming" process is a process of steaming the rice containing moisture. The rice is steamed by a large steamer called a koshiki or a rice steamer. The "cooling" process is a process of cooling the steamed rice to a temperature suitable for koji making, yeast making, and moromi respectively.

[0057] The "koji making" process is a process of making koji, which is the base of sake, and is also called "seikiku". Specifically, koji mold is attached to the rice, and the koji mold is propagated in the rice. "Yeast mash" is a product in which a large amount of yeast that promotes alcohol fermentation is grown. In the "yeast mash making" process, koji, water, yeast, lactic acid bacteria, and further steamed rice are added to the mixture of koji and water. Generally, the yeast mash is completed in two weeks to one month. Note that the production method of making the yeast mash by hand is called "kimo-to making". In the case of kimo-to making, lactic acid is not added, and lactic acid bacteria in the air of the cellar are taken in.

[0058] The "moromi and charging" process is a process of putting the yeast mash into a tank, adding koji, steamed rice, and water, and fermenting them. The fermentation takes about three weeks to one month, and the fermented state, which is the base of sake, is called "moromi". Note that when putting koji, steamed rice, and water into the yeast mash, it is not added all at once, but is fermented slowly in three portions. This is called "three-stage charging". Note that the "moromi and charging" process may be divided into a charging process of charging moromi and a fermentation process of fermenting moromi.

[0059] The "upper vat" process is a process of squeezing (pressing) the moromi after the fermentation period ends and separating it into sake and sake lees. Since the freshly squeezed sake still contains small solids such as finely ground rice and yeast, the process of filtering (filtration) to remove them is the "filtration" process. The subsequent heat treatment is the "pasteurization" process. After pasteurization, the process of storing for aging is the "storage" process. The sake stored and aged for about half a year to one year changes to a mellow taste. The process of blending (mixing and diluting) the aged raw sake is the "mixing and diluting" process. Before shipment, the sake that has been blended is pasteurized again to stabilize it, which is the "pasteurization" process. Then, the process of packing it into bottles or packs is the "bottling" process, and it is completed.

[0060] In the process of aging the moromi in the above-mentioned "moromi and preparation" process, the moromi is vibrated. In this embodiment, an example is shown in which System 1 is applied to the production of sake using moromi as a material. Not limited to this, the same vibrations and the like can be applied regardless of the raw materials such as wine and soy sauce.

[0061] In this embodiment, "moromi" is exemplified as the object to be vibrated by Systems 1 and 101. The object to be vibrated by System 1 may be any of food, food raw materials, and intermediate products from raw materials to food. "Moromi" is an intermediate product from the raw material "rice (sake rice)" to the food "sake". Therefore, for example, in the case of sake, the raw material rice may be vibrated, or the food sake may be vibrated. In the case of soy sauce, the soy sauce as a food, the soybeans as the raw material of soy sauce, or the moromi as the intermediate product from soybeans to soy sauce may be vibrated. In the case of wine, the wine as a food or the grapes as the raw material of wine may be vibrated. Of course, soy sauce and wine are just examples, and it is applicable to various foods (whiskey, shochu, bread, etc.), raw materials (barley, etc.), and intermediate products (wort, koji, sponge dough, etc.).

[0062] Here, when the object is vibrated only by ultrasonic waves, if it is vibrated for a long time, it is excessive as an experimental result. In the first embodiment, since the vibrator 2 and in the second embodiment, the vibrator included in the hybrid type vibrator 105 are also used to vibrate the object, it does not become excessive. Also, by using music (audio), especially high-resolution music, it is possible to appeal to the customers of the product in which the object is commercialized to vibrate the object using high-resolution music instead of ultrasonic waves. Furthermore, a long-term aging effect in a short time is expected by vibration application (music vibration) by music, and in addition, by adding vibration in the high-resolution band, it is also possible to appeal to the customers for uniqueness.

[0063] As described above, in the first embodiment, the object (moromi) is vibrated by the vibrator 2 that vibrates in a lower frequency range (first frequency band) than the ultrasonic vibrator 3 and the ultrasonic vibrator 3 that vibrates in a higher frequency range (second frequency band) than the vibrator 2. Thereby, the object can be vibrated in a wide frequency band. Here, since the object is vibrated by the vibrator 2 and the ultrasonic vibrator 3, it is not necessary to widen the device for vibrating the object. Furthermore, for the first frequency band that requires vibration force, a driving method using a plurality of parallel drives using a general-purpose vibrator or a driving method using an output transformer may be used.

[0064] Also, in the second embodiment, the object (moromi) is vibrated by the hybrid type vibrator 105 that vibrates in a frequency band including a frequency band of the audible range or higher. Thereby, the object can be vibrated in a wide frequency band.

[0065] By using the hybrid exciter 105 that vibrates in a frequency band including a frequency band above the audible band, the music signal can be broadened and reproduced up to the frequencies in the audible band. As a result, music excitation including the ultrasonic band can be performed. Note that the audible band frequencies included in the broadband music signal (so-called high-resolution) are basically synchronized with the music and are different from the stationary single-frequency ultrasonic excitation. Therefore, in addition to the audible band music excitation, by simultaneously applying a signal synchronized with the music frequency of the outer peripheral frequency of the audible band, while enhancing the music excitation effect in the audible band, unlike the excitation with the level adjustment of a specific ultrasonic band frequency, random vibration energy can be imparted also in the time axis and the frequency axis.

[0066] As described above, the embodiments of the present invention have been explained. However, the applicable forms of the present invention are not limited to the above-described embodiments, and appropriate changes can be made without departing from the gist of the present invention.

Industrial Applicability

[0067] The present invention can be suitably adopted for a system, method, manufacturing method, food, and sake for vibrating an object.

Explanation of Signs

[0068] 1, 101 System 2 Exciter (First Vibration Unit) 3 Ultrasonic Vibrator (Second Vibration Unit) 4, 104 Reproduction Device (Control Unit) 105 Hybrid Exciter (Vibration Unit) 100 Cask

Claims

1. A system for vibrating an object that is any one of food, food raw materials, and intermediate products between the raw materials and the food, comprising: a first vibrating part that vibrates in a first frequency band; a second vibrating part that vibrates in a second frequency band higher than the first frequency band, wherein the first vibrating part and the second vibrating part vibrate the object, and further comprising a control unit that divides a music piece including components higher than the audible band into components in the audible band and components higher than the audible band, inputs the components in the audible band after band division to the first vibrating part, and inputs the components higher than the audible band after band division to the second vibrating part.

2. The system according to claim 1, wherein the control unit adjusts the level of the components in the audible band and inputs the adjusted components to the first vibrating part, and adjusts the level of the components higher than the audible band and inputs the adjusted components to the second vibrating part.

3. The object is contained in a barrel, and the system according to claim 1, wherein the first vibrating part and the second vibrating part are installed on the outer wall of the barrel.

4. The system according to claim 1, wherein the first vibrating part is a vibrator.

5. The system according to claim 1, wherein the first vibrating part is a plurality of vibrators.

6. The system according to claim 1, wherein the second vibrating part is an ultrasonic vibrator.

7. The system according to claim 1, wherein the first vibrating part is a vibrator and the second vibrating part is an ultrasonic vibrator.

8. The system according to claim 1, wherein the music piece is a high-resolution music piece having a quantization bit number equal to or more than a predetermined value and a sampling frequency equal to or more than a predetermined value and including components higher than the audible band.

9. A sake manufacturing system that performs at least a step of fermenting moromi as an object to produce sake, wherein in the step, the system according to claim 1, wherein the first vibrating part and the second vibrating part vibrate moromi as the object.

10. A method comprising a vibrating step of vibrating an object that is any one of food, food raw materials, and intermediate products between the raw materials and the food, wherein a music piece including components higher than the audible band is divided into components in the audible band and components higher than the audible band, In the vibration step, the object is vibrated by the components in the audible band by the first vibration unit, and the object is vibrated by the components in a frequency band higher than the audible band by the second vibration unit. A method characterized by this.

11. A method for manufacturing food, comprising a vibration step of vibrating an object that is any one of food, food raw materials, and intermediate products between the raw materials and the food. A music piece including components in a frequency band higher than the audible band is divided into a band including components in the audible band and a band including components in a frequency band higher than the audible band. In the vibration step, the object is vibrated by the components in the audible band by the first vibration unit, and the object is vibrated by the components in a frequency band higher than the audible band by the second vibration unit. A manufacturing method characterized by this.

12. A method for manufacturing sake, which includes at least a step of fermenting moromi as an object to produce sake. The step includes the vibration step. In the vibration step, the object is vibrated by the components in the audible band by the first vibration unit, and the moromi as the object is vibrated by the components in a frequency band higher than the audible band by the second vibration unit. The manufacturing method according to claim 11, characterized by this.

13. The system according to claim 3, characterized in that the barrel is made of metal.

14. The system according to claim 1, characterized in that the object is moromi.

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