Method for manufacturing distilled spirits, method for flavoring distilled spirits, and distilled spirits

Abstract

This invention provides a method for producing distilled spirits that yields a new type of distilled spirit with added depth and character in its flavor, a method for flavoring distilled spirits, and a distilled spirit itself. [Solution] The method for producing distilled spirits is a method for producing distilled spirits using grains, sugarcane, or fruits as the main raw materials, and includes a flavoring step in which the distillate obtained by distillation is flavored with smoke before the maturation step in which the distillate is matured.

Description

Technical Field

[0001] The present invention relates to a method for producing distilled liquor, a method for flavoring distilled liquor, and distilled liquor.

Background Art

[0002] Patent Document 1 describes an example of a method for producing distilled liquor. The method for producing distilled liquor described in Patent Document 1 includes a saccharification step, a fermentation step, and a distillation step. The production method described in Patent Document 1 attempts to produce highly fragrant whiskey by separately performing charged saccharification of starch materials and charged saccharification of malt in the saccharification step.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] By the way, the individuality of the aroma of distilled liquor is mainly determined by raw materials, yeast type, barrel material, aging period, etc. In order to obtain a distilled liquor with individuality, artificially adding aroma components is generally not done. However, there is a demand for a new type of distilled liquor with depth and individuality in flavor that cannot be obtained by conventional flavoring methods.

[0005] The present invention has been made in view of the above circumstances, and an object thereof is to provide a method for producing distilled liquor, a method for flavoring whiskey, and whiskey that can obtain a new type of distilled liquor with depth and individuality in flavor.

Means for Solving the Problems

[0006] One embodiment of the present invention is a method for producing distilled spirits using grains, sugarcane, or fruits as the main raw materials, comprising a flavoring step in which the distillate obtained by distillation is flavored with smoke before the maturation step in which the distillate is matured.

[0007] One embodiment of the present invention is a method for flavoring distilled spirits, in which a distilled spirit made primarily from grains, sugarcane, or fruit is flavored with smoke before the maturation process in which the distillate obtained by distillation is matured.

[0008] One embodiment of the present invention is a distilled spirit produced primarily from grains, sugarcane, or fruit, and flavored with smoke. [Effects of the Invention]

[0009] The method for producing distilled spirits, the method for flavoring distilled spirits, and the distilled spirits according to the above embodiment of the present invention have the advantage of being able to provide a new type of distilled spirit that has depth and individuality in its flavor. [Brief explanation of the drawing]

[0010] [Figure 1] This is a flowchart of a method for producing distilled spirits according to one embodiment of the present invention. [Figure 2] This is a schematic cross-sectional view of a saccharification tank used in the method for producing distilled spirits according to the embodiment. [Figure 3] This is a flowchart of the manufacturing method for distilled spirits according to a modified example. [Modes for carrying out the invention]

[0011] The method for producing distilled spirits according to this embodiment will be described in detail below.

[0012] The method for producing distilled spirits according to this embodiment is a method for producing whiskey using grains as the main raw material. As shown in Figure 1, the method for producing distilled spirits comprises a preparation step S1, a saccharification step S2, a flavoring step S3, a fermentation step S4, and a distillation step S5. The method for producing distilled spirits further comprises a flavoring step in which aroma is added by smoke before the maturation step which is performed after the distillation step. In this embodiment, the method for producing distilled spirits will be described with an example in which the flavoring step S3 is performed together with the saccharification step S2 and also together with the fermentation step S4. However, the following embodiment is merely an example, and for example, the flavoring step S3 may be performed only during the saccharification step S2, or only during or after the fermentation step S4. Furthermore, the flavoring step S3 may be performed on the distillate obtained in the distillation step. The maturation step is a step in which the distilled spirits obtained in the fermentation step are stored in a tank and aged for a long period of time.

[0013] [Preparation process S1] Preparation step S1 is the process of preparing the raw materials for the whiskey manufacturing method. In preparation step S1, the main raw material, grain, and water are prepared. The grain can be at least one selected from the group consisting of barley, corn, wheat, rye, rice, quinoa, buckwheat, millet, and soybeans. The grain prepared in preparation step S1 is selected according to the type of whiskey to be manufactured. For example, when manufacturing malt whiskey, barley is selected. When manufacturing corn whiskey, corn is selected. When manufacturing grain whiskey, barley, rye, and corn are selected. When manufacturing wheat whiskey, wheat is selected.

[0014] Preparation step S1 includes a step of milling the cereals. Milling may be dry milling or wet milling. Milling the cereals can promote the exposure of starch. Milling of the cereals may be carried out, for example, by a milling machine. In this disclosure, the milled cereals may be referred to as "milled cereals".

[0015] [Saccharification process S2] The saccharification process S2 is a process of generating a saccharified liquid by stirring the crushed grains while heating them. In the saccharification process S2, a saccharification tank 1 having a container 2 is used. The saccharification process S2 includes a saccharification step S21, a filtration step S22, and a sparging step S23.

[0016] (Glycation step S21) In the saccharification step S21, mash is produced by adding the ground grains and hot water to the saccharification tank 1 and stirring. The hot water may be, for example, 40°C to 75°C, 50°C to 73°C, or 60°C to 70°C. By adding hot water at 40°C to 75°C to the saccharification tank 1, the ground grains can be heated to a temperature suitable for saccharification (approximately 65°C to 68°C). By adding the ground grains and hot water and stirring, enzymes including amylase can break down the starch in the grains and produce sugars within the saccharification tank 1. The sugars referred to here are sugars that can be fermented in the subsequent fermentation step S4. Mash is produced by the saccharification step S21.

[0017] (saccharification tank 1) Here, Figure 2 shows a schematic cross-sectional view of an example of a saccharification tank 1. Referring to Figure 2, the saccharification tank 1 includes a container 2, a jacket 3 for maintaining the temperature of the container 2, a stirring device 4, and a sparging pipe 5. The saccharification tank 1 may also be equipped with a thermometer 6 for measuring the temperature of the contents (e.g., crushed grains or mash) contained in the container 2, and a pressure gauge for measuring the pressure inside the container 2.

[0018] The container 2 according to this embodiment is formed in a bottomed cylindrical shape. Inside the container 2, there is a processing space 21 for stirring the contents and a flow space 22 through which the filtered saccharified liquid passes after stirring. The processing space 21 and the flow space 22 are separated by a filter 23. The container 2 may be an airtight container.

[0019] The container 2 has a discharge port 24 for discharging the liquid content. The discharge port 24 communicates with the flow space 22. The discharge port 24 is formed at the bottom of the container 2. Further, the container 2 has an inlet 25 and an outlet 26 that communicate with the treatment space 21. The inlet 25 is connected to a smoke supply passage that leads to a source for generating smoke. The outlet 26 is connected to a smoke discharge passage. By supplying smoke from the inlet 25 to the treatment space 21 and discharging the smoke filled in the treatment space 21 from the outlet 26, the content can be exposed to the smoke.

[0020] The jacket 3 surrounds the periphery of the container 2. The jacket 3 has heat insulation properties. The jacket 3 according to the present embodiment is a steam jacket that warms and keeps the container 2 warm by supplying steam into the jacket 3. By having the saccharification tank 1 with the steam jacket 3, the saccharification tank 1 with high heat retention can be achieved. As a result, it is easy to maintain the desired temperature in the saccharification step S21.

[0021] The stirring device 4 stirs the content of the container 2. The stirring device 4 includes a drive device 41, a shaft 42, a support arm 43 fixed to the shaft 42, and a plurality of blades 44 fixed to the support arm 43. The drive device 41 drives the shaft 42. The drive device 41 is, for example, a motor. The central axis of the shaft 42 is parallel to the vertical direction. The shaft 42 rotates about the central axis as the rotation axis. The shaft 42 is arranged at the center of the container 2 in a plan view. The support arm 43 extends radially in a direction orthogonal to the shaft 42. The plurality of blades 44 are fixed at intervals in the longitudinal direction of each support arm 43. The stirring device 4 is a rake-type stirring device.

[0022] When the drive device 41 operates, the shaft 42 rotates and the blades 44 rotate about the shaft 42. As a result, the content in the treatment space 21 is convectively mixed, and the content can be sufficiently stirred. The stirring device 4 is not limited to a rake-type stirring device, and may be, for example, a plow mixer, a ribbon mixer, a V-type mixer, a cone-type mixer, or the like.

[0023] The sparging pipe 5 is a pipe used for sparging in the sparging step S23. Hot water is supplied from the sparging pipe 5. The sparging pipe 5 is located at the top of the processing space 21. The sparging pipe 5 is formed in a ring shape in plan view. Water inlets are formed in the sparging pipe 5 at regular intervals along the circumferential direction.

[0024] (Filtration step S22) The filtration step S22 generates a saccharified solution by filtering the mash. In the filtration step S22, the mash generated by stirring with the agitator 4 is passed through the filter 23, separating it into liquid wort (saccharified solution) and solid druff. The druff remains in the processing space 21. The saccharified solution passes through the filter 23 and the flow space 22 and is discharged from the outlet 24. This generates a saccharified solution. In the filtration step S22, the saccharified solution discharged from the outlet 24 may be passed through another filter again. This allows for the generation of a saccharified solution with high purity.

[0025] (Sparing step S23) The sparging step S23 involves supplying hot water to the draft to perform sparging. Sparging can be performed by supplying hot water, for example, between 40°C and 75°C, from the water inlet of the sparging pipe 5. By performing the sparging step S23, sugars contained in the draft can be extracted, and the sugar content in the saccharified liquid can be increased.

[0026] The extract obtained in the sparging step S23 is mixed with the saccharified liquid obtained in the filtration step S22 and then transferred to the fermentation step S4. Note that the sparging step S23 may be omitted.

[0027] [Fermentation process S4] The fermentation process S4 is a process that, after the saccharification process S2, involves adding yeast to the saccharified liquid produced in the saccharification process S2 and fermenting it to produce a fermented liquid (mash). The fermentation process S4 is carried out in a fermentation tank. For example, a stainless steel or wooden container 2 can be used as the fermentation tank. The container 2 used in the fermentation process S4 only needs to be able to suppress the inflow of outside air, and does not need to be airtight.

[0028] In fermentation step S4, the saccharified liquid is placed in a fermentation tank, cooled to room temperature (for example, around 20°C to 25°C), and then yeast is added to initiate fermentation. The fermentation period can be, for example, 1 to 5 days. The fermentation period is determined appropriately depending on the desired flavor or the type of yeast used. Whiskey yeast is one example of yeast used.

[0029] [Distillation process S5] The distillation step S5 is a step that occurs after the fermentation step S4, in which the fermented liquid produced in the fermentation step S4 is distilled to produce a distillate. In this embodiment, the distillation step S5 produces new pot as a distillate. In the distillation step S5, the fermented liquid is placed in a still and distilled to obtain the new pot. The still may be a single-batch still or a continuous still.

[0030] [Fragrance application process S3] The flavoring step S3 is a step of injecting smoke into the container 2 to flavor the contents inside the container 2. The flavoring step S3 is performed at least once or multiple times before the distillation step S5. The flavoring step S3 according to this embodiment includes a first flavoring step S31 and a second flavoring step S32 performed during the saccharification step S2, and a third flavoring step S33 performed during the fermentation step S4.

[0031] (First fragrance step S31) The first flavoring step S31 is performed in the saccharification tank 1 during the saccharification step S21. The first flavoring step S31 allows the mash in the saccharification tank 1 to be flavored. From the mash flavored by the first flavoring step S31, a flavored saccharified liquid can be obtained through the filtration step S22.

[0032] The first flavoring step S31 can be performed by stirring while supplying smoke from the injection port 25 when the mash is in the container 2 of the saccharification tank 1. In the saccharification step S21 of the saccharification process S2, the mash can be effectively flavored by stirring while filling the container 2 with smoke. The predetermined time for exposure of the container 2 to smoke may be 5 minutes or more and 60 minutes or 10 minutes or more and 50 minutes or less.

[0033] The smoke used in the first flavoring step S31 can be obtained by burning at least one type of smoke material selected from, for example, peat, wood chips, straw, dry botanicals, and spices. The smoke material may be any one of peat, wood chips, straw, dry botanicals, and spices, or a composite material of these. Examples of wood chips include oak chips (American oak, European oak, Japanese oak [Mizunara]), cherry chips, hickory, maple, cherry, apple, walnut, oak, beech, whiskey oak, chestnut, beech, pecan, acacia, olive, cedar, and eucalyptus. Examples of dried botanicals include grasses, fruit peels, herbs, flowers, resins, and seeds. Examples of grasses include lemongrass and hops. Examples of fruit peels include lemon peel, lime peel, orange peel, and bergamot peel. Examples of herbs include juniper berries, thyme, rosemary, sage, basil, and mint. Examples of flowers include lavender, chamomile, and rose petals. Examples of resins include frankincense and myrrh. Examples of seeds include anise seeds, coriander seeds, and fennel seeds. Examples of spices include cinnamon, cardamom, cloves, nutmeg, ginger, allspice, pepper, star anise, and saffron.

[0034] In the first flavoring step S31, smoke is injected into container 2 while the liquid to be flavored (in this case, mash) is contained in the container. The pressure inside container 2 is atmospheric pressure. However, the pressure inside container 2 may be increased to a level higher than atmospheric pressure.

[0035] (Second fragrance step S32) The second flavoring step S32 is performed in the saccharification tank 1 during the sparging step S23. The second flavoring step S32 allows for flavoring of both the draft in the saccharification tank 1 and the water supplied from the sparging pipe 5, which are the liquids to be flavored. The second flavoring step S32 can be performed in the saccharification tank 1 during the sparging step S23 by stirring while supplying smoke from the inlet 25. The flavored draft and water obtained in the second flavoring step S32 can be filtered to obtain a flavored extract.

[0036] In the second flavoring step S32, the predetermined time for exposure to smoke in the container 2 may be 5 minutes or more and 60 minutes or 10 minutes or more and 50 minutes or less.

[0037] The smoke used in the second flavoring step S32 can be the same type of smoke material as that used in the first flavoring step S31. The smoke material used in the second flavoring step S32 may be the same type of smoke material used in the first flavoring step S31.

[0038] (Third fragrance step S33) The third flavoring step S33 is performed in the fermentation tank during or after the fermentation process S4. The third flavoring step S33 allows for flavoring of the target liquid, which is the fermented liquid in the fermentation tank during fermentation or after fermentation is complete, by exposing it to smoke. Specifically, the flavoring is performed by filling container 2 containing the fermented liquid with smoke and leaving it for a long period of time.

[0039] In the third flavoring step S33, the predetermined time for exposure to smoke in the container 2 may be 5 minutes or more and 60 minutes or less, or 10 minutes or more and 50 minutes or less.

[0040] The smoke used in the third flavoring step S33 can be the same type of smoke material as in the first flavoring step S31. The smoke used in the third flavoring step S33 may be a different type of smoke material than the one used in the first flavoring step S31. By using different types of smoke during the saccharification step S2 and during or after the fermentation step S4, a whiskey with a complex aroma can be produced.

[0041] The smoke concentration used in the third flavoring step S33 may be different from the smoke concentration used in the first flavoring step S31. For example, the smoke concentration used in the third flavoring step S33 may be determined before the fermentation step S4, depending on the degree of aroma produced by flavoring the saccharified liquid. Alternatively, the smoke concentration used in the third flavoring step S33 may be determined after the completion of the fermentation step S4 in the fermenter, depending on the degree of aroma produced by flavoring the fermented liquid. Furthermore, when producing a new pot with a strong flavor, the smoke concentration used in the third flavoring step S33 may be higher than that used in the first flavoring step S31. For example, a light transmission smoke meter can be used to measure the smoke concentration.

[0042] [Manufacturing method] Next, the manufacturing method according to this embodiment will be explained using the flowchart in Figure 1. First, preparation step S1 is performed. In preparation step S1, the main raw materials, grains and water, are prepared, and then the grains are crushed.

[0043] After the completion of preparation step S1, the saccharification step S2 is performed. In the saccharification step S2, the crushed grains and water prepared in preparation step S1 are placed in the saccharification tank 1 and stirred to produce a mash, which is performed in the saccharification step S21. At the start of or during the saccharification step S21, the first flavoring step S31 is performed. In the first flavoring step S31, while stirring is performed in the saccharification step S21, smoke is filled into the saccharification tank 1 to flavor the grains or saccharified liquid.

[0044] After the first flavoring step S31 is completed, the filtration step S22 is performed. In the filtration step S22, the mash in the processing space 21 of the saccharification tank 1 is filtered by the filter 23. This allows a saccharified liquid to be obtained.

[0045] After the filtration step S22 is completed, the sparging step S23 is performed. In the sparging step S23, sparging is performed by supplying hot water to the draft remaining in the processing space 21. At this time, the second flavoring step S32 is performed in the middle of the sparging step S23. In the second flavoring step S32, smoke is filled into the saccharification tank 1 while sparging is being performed.

[0046] After the second flavoring step S32 is completed, the filtration step S24 is performed again. In the filtration step S24, the contents of the processing space 21 of the saccharification tank 1 after sparging are filtered by the filter 23. This makes it possible to obtain a saccharified liquid with a higher sugar content.

[0047] After the completion of the saccharification process S2, the fermentation process S4 is performed. In the fermentation process S4, the saccharified liquid produced in the saccharification process S2 is placed in a fermenter, yeast is added, and fermentation is carried out to produce a fermented liquid. At this time, the third flavoring step S33 is performed during the fermentation process S4. In the third flavoring step S33, smoke is filled into the fermenter while the saccharified liquid is fermenting. The third flavoring step S33 may be performed after the completion of the fermentation process S4.

[0048] After the fermentation process S4 and the flavoring process S3 are completed, the distillation process S5 is carried out. By carrying out the distillation process S5, new make spirit can be produced. After this, the new make spirit is stored and matured to become raw spirit. After the production of the raw spirit, whisky is produced by vatting or blending.

[0049] [Differentiation] The above embodiments are merely one of many embodiments of this disclosure. The embodiments can be modified in various ways depending on the design, etc., as long as they achieve the objectives of this disclosure. The following lists some modifications of the embodiments. The modifications described below can be combined and applied as appropriate.

[0050] In the above embodiment, the flavoring step S3 was performed both during the fermentation step S4 and after the completion of the fermentation step S4. However, as shown in the modified example in Figure 3, the flavoring step S3 may not be performed together with the saccharification step S2, but only during or after the completion of the fermentation step S4. Furthermore, in the above embodiment, the second flavoring step S32 and the third flavoring step S33 may be omitted.

[0051] The flavoring step S3 can be applied to any of the following stages before the distillation step S5: before, during, or after the saccharification step S2; before, during, or after the fermentation step S4. By adjusting the timing of the flavoring step S3, the desired intensity and type of aroma can be precisely controlled.

[0052] The corn used as a grain may be, for example, corn intended for livestock feed. In this case, the flavoring step S3 is preferably performed during the saccharification step S2. This makes it possible to produce new pot corn with the desired flavor even if the corn is relatively hard.

[0053] The method for producing distilled spirits described herein can be applied, for example, to the production of malt whisky, grain whisky, or rye whisky.

[0054] Although the above embodiment mainly described a method for producing whiskey, it can also be applied to a method for producing rum, a distilled spirit made primarily from sugarcane. The method for producing rum includes a washing and pressing step in which the raw materials are washed and crushed to obtain a liquid containing sugar, a heating and concentration step in which the liquid is heated and concentrated, a fermentation step S4, and a distillation step S5. In the method for producing rum, as in the above embodiment, the flavoring step S3 is carried out before the maturation step. The flavoring step S3 may be carried out together with any of the washing and pressing steps, the heating and concentration step, the fermentation step S4, and the distillation step S5, or it may be carried out in between any of these steps.

[0055] Furthermore, this method can also be applied to the production of brandy, a distilled spirit primarily made from fruit. Examples of fruits include grapes, apples, and cherries.

[0056] If the flavoring step S3 is performed before the maturation step, it may be used by flavoring at least one of the saccharified liquid, fermented liquid, distilled liquid, and mashing water, temporarily storing them, and then mixing them together. Alternatively, the flavoring step S3 may be performed together with the fermentation step S4 using flavored yeast obtained by exposing liquid yeast to smoke.

[0057] [summary] As described above, the method for producing distilled spirits according to the first embodiment is a method for producing distilled spirits mainly from grains, sugarcane, or fruit, and includes an aroma-adding step S3 in which aroma is added with smoke before the maturation step in which the distillate obtained by distillation is matured. According to this embodiment, since aroma can be added before the maturation step, it is possible to produce a new type of distilled spirit that has depth and individuality in its flavor.

[0058] In the second embodiment of the method for producing distilled spirits, in the first embodiment, the flavoring step S3 involves placing the target liquid in a container and injecting smoke into the container 2 to flavor the target liquid. This embodiment is easy to introduce into existing manufacturing processes.

[0059] The third embodiment of the method for producing distilled spirits is such that, in the first or second embodiment, the smoke injected into the container 2 in the flavoring step S3 is smoke obtained by burning at least one selected from peat, wood chips, straw, dry botanicals, and spices. This embodiment further enhances the depth and individuality of the flavor of the distilled spirits.

[0060] The fourth embodiment of the method for producing distilled spirits uses grains as the main raw material in any of the first to fourth embodiments. The method for producing distilled spirits includes a saccharification step S2 in which saccharification liquid is produced by stirring the grains while heating them, a fermentation step S4 in which yeast is added to the saccharification liquid after the saccharification step S2 to produce a fermented liquid, and a distillation step S5 in which new pot spirit is produced by distilling the fermented liquid after the fermentation step S4. The flavoring step S3 is performed before the distillation step S5 by injecting smoke into a container 2 containing grains, saccharification liquid, or fermented liquid to flavor at least one of the grains, saccharification liquid, and fermented liquid. According to this embodiment, since flavoring can be performed before maturation after distillation, a new type of whiskey with depth and individuality in flavor can be produced.

[0061] Furthermore, by adjusting the timing of flavoring (for example, before, during, or after the saccharification process S2; before, during, or after the fermentation process S4), the desired intensity and type of aroma can be precisely controlled. In addition, since the flavoring process S3 involves injecting smoke into container 2, it is easy to introduce into existing manufacturing processes.

[0062] In the fifth embodiment of the method for producing distilled spirits, in the fourth embodiment, the container 2 includes a saccharification tank 1 capable of stirring grains while heating them, and the flavoring step S3 is performed in the saccharification tank 1 during the saccharification step S2. According to this embodiment, since the flavoring step S3 is performed during the saccharification step S2, sufficient flavoring can be achieved even with grains that are relatively difficult to flavor, such as corn. As a result, whiskey with the flavor balance intended by the manufacturer can be produced.

[0063] In the sixth embodiment of the method for producing distilled spirits, in the fourth embodiment, the container 2 includes a fermentation tank capable of adding yeast to the saccharified liquid and fermenting it, and the flavoring step S3 is performed during or after the fermentation step S4. According to this embodiment, since flavoring is performed on the fermented liquid during or after fermentation, it is possible to produce a whiskey with an even deeper flavor.

[0064] In the seventh embodiment of the method for producing distilled spirits, in any of the fourth to sixth embodiments, the container 2 includes a saccharification tank 1 capable of stirring grains while heating them, and a fermentation tank capable of adding yeast to the saccharified liquid and fermenting it, and the flavoring step S3 is performed both during the fermentation step S4 and after the completion of the fermentation step S4 or after the completion of the fermentation step S4. According to this embodiment, it is possible to achieve sufficient flavoring.

[0065] In the eighth embodiment of the method for producing distilled spirits, in the seventh embodiment, the flavoring step S3 involves injecting different types of smoke or smoke of different concentrations during the saccharification step S2 and during or after the fermentation step S4. According to this embodiment, a whiskey with a complex aroma can be produced.

[0066] In the method for producing distilled spirits according to the ninth embodiment, in the fourth embodiment, the saccharification step involves adding the grains and hot water at 40°C or higher to a saccharification tank and stirring. This embodiment facilitates saccharification.

[0067] In the method for producing distilled spirits according to the tenth embodiment, in any one embodiment from the fourth to ninth, the flavoring step S3 involves flavoring at least one of the grains, saccharified liquid, and fermented liquid in the container 2 by exposing it to smoke for a predetermined time, the predetermined time being 5 minutes or more and 120 minutes or less. According to this embodiment, it is possible to achieve sufficient flavoring.

[0068] In the 11th embodiment of the method for producing distilled spirits, in any one of the 4th to 10 embodiments, the saccharification step S2 or the fermentation step S4 is carried out using a container 2 having a steam jacket 3. This embodiment makes it easier to carry out the saccharification step S2 or the fermentation step S4 while maintaining the desired temperature.

[0069] In the method for producing distilled spirits according to the twelfth embodiment, in the sixth embodiment, the saccharification step S2 includes a step of sparging, and the flavoring step S3 is performed by flavoring the saccharified liquid while carrying out the sparging in the saccharification step S2. According to this embodiment, it is easier to produce a saccharified liquid with a higher sugar content and a deeper flavor.

[0070] In the method for producing distilled spirits according to the 13th embodiment, in the 5th embodiment, a saccharification tank 1 capable of stirring the grains while heating them is used in the saccharification step S2, and the saccharification tank 1 has a rake-type stirring device. According to this embodiment, it is easy to produce a properly stirred mash and obtain a suitable saccharified liquid.

[0071] The 14th embodiment of the method for flavoring distilled spirits is a method for producing distilled spirits mainly from grains, sugarcane, or fruits, wherein the flavoring is carried out by smoke before the maturation process in which the distillate obtained by distillation is matured. According to this embodiment, since the flavoring can be carried out before maturation after distillation, the distilled spirit can be given depth and individuality in its flavor.

[0072] The distilled spirit according to the 15th embodiment is a distilled spirit produced primarily from grains, sugarcane, or fruit, and flavored with smoke. This embodiment makes it possible to provide a distilled spirit with depth and character in its flavor. [Explanation of Symbols]

[0073] S1 Preparation process S2 Saccharification process S21 Glycation Step S22 Filtration Step S23 Spacing Step S3 Fragrance Addition Process S31 First fragrance step S32 Second fragrance step S33 Third fragrance step S4 Fermentation Process S5 Distillation Process 1 Saccharification tank 2 containers 21 Processing space 22 Distribution space 23 Filters 24 Outlet 25 Inlet 26 Outlet 3 Jackets 4. Stirring device 41 Drive unit 42 shafts 43 Support Arm 44 blades 5. Sparging pipe 6 thermometer

Claims

1. A method for producing distilled spirits using grains, sugarcane, or fruits as the main raw materials, A saccharification process is performed in which the main raw materials are heated and stirred in a saccharification tank to produce a saccharified liquid. After the saccharification step, a fermentation step is performed in which yeast is added to the saccharified liquid in a fermentation tank and fermentation is carried out to produce a fermented liquid, Following the fermentation process, a distillation process is performed to produce new pot by distilling the fermented liquid, The system includes a flavoring step in which smoke is used to add aroma to the distillate obtained by distillation, prior to the maturation step in which the distillate is aged. The flavoring step is performed in conjunction with at least one of the steps of the saccharification step in the saccharification tank and the fermentation step in the fermentation tank. A method for producing distilled spirits.

2. The aforementioned fragrance-adding process involves placing the target liquid into containers in the saccharification tank and the fermentation tank, and injecting smoke into the containers to add fragrance to the target liquid. A method for producing distilled spirits according to claim 1.

3. The smoke used in the aforementioned flavoring process is smoke obtained by burning at least one selected from peat, wood chips, straw, dry botanicals, and spices. A method for producing distilled spirits according to claim 1.

4. The main raw material is grain, The aforementioned flavoring step, performed prior to the distillation step, involves injecting smoke into a container containing the grains, the saccharified liquid, or the fermented liquid, thereby flavoring at least one of the grains, the saccharified liquid, and the fermented liquid. A method for producing distilled spirits according to any one of claims 1 to 3.

5. The flavoring step is performed both during the fermentation step and after the fermentation step is completed. A method for producing distilled spirits according to claim 1.

6. The aforementioned flavoring step involves injecting different types of smoke or smoke of different concentrations during the saccharification step and the fermentation step. The method for producing distilled spirits according to claim 5.

7. The saccharification process involves adding the grains and water at 40°C or higher to a saccharification tank and stirring. A method for producing distilled spirits according to claim 1.

8. The aforementioned fragrance-adding step involves adding fragrance to at least one of the saccharified liquid and the fermented liquid in the container by exposing it to the smoke for a predetermined time. The aforementioned predetermined time is 5 minutes or more and 120 minutes or less. The method for producing distilled spirits according to claim 2.

9. The saccharification tank or the fermentation tank includes a container having a steam jacket, A method for producing distilled spirits according to claim 1.

10. The aforementioned saccharification process includes a step of sparging, The aforementioned fragrance addition step involves adding fragrance to the saccharified liquid while performing the sparging in the saccharification step. A method for producing distilled spirits according to claim 1.

11. In the aforementioned saccharification process, a saccharification tank capable of stirring the grains while heating them is used. The saccharification tank has a rake-type stirring device. A method for producing distilled spirits according to claim 1.

12. A method for flavoring distilled spirits made primarily from grains, sugarcane, or fruits, A method for flavoring distilled spirits, which involves adding smoke flavoring along with at least one of the processes: saccharification and fermentation.

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