| abstract |
(57) [Summary] [PROBLEMS] By using a novel shochu yeast having the property of masking the smell peculiar to barley shochu, higher fatty acid esters, which are umami components such as roundness, sweetness, and richness, are dissolved in shochu. Establishment of a method for producing barley shochu that can be made into low alcohol beverages. SOLUTION: The present inventors have isolated a novel shochu yeast that produces a large amount of fragrance components of shochu with an index of resistance to canavanine as an index, and wheat shochu produced using the yeast is masked with a unique odor, Higher fatty acid esters are dissolved, A method for producing barley shochu, characterized in that it is possible to make barley shochu with a taste and roundness into a low alcohol beverage. |