| abstract |
Disclosed is a liquor and a method for producing the same, which can obtain a sake with a clean and clear taste without using low-glutelin rice, and can obtain a sake with a new sensory taste. Alcohol is produced from rice containing a high content of glutelin precursor (proglutelin) as raw rice. In other words, rice having an endosperm protein composition variability with a low ratio of proglutelin, which is a major protein of rice and having a high ratio of proglutelin, is used as a rice for sake brewing. Such alcoholic beverages can be produced from rice specified by “Aoshu Sake No. 184” which is a strain name of Aomori Prefecture having the following characteristics <A> to <C>. <A> Containing more proglutelin than glutelin. <B> The proglutelin composition ratio in the endosperm protein composition is 10% or more. <C> The ratio of proglutelin in the protein composition of the polished rice with 90% polished rice is 10% or more. [Selection] Figure 1 |