http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019154454-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0595453c678519c79a3ff454e21480a7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2019-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cbb28229fd72fec373e36cc5745c08f9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64146499571abdb19353a1583700bbd2 |
| publicationDate | 2019-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019154454-A |
| titleOfInvention | Shochu and production method thereof |
| abstract | An object of the present invention is to provide a shochu with a refreshing taste and a method for producing the same while maintaining a unique flavor. A shochu according to the present invention is a barley shochu in which a single-type distiller distilled by a single-type distiller and a continuous-type distiller distilled by a continuous distiller are mixed, and the concentration of 1-butanol is 0.00. It is characterized by being 015 to 0.120 ppm. Moreover, the method for producing shochu according to the present invention is a method for producing shochu in which a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller are mixed, and the liquid temperature is 10 ° C. A filtration step of filtering the shochu as described above. [Selection] Figure 2 |
| priorityDate | 2019-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.