| abstract |
(57) [Summary] [Purpose] To obtain a distilled spiritual sake with a rich flavor without using a special flavor raw material. [Composition] A culture of an Aspergillus genus microorganism exhibiting a high productivity of hydroxycinamic acid ester hydrolase, an extract thereof, or the hydroxycinamic in the process of saccharification and fermentation of cereals such as shochu and whiskey By adding acid ester hydrolase, ferulic acid, ferulic acid ethyl ester, vanillin, vanillic acid, etc. are obtained, which is rich in heavy grain flavored distilled spirits, and distilled to obtain shochu or whiskey with a rich flavor. -Get etc. |