Making of herbal liqueur using sake was investigated. The extracts of 23 kinds of medical herbs by 40% alcohol were tested whether they were matched to sake or not.
The most suitable composition for liqueur quality using the extracts of medical herbs was determined by sensory evaluation as alcohol 15. 1%, direct sugar 3.3%, acidity O. 6, amino acidity O. 8 and mixture of herbs. The composition of mixture of herbs added to sake was 1. 0% extract of Foeniculum vulgare, 0.2% extract of Curcuma domestica, 2. 0% extract of Cinnamomum cassia and 0. 2% extract of Mentha arvensis.
