Practical Test for Sake Making by the use of Saccharified Rice Flour Solution

Effective Usage of Rice Flour (Part 3)

Abstract

Practical scale sake fermentation was carried out in 4 sake breweries by using rice flour digest as the 4 th addition.
The saccharified rice flour solution had the same components compared with those in the pilot scale sacchrification. The components of sake made by using rice flour digest were approximately the same compared with those in the ordinary sake making, except for the amount of Fe, degree of coloration and optical density at 280 nm, and the differrence in quality of both sake could not be regarded as significant.