JP3362313B2 - Sake production method and the resulting sake - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing sake using basidiomycetes having an amylase activity and an alcohol dehydrogenase activity, and the sake produced thereby.

[0002]

2. Description of the Related Art Conventionally, in the production of sake, koji mold has been used for the purpose of saccharifying starch, and yeast has been used for the purpose of alcohol fermentation. Sake is generally produced by alcoholic fermentation of yeast with yeast while saccharifying steamed rice with Koji mold. For example, it manufactured along the flow sheet shown in FIG. That is, first add koji and water to steamed rice,
Yeast is grown on this. This is called liquor, and when liquor is formed, steamed rice, koji and water are added 3 times and fermented for about 1 month. During this time, saccharification of starch and alcoholic fermentation are performed. Then, by squeezing, orienting, and sterilizing by burning, the aged moromi that has completed fermentation
You can get sake.

[0003]

[Problems to be Solved by the Invention]
Conventionally, it is produced using a yeast having an alcohol fermentation ability, but there is almost no report that it is produced using a bacterium other than yeast, and it is no exaggeration to say that there is no report on basidiomycetes at all. Moreover, since yeast has a small alcohol fermentation ability under aerobic conditions, there are restrictions on the conditions for producing sake. Furthermore, sake produced using yeast hardly contains β-D-glucan, which is an anticancer substance, and cannot be expected to have a thrombosis preventive effect such as myocardial infarction and cerebral thrombosis.

The present invention has been made in view of such circumstances, and in the saccharification step and fermentation step in the production of sake, a completely new method for producing sake using basidiomycetes in place of koji mold and yeast, and a method thereof. The purpose is to provide sake obtained by.

[0005]

In order to achieve the above object, the present invention provides a fermentation step in the production of sake.
The first gist is a method for producing sake by carrying out alcohol fermentation with basidiomycetes having amylase activity and alcohol dehydrogenase activity.

The second aspect of the present invention is a method for producing sake, which comprises saccharifying starch and performing alcohol fermentation by a basidiomycete having amylase activity and alcohol dehydrogenase activity in the saccharification step and fermentation step in the production of sake. To do.

The third aspect of the present invention is the sake obtained by the above method for producing sake.

The present inventors have conducted various experimental studies on basidiomycetes which produce useful physiologically active substances. In the process, basidiomycetes were conventionally considered to have no alcohol fermenting ability, but it was found that among various types of basidiomycetes, ones having amylase activity and alcohol dehydrogenase activity exist. Then, as a result of trying alcohol production or saccharification of starch with such basidiomycetes to produce sake, it was found that sake having the same alcohol content as the conventional one was obtained, and the present invention was reached.
Further, the inventors have found that sake can be produced by performing saccharification and alcohol fermentation of starch, which has been carried out by two kinds of microorganisms, Koji mold and yeast, and found out that sake can be produced, and arrived at the present invention.

By using the above-mentioned basidiomycetes, sake can be produced under anaerobic conditions as in conventional production of sake, and also under aerobic conditions. Therefore, there is an advantage that the production conditions of sake can be relaxed. In the case of anaerobic conditions, conventional manufacturing equipment can be used as it is, and there is an advantage that sake can be manufactured without adding new equipment.

Since the sake of the present invention is produced by a specific basidiomycete, not by the yeast which has been conventionally used, it contains a useful physiologically active substance which cannot be produced by yeast. That is, β-D that exhibits antitumor properties, immunoreactivity, antiallergic properties, and dietary fiber effects
-Glucan, chitin, heteropolysaccharide [pectin, hemicellulose, active hemicellulose complex (AHCC, Active hemicellulose comple
x), polyuronide, lignin] and the like. Therefore, the sake of the present invention becomes a completely new one that has never been obtained before and can be a functional and healthy beverage.

In the present invention, the basidiomycete means that the fruiting body is referred to as a "mushroom", and in addition to basidiomycetes in the taxonomic classification of microorganisms (Agaricales, Hydrangea mushrooms, Abdominal fungi, Fungus fungi). , The concept also includes some of the ascomycetes.

In the present invention, the anaerobic condition means
It means the condition that the oxygen partial pressure is less than 1.0 kPa, and also includes the condition where there is no oxygen. On the other hand, the aerobic condition means a condition that the oxygen partial pressure is 1.0 kPa or more.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION Next, embodiments of the present invention will be described.

The sake brewing method of the present invention uses a specific basidiomycete in the saccharification step and fermentation step of various conventionally known sake brewing methods, instead of using Koji mold or yeast which has been generally used. Used by this basidiomycete,
Saccharification of starch and alcoholic fermentation are performed.

The specific basidiomycete used in the present invention is not particularly limited as long as it has amylase activity and alcohol dehydrogenase activity, and for example, Agaricus blazei collected in forests in various places.
, Agaricus blazei), Pleurotus ost
reatus, Plerotos ostretas), Enoki mushroom (F
lammulina velutipes, Flamlina velutipes, Tricholoma matsutake, Auricularia auricula, Auricularia auricula, Naematoloma sublaterit
ium, Naematromas bratericum), shiitake mushroom (Le
ntinus edodes, Lentinas eddes), Shoro (Rhizopogon rubescens, Rhizopogon rubesense),
Pleurotus citrinopileatus, Schizophyllum commune, Pleurotus citrinopileatus
, Plerotus citrinopyretas), Ganoderma lucidum (Dendropolyporus umbellatus, Dendropolyporus uberatas), Bukuro (Poria cocos, Polyacokos), Beech shimeji (Hypsizygus marmoreus, Hypsizygus marmores), Maitake (Grifola frandos)
a, Gryphora frandosa), Mustache (Laetiporus)
sulphureus, Laetiporus sulfures), Ganoderma lucidum (Ganoderma lucidum),
Agaricus bisporus (Agaricus bisporus, Agaricus bisporus), willow matsutake (Agrocybe cylindracea, Aguroshibe cylindracea), mountain blanking Shitake (Hericium e
rinaceum, Helicinium Erinathem), Kawatake (Co)
riolus versicolor, Coriolus vyadicara, Elfvingia applanata, Elfingia aplanata, Nameko, Pholiota nameco, Pholiota adipos
a, Poliota adiposa), Morel mushroom (Morchella)
esculenta, Morcella esculenta, Ximezie (Tricholoma flavovireus, Tricoloma flavoviles), White beetle (Russula delica, Rusula delica), Fugatopsis pinicola, Phomitosis pinicola, Noutake (Calvatia craniif)
ormis, Carbachia claniformis), Flycatcher (Cordyceps dipterigene, Cordyceps diterrigena), Houkitake (Ramaria botrytis, Lamaria botrytis), Tricholoma robustum
, Torikorama Robustan), Murasakishimeji (Lepis)
ta nuda, Lepista Nuda), Yamaguchi (Leccinum sc)
abrum, Reshinam Sukablan), Black Shrimp (Russula n)
igricans, russula niglycans), Hatake shimeji (Lyophyllum decastes), Yamadoritake (Boletus edulis, Boretas edulis) and the like. Of these, agaricus mushroom, matsutake mushroom, and beech shimeji mushroom are preferable in consideration of availability, alcohol dehydrogenase activity, amylase activity, and the like. Using Buna-shimeji has the advantage that not only is sake with a rich taste and aroma produced, but also various physiologically active substances are contained in sake.

And amira in the above specific basidiomycete
The enzyme activity can be confirmed, for example, as follows.
it can. That is, first, soluble starch 2.5% by weight
50mM acetate buffer containing 5 mM CaCl ₂ was dissolve the
Is prepared and used as a substrate solution. Next, the substrate solution 3
Add 100 μl of crude enzyme solution to 00 μl, and for 5 minutes at 40 ° C.
React. Enzyme reaction is heated in boiling water for 10 minutes
Stop. After stopping the reaction, add 1.0 ml of 0.5 to the reaction solution.
Add 3.0 ml of N-acetic acid and 0.1% iodine solution and stir well
And then using a double beam spectrophotometer to absorb at 700 nm
The initial value (blank, crude enzyme solution
If the value is less than the value measured using water instead,
It can be said to have a millase activity. In addition, first
The above amylase activity was confirmed even in the listed basidiomycetes
Those which are not used cannot be used in the present invention.
Yes.

Further , the alcohol in the above specific basidiomycete
The presence or absence of dehydrogenase activity can be determined, for example, as follows.
You can check. That is, first, for basidiomycetes
Ultrasonication and centrifugation are performed, and the supernatant is used as the crude enzyme solution.
And prepare. In addition, 0.1 M Tris buffer (pH 7.
4) 12.5 ml , NAD ⁺ 0.1 ml, 0.1M
11.0 ml of ethanol and phenazine methsulfate
(PMS) 0.5 ml and nitro blue tetrazoliu
0.5 ml (NBT) and 10 ml of water are mixed and mixed.
A reaction solution is prepared by combining. Next, above
Using 0.02 ml of crude enzyme solution, polyacrylamide gel
After electrophoresis, run the polyacrylamide gel on top.
Immerse in the above reaction solution and react at 30 ° C. for 1 hour. That
Then, the stained alcohol dehydrogenase band can be confirmed.
If it comes, it means that it has alcohol dehydrogenase activity.
I can say. Even if the basidiomycetes listed above are used,
If the rucor dehydrogenase activity is not confirmed, the present invention
Cannot be used in.

Among the above-mentioned basidiomycetes, those having an alcohol dehydrogenase activity of 1.0 units / mg or more are preferable, and those having 10.0 units / mg or more are most preferable. That is, if the alcohol dehydrogenase activity is too low, it is necessary to take measures such as using a large amount of basidiomycetes, which is not preferable in the production of sake. The alcohol dehydrogenase activity was determined by using a supernatant obtained after sonication and centrifugation of basidiomycetes as a crude enzyme solution, ethanol, Tris buffer and N.
It can be obtained by measuring the absorbance of NADH at 340 nm using AD ⁺ or the like.

The production of sake according to the present invention is as follows.Or
The methods are roughly classified.

In the saccharification step in the production of sake, starch is saccharified by Koji mold as in the conventional method, and in the fermentation process, alcohol fermentation is performed by basidiomycetes having amylase activity and alcohol dehydrogenase activity.

Saccharification process and fermentation process in the production of sake
In both of the above steps, a method of saccharifying starch and alcohol fermentation with a basidiomycete having an amylase activity and an alcohol dehydrogenase activity.

An example of the above manufacturing method will be described with reference to the flow sheet shown in FIG. That is, first, koji and water are added to steamed rice, and about 1 to 10% by weight of the above basidiomycete is added to the steamed rice to grow the steamed rice to make a sake mother. As the basidiomycete, it is preferable to use a pure culture that is liquid-cultured and grown as a mycelium. Then, steamed rice, koji, and water are added to the sake mother three times, and the fermentation is performed under anaerobic conditions for about one month. During this period, saccharification of starch by Koji mold and the above basidiomycete (saccharification process) and alcoholic fermentation by the above basidiomycete (fermentation process) are performed. After that, as in the conventional sake production method, the fermented moromi mash,
By passing through the steps of squeezing, dropping, and sterilization by burning, it is packed in a container such as a bottle to obtain sake which has been subjected to alcohol fermentation only by the above basidiomycetes.

Further, the above manufacturing method Figure for an exampleTwoTo
A description will be given along the flow sheet shown. That is, first,
Boiled rice with about 1-10% by weight of Basidiomycetes
We make koji (thing which let Basidiomycete grow) and make mushroom
Kokouji, steamed rice and water are mixed to grow basidiomycetes,
Make a liquor mother. Then, for the sake mother, steamed rice, mushroom mushrooms,
Water was added 3 times, and it was emitted under anaerobic conditions for about 1 month.
Ferment. During this period, saccharification of starch by the above-mentioned basidiomycetes
(Saccharification process) and alcoholic fermentation (fermentation process)
It In other words, single fermentation is not the conventional parallel multiple fermentation
Done. After that, fermentation is completed as in the conventional sake production process.
Finished aged moromi is squeezed, squeezed, and sterilized by burning.
By passing through the process and packing in containers such as bottles,
Saccharification and alcoholic fermentation of starch only by Bacillus subtilis
You can get the sake.

The sake thus obtained is produced by alcoholic fermentation of the above basidiomycetes,
The product contains β-D-glucan, which is a physiologically active substance derived from basidiomycete. Therefore, when the above-mentioned sake is drunk, a cancer preventive effect, a widespread disease preventive effect, an allergy preventive effect (effective for atopy), a dietary fiber effect, etc. can be obtained. Further, depending on the type of basidiomycete, a fibrinolytic enzyme having an action of dissolving a thrombus and an antithrombin active substance that makes it difficult to form a thrombus are contained, and a thrombosis preventive effect such as myocardial infarction or cerebral thrombosis can be obtained. Further, it becomes a substance containing ergosterol (provitamin D ₂ ) or exhibits antibacterial activity (improves preservability). And, when shiitake is used, it contains erytadenine, which has the effect of preventing hypertension and hypercholesterolemia, and when mannemtake is used, it contains polysaccharide ganodelan, which has a hypoglycemic effect. When it is present, it contains flamtoxin which has a cardiotonic action, and when it is used, it contains a nerve growth factor which has a dementia-improving effect.
When using Maitake, the cholesterol level,
It exerts a blood pressure lowering action to reduce neutral fat, blood glucose level and urinary glucose level, and when oyster mushroom is used, it exerts antifeedant activity (lectin activity).

The above-mentioned sake is produced by using a specific basidiomycete, but has the same alcohol content as conventional sake. Moreover, a mushroom flavor that is not present in the flavor of conventional sake is imparted, and the flavor is completely novel. Furthermore, in terms of taste, the taste becomes rich, and the faint taste of basidiomycete is added, resulting in a completely new taste.

Further, if the above process, because it requires a yeast that has been used in the preparation of conventional sake just substituted for the specific basidiomycete, can be used as it is conventional manufacturing equipment, new equipment It is possible to produce sake without adding more.

And the above-mentioned manufacturing method Then, the production of sake
Since it can be carried out by single-row fermentation, the production efficiency can be improved.
It can be realized and productivity can be expected to improve.

In the above production method, an example in which the fermentation step was carried out under anaerobic conditions was explained, but the production method of sake according to the present invention is not limited to this, and fermentation can be carried out under aerobic conditions. Is. This is because the specific basidiomycete can perform alcoholic fermentation even under aerobic conditions.

Next, examples will be described together with comparative examples.

[0030]

Example 1 Sake was produced according to the flow sheet shown in FIG. 2 as follows. That is, first, prepared rice milled and steamed to prepare a basidiomycete Agarikustake [Brazil (directly imported) Agarikustake, manufactured by Eidai Pharmaceutical Co., Ltd.] about 5% by weight (for all steamed rice) ) Was added and the mixture was grown at room temperature (20 ° C.) for 15 days to prepare mushroom kouji (a basidiomycete was grown). Then, a part of the obtained mushroom koji, steamed rice, and water are mixed to make a liquor, and the rest of mushroom koji, steamed rice, and water are added to this three times, and for 1 month under anaerobic conditions, Saccharification of starch and alcoholic fermentation were performed. In this way, the intended sake was produced. Alcohol content is 8.0
%Met.

[0031]

Example 2 Sake was produced in the same manner as in Example 1 except that saccharification of starch and alcohol fermentation were carried out under aerobic conditions. The alcohol content was 8.0%.

[0032]

[Example 3] Sake was produced in the same manner as in Example 1 except that Mustake (collected in Ashioya, Shiga Prefecture) was used as the basidiomycete.

[0033]

[Example 4] Sake was produced in the same manner as in Example 1 except that Mustake (collected in Ashioya, Shiga Prefecture) was used as a basidiomycete and alcohol fermentation was performed under aerobic conditions.

[0034]

[Example 5] Matsutake as a basidiomycete (collected at Tanba Sasayama)
Sake was produced in the same manner as in Example 1 except that

[0035]

[Example 6] Matsutake as a basidiomycete (collected at Tanba Sasayama)
Sake was produced in the same manner as in Example 1 except that alcoholic fermentation was carried out under aerobic conditions.

[0036]

EXAMPLE 7 beech Shi joint (Super Yamabiko shimeji, JA Keizairen Nagano) as basidiomycete except for using, in the same manner as in Example 1, was prepared sake.

[0037]

[Example 8] Sake was produced in the same manner as in Example 1 except that Buna shimeji (Super or Mabiko Shimeji, JA Nagano Keizai Ren) was used as a basidiomycete and alcohol fermentation was performed under aerobic conditions.

[0038]

Example 9 Sake was produced in the following manner according to the flow sheet shown in FIG. In other words, first, we prepare milled rice, add steamed koji mold to steamed rice to make koji, and add steamed rice to the basidiomycete Agarikustake (Brassica (direct import) Agarikustake, Eidai Pharmaceutical Industry). Made by the company] About 5% by weight (based on all steamed rice), koji and water were added to make a sake mother. Then, steamed rice, koji, and water were added to this liquor mother three times, and saccharification of starch and alcohol fermentation were performed for 1 month under anaerobic conditions. In this way, the intended sake was produced. The alcohol content was 8.0%.

[0039]

Comparative Example As a comparative example, commercially available sake (manufactured by King Brewing Co., Noho, alcohol content 13.5%) was prepared.

With respect to the sake thus obtained in Examples and Comparative Examples, the amylase activity, alcohol dehydrogenase activity, the presence or absence of β-D-glucan, fibrinolytic activity and antithrombin activity were determined as follows. Was measured and evaluated. The results are shown in Tables 1 to 3 below.

[Amylase activity] First, 5 mM C in which 2.5% by weight of soluble starch was dissolved
A 50 mM acetate buffer containing aCl ₂ was prepared and used as a substrate solution. Next, 100 μl of the crude enzyme solution was added to 300 μl of the substrate solution and reacted at 40 ° C. for 5 minutes. The enzymatic reaction was stopped by heating in boiling water for 10 minutes. After the reaction was stopped, 1.0 ml of 0.5 N acetic acid and 3.0 ml of 0.1% iodine solution were added to the reaction solution, and the mixture was stirred well and then the absorbance at 700 nm was measured with a double beam spectrophotometer. Then, the value of Abs (700 nm) is the initial value (blank,
0.400) (value measured using water in place of the crude enzyme solution)
It was evaluated as having an amylase activity when it decreased from 0, and evaluated as having no amylase activity when not decreasing from 0.400. For example, the crude enzyme solution of Agaricus mushroom (Example 1) decreased to 0.049,
Since the crude enzyme solution of Matsutake (Example 5) decreased to 0.148, it could be confirmed that each had amylase activity.

[Alcohol dehydrogenase activity] * 1: Presence or absence of alcohol dehydrogenase First, basidiomycetes are subjected to ultrasonic treatment and centrifugal separation treatment,
The supernatant was prepared as a crude enzyme solution. Further, 12.5 ml of 0.1 M Tris buffer (pH 7.4) and NAD ⁺ 0.
1 ml, 0.1 M ethanol 11.0 ml, phenazine methosulfate (PMS) 0.5 ml, nitroblue tetrazolium (NBT) 0.5 ml, and water 10
A reaction solution was prepared by blending and mixing with ml. Next, after performing polyacrylamide gel electrophoresis using 0.02 ml of the crude enzyme solution, the polyacrylamide gel was immersed in the reaction solution and reacted at 30 ° C. for 1 hour. Then, the presence or absence of alcohol dehydrogenase activity was evaluated from the stained active band. That is, the one in which a stained alcohol dehydrogenase band was confirmed was marked as having alcohol dehydrogenase activity, and the one in which no band was confirmed was marked as having no alcohol dehydrogenase activity. * 2: Measurement of alcohol dehydrogenase activity First, a crude enzyme solution was prepared in the same manner as above. Also,
0.16 ml of 0.25M Tris buffer (pH 7.4)
, NAD ⁺ 0.05 ml, 0.1 M ethanol 0.
A reaction solution was prepared by mixing 1 ml and 0.19 ml of water and mixing them. Next, the reaction solution is heated to 30 ° C.
The reaction mixture was heated to 0.degree. C., and 0.05 ml of the crude enzyme solution which had been heated to 30.degree. And 340
The alcohol dehydrogenase activity (units / mg) was determined by measuring the change with time in absorbance at nm and determining the rate of increase in absorbance. In addition, 1 μm per minute
The amount of ole NAD ⁺ reducing enzyme was set to 1 unit.

[Presence or absence of β-D-glucan] In order to confirm whether or not β-D-glucan is present in sake, detection of β-D-glucan is performed by using high performance liquid chromatography (HPLC). I went. And β-
The peaks of D-glucan were observed, and those confirmed to be present in sake were marked with O, and those not confirmed were marked with X. In addition, FIG. 3 is the data of sake (Example 1) manufactured using Agaricus edulis, and it can confirm that the peak of (beta) -D-glucan exists in the part shown by the arrow. Further, FIG. 4 is data of commercially available sake (comparative example), and some peaks are recognized in the portions indicated by arrows.
However, the peak of the commercially available sake data shows that the enzyme (β
As a result of the (-1,3-glucanase) treatment, it was confirmed that it was not β-D-glucan.

[Fibrinolytic activity] Sake 0.0 on the surface of a fibrin plate (5671 mm ² ).
Disperse 3 ml in a circle (spray area 19.6 mm ² ), 1
The dissolution area after standing for a period of time was measured.

[Antithrombin activity] The time (thrombin time) until fibrinogen was changed from fibrinogen to fibrin by the reaction of thrombin and coagulation was measured. That is, 0.13% by weight fibrinogen solution 0.4
0.1 ml of sake was applied to ml, and the time until coagulation was measured.

[0046]

[Table 1]

[0047]

[Table 2]

[0048]

[Table 3]

From the results shown in Tables 1 to 3, the sake produced by saccharification and alcohol fermentation of starch by basidiomycetes having amylase activity and alcohol dehydrogenase activity (Examples 1 to 8) had physiological activities. Β- which is a substance
It can be seen that D-glucan is contained. It is also found that the sake (Example 9 product ) produced by alcoholic fermentation with a basidiomycete having amylase activity and alcohol dehydrogenase activity also contains β-D-glucan. On the other hand, commercially available sake (comparative example) has β
It can be seen that -D-glucan is not included. Also,
Sake produced using Agaricus ttake mushrooms, mustard mushrooms and beech mushrooms as basidiomycetes (Examples 1 to 4, 7 and 8 products)
Can also be confirmed to exhibit fibrinolytic activity. further,
It can also be confirmed that the sakes of Examples 1 to 9 exhibit antithrombin activity as compared with commercially available sake (comparative example).

[0050]

As described above, the production of sake according to the present invention is
Fermentation step in the production of conventional sake, or instead Oite, Koji fungus, a yeast as saccharification and fermentation engineering,
Basidiomycetes having amylase activity and alcohol dehydrogenase activity were used to saccharify starch,
Alcohol fermentation is performed. Therefore, completely new sake containing anti-cancer substance (β-D-glucan) and the like, which cannot be produced by yeast, can be obtained. Therefore, it is possible to provide a functional and healthy beverage that has never existed before.

The use of the above basidiomycetes has an advantage that sake can be produced not only under anaerobic conditions but also under aerobic conditions. Therefore, there is an advantage that the production conditions of sake can be relaxed. If alcohol fermentation is carried out with a specific basidiomycete under anaerobic conditions, conventional manufacturing equipment can be used as it is, and there is an advantage that sake can be manufactured without adding new equipment.

[Brief description of drawings]

FIG. 1 is a flow sheet showing a procedure of a method for producing sake according to the present invention.

FIG. 2 is a flow sheet showing a procedure of a method for producing sake according to the present invention.

FIG. 3 is a chart of sake of example products .

FIG. 4 is a chart of sake as a comparative example product.

FIG. 5 is a flow sheet showing a conventional procedure for producing sake .

─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) C12G 1/00-3/14 C12C 1/00-13/10 JISST (JOIS) Food-related literature information (food net) )

Claims (6)

(57) [Claims] 1. In the fermentation process in the production of sake,
A method for producing sake, which comprises carrying out alcohol fermentation with a basidiomycete having amylase activity and alcohol dehydrogenase activity. 2. A saccharification process and fermentation in the production of sake.
In the process , saccharification and algalization of starch by basidiomycetes having amylase activity and alcohol dehydrogenase activity are performed.
A method for producing sake characterized by performing coal fermentation . 3. A basidiomycete having an amylase activity and an alcohol dehydrogenase activity as described above ,
Bamboo, enokitake, matsutake, jellyfish, chestnut, shii
Bamboo shoots, gyoza, suehirotake, taro mushrooms, butterflies
Rei Maitake, Bukyou, Beech Shimeji, Maitake, Ma
Bamboo shoots, Ganoderma lucidum, Tsukuritake mushrooms, Salix matsutake mushrooms,
Yamabushitake, Kawaratake, Kobukisarunokeshi, Na
Meko, Numerisugitake, Morel mushroom, Kishimeji, White
Hearts, Tsugasaru-no-shikake, Noritake, Haeadorita
Bamboo, broom, matsutake mushroom, murasakishimeji, ya
Maiguchi, Kurohatsu, Hatake shimeji and Boletus edulis
2. At least one selected from the group consisting of
Alternatively, the method for producing sake described in 2 . 4. The method for producing sake according to claim 1, wherein the alcoholic fermentation is performed under anaerobic conditions. 5. The method for producing sake according to claim 1, wherein the alcoholic fermentation is carried out under aerobic conditions. 6. Sake produced by the method for producing sake according to any one of claims 1 to 5.