JP7378169B2 - Method for producing sparkling sake - Google Patents

Description

The present invention relates to a method for producing sparkling sake.

Conventionally, there are methods for producing sparkling sake, such as those shown in Patent Documents 1 to 5, in which sake and cloudy sake are mixed and subjected to secondary fermentation in a closed container.

JP2009-089663A WO2009/048180 publication Japanese Patent Application Publication No. 2017-184656 Japanese Patent Application Publication No. 2018-174709 JP2018-174910A

The sparkling sake obtained by the sparkling sake manufacturing method disclosed in the above patent document (hereinafter referred to as the "conventional method") may give the impression that it is simply adding carbon dioxide gas to ordinary sake. However, there are some cases where one gets the impression that the sake has been enhanced with sweetness or sourness and just contains carbon dioxide gas, and many of them give the impression that the quality of the sake is not well-balanced.

Furthermore, in the conventional method, the proportion of cloudy sake in the base sake (mixed sake that is a mixture of sake and cloudy sake) to be subjected to secondary fermentation is high, so that the base sake contains many cloudy components (mainly rice and cloudy sake). Because it contains yeast), the sparkling sake obtained through secondary fermentation also contains a lot of cloudy components, and it takes a lot of time to remove these cloudy components and make clear sparkling sake. There were also problems that made it impossible to produce efficiently.

The present invention has been made in view of the current state of conventional methods, and aims to obtain sparkling sake that has mellow sweetness and refreshing sourness, has a Japanese sake feel, and is well-balanced in quality and easy to drink. To provide a method for producing sparkling sake that can efficiently produce sparkling sake with less cloudy components.

The gist of the present invention will be explained with reference to the accompanying drawings.

A method for producing sparkling sake, wherein a cloudy sake containing yeast and a first sake, which is sake that has been fermented and has a sake content of -15 to -5 , are added to the cloudy sake with respect to the first sake. The yeast is grown in a first mixed sake mixed so that the ratio of This method relates to a method for producing sparkling sake, which comprises obtaining a second mixed sake, then filling a container with the second mixed sake, and subjecting the second mixed sake to secondary fermentation using the yeast in the container. .

In the method for producing sparkling sake according to claim 1 , the container is a bottle, and after the secondary fermentation, the bottle is held upside down to accumulate cloudy components on the bottle mouth side. This invention relates to a method for producing sparkling sake, characterized by removing the cloudy components accumulated on the mouth side.

Further, in the method for producing sparkling sake according to claim 2 , after the secondary fermentation, a heating sterilization treatment is performed at a heating temperature of 65° C. or more and a heating time of 5 minutes or more. This relates to a manufacturing method.

Further, in the method for producing sparkling sake according to any one of claims 2 and 3 , when the cloudy components are accumulated on the mouth side of the bottle, the turbid components are stored in a temperature environment of 0° C. to 5° C. for 30 days or more. The present invention relates to a method for producing sparkling sake, characterized in that the bottle is held upside down for 45 days to allow the cloudy components to accumulate on the bottle mouth side.

Further, in the method for producing sparkling sake according to any one of claims 2 to 4 , the secondary fermentation is performed for 10 to 50 days in a temperature environment of 10°C to 20°C. This invention relates to a method for producing sparkling sake.

Further, in the method for producing sparkling sake according to claim 1 , the container is a storage tank, and after the secondary fermentation, the cloudy components are allowed to settle to the bottom side of the storage tank, and other than the cloudy components are removed. The present invention relates to a method for producing sparkling sake, which is characterized by filling bottles.

Furthermore, in the method for producing sparkling sake according to claim 6 , after filling the bottle, the sparkling sake is subjected to heat sterilization treatment at a heating temperature of 65° C. or more and a heating time of 5 minutes or more. This relates to the manufacturing method.

Further, in the method for producing sparkling sake according to any one of claims 6 and 7 , when the cloudy components are allowed to settle to the bottom side of the storage tank, the temperature environment of the storage tank is lowered to about -5°C. The present invention relates to a method for producing sparkling sake, which is characterized by:

Further, in the method for producing sparkling sake according to any one of claims 6 to 8 , the secondary fermentation is performed in a temperature environment of 15°C to 25°C for 10 to 50 days. This invention relates to a method for producing sparkling sake.

Further, in the method for producing sparkling sake according to any one of claims 1 to 9 , the cloudy sake, the first sake, the first mixed sake, the second sake, and the second mixed sake The alcohol content, sake content, acidity, and amino acid content of each sake are as shown in 1 to 5 below, and the mixing ratio of the cloudy sake and the first mixed sake is cloudy sake: first Mixed sake = 1: about 5000, and the mixing ratio of the first mixed sake and the second sake is first mixed sake: second sake = 15:85 to 25:75. Yes, and the proliferation of yeast in the first mixed sake relates to a method for producing sparkling sake, characterized in that the first mixed sake is stored in a temperature environment of about 30° C. for about 5 days. It is something.
Note 1
Alcohol content: 5% to 15%
Sake level: -50 to -30
Acidity: 3.0-8.0
Amino acid content: 0.5-1.5
Note 2
Alcohol content: 3% to 4%
Sake level: -15 to -5
Acidity: 0.5-1.0
Amino acid content: 0.1-0.5
Note 3
Alcohol content: 3% to 4%
Sake level: -15 to -5
Acidity: 0.5-1.0
Amino acid content: 0.1-0.5
Note 4
Alcohol content: 9% to 12%
Sake level: -50 to -30
Acidity: 2.0-4.0
Amino acid content: 0.5-1.5
Note 5
Alcohol content: 9% to 12%
Sake level: -50 to -30
Acidity: 2.0-4.0
Amino acid content: 0.5-1.5

Further, in the method for producing sparkling sake according to any one of claims 1 to 10 , the second sake has a glucose concentration of 4% to 7%. It is related to the method.

Since the present invention is carried out as described above, it is possible to obtain sparkling sake that has mellow sweetness and refreshing acidity, has a Japanese sake feel, has a well-balanced sake quality, and is easy to drink, and moreover, compared to the conventional method. Since there are few cloudy components, the second mixed sake (sparkling sake) that has been subjected to secondary fermentation can be brought to a clear state in a short time, and productivity is also improved.

Furthermore, since there are fewer cloudy components, it becomes easier to remove the cloudy components from the container, thereby reducing the amount of loss in the work of removing the cloudy components and improving the yield.

As described above, the present invention is an innovative foaming sake that can efficiently produce sparkling sake that has mellow sweetness and refreshing acidity, and has a Japanese sake feel, but is well-balanced and easy to drink. This is the method for producing sake.

1 is a flowchart regarding the method for producing sparkling sake in Example 1. 1 is a flowchart regarding a method for producing cloudy sake in Example 1. 2 is a flowchart regarding the method for producing the first refined sake and the second refined sake in Example 1. 2 is a flowchart regarding the method for producing sparkling sake in Example 2.

Embodiments of the present invention that are considered suitable will be briefly described by showing the effects of the present invention based on the drawings.

In the present invention, a first mixed sake is obtained by mixing a small amount of cloudy sake and a large amount of the first sake with respect to the cloudy sake, and further, the yeast (fermentation activity) in the first mixed sake is Since the first mixed sake contains less cloudy components and more yeast, the first mixed sake contains less cloudy components and more yeast.

In other words, in order to reduce the cloudy components in the second mixed sake (sparkling sake) that has been subjected to secondary fermentation, it is sufficient to reduce the amount of the cloudy sake containing the cloudy components. In this case, the amount of yeast decreases, and sufficient secondary fermentation is not performed due to the lack of yeast, resulting in a problem that the desired sparkling sake cannot be obtained.

It is also possible to use cloudy sake with less rice content, which is a cloudy component, and a lot of yeast, but since cloudy sake is generally obtained by coarse straining, as mentioned above, the rice content is It is difficult to strain sake in such a way that it contains less rice and more yeast, and it is actually troublesome to use cloudy sake that contains less rice and more yeast. This is also due to the fact that adding only yeast to sake is prohibited under the Liquor Tax Law.

Therefore, the present inventors conducted extensive research in order to obtain cloudy sake (first mixed sake) that has a small amount of rice, which is a cloudy component, but contains a sufficient amount of yeast necessary for secondary fermentation. As mentioned above, by culturing and multiplying the yeast in the first mixed sake obtained by mixing a small amount of cloudy sake with a large amount of the first sake, the rice content can be reduced. We have discovered a method for obtaining cloudy sake (first mixed sake) with less yeast and more yeast.

The present invention provides a second mixed sake by mixing a first mixed sake with less rice content, which is a cloudy component, and a higher yeast content, and a second sake that has been tanked. is filled into a container and the second mixed sake is subjected to secondary fermentation in this container, so there is no shortage of secondary fermentation due to lack of yeast, and the second mixed sake can be properly secondary fermented, resulting in a rich and mellow taste. It is possible to obtain sparkling sake that has sweetness and refreshing sourness, has a Japanese sake feel, has a well-balanced quality, and is easy to drink.

Furthermore, since the second mixed sake (sparkling sake) that has been subjected to secondary fermentation has less cloudy components, the second mixed sake (sparkling sake) that has been subjected to secondary fermentation can be shortened. In other words, the cloudy components (mainly rice and yeast) in the secondary fermented second mixed sake (sparkling sake) can be recovered and removed in a short time, increasing productivity. Furthermore, since there are fewer cloudy components as described above, the work of removing the cloudy components from the container becomes easier, thereby reducing the amount of loss in the work of removing the cloudy components and improving the yield.

A concrete example 1 of the present invention will be described based on FIGS. 1 to 3.

This example uses a small amount of cloudy sake containing yeast (also called suspension sake, obtained by roughly straining moromi that contains yeast and has fermentation activity) and a sake that has been fermented and has a sugar content. The yeast is grown in a first mixed sake that is mixed with a first sake containing a large amount of (yeast-free), and then a second sake poured in a tank is mixed with this first mixed sake. This is a method for producing sparkling sake, in which a second mixed sake is obtained, followed by filling a container with the second mixed sake, and performing secondary fermentation with the yeast in the container to obtain sparkling sake.

Specifically, as shown in FIG. 1, this example includes a first mixing step of mixing (mixing) cloudy sake and a first sake to obtain a first mixed sake; a yeast propagation step in which the yeast in the yeast is propagated; a second mixing step in which the first mixed sake in which yeast has been propagated and the second sake are mixed (mixed) to obtain a second mixed sake; A filling process in which mixed sake is filled into a container, a secondary fermentation process in which the second mixed sake filled in the container is subjected to secondary fermentation in the container, and a second mixed sake in the container that has been subjected to secondary fermentation (sparkling) A sterilization process in which the sterilization process is applied to the second fermented sake (sparkling sake), a turbidity removal process in which the turbidity components are collected and removed from the second mixed sake (sparkling sake) that has undergone secondary fermentation, and a sterilization process in which the turbidity components are removed. This process includes a replenishment step for replenishing the amount that has been lost, and a stoppering step for sealing the container.

Hereinafter, the method for producing sparkling sake of this example will be specifically explained for each step according to the flowchart shown in FIG.

<First mixing step>
The first mixing step is a step of mixing (mixing) the cloudy sake containing yeast and the first sake in the upper tank to obtain the first mixed sake.

Specifically, in this example, in this first mixing step, the cloudy sake and the first sake are mixed at a ratio of cloudy sake: first sake = 1: about 5000 (mass ratio), specifically, The first mixed sake is obtained by mixing (blending) at a ratio of 1:4999.

The cloudy sake used in this first mixing step is obtained by a conventional manufacturing method as shown in Figure 2. Specifically, it has fermentation activity by yeast, and the component values are low in alcohol content. :5% to 15%, sake content: -50 to -30, acidity: 3 to 8, and amino acid content: 0.5 to 1.5.

In addition, the first sake was obtained by a conventional manufacturing method as shown in Figure 3, and specifically, the component values were: alcohol content: 3% to 4%, sake content: - The sake used is 15 to -5, acidity: 0.5 to 1.0, amino acid content: 0.1 to 0.5, and glucose concentration: 4% to 7%.

In addition, the first sake uses malic acid-producing yeast and has a high glucose concentration, so it is fruitier and has a stronger sweetness than ordinary sake.

The first mixed sake obtained in the above manner has an extremely low mixing ratio of cloudy sake to the first sake (because the mixing amount of cloudy sake to the first sake is extremely small), so the component value is higher than alcohol. Alcohol content: 3% to 4%, sake content: -15 to -5, acidity: 0.5 to 1.0, amino acid content: 0.1 to 0.5, which is almost the same as the first sake, and furthermore, The resulting sake (mixed sake) has a very low rice and yeast content.

<Yeast propagation process>
The yeast propagation step is a step in which the yeast in the first mixed sake obtained in the first mixing step is propagated to reach the amount of yeast required for secondary fermentation.

In other words, as mentioned above, the first mixed sake obtained in the first mixing step has an extremely small mixing ratio of cloudy sake to the first sake, so the rice content, which is a cloudy component, is extremely small. Similarly, the amount of yeast is decreasing, and with such a small amount of yeast, proper secondary fermentation cannot be performed. This yeast breeding step involves culturing and multiplying the yeast in the first mixed sake with a small amount of yeast, and performing appropriate secondary fermentation of the yeast in the first mixed sake. This is the process of adjusting the amount of yeast to an appropriate level.

Specifically, in this yeast propagation step, the first mixed sake is stored in a temperature environment of about 30° C. for about 5 days, and the yeast in the first mixed sake is cultured and multiplied.

Specifically, in this example, the first mixed sake used in the first mixing step is a sake that contains more sugar than general sake, and therefore the first mixed sake also contains a lot of sugar. It contains sugar. In this yeast multiplication step, yeast multiplies using the large amount of sugar contained in this first mixed sake as a nutrient source (general sake with low sugar content is used as the first sake in the first mixing step). If this happens, the sugar content in the first mixed sake will also decrease, and yeast will not multiply due to insufficient nutritional sources, resulting in an insufficient amount of yeast required for secondary fermentation.) Note that the temperature environment and storage days can be changed as appropriate depending on the mixing ratio of cloudy sake and first sake in the first mixing step.

<Second mixing step>
The second mixing step is a step of mixing (mixing) the first mixed sake in which yeast has been grown in the yeast breeding step and the second sake in the upper tank to obtain a second mixed sake.

Specifically, in this second mixing step, the first mixed sake after yeast proliferation and the second sake are mixed at a ratio of first mixed sake: second sake = 15:85 to 25:75 (mass ratio ), specifically, mixed (blended) at a ratio of 20:80 to obtain the second mixed sake.

Like the first sake, the second sake used in this second mixing step is obtained by the conventional manufacturing method as shown in Figure 3, and the amount of water added is different from the first sake. They are different.

Specifically, the second sake has component values such as alcohol content: 9% to 12%, sake content: -50 to -30, acidity: 2.0 to 4.0, and amino acid content: 0.5 to 1.5. This sake has a glucose concentration of 4% to 7%, and like the first sake, it has a fruitier and sweeter taste compared to general sake.

The second mixed sake obtained as described above has component values: alcohol content: 9% to 12%, sake content: -50 to -30, acidity: 2.0 to 4.0, and amino acid content: 0. .5 to 1.5, which is almost the same as the second type of sake, and also contains a suitable amount of yeast necessary for secondary fermentation, but has very little cloudy components (especially rice) (mixed sake). Become.

<Filling process>
The filling process is a process of transferring the second mixed sake to a predetermined container for secondary fermentation.

Specifically, in this filling step, the second mixed sake is filled (bottled) into a bottle (specifically, a bottle used in a sales format), and the bottle is tightly stoppered to seal the inside of the bottle. The stopper that seals the opening of the bottle is a crown-type stopper that has a recess on the inside (on the back side of the top surface) (the recess serves as the cloudy component collection section in the cloudy component removal process described later).

<Secondary fermentation process>
The secondary fermentation process is a process in which the bottled second mixed sake is subjected to secondary fermentation in the bottle (to make sparkling sake).

Specifically, in this secondary fermentation process, the bottled second mixed sake is fermented (secondary fermentation) for 10 to 50 days in a temperature environment of 10°C to 20°C, and the alcohol content is 10% to 20%. 13%, sake content: -40 to -20, acidity: 2 to 4, amino acid content: 0.5 to 1.5, carbon dioxide content: 4GV to 6GV.

<Sterilization process>
The sterilization process is a process of sterilizing the sparkling sake in the bottle.

Specifically, in this sterilization process, heat sterilization treatment is performed, and in detail, pasteurization treatment is performed at 65°C or higher for 5 minutes or more (for example, 65°C for 10 minutes) while still in the bottled state. .

<Nigori component removal process>
The cloudy component removal process is a process of collecting and removing cloudy components in the second mixed sake (sparkling sake) that has been subjected to secondary fermentation.

Specifically, in this cloudy component removal step, the cloudy components in the second mixed sake (sparkling sake) that has been subjected to secondary fermentation by holding the bottle upside down are accumulated on the bottle mouth side, and the cloudy components are collected on the bottle mouth side. It removes the accumulated cloudy components and leaves the sparkling sake in the bottle in a clear state.

More specifically, a bottle containing a second mixed sake (sparkling sake) that has been subjected to secondary fermentation in a temperature environment of 0°C to 5°C for 30 to 45 days is placed so that the mouth of the bottle faces downward. Hold the bottle upside down, and shake the bottle at appropriate times during the process to remove the cloudy components in the bottle from the bottle mouth side, specifically, the bottle on the back of the stopper (crown) that seals the bottle mouth. After that, the bottle is opened and the cloudy components are discharged out of the bottle.

In this example, the amount of turbid components recovered is very small, approximately 1/250 of the amount of the conventional method, so the amount of loss of the second mixed sake (sparkling sake) in the bottle when this turbid component is removed (loss amount) can be suppressed to an extremely small amount of about 1% of the amount of the second mixed sake (sparkling sake) subjected to secondary fermentation in the bottle (the amount lost in the conventional method is about 30%).

<Replenishment process>
The replenishment step is a step of replenishing the amount of sparkling sake that was lost when the turbid components were removed in the turbid component removal step.

Specifically, in this replenishment process, clear sparkling sake from which cloudy components have been removed is filled into the bottle, and in this example, the amount of depletion is very small as described above, so (filling amount) is also extremely small.

<Pottering process>
The capping process is a process of resealing the bottle by capping it so that the carbon dioxide inside the bottle does not escape.

Specifically, in this example, after the bottle is closed with a cork, a wire hood is attached and the bottle is sealed again.

The effects of this embodiment including the above-described steps will be described below.

In this example, a first mixed sake containing a small amount of rice, which is a cloudy component, and a large amount of yeast, is mixed with a second sake that has been tanked to obtain a second mixed sake. Since sake is filled into a container and the second mixed sake is subjected to secondary fermentation in this container, there is no shortage of secondary fermentation due to lack of yeast, and the second mixed sake can be properly secondary fermented. It is possible to obtain sparkling sake that has mellow sweetness and refreshing sourness, has the taste of Japanese sake, has a well-balanced quality, and is easy to drink.

In addition, in this example, since there is very little cloudy component in the first mixed sake that is mixed with the second mixed sake when obtaining the second mixed sake, the second mixed sake (foamed sake) that has been subjected to secondary fermentation is used. There are very few cloudy components in the sparkling sake), so the second mixed sake (sparkling sake) that has been subjected to secondary fermentation can be brought to a clear state in a short time, improving productivity. As mentioned above, since there are fewer cloudy components, it is easier to remove the cloudy components from the bottle, and this greatly reduces the amount of loss of the second mixed sake (sparkling sake) when removing the cloudy components. Since the amount of sparkling sake can be reduced, the amount of sparkling sake to be replenished is small, and the yield is significantly improved (approximately 30% increase) compared to conventional methods, resulting in an innovative method for producing sparkling sake.

A specific example 2 of the present invention will be described based on FIG. 4.

The method for producing sparkling sake in Example 1 described above is a method of filling a bottle with the second mixed sake and performing secondary fermentation in the bottle to obtain sparkling sake. The method for producing sparkling sake is to fill a storage tank with a second mixed sake, and to perform secondary fermentation in the storage tank to obtain sparkling sake.

Hereinafter, the method for producing sparkling sake of this example will be specifically explained for each step according to the flowchart shown in FIG. 4. Note that this example is the same as Example 1 up to the second mixing step to obtain the second mixed sake, so the explanation before the second mixing step will be omitted, and the explanation after the filling step of filling the storage tank will be explained. do.

<Filling process>
The filling process is a process of transferring the second mixed sake to a predetermined container for secondary fermentation.

Specifically, in this filling step, after filling the storage tank with the second mixed sake, the inside of the storage tank is sealed.

<Secondary fermentation process>
The secondary fermentation process is a process in which the second mixed sake filled in the storage tank is subjected to secondary fermentation (to become sparkling sake) within the storage tank.

Specifically, in this secondary fermentation process, the second mixed sake filled in the storage tank is fermented for 10 to 50 days (secondary fermentation) in a temperature environment of 15°C to 25°C to increase the alcohol content. : 10% to 13%, sake content: -40 to -20, acidity: 2 to 4, amino acid content: 0.5 to 1.5, carbon dioxide content: 4GV to 6GV.

<Nigori component removal process>
The cloudy component removal step is a step in which cloudy components in the second mixed sake (sparkling sake) subjected to secondary fermentation are sedimented and deposited on the bottom side of the storage tank.

Specifically, in this turbid component removal step, the turbid components are settled to the bottom of the storage tank and deposited on the bottom of the storage tank while the temperature environment of the storage tank is set to about -5°C. Note that the turbid components deposited on the bottom of the storage tank are discharged to the outside of the storage tank from an outlet provided at the bottom of the storage tank at an appropriate timing.

<Bottling process>
The bottling process is a process of bottling (filling) the clear second mixed sake (sparkling sake) from which cloudy components have been removed in the storage tank into bottles (specifically, bottles used for sales). be.

Specifically, in this bottling process, bottles are directly filled with sparkling sake poured out from a spout provided in a storage tank. The spout of the storage tank is located above the height at which turbid components accumulate from the bottom of the storage tank, so that the sparkling sake poured out from the storage tank is clear and does not contain any turbid components. Poured out.

<Pottering process>
The capping process is a process of sealing the bottle with a cap to prevent carbon dioxide from escaping.

Specifically, in this example, after the bottle is closed with a cork, a wire hood is attached to seal the bottle.

<Sterilization process>
The sterilization process is a process of sterilizing the sparkling sake in the bottle.

Specifically, in this sterilization process, heat sterilization treatment is performed, and in detail, pasteurization treatment is performed at 65°C or higher for 5 minutes or more (for example, 65°C for 10 minutes) while still in the bottled state. .

The effects of this embodiment including the above-described steps will be described below.

In this example, as in Example 1, a first mixed sake with less rice content, which is a cloudy component, and a higher amount of yeast, and a second sake in a tank are mixed to obtain a second mixed sake, This second mixed sake is filled into a container, and the second mixed sake is subjected to secondary fermentation in this container, so there is no shortage of secondary fermentation due to lack of yeast, and the second mixed sake is properly secondary fermented. It is possible to obtain sparkling sake that has rich sweetness and refreshing sourness, has a Japanese sake taste, has a well-balanced sake quality, and is easy to drink.

In addition, in this example, since there is very little cloudy component in the first mixed sake that is mixed with the second mixed sake when obtaining the second mixed sake, the second mixed sake (foamed sake) that has been subjected to secondary fermentation is used. The cloudy components in the sparkling sake) are also very low, so the height of the cloudy components deposited at the bottom of the storage tank is low, and the clear secondary fermented second mixed sake (sparkling sake) in the storage tank is reduced. ) increases. Therefore, by setting the height position of the spout of the secondary fermented second mixed sake (sparkling sake) in the storage tank to an appropriate height position, more sparkling sake can be obtained. This is an innovative method for producing sparkling sake that greatly improves yield compared to conventional methods.

Note that the present invention is not limited to Examples 1 and 2, and the specific configuration of each component can be designed as appropriate.

Claims (11)

A method for producing sparkling sake, wherein a cloudy sake containing yeast and a first sake, which is sake that has been fermented and has a sake content of -15 to -5 , are added to the cloudy sake with respect to the first sake. The yeast is grown in a first mixed sake mixed so that the ratio of A method for producing sparkling sake, which comprises obtaining a second mixed sake, filling a container with the second mixed sake, and subjecting the second mixed sake to secondary fermentation using the yeast in the container. 2. The method for producing sparkling sake according to claim 1 , wherein the container is a bottle, and after the secondary fermentation, the bottle is held upside down to accumulate cloudy components on the bottle mouth side. A method for producing sparkling sake, which comprises removing the cloudy components accumulated in the sparkling sake. 3. The method for producing sparkling sake according to claim 2 , wherein after the secondary fermentation, heat sterilization treatment is performed at a heating temperature of 65° C. or higher and a heating time of 5 minutes or longer. Method. In the method for producing sparkling sake according to any one of claims 2 and 3 , when the cloudy components are accumulated on the mouth side of the bottle, the process is performed under a temperature environment of 0°C to 5°C for 30 to 45 days. . A method for producing sparkling sake, comprising: holding the bottle upside down so that the cloudy components accumulate on the bottle mouth side. 5. The method for producing sparkling sake according to any one of claims 2 to 4 , wherein the secondary fermentation is carried out for 10 to 50 days in a temperature environment of 10° C. to 20° C. A method of producing sake. 2. The method for producing sparkling sake according to claim 1 , wherein the container is a storage tank, and after the secondary fermentation, cloudy components are allowed to settle to the bottom side of the storage tank, and other than the cloudy components are placed in a bottle. A method for producing sparkling sake characterized by filling. 7. The method for producing sparkling sake according to claim 6 , wherein after filling the bottle, heat sterilization treatment is performed at a heating temperature of 65° C. or higher and a heating time of 5 minutes or longer. . In the method for producing sparkling sake according to any one of claims 6 and 7 , the temperature environment of the storage tank is lowered to about -5° C. when the cloudy component is allowed to settle to the bottom side of the storage tank. A method for producing sparkling sake characterized by: The method for producing sparkling sake according to any one of claims 6 to 8 , wherein the secondary fermentation is carried out for 10 to 50 days in a temperature environment of 15°C to 25°C. A method of producing sake. The method for producing sparkling sake according to any one of claims 1 to 9 , wherein the cloudy sake, the first sake, the first mixed sake, the second sake, and the second mixed sake. The alcohol content, sake content, acidity, and amino acid content of each are as shown in 1 to 5 below, and the mixing ratio of the cloudy sake and the first mixed sake is cloudy sake:first mixture. Sake = 1: about 5000, and the mixing ratio of the first mixed sake and the second sake is first mixed sake: second sake = 15:85 to 25:75, Further, the method for producing sparkling sake, wherein the yeast in the first mixed sake is grown by storing the first mixed sake in a temperature environment of about 30° C. for about 5 days.
Note 1
Alcohol content: 5% to 15%
Sake level: -50 to -30
Acidity: 3.0-8.0
Amino acid content: 0.5-1.5
Note 2
Alcohol content: 3% to 4%
Sake level: -15 to -5
Acidity: 0.5-1.0
Amino acid content: 0.1-0.5
Note 3
Alcohol content: 3% to 4%
Sake level: -15 to -5
Acidity: 0.5-1.0
Amino acid content: 0.1-0.5
Note 4
Alcohol content: 9% to 12%
Sake level: -50 to -30
Acidity: 2.0-4.0
Amino acid content: 0.5-1.5
Note 5
Alcohol content: 9% to 12%
Sake level: -50 to -30
Acidity: 2.0-4.0
Amino acid content: 0.5-1.5 The method for producing sparkling sake according to any one of claims 1 to 10 , wherein the second sake has a glucose concentration of 4% to 7%.

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