SOLUTION: This KASUTORI SHOCHU is characterized in that a mass ratio of ethyl caproate content : isoamyl acetate content in KASUTORI SHOCHU product is 1:1.5 to 1:5. The method for producing KASUTORI SHOCHU is characterized by removing at least one part of the solid content of unrefined KASU...
METHOD FOR PREPARATION OF KASUTORI SHOCHU HAVING IMPROVED TASTE AND FLAVORPROBLEM TO BE SOLVED: To provide a Kasutori Shochu (low-class distilled spirits made by distilling the sake lees) free from undesirable Kasutori Shochu smell originated mainly from aldehydes and having the fragrance of bamboo...