This study is collaboration with Miyakezima brewing Inc., which started in 2009. That is, our purpose is to produce the shochu used yeast selected from the old brewery in miyake-island.

This year, we aim to examine the Brewing aptitude of three yeast were selected last year. Furthermore we aim to reveal the existence of difference between selected yeast and commercial yeast (kyokai-shochu-No.3). We carried out brewing tests in mixing ratio of materials last year using selected yeast and kyokai-shochu-No.3. As a result, this year’s process of fermentation for all yeast is as well as last year’s. Also result of analysis of our shochu is similar to last year’s. So, reproducibility of last year was found. In addition, we carried out brewing tests in mixing ratio used in Miyakezima brewing Inc. using selected yeast and kyokai-shochu-No.3. There was no significant difference in process of fermentation and analysis of brewed shochu between this test and last test.

Four Shochu brewed in mixing ratio used in Miyakejima brewing Inc. were adjustment to 25% alcohol after cooling and filtration, and these were borrowed by sensual evalution. There were no significant statistically a difference in flavor between four samples, however, the yeast of No.6 was got flavor evaluation as well as kyokai-shochu-No.3. Classification tests were performed using seven mediums to compare the properties of kyokai-shochu-No.2, No.3 and selected yeast. As a result, all selected yeast had Physiological property as well as kyokai-shochu-No.3. Plans for the future, brewing test used the selected yeast of No.6 will be carried out in Miyakezima brewing Inc.
 

The produced sake inevitably generates beer grains, the grape pericarp, and sake lees now. Effective use of the beer grains, the grape pericarp and sake lees that were the brewing by-products was investigated . The results were as follows;


１.Result of review of use as rice bran floor additive

Three above-mentioned kinds of by-products were individually added to rice bran respectively, and the rice bran floors were prepared .However, a remarkable increase in the cell number of lactic acid bacteria and the cell number of yeast was not observed in each rice bran floor that contained these by-products compared with no addition rice bran floor.
Therefore, pickles from the rice bran floor that contained these by-products did not show a dominant result in the sensory evaluation test compared with pickles from the no addition rice bran floor.

 
２．Result of review of use as oyster mushroom culture medium additive 　

Three above-mentioned kinds of by-products were individually added to the oyster mushroom culture medium respectively, and the seed of oyster mushroom was cultured. The fruiting body of the mushroom was formed only in the beer grains addition medium among three kinds of additives, and the effect of addition of the beer grains was confirmed.
Moreover, it turned out that the active components of the beer grains for the culture of the mushroom were both malt husk and mash adhered to the husk.