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味曾製法

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大麥浸水                                白米泡水                           大豆泡水10~12hr

                                                                                              

     蒸煮                                       蒸煮                                      蒸煮                       

                                                                                            

    製麴                                       製麴                                      加鹽

                                                       

                                                   入缸

                                    

                               熟成6~12個月

                                    

                                 調合

                                    

                                絞細碎

                                   

                      米味曾         麥味曾

                       (成品)          (成品)

 

                                                                                                                                  

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