The present invention provides a method for producing roasted wheat straw capable of producing a roasted incense and a shochu having umami that exceeds those of conventional ones, and a method for producing barley shochu using the same. The roasted wheat bran of the present invention is a roasting process in which raw wheat that has been polished and polished is put in a container, the container is subjected to roasting by direct heating, a washing process for washing the roasted thing, Immersion process of adding water while absorbing the washed material, steaming process of loosening and steaming the absorbed water, cooling the steamed material, and distributing the seed meal in a temperature range of 30 ° C to 38 ° C It is obtained by a manufacturing method comprising a seed-making process in which seeding is carried out and the temperature is kept, and koji molds are propagated. Moreover, the barley shochu of the present invention can be obtained by a production method in which the roasted wheat straw produced by the above-described method is used in at least a primary charging step. Furthermore, when roasted wheat straw is also used as the hanging wheat in the secondary charging step, the whole amount of roasted wheat straw can be obtained. [Selection figure] None【課題】従来のものを超える焙煎香と旨味を有する焼酎を醸すことができる焙煎麦麹の製造方法及びこれを用いた麦焼酎の製造方法を提供する。【解決手段】本発明の焙煎麦麹は、精麦し磨いた原料麦を容器に入れ、同容器を直火にかけて焙煎を行う焙煎工程と、焙煎したものを洗浄する洗浄工程と、洗浄したものを混ぜながら水を加えて吸水させる浸漬工程と、吸水したものをほぐして蒸す蒸し工程と、蒸したものを冷まし、３０℃以上３８℃以下の温度範囲内において種麹を撒布して種付けを行って保温し、麹菌を繁殖させる製麹工程と、を備える製造方法により得られる。また、本発明の麦焼酎は、前述の方法で製麹された焙煎麦麹を、少なくとも一次仕込み工程に使用する製造方法により得られる。更に、焙煎麦麹を二次仕込み工程の掛け麦としても使用すると、全量焙煎麦麹の麦焼酎が得られる。【選択図】なし
