the 5th day its temperature dropped to 6 u00b0 c after that it entered a low temperature fermentation step in the step s 07 a fresh fermented liquor was prepared after the fermentation step the moromi mash was pressed to separate into a fresh liquor and cacao lees the fresh cacao liquor had a brix degree of 9 0 and its alcohol content was 11 35 in the step s 08 the cacao liquor was prepared the obtained fresh liquor was thermally sterilized to prevent the putrefaction and deterioration of the liquor if necessary if dregs remains then the fresh liquor is left at low temperature in a dark site for the dreg sedimentation or filtered with a strainer to be clarified the pasteurized liquor is stored in a storage tank and aged if necessary a further second pasteurization may be preformed to be thermally sterilized after that the liquor is bottled and shipped 3 fermentation of cacao beans can be achieved due to the adding step of the red grape condensed juice 4 good aroma and sulfide perfume free can be achieved by the shubo starter preparation step for accelerating a little alcoholic fermentation or by the moromi mash preparation step of the major alcoholic fermentation step using rice koji 5 good aroma and sulfide perfume free of products.