In this theme, we conduct studies on the properties of rice, alcoholic fermentation efficiency of rice, and sake components derived from rice during sake brewing. In detail, we focus on “assessment of the impact of environmental factors, including soil nutrient conditions in paddy fields, and the effects of genetic characteristics of rice varieties on rice properties,” and “analysis of sake metabolites derived from sake rice.”

Fig. 1 Comprehensive analyses of impacts on rice grain properties, alcohol fermentability, and sake quality by genetic traits of rice cultivar and environmental factors (Effect of Rice on Sake Quality)