In this theme, we conduct studies on the effects of water on sake quality, focusing on the relationship between regional characteristics of sake and water as a raw material. In detail, we focus on “the effect of water on sake quality through multiple approaches, including the detection/identification of microorganisms in water,” “the relationship with the fermentation ability of yeast/ the enzyme productivity of koji mold and water.”

Fig. 1 Analyses of Regional Characteristics of Sake (Effect of Water on Sake Quality)