Brewing

Research on water

【Summary】

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)

【Member】

Director, Sakeology Center / Professor, Faculty of agriculture SUZUKI Kazushi
Vice Director, Sakeology Center / Professor, Faculty of agriculture HIRATA Dai
Specially Appointed Assistant Professor, Sakeology Center NISHIDA Ikuhisa

【Main Publications List】