HATA Yuki, Ph.D. (Specially Appointed Assistant Professor, Sakeology Center) and SATO Mami, Ph.D. (formerly Specially Appointed Assistant Professor, Sakeology Center; currently Postdoctoral Researcher, Rudolf-Virchow-Zentrum – Center for Integrative and Translational Bioimaging, Universität Würzburg) reported their findings from both a survey of Edo period (1603-1868) literature and experiments using cultured cells, focusing on Kiku-zake, which is made by immersing chrysanthemum flowers in alcoholic beverages (sake or shochu). Their research suggests that during the Edo period, the choice of base liquor for Yakushu (medicinal liquor) was effectively determined by the specific ingredients to be immersed.
The research result was published in “Journal of Food Culture of Japan.”

[Paper Information]
【Journal】Journal of Food Culture of Japan, No.20 (The Japan Society of Food Culture, December 25, 2024)
【Title of the paper】Investigation on Base Liquor Used in Yakushu and Ryori-zake Made by Immersing Ingredients in Alcoholic Beverages: An Example of Kiku-zake from Early Modern Japan
【Authors】Yuki HATA, Mami SATO (co-author)