Research Project code：9910001870
Update date：Oct. 06, 2004
Development of functional refined sake
1998 - 2000
Investigating Researcher (3)：
Production of small volumes, but ranging lots of versatilities, is incorporating even in the " Sake " world, resuting in the decrease in regular " Sake " cosumption. To the contrary, " Ginjo Sake ", or specifically designed rice wine, pure rice wine and rice wine with low alcohol content are getting popular in the younger generation and women,resulting in the increase of sake sake sale. Our goal is to apply yeast which has been developed in our center with productivity for better fragrant to brew functional " Sake " with qualified properties, by which brewers in Fukushima prefecture are probably encouraged.
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