A New Method of Sensory Test for Sake Using a Nose Clip, Its Application to the Evoluation of Sake Maturity, and Characteristics of Unpasteurized Sake
JOURNAL OF THE BREWING SOCIETY OF JAPAN
doi 10.6013/jbrewsocjapan1988.84.109
Full Text
Open PDFAbstract
Available in full text
Date
January 1, 1989
Authors
Publisher
Brewing Society of Japan