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Publications by Hyakuichi KATO
Sake in GENJIMONOGATARI
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sake, Come Out in ^|^ldquo;NIHON-SYOKI^|^rdquo;
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Apps for Art's Sake
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Sake Making by Local Rice
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Treatment of Rice in Sake Brewing. Part III. Moderate Agitation in Sake Brewing/Powdered Polished Rice as Raw Material.
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Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice
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Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts
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