Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Hyakuichi KATO

Sake in GENJIMONOGATARI

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2011English

Sake, Come Out in ^|^ldquo;NIHON-SYOKI^|^rdquo;

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2008English

Related publications

Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2008English

Classification of Streptomycetaceae Isolated in “Sake-Brewing”

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1953English

Apps for Art's Sake

2013English

Copper Concentration of Sake Cakes

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2004English

Sake Making by Local Rice

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1999English

Sake Making Uncooked Rice Polish

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2001English

Treatment of Rice in Sake Brewing. Part III. Moderate Agitation in Sake Brewing/Powdered Polished Rice as Raw Material.

Journal of the agricultural chemical society of Japan
1986English

Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2015English

Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1997English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy