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Publications by Kaoru OISHI
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
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Characteristics of a Heat-Tolerant Rice Cultivar for Sake Brewing
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Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis
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Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Plant Production Science
Agronomy
Crop Science
