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Publications by Masahisa TAKEDA

Brewing of a Junmai-Sweet Sake

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1991English

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Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast

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Classification of Streptomycetaceae Isolated in “Sake-Brewing”

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1953English

Studies on Sake Brewing Water. Part VIII

Journal of the agricultural chemical society of Japan
1962English

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

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1986English

Characteristics of a Heat-Tolerant Rice Cultivar for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Studies on Sake Brewing Water. Part VII

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Characteristics of the Rice Cultivar Koiomachi for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Characteristics of Low-Amylose Rice Cultivars for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN
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Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice

JOURNAL OF THE BREWING SOCIETY OF JAPAN
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