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Publications by Sin-ya KOBAYASHI

Results of Practical Tests for Sake Making With Use of Saccharified Rice Flour Solution During Heisei 1 Brewing Year

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1991English

Practical Test for Sake Making by the Use of Saccharified Rice Flour Solution

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1990English

Related publications

Effect of Mineral Salts on Sake Making. (Part 3). Effect of Minerals on Rice Digestion at Sake Brewing With Puffed Brown Rice.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1987English

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

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2015English

Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2014English

Characteristics of the Rice Cultivar Koiomachi for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2000English

Characteristics of Low-Amylose Rice Cultivars for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2003English

Difference in Characteristics of the Rice for Sake Brewing Due to Farmers Studies on the Rice for Sake Brewing (Part 2)

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1989English

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

Characteristics of a Heat-Tolerant Rice Cultivar for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2016English

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