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Publications by Yoshinori WAKAI
Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of Low-Amylose Rice Cultivars for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
A New Method of Sensory Test for Sake Using a Nose Clip, Its Application to the Evoluation of Sake Maturity, and Characteristics of Unpasteurized Sake
JOURNAL OF THE BREWING SOCIETY OF JAPAN
