| As a research organization for alcoholic beverages, NRIB strives to achieve the following legally defined goals: 1. To plan for a suitable and fair imposition of liquor tax. 2. To plan for a sound development of alcoholic beverages industry. 3. To enhance people's awareness of alcoholic beverages. Our aim is to create a rich society through the research activities into alcoholic beverages, contributing to the development of the industry as well as to abundant people's lives in the 21st century in Japan, at the same time helping the development of life sciences being a home of information concerning innovative technology of alcoholic beverages. |
| Main service |
| 1. Advanced analysis and evaluation of alcoholic beverages - Analysis and evaluation, as well as development of methods - Entrusted test brewing and improvement of analysis methods set by the National Tax Agency 2. Quality evaluation of alcoholic beverages - Holding contests (Seishu, Honkaku Shochu, Western Type Alcoholic beverage) - Support for various contests etc. 3. Research and investigation into alcoholic beverages and related business - Research into alcoholic beverages - Implementation of joint research and entrusted research, announcement of study results, patent application 4. Dissemination of research results - Dissemination of holding patent/study result, distribution of microorganism resources - Holding cultural lectures for consumers, facility opening and tours - Acceptance of overseas researchers, international technical cooperation 5. Collection, arrangement, and publicity of information - Collection, arrangement, and publicity of information - Technical consultation/consultation for consumers 6. Lectures - Lectures for alcoholic beverage manufacturers/distributors 7. Other business - Cooperation with academic institutions and study groups |
| Special Research(2006-2010) |
1.Analysis of environmental response systes in koji mold(Aspergillus oryzae) and development of a comprehensive data base system for this organism. 2.Post-genome analysis of brewing and nutritional characteristics of sake yeast. 3.Characterization and utilization of key components in the raw materials used to make sake and wine. 4.Research on safety of alcoholic beverages. |
National Research Institute of Brewing