Research Topics

NRIB is carrying out many kinds of researches on alcoholic beverages.

Among them, some interesting topics for producer and consumer of sake, etc. are presented.

In 2020

• (1) Sake yeast with low production of DMTS precursor - Verification of effectiveness and points of note
• (2) A flavor wheel for Honkaku shochu/Awamori
• (3) Changes in sake-making properties after the storage of brown sake rice

In 2019

• (1) Prediction of brewing characteristics from one gram of brown rice
• (2) Possibility of discriminating Japan wines from imported wines and other domestically produced wines

In 2018

• (1) Bacillus cereus does not grow in sake or during its manufacture
• (2) Difference in the palatability of sake and wine when paired with food

In 2017

• (1) Relationship between Rice Variety and Sake Metabolome

In 2016

• (1) Constituents contributing to the "sweet smell" and "burnt smell" in sake exhibited at the Annual Japan, Sake Awards (Zenkoku Shinshu Kanpyokai)
• (2) Characteristic constituents of different shochu and awamori
• (3) Aspirochlorine is not detected in various types of sake

In 2015

• (1) Metabolome analysis of Japanese sake
• (2) Identification of a responsible gene of an alcohol-tolerant sake yeast strain

In 2014

• (1) Development of DNA markers for identification of good sake yeast

In 2013

• (1) Beneficial effect of low intake of alcohol on health
• (2) Development of novel method for detection of low-abundant microorganisms during fermentation process

In 2012

• (1) The compounds of Japanese sake that bring relaxation effect
• (2) How to make sake with less "hineka" after storage

In 2011

• (1) Why does sake yeast produce high concentration of ethanol?

In 2010

• (1) Gene analysis reconfirmed the safety of Kuro-Koji (black) mold group for use in Shochu making
• (2) Temperature, water regime, and yield are important for the color of red-wine grapes

In 2009

• (1) Prediction of rice properties for sake making by meteorological data
• (2) Identification of the component that causes hineka in sake
• (3) Genetic analysis of sake yeast characteristics

In 2006

• (1) Terminology to describe the aroma of Sake for consumers

In 2005

• (1) Indication of sweetness/dryness of sake