sake daiginjo
Selected indexed studies
- Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing. (Biosci Biotechnol Biochem, 2024) [PMID:38326278]
- Correction to: Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing. (Biosci Biotechnol Biochem, 2024) [PMID:38452188]
- Isolation of a spontaneous cerulenin-resistant sake yeast with both high ethyl caproate-producing ability and normal checkpoint integrity. (Biosci Biotechnol Biochem, 2015) [PMID:25787154]
_Worker-drafted node — pending editorial review._
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Sources
- Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing. (2024) pubmed
- Correction to: Rice grain structural characteristics of sake rice cultivar Hakutsurunishiki for daiginjo-shu brewing. (2024) pubmed
- Isolation of a spontaneous cerulenin-resistant sake yeast with both high ethyl caproate-producing ability and normal checkpoint integrity. (2015) pubmed
- Polishing properties of sake rice Koshitanrei for high-quality sake brewing. (2013) pubmed
- Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing. (2014) pubmed