sake Kijoshu sweet
Selected indexed studies
- Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage. (Biotechnol Lett, 2015) [PMID:25778801]
- Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake. (J Fungi (Basel), 2021) [PMID:34200668]
- Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste. (Sci Rep, 2019) [PMID:31558734]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics. (2021) pubmed
- Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake. (2014) pubmed
- Direct utilization of purple sweet potato by sake yeasts to produce an anthocyanin-rich alcoholic beverage. (2015) pubmed
- Ingredients, Functionality, and Safety of the Japanese Traditional Sweet Drink Amazake. (2021) pubmed
- Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste. (2019) pubmed
- Bariatric surgery and the central nervous system. (2012) pubmed
- Modeling the Sensory Characteristics of Japanese Sake Using the Sake Metabolome Analysis Method. (2025) pubmed
- Comparison of long-term aged Japanese sake and typical aged liquors in the world. (2026) pubmed
- Isolation and characterization of a high-acetate-producing sake yeast Saccharomyces cerevisiae. (2003) pubmed
- Correlation between sensory evaluation scores of Japanese sake and metabolome profiles. (2010) pubmed