College of Bioscience and Chemistry, Department of Applied Bioscience , Kanazawa Institute of Technology General Research Laboratory, Ozeki Corporation
Kenji Ozeki
College of Bioscience and Chemistry, Department of Applied Bioscience , Kanazawa Institute of Technology Genome Biotechnology Laboratory, Kanazawa Institute of Technology
We developed a brewing method for rice and barley shochus, the main mash of which contains 3-times and 10-times more ethyl α-D-glucoside (α-EG), respectively, compared with that from conventional methods. The 2.5% α-EG extract prepared from a distillation residue of rice shochu was found to have a moisture-retaining effect.
