Sake Brewing by Means of Ampled Pure Yeasts

(Part II) Improvement of the Brewing Method and its Factory Scale Brewing

Abstract

2 and 2. 2 tons of rice were tested on the factory scale to determine the effect of using ampled pure yeasts as a means of improving sake brewing.
The results showed that there was no difference in quality between the tested sake and the ordinary nne brewed by the Sokujo Moto.