Multi‐gene phylogenetic analysis reveals that shochu‐fermenting Saccharomyces cerevisiae strains form a distinct sub‐clade of the Japanese sake cluster
Futagami, Taiki, Kadooka, Chihiro, Ando, Yoshinori, Okutsu, Kayu, Yoshizaki, Yumiko, Setoguchi, Shinji, Takamine, Kazunori, Kawai, Mikihiko, Tamaki, Hisanori
Published in Yeast (Chichester, England) (01.10.2017)
Published in Yeast (Chichester, England) (01.10.2017)
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Development of Fermented Food Using Colored Sweet Potato
UNOKI, Takafumi, SETOGUCHI, Shinji
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.12.2007)
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.12.2007)
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Development of a new zero-emmission system for sweetpotato shochu making to produce two types of sweetpotato shochu and two types of nutritious foodstuffs
SUGANUMA, Toshihiko, OKIZONO, Kiyotada, SETOGUCHI, Shinji
Published in Journal of Japan Association on Odor Environment (25.03.2012)
Published in Journal of Japan Association on Odor Environment (25.03.2012)
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Screening of commercial cellulase preparations for manufacturing moromi vinegar from purple sweet potatoes and their effect on the degaradation of anthocyanin
KAMITOMO, Yoshiko, SETOGUCHI, Shinji, TAKAMINE, Kazunori, WATANABE, Yuka, SAMESHIMA, Yoshihiro, YAGI, Fumio
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.03.2008)
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.03.2008)
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Effects of a sweetpotato cultivar on the quality of Imo-shochu with references to the characteristic flavor
Kamiwatari, T.(Okuchi Distilling Co., Kagoshima (Japan)), Setoguchi, S, Kanda, J, Setoguchi, T, Ogata, S
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.06.2006)
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (15.06.2006)
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