Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi

por Hayashi, Kei, Kajiwara, Yasuhiro, Futagami, Taiki, Goto, Masatoshi, Takashita, Hideharu
Publicado 2021

Genomic Sequence of Saccharomyces cerevisiae BAW-6, a Yeast Strain Optimal for Brewing Barley Shochu

por Kajiwara, Yasuhiro, Mori, Kazuki, Tashiro, Kosuke, Higuchi, Yujiro, Takegawa, Kaoru, Takashita, Hideharu
Publicado 2018