Brewing Science and Technology


The research works on brewing are carried out under a cooperation program with National Research Institute of Brewing. To understand and further utilize fermentation microbes and raw materials, we are studying following subjects:

1) Research on the valuable brewing by-products, and the application of fermentation technology (Fujii, T.).

2) Research for production and utilization of high quality rice for sake making (Okuda, M.).


Sake, Rice, Yeast, Enzymology, Bioactive and flavor substance



Cloudy sake

Cloudy sake (pink) contains folic acids in high concentration

Prediction of sake making properties of rice grains by meteorological data

Prediction of sake making properties of rice grains by meteorological data

Recent Publications

Ikeda Y., Isogai A., Moriyoshi Y., Kanda R., Iwashita K., Fujii T. (2018) Construction of sake yeast with low production of dimethyl trisulfide (DMTS) precursor by a self-cloning method, J. Biosci. Bioeng. 125: 419-424.

Kanai M., Kawata T., Yoshida Y., Kita Y., Ogawa T., Mizunuma M., Watanabe D., Shimoi H., Mizuno A., Yamada O., Fujii T., Iefuji H. (2017) Sake yeast YHR032W/ERC1 haplotype contributes to high S-adenosylmethionine accumulation in sake yeast strains, J. Biosci. Bioeng. 123: 8-14

Sasaki K., Nishibori N., Kanai M., Isogai A., Yamada O., Goto-Yamamoto N., Fujii T. (2014) Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation, J. Biosci. Bioeng., 118: 166-171.

Kanai, M., Masuda, M., Takaoka Y., Ikeda, H., Masaki, K., Fujii, T., Iefuji, H. (2013) Adenosine kinase-deficient mutant of Saccharomyces cerevisiae accumulates S-adenosylmethionine because of an enhanced methionine biosynthesis pathway., Appl. Microbiol. Biotechnol. 97: 1183-1190.

Okuda, M., Tamamoto, Y., Sasaki,M., Joyo, M., Takahashi,K., Goto-Yamamoto,N., Ikegami, M. and  Hashizume, K. (2018) Analysis of protein composition in cultivar rice used for sake brewing, and their effects on nitrogen compounds in sake, Cereal Chem., 95:320–329

Okuda, M., Joyo, M., Fukuda, H., Tamamura. T. (2017) Effects of moisture and pulverizing of rice on the absorption rate of rice grains used for awamori: improvement of the absorption ratio of steamed rice by two steamings., J. Brew. Soc. Japan,112: 629 – 640

Okuda, M., Akao,T., Sumihiro, M., Mizuno, M. and Goto-Yamamoto, N. (2016) Transfer of caesium and potassium from Japanese apricot (Prunus mume Zucc.) to Japanese apricot liqueur (Ume liqueur), Journal of the Institute of Brewing, 122: 473-479

Okuda, M., Miyamoto, M., Joyo, M., Takahashi, K., Goto-Yamamoto, N., Iida, S., and Ishii, T. (2016) The relationship between rice protein composition and nitrogen compounds in sake, J. Biosci. Bioeng., 122: 70-78


Visiting Professor Fujii, T.
Visiting Professor Okuda, M