Changes of Urea Content in Rice and Sake moromi during Sake Making Process

• 1 January 1988
• journal article
• Published by Brewing Society of Japan in JOURNAL OF THE BREWING SOCIETY OF JAPAN
• Vol. 83  (2) , 136-141
• https://doi.org/10.6013/jbrewsocjapan1988.83.136

Abstract

Keywords

• RICE
• MOROMI DURING SAKE
• UREA CONTENT
• SAKE MAKING
• CHANGES OF UREA
• PROCESS