A New Method of Sensory Test for Sake using a Nose Clip, Its Application to the Evoluation of Sake Maturity, and Characteristics of Unpasteurized Sake
味に重点をおいたきき酒方法による清酒の熟度と生酒らしさの官能的評価

Nami YAMAMOTO, Hirohisa SHIRAKAMI, Seitaro DOI, Masatomo YAMASHITA, Yoshinori WAKAI, Eiki NISHIMURA, Terumitsu KAWAI, Eigoro NAKAZAWA, Shigeji MURATA, Michitsugu OGAWA, Tomio SAITO
1989 JOURNAL OF THE BREWING SOCIETY OF JAPAN  
doi:10.6013/jbrewsocjapan1988.84.109 fatcat:kxvlpf4uijekxgxi2pwhmjg5pe