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We study about industrial yeast for sake and shochu making, based on applied genomics and genetics. For the purpose of characteristic evaluation, property prediction, and maintenance of the strains, we advance phylogenetic study, molecular biology of fermentation, stress responses and flavor compound, as well as development of genetic mapping systems. 

keywords�� sake yeast, genomics, genetics, brewing characteristics 

1. Development of sake yeast haploid set with diverse brewing properties using sake yeast strain Hiroshima no. 6 exhibiting sexual reproduction/J. Biosci. Bioeng./2020 
2. A loss-of-function mutation in the PAS kinase Rim15p is related to defective quiescence entry and high fermentation rates in Saccharomyces cerevisiae sake yeast strains/Appl. Environ. Microbiol./2012 
3. Whole-genome sequencing of sake yeast Saccharomyces cerevisiae Kyokai no. 7/DNA Res./2011

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The main research theme is aroma of alcoholic beverages. We try to clarify the components responsible for the aroma of Japanese sake and shochu, elucidate their formation mechanism, and develop the techniques for controlling them. 

keywords�� sake, shochu, aroma 

1. Construction of sake yeast with low production of dimethyl trisulfide ��DMTS�� precursor by a self-cloning method, J. Biosci. Bioeng., 2018 
2. Study for practical application of supported gold nanoparticles for removal of DMTS responsible for hineka in sake, J. Brew. Soc. Jpn. ��2019�� 
3. Aroma Compounds responsible for the ��spicy/4VG�� character of sake submitted to Sake Contests, J. Brew. Soc. Jpn.��2016��

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The essence of brewing study is to challenge the complicated human sensory and perception. All studies about raw materials, Koji-fungi, yeast, chemistry of sake, and human sensitivity are required. We explore this deep world using genomics and metabolomics, with the support of artificial intelligence. 

keywords�� taste, brewing science, genomics, metabolomics, artificial intelligence 

1. Investigation of relationship between sake-making parameters and sake metabolites using a newly developed sake metabolome analysis method/ J. Biosci. Bioeng./2019 
2. Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei/ Biosci. Biotechnol. Biochem./2020 
3. Analysis of metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei/Biosci. Biotechnol. Biochem./2019

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To use filamentous fungi and yeasts effectively, we aim to reveal the mechanisms of their various phenotypes such as high-productivity of useful materials and high stress tolerance. 

keywords�� filamentous fungus, yeast, renewable resources 

1. The Putative Transcription Factor Gene thaB Regulates Cellulase and Xylanase Production at the Enzymatic and Transcriptional Level in the Fungus Talaromyces cellulolyticus. Appl Biochem Biotechnol. ��2020�� 
2. Identification and characterization of a GH30-7 endoxylanase C from the filamentous fungus Talaromyces cellulolyticus. Appl Environ Microbiol. ��2019�� 
3. Short-chain ketone production by engineered polyketide synthases in Streptomyces albus. Nat Commun. ��2018��