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美味しいお酒（日本酒?焼酎）を造るために重要な原料のお米や水について着目しています。イネの栽培时の気象条件がお酒の製造工程に及ぼす影响やお酒の品质に影响を及ぼす原料成分を研究しています。
Our research focus is the understanding of the properties of the ingredient rice grains and water for sake making to make high quality of sake and shochu. We are investigating the influences of meteorological conditions during rice growing on sake making process, and the compounds affecting sake quality.
keywords：sake, shochu, rice, water, meteorological condition
- Rice used for Japanese sake making, Biosci. Biotechnol. Biochem., 83,1428-1441（2019）
- Relationship between sake making properties of rice grains and meteorological data. J.Brew.Soc., 104:699-711（2009）in Japanese
- Structural and retrogradation properties of rice endosperm starch affect enzyme digestibility of steamed milled-rice grains used in sake production. Cereal Chemistry, 83: 143-151（2006）
