Abstract
Brewing Japanese sake is one of the most important crafts handed down from ancient times. Fermentation was the largest chemical enterprise and made use of excellent biological technology. It is no exaggeration to say that sake making was the result of the combination of science and technology even in those days.
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References
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Horikoshi, K. (2016). Early Microbiology. In: Extremophiles. Springer, Tokyo. https://doi.org/10.1007/978-4-431-55408-0_2
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DOI: https://doi.org/10.1007/978-4-431-55408-0_2
Publisher Name: Springer, Tokyo
Print ISBN: 978-4-431-55407-3
Online ISBN: 978-4-431-55408-0
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