Asahi Sake Brewing Co.

Nagaoka, Japan

Asahi Sake Brewing Co.

Nagaoka, Japan
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Ohnuki S.,University of Tokyo | Okada H.,University of Tokyo | Friedrich A.,University of Strasbourg | Kanno Y.,Japanese National Research Institute of Brewing | And 19 more authors.
G3: Genes, Genomes, Genetics | Year: 2017

Sake yeast was developed exclusively in Japan. Its diversification during breeding remains largely uncharacterized. To evaluate the breeding processes of the sake lineage, we thoroughly investigated the phenotypes and differentiation of 27 sake yeast strains using high-dimensional, single-cell, morphological phenotyping. Although the genetic diversity of the sake yeast lineage is relatively low, its morphological diversity has expanded substantially compared to that of the Saccharomyces cerevisiae species as a whole. Evaluation of the different types of breeding processes showed that the generation of hybrids (crossbreeding) has more profound effects on cell morphology than the isolation of mutants (mutation breeding). Analysis of phenotypic robustness revealed that some sake yeast strains are more morphologically heterogeneous, possibly due to impairment of cellular network hubs. This study provides a new perspective for studying yeast breeding genetics and micro-organism breeding strategies. © 2017 Ohnuki et al.


Nakamura R.,Asahi Sake Brewing Co. | Nakamura R.,Hiroshima University | Nakamura R.,Ryukoku University | Nakano K.,Ryukoku University | And 6 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2017

Many factors contribute to palatability. In order to evaluate the palatability of Japanese alcohol sake paired with certain dishes by integrating multiple factors, here we applied an evaluation method previously reported for palatability of cheese by multiple regression analysis based on 3 subdomain factors (rewarding, cultural, and informational). We asked 94 Japanese participants/subjects to evaluate the palatability of sake (1st evaluation/E1 for the first cup, 2nd/E2 and 3rd/E3 for the palatability with aftertaste/afterglow of certain dishes) and to respond to a questionnaire related to 3 subdomains. In E1, 3 factors were extracted by a factor analysis, and the subsequent multiple regression analyses indicated that the palatability of sake was interpreted by mainly the rewarding. Further, the results of attribution-dissections in E1 indicated that 2 factors (rewarding and informational) contributed to the palatability. Finally, our results indicated that the palatability of sake was influenced by the dish eaten just before drinking. © 2017 Japan Society for Bioscience, Biotechnology, and Agrochemistry.


Goshima T.,Japanese National Research Institute of Brewing | Nakamura R.,Asahi Sake Brewing Co. | Nakamura R.,Hiroshima University | Kume K.,Hiroshima University | And 13 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2016

In high-quality sake brewing, the ceruleninresistant sake yeast K1801 with high ethyl caproateproducing ability has been used widely; however, K1801 has a defective spindle assembly checkpoint (SAC). To identify the mutation causing this defect, we first searched for sake yeasts with a SAC-defect like K1801 and found that K13 had such a defect. Then, we searched for a common SNP in only K1801 and K13 by examining 15 checkpoint-related genes in 23 sake yeasts, and found 1 mutation, R48P of Cdc55, the PP2A regulatory B subunit that is important for the SAC. Furthermore, we confirmed that the Cdc55-R48P mutation was responsible for the SAC-defect in K1801 by molecular genetic analyses. Morphological analysis indicated that this mutation caused a high cell morphological variation. But this mutation did not affect the excellent brewing properties of K1801. Thus, this mutation is a target for breeding of a new risk-free K1801 with normal checkpoint integrity. © 2016 Japan Society for Bioscience, Biotechnology, and Agrochemistry.


Anzawa Y.,Asahi Sake Brewing Co. | Satoh K.,Asahi Sake Brewing Co. | Satoh Y.,Asahi Sake Brewing Co. | Ohno S.,Asahi Sake Brewing Co. | And 6 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2014

Low protein content and sufficient grain rigidity are desired properties for the rice used in high-quality sake brewing such as Daiginjo-shu (polishing ratio of the rice, less than 50%). Two kinds of rice, sake rice (SR) and cooking rice (CR), have been used for sake brewing. Compared with those of SR, analyses of CR for high-quality sake brewing using highly polished rice have been limited. Here we described the original screening of late-maturing CR Sensyuraku (SEN) as rice with low protein content and characterization of its properties for high-quality sake brewing. The protein content of SEN was lower than those of SR Gohyakumangoku (GOM) and CR Yukinosei (YUK), and its grain rigidity was higher than that of GOM. The excellent properties of SEN with respect to both water-adsorption and enzyme digestibility were confirmed using a Rapid Visco Analyzer (RVA). Further, we confirmed a clear taste of sake produced from SEN by sensory evaluation. Thus, SEN has excellent properties, equivalent to those of SR, for high-quality sake brewing. © 2014 Japan Society for Bioscience, Biotechnology, and Agrochemistry.


Kuribayashi T.,Niigata Prefectural Sake Research Institute | Tamura H.,Asahi Sake Brewing Co. | Sato K.,Niigata Prefectural Sake Research Institute | Nabekura Y.,Niigata Prefectural Sake Research Institute | And 9 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2013

In the fermentation industry, the traceability of microorganisms during the process is important to ensure safety and efficacy. Ethyl carbamate, a group-2A carcinogen, is produced from ethanol and urea during the storage of food/alcoholic beverages. We isolated non-urea-producing sake yeast car1 mutants carrying a discriminable molecular marker, and demonstrated, by the use of PCR assays, that these mutants are useful for traceability analysis and identification during the sake brewing process.


Tamura H.,Asahi Sake Brewing Co. | Tamura H.,Hiroshima University | Okada H.,University of Tokyo | Kume K.,Hiroshima University | And 9 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2015

In the brewing of high-quality sake such as Daiginjo-shu, the cerulenin-resistant sake yeast strains with high producing ability to the flavor component ethyl caproate have been used widely. Genetic stability of sake yeast would be important for the maintenance of both fermentation properties of yeast and quality of sake. In eukaryotes, checkpoint mechanisms ensure genetic stability. However, the integrity of these mechanisms in sake yeast has not been examined yet. Here, we investigated the checkpoint integrity of sake yeasts, and the results suggested that a currently used cerulenin-resistant sake yeast had a defect in spindle assembly checkpoint (SAC). We also isolated a spontaneous cerulenin- resistant sake yeast FAS2-G1250S mutant, G9CR, which showed both high ethyl caproateproducing ability and integrity/intactness of the checkpoint mechanisms. Further, morphological phenotypic robustness analysis by use of CalMorph supported the genetic stability of G9CR. Finally, we confirmed the high quality of sake from G9CR in an industrial sake brewing setting. © 2015 Japan Society for Bioscience, Biotechnology, and Agrochemistry.


Anzawa Y.,Asahi Sake Brewing Co. | Nabekura Y.,Niigata Prefectural Sake Research Institute | Satoh K.,Asahi Sake Brewing Co. | Satoh Y.,Asahi Sake Brewing Co. | And 8 more authors.
Bioscience, Biotechnology and Biochemistry | Year: 2013

The Japanese high-quality sake Daiginjo-shu is made from highly polished rice (polishing ratio, less than 50%). Here we showed that the sake rice Koshitanrei (KOS) has an excellent polishing property. Rice grains of KOS had the same lined white-core region as the sake rice Yamadanishiki (YAM). The grain rigidity/ hardness of KOS was higher than that of the sake rice Gohyakumangoku (GOM). The loss ratio of KOS after high polishing by an industrial polishing machine was lower than that of GOM. Further, a clear taste of sake produced from KOS was confirmed by sensory evaluation.


PubMed | Asahi Sake Brewing Co., f Brewing Society of Japan, University of Tokyo, Hiroshima University and 2 more.
Type: Journal Article | Journal: Bioscience, biotechnology, and biochemistry | Year: 2016

In high-quality sake brewing, the cerulenin-resistant sake yeast K1801 with high ethyl caproate-producing ability has been used widely; however, K1801 has a defective spindle assembly checkpoint (SAC). To identify the mutation causing this defect, we first searched for sake yeasts with a SAC-defect like K1801 and found that K13 had such a defect. Then, we searched for a common SNP in only K1801 and K13 by examining 15 checkpoint-related genes in 23 sake yeasts, and found 1 mutation, R48P of Cdc55, the PP2A regulatory B subunit that is important for the SAC. Furthermore, we confirmed that the Cdc55-R48P mutation was responsible for the SAC-defect in K1801 by molecular genetic analyses. Morphological analysis indicated that this mutation caused a high cell morphological variation. But this mutation did not affect the excellent brewing properties of K1801. Thus, this mutation is a target for breeding of a new risk-free K1801 with normal checkpoint integrity.


PubMed | Asahi Sake Brewing Co.
Type: Journal Article | Journal: Bioscience, biotechnology, and biochemistry | Year: 2015

In the brewing of high-quality sake such as Daiginjo-shu, the cerulenin-resistant sake yeast strains with high producing ability to the flavor component ethyl caproate have been used widely. Genetic stability of sake yeast would be important for the maintenance of both fermentation properties of yeast and quality of sake. In eukaryotes, checkpoint mechanisms ensure genetic stability. However, the integrity of these mechanisms in sake yeast has not been examined yet. Here, we investigated the checkpoint integrity of sake yeasts, and the results suggested that a currently used cerulenin-resistant sake yeast had a defect in spindle assembly checkpoint (SAC). We also isolated a spontaneous cerulenin-resistant sake yeast FAS2-G1250S mutant, G9CR, which showed both high ethyl caproate-producing ability and integrity/intactness of the checkpoint mechanisms. Further, morphological phenotypic robustness analysis by use of CalMorph supported the genetic stability of G9CR. Finally, we confirmed the high quality of sake from G9CR in an industrial sake brewing setting.


PubMed | Asahi Sake Brewing Co.
Type: Journal Article | Journal: Bioscience, biotechnology, and biochemistry | Year: 2013

The Japanese high-quality sake Daiginjo-shu is made from highly polished rice (polishing ratio, less than 50%). Here we showed that the sake rice Koshitanrei (KOS) has an excellent polishing property. Rice grains of KOS had the same lined white-core region as the sake rice Yamadanishiki (YAM). The grain rigidity/hardness of KOS was higher than that of the sake rice Gohyakumangoku (GOM). The loss ratio of KOS after high polishing by an industrial polishing machine was lower than that of GOM. Further, a clear taste of sake produced from KOS was confirmed by sensory evaluation.

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