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Hakusan, Japan

Trademark
Shata Shuzo Co. | Date: 2011-05-19

Sake; Wine.


Trademark
Shata Shuzo Co. | Date: 2009-12-03

Japanese liquors; sake (rice wine); shochu; Western liquors; alcoholic beverages of fruit; alcoholic beverages containing fruit; Chinese liquors; tonic liquor flavored with Japanese plum extracts (umeshu).


Trademark
Shata Shuzo Co. | Date: 2009-11-10

Sake; Wine.


Sasaki T.,Industrial Research Institute of Ishikawa | Michihata T.,Industrial Research Institute of Ishikawa | Katsuyama Y.,Industrial Research Institute of Ishikawa | Take H.,Industrial Research Institute of Ishikawa | And 6 more authors.
Journal of Agricultural and Food Chemistry | Year: 2013

Fish sauce prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. In this study, we report a new, inexpensive, and acceptable method for removing Cd from fish sauce using tannin, which is an approved food additive in Japan. Decreases in Cd concentrations of 13-fold were observed (0.39-0.03 mg/100 mL) by incorporating the soluble Cd into a precipitate generated by tannin treatment. The total nitrogen content, free amino acid content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and angiotensin I-converting enzyme inhibitory activity of the treated fish sauce were the same as those of the untreated fish sauce. © 2013 American Chemical Society. Source


Sasaki T.,Industrial Research Institute of Ishikawa | Araki R.,Ishikawa Prefectural University | Michihata T.,Industrial Research Institute of Ishikawa | Kozawa M.,Shata Shuzo Company | And 3 more authors.
Food Chemistry | Year: 2014

Fish sauce that is prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. Cd molecules are predominantly protein bound in freshly manufactured fish sauce, but are present in a liberated form in air-exposed fish sauce. In the present study, we developed a new method for removing both Cd forms from fish sauce using chelate resin and a previously reported tannin treatment. Sixteen-fold decreases in Cd concentrations were observed (0.78-0.05 mg/100 mL) following the removal of liberated Cd using chelate resin treatment, and the removal of protein-bound Cd using tannin treatment. Major nutritional components of fish sauce were maintained, including free amino acids and peptides, and angiotensin I-converting enzyme inhibitory and antioxidant activities. © 2014 Elsevier B.V. All rights reserved. Source

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