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Lauren Wreath Co., Ltd. Laurel Wreath is released on a special site “Healing time with the scent of sake”

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Laurel Wreath Co., Ltd. Laurel wreath is released on a special site `` Healing time with the scent of sake…

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Laurel Wreath Co., Ltd.
Laurel wreath is released on a special site “ Healing time with the scent of sake ”
Introducing how to enjoy Ginjo incense
………………………………………………………………………
Laurel Wreath Co., Ltd. (President: Haruhiko Okura; Head Office: Fushimi-ku, Kyoto) released a special site entitled “Healing Time with the Scent of Sake” on the Laurel Wreath website on March 26. This site provides various hints for coloring your daily relaxing time with the fruity aroma of sake, “Ginjoka”. An introduction to what “Ginjoka” is, Introduces a variety of information, such as the results of
questionnaires on the fragrance of scents, how to enjoy Ginjo scent in a relaxing scene, and the development of products with high scents. -URL- https://www.gekkeikan.co.jp/RD/keyword/ginjoka/
[Image 1

[What is Ginjoka?]
Sake actually has a variety of aromas and is an important factor for enjoying sake. Among them, gorgeous fragrances such as fruits and flowers are called Ginjo scent. Typical components are ethyl caproate, a gorgeous fragrance like apples, and isoamyl acetate, a mellow fragrance like bananas. These are made by fermenting yeast from rice. [Image 2

[Results of a questionnaire survey on the aroma of sake]
This section introduces the results of a questionnaire survey conducted by the Laurel Wreath Research Institute in a study on the effects of Ginjo-ka. Introduces the results of four questionnaires, such as what to expect from the scent of sake, what kind of alcoholic beverages you drink during the relaxation time, your mood at that time, and the timing of drinking alcoholic beverages. The results highlight that many people expect “healing” and “gorgeous” in the aroma of sake, and that drinking alcoholic beverages makes them feel “relaxed” and “fun”.
[Image 3

[How to enjoy Ginjo in the relaxing scene]
Alcoholic beverages appear in daily life during and after dinner, and it seems that drinking scenes and timing are still limited. In order to make use of the scent of Ginjo sake in your life, this site offers tips to enjoy in everyday relaxing scenes such as how to combine with sweets, how to use in the bathing scene, how to select sake ware, etc. Is introduced.
[Product development with high Ginjo scent]
In order to produce fruity Ginjo aroma in sake brewing, a special method must be used. Yeast exudes gorgeous aromas such as fruits and flowers by a method called “Ginjo-zukuri”, in which rice, which is a raw material, is polished and fermented slowly at low temperatures for a long time. Laurel Wreath is committed to developing various types of fragrant products. The site introduces items that allow you to enjoy Ginjo fragrance luxuriously, such as Daiginjo sake, which emits the best Ginjo scent of the laurel wreath history, and small-capacity bottle products packed with sweet and glossy taste and aroma full of fruit.
URL
https://www.gekkeikan.co.jp/RD/keyword/ginjoka/
(Reference information)
● Contributing to the sake brewing of the entire sake industry ―History of breeding yeast producing high ginjo scent by laurel wreath― In the late 1980s, Laurel Wreath succeeded in elucidating the mechanism of formation of the aroma components “ethyl caproate” and “isoamyl acetate” produced by yeast. Based on the results, we have developed yeast suitable for brewing ginjo sake and have widely opened patented technology. Strains bred using these techniques are distributed as “Kyokai Yeast” through the Japan Brewery Association and are widely used by breweries nationwide. The breeding techniques used for laurel wreath yeast include “ Kyokai 1601 ” and “ Kyokai 1701 ”, a patent shared by the Japan Brewing Association and Laurel Wreath. Some yeasts produce a lot of malic acid, one of the acids. In particular, the Japan Brewery Association’s “Kyokai 1801”, which has been upgraded based on the 1601 issue, is also widely used for brewing sake to be exhibited at the National Sake Appraisal. The results of the research and development of yeast by laurel wreath are used throughout the sake industry to control the aroma and sourness of sake.
It contributes to the brewing of tasty liquor to the desired tasty liquor. Laurel wreath yeast breeding technology is also used in the development of original yeast, and most recently, Japan has enhanced its ginjo flavor by breeding yeast that has approximately twice the capacity of conventional ginjo flavor-producing yeast. This has also led to the results directly linked to sake brewing (presented at the 2020 Annual Meeting of the Japanese Society of Agricultural Chemistry, entitled “Breeding of Ultra-High Ethyl Caproate Production and Sake Sake Brewery Testing”).
● Research on the functionality of the main components of Ginjo scent The University of Tsukuba, Laurel Wreath Research Institute, has stated that sniffing “ethyl caproate” and “isoamyl acetate”, the main components of the fruity aroma of sake, can have a relaxing effect (sedative effect) on human mind and body. Under the technical guidance of Professor Yukihiro Yada of the Graduate School, we confirmed the effectiveness of this method in human efficacy evaluation tests (March 26, News Release entitled “World’s First! The Relaxation Effect of Sake Aroma by the Laurel Wreath Research Institute” ). This discovery is the world’s first and will be announced at the Japan Society of Agricultural Chemistry 2020 Conference (sponsored by the Japan Society for Agricultural Chemistry) entitled “The scent of sake brings about physiological and psychological relaxation effects.” did.
● Laurel Wreath Research Institute
The Okura Sake Brewery Research Laboratory was founded in 1909 by the eleventh generation Tsuneyoshi Okura from the necessity of introducing science and technology to sake brewing. In 1990 (Heisei 2), the name was changed to “Lauren Wreath Research Institute”. Currently, we are engaged in a wide range of research, from basic research on sake brewing in general, to development of new technologies using biotechnology, and product development (Director = Hiroki Ishida) Location = {612-8385} 101 Shimo-Toba Koyanagicho, Fushimi-ku, Kyoto).



For more information about this release(Japanese):

https://prtimes.jp/main/html/rd/p/000000014.000047755.html


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