| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8589005 | Journal of Ethnic Foods | 2017 | 6 Pages |
Abstract
The use of acid and collaboration with the local and regional community is observed in wine production. Similar processes are observed with Japanese sake, and this implies that wine and sake may have similar futures. Visits to sake breweries have potential in the spheres of tourism, regional branding, and destination management.
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Authors
Jun Sato, Ryo Kohsaka,