The origin of the main microbe (mold) in Kona-koji for Imo shochu production in Aogashima. Studies of Kona-koji (Part 2)

OKADA, T., MAEDA, Y., KAKUTA, T., SUZUKI, M., & KOIZUMI, T. (1999). The origin of the main microbe (mold) in Kona-koji for Imo shochu production in Aogashima. Studies of Kona-koji (Part 2). JOURNAL OF THE BREWING SOCIETY OF JAPAN, 94(8), 674–681. https://doi.org/10.6013/jbrewsocjapan1988.94.674