| Foreword | Sake. Its Culture, Science and Industrial Aspects | Hiroichi Akiyarma | Former President of the Brewing Society of Japan |  |
| Feature Articles: Sake. Its Culture, Science and Industrial Aspects | Traditional Technique and New Technology in the Sake Industry | Haruhiko Mizoguchi | General Research Laboratory, Kiku-Masamune Sake Brewing Co., Ltd. |  |
| History of Research and Development of the Sake Brewing Technology | Osamu Akita | Department of Food and Health Sciences, Faculty of Human Life Sciences, Jissen Women's University |  |
| Palatability of Sake | Hitoshi Utsunomiya | Technology and Information Support Division, National Research Institute of Brewing |  |
| Sake in America | Michael James Leineweber | Director, Kokusai Sake Kai |  |
| Microbiology of Sake Brewing | Hitoshi Shimoi | Fundamental Research Division, National Research Institute of Brewing |  |
| Functionality of Sake | Yoji Hata | Research Institute, Gekkeikan Sake Co., Ltd. |  |
| Reviews | Gustatory Discrimination Behavior and Neuronal Activity in the Gustatory Cortex of Primates | Hisashi Ogawa a)
Hirotoshi Ifuku b)
Miki Ohgushi c)
Tamio Nakamura d)
Shin-ichi Hirata e) | a) Juryo Group Kumamoto Kinoh Hospital
b) Faculty of Education, Kumamoto University
c) Department of Rehabilitaion, Kumamoto University Hospital
d) National Kikuti Hospital
e) Department of Psychiatry and Neuropathobiology, Kumamoto University Hospital |  |
| Components to Contribute to Flavor of Wine and Actual Condition Survey of Off-Flavor | Motoe Nakajima
Mayuko Toba
Hiroshi Nakayama
Ryoichi Tajima | Safety Science Institute, Quality Assurance Division, Suntory Co., Ltd. |  |