@article{oai:kindai.repo.nii.ac.jp:00019977,
 author = {杉山, 一男},
 issue = {48},
 journal = {近畿大学工学部紀要. 人文・社会科学篇, Annual report, Kindai University Faculty of Engineering},
 month = {Dec},
 note = {Kuchikamizake brewing in ancient times involved the conversion of starch into glucose by the amylase enzyme contained in human saliva, followed by fermentation with wild yeast. Originating from the Asian mainland, another brewing method relied on yeast and amylase secreted by Aspergillus fungi. This paper elaborates on these ancient sake brewing techniques and narrates several anecdotes revolving around sake. Further, through a selection of sake-related poems from the Manyoshu anthology, it provides a glimpse of the role of sake in people’s lives during the Manyo Era, a facet of ancient Japanese culture that remains familiar to this day., application/pdf},
 pages = {19--50},
 title = {万葉時代のグリーンケミストリー１ －古代の酒造法と万葉時代の酒の文化について－},
 year = {2018},
 yomi = {スギヤマ, カズオ}
}