Kazuya Yoshitake

Effects of the cultivation period of sweet potato on the sensory quality of imo‐shochu, a Japanese traditional spirit

H. Tamaki, Kayu Okutsu, Yumiko Yoshizaki, 2016 .

Properties of Flavors and Tastes of Koguma-soju Prepared Using Korean Sweet Potato

Hyeong-un Lee, Kazunori Takamine, Kazuya Yoshitake, 2016 .

Aromatic Ingredients and Distinct Flavors of the Koguma-Soju Produced from Korean Sweet Potato Varieties Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi

Hyeong-un Lee, Kazunori Takamine, Kazuya Yoshitake, 2015 .