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Research and Development Research and Development

History of research institution in Aomori

Hirosaki Industrial Research Institute, Aomori Prefectural Industrial Technology Center aims to make better sake in Aomori prefecture through scientific analysis, research, technology development, product development, etc. The history of Hirosaki Industrial Research Institute begins as Aomori Prefectural Industrial Research Institute, which was established in 1922 with the aim of fostering industry in Aomori Prefecture. Initially, It was an institution for researching weaving and dyeing. In 1926, the brewing department was newly established, and it had started conducting research on sake brewing and providing technical support for brewing industry. In 2009, the testing and research institutes in the prefecture were integrated into Aomori Prefectural Industrial Technology Center. The brewing department is now renamed as Fermented Food Development and conducting test research on food and fermented products in general.

Hirosaki Industrial Research Institute, the heart of innovative Aomori sake

Hirosaki Industrial Research Institute, the heart of innovative Aomori sake

Research Subjects

Fermented Food Development conducts basic research on sake brewing, as well as a wide range of technological development and product development that is innovative and full of creativity. One of them is development of microorganisms that are unique to natural resources of Aomori Prefecture. “Hirosaki University SHIRAKAMI Yeast”, selected from the world's natural heritage, Shirakami Mountains, “Hakkoda Yeast”, separated from Hakkoda, “Tsubaki Yama Yeast”, selected from the northern limit camellia, and “Hirosaki Park Sakura Yeast”, selected from the petals of the oldest Yoshino cherry tree in Japan, all of these yeasts separated from natural resources in Aomori has been researched through joint research with Hirosaki University, Hachinohe National College of Technology, and private companies to promote regional industries with blessings of Aomori nature. In addition, the production of kimoto with lactic acid bacteria isolated from Shirakami Mountains and Hakkoda, and practical use of the tyrosinase low-activity strain "Platinum G (tentative name)" which is a modification of the original koji mold "Gold G", is under research.

Enormous trunk of buna tree (Japanese beech)

Enormous trunk of Buna tree (Japanese beech)

Red flake from buna tree covers snow on the ground in Hakkoda.

Red flake from Buna covers snow on the ground in Hakkoda .