Sensory evaluation test of prototype of sake.

Sensory evaluation test of prototype of sake brewed by microorganisms isolated from marine. - Sensory evaluation test of prototype of sake brewed by microorganisms isolated from marine.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000050651

Enrollment

Registered

2023-03-24

Start date

2023-03-01

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy adult

Interventions

Intake and evaluation of sake No.1 with a different manufacturing method from sake used in other interventions. Intake and evaluation of sake No.2 with a different manufacturing method from sake used

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: A person familiar with sake tasting.

Exclusion criteria

Exclusion criteria: 1) A person who is probably pregnant or is during pregnancy 2) A person who is during the lactation 3) A person who have diabetes or serious diseases of such as digestive organs, liver, pancreas, heart and kidney. 4) A person who have past history of above diseases. 5) A person who is prohibited from drinking alcohol. 6) A person who is not healthy on the test day. 7) A person who is suspected of being infected with the COVID-19.

Design outcomes

Primary

Measure	Time frame
Comprehensive evaluation.	—

Countries

Japan

Contacts

Public ContactSatoshi Katsuyama

Industrial Research Institute of Shizuoka Prefecture Department of Biotechnology, Numazu Industrial Technical Support Center

satoshi1_katsuyama@pref.shizuoka.lg.jp+81-55-925-1101

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026