Sensory evaluation test of prototype of sake.

Sensory evaluation test of sake brewed by original seed malt for sake from Shizuoka prefecture. - Sensory evaluation test of sake brewed by original seed malt for sake from Shizuoka prefecture.

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000050661

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 sensitive to alcohol. (7)A person who is not healthy on the test day. (8)A person who is suspected of being infected with the COVID-19.

Design outcomes

Primary

Measure	Time frame
Comprehensive evaluation.	—

Countries

Japan

Contacts

Public ContactMasahiro Suzuki

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

masahiro4_suzuki@pref.shizuoka.lg.jp+81-55-925-1101

Outcome results

None listed

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