Reviewing Japanese sake quality and its brewing by AHP

This paper investigates the brewing process and sensory evaluation of Japanese sake by using the analytic hierarchy process (AHP). Every brewer of Japanese sake has his own policy to develop many brands of sake with various kinds of sake quality, putting different sales prices on them. Every sake brewing expert establishes his own techniques of brewing each brand of sake taking into considerations the manager´s policies. In this paper, various estimations are given using AHP on both the primary brewing factor and primary quality factor of Japanese sake. This leads to a possibility of quantifying some brewing policies and expertise that the manager and the expert have in mind. Some new considerations on Japanese sake quality and its brewing process are thus given