Sake is the national alcoholic beverage of Japan, and its history can be traced back more than 1300 years. With the development and maturity of the sake‐brewing technique, a unique flavor and taste gradually formed, which led to its wide use in Japan and internationally. This paper reviews and discusses the research advances of sake rice, koji, and sake yeast. The various enzymes and involved genes of microbes in the rice koji, and the separation/breeding of sake yeasts are expounded particularly. Moreover, the fields where further research is required are presented. Therefore, this review presents recent comprehensive research details of sake's ingredients and the involved study perspectives.

中文翻译：

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清酒，米酒和清酒酵母的研究进展：综述。

清酒是日本的国酒，其历史可以追溯到1300多年。随着清酒酿造技术的发展和成熟，独特的风味逐渐形成，从而使其在日本和国际上得到广泛应用。本文综述并讨论了清酒米，曲酒和清酒酵母的研究进展。特别阐述了米曲中各种酶和微生物的参与基因，以及清酒酵母的分离/繁殖。此外，提出了需要进一步研究的领域。因此，这篇综述介绍了清酒成分的最新综合研究细节以及所涉及的研究观点。