We attempted to produce a mirin with distinct characteristics compared to commercial products, which are generally manufactured using sake koji, by using shochu koji instead. The acidity of the shochu koji mirin was higher than that of the sake koji mirin, and both the acidity and amino acidity levels became higher as the koji ratio increased. The amount of organic acids in the shochu koji mirin was also higher than that in the sake koji mirin, with citric acid accounting for most of the amino acid content. The arginine and leucine contents in the shochu koji mirin were higher than those in the sake koji mirin. Using principal component analysis based on amino acid composition, it was possible to classify the characteristics of the produced mirin according to the koji ratio and type of koji. Because mirin with various characteristics can be produced, it may have applications beyond its traditional use as a seasoning.

  This study aimed to elucidate factors influencing the perception of desk tidiness through a free-response survey on desk organization, followed by text mining analysis. The analysis confirmed previous research findings that the size and arrangement of open space on a desk influence the perception of tidiness. Additionally, it was revealed that the manner in which objects are placed, such as the orientation of items on a desk, also affects the perception of tidiness. The survey further investigated people's considerations when arranging items on their desks. The results showed that respondents are conscious of securing open (working) space and placing frequently used items within easy reach. These findings indicate that functionality plays a key role when arranging items on a desk.