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チシュ CHUHAI 8 ュ KOMATSU SHOTS 6 ーーハタイ CHU-HAI ー FERRARI Sochu, sparkling Fernet & campari OOLONG-HAI 5 ALIVE Sochu, sparkling, oolong tea Citron, clementine, grapefruit jalapeño, mango PINAPPURU-HAI pineapple, peach Sochu, sparkling, pineapple juice PEARL DIVER Sochu, lemon lime soda, chia seeds ソ NIHON-SHU BAKUDAN Beer & shot of sake ー SOFT DRINKS 2 ダ住 PEPSI ま HOUSE COCKTAILS 9 DIET PEPSI い MOUNTAIN DEW DR. PEPPER JAPANESE COCKTAIL Cognac, orgeat syrup, house bitters, rocks, twist LEMONADE SIERRA MIST MR. KOMATSU Rum, jagermeister, rhum clement coco, pineapple juice, ango mist お TEA TOKYO 茶 Vodka, rose vermouth, giard pamplemousse, lime, cherry ITOEN GREEN TEA 2.5 WHITE LADY ITOEN OOLONG TEA 2.5 Gin, cointreau, lemon, shaken, lemon twist SOUTHERN SWEET TEA 2 MILKY WAY UNSWEETENED TEA 2 Whiskey, calpico concentrate, lemon, simple, PEACH TEA 2 blue curaçao air SAILOR MOON ラ Gin, antica, big O ginger, lime, orange peel ム JAPANESE SODA 3 ネ BURADDI MARI Sochu, bloody mary mix, togarashi rimmed RAMUNE GRAPE RAMUNE MELON 発 RAMUNE ORANGE 泡 BEER RAMUNE STRAWBERRY 性 RAMUNE ORIGINAL ASAHI DRY 5 ANGRY ORCHARD 5 白 BLVD RADLER 4 ワ WHITE WINES GLASS BOTTLE BLVD PALE ALE 4 イ BLVD PILSNER 4 ン BLVD TANK 7 6 Cava Brut Casteller Penedes, 8.5 | 32 BLVD WHEAT 5 Spain NV BUD LIGHT 3 Moscato d’Asti Vajra, Italy ‘14 11 | 42 COORS 4 KIRIN ICHIBAN 7 Moscato d’Asti Saracco, Italy ‘15 12 | 46 KIRIN LT 8 Riesling Kungfu Girl Columbia 8 | 30 HITACHINO NEST - Ask your server 10 Valley ‘14 MILLER LITE 3 Melon de Bourgogne 9 | 34 OLD MILWAUKEE 2 Claude Branger, “Le Fils Gras PBR 3 Moutons” Muscadet-Sevre et Maine, SAPPORO 5 France ‘15 SCHLITZ 3 STIEGEL RADLER 6 Godello Castelo do Papa 9 | 34 TSING TAO 5 Valdeorras, Spain ‘15 TWISTED TEA WATERMELON 4 Gewurztraminer Albert Seltz 13 | 50 Alsace, France ‘13 Chardonnay Les Vignerons 12 | 46 酒 SAKE ReunisBuxy Cote Chalonnaise, BOTTLE France ‘13 SUZAKU 30 Chardonnay Alias California ‘14 6 | 22 SATO NO HOMARE– Pride of the Village 62 SMALL FUKUCHO– Moon on the Water 39 赤 RIHAKU– Wandering Poet 33 ワ RED WINES GLASS BOTTLE AMA NO TO– Heaven’s Door 33 イ TOZAI– Snow Maiden 21 ン OZEKI NIGORI 24 Rose La Closerie des Lys 8 | 30 SAYURI 23 Limoux, France ‘15 HORIN 36 HAKUTSURU SUPERIOR 22 Pinot Noir Calera Central 15 | 58 Coast, California ‘14 SHIZUKU– Divine Droplets 90 Blends Alvaro Palacios 11 | 42 KONTEKI– Tears of Dawn 65 “Camins” Priorat, Spain ‘15 TOZAI– Well of Wisdom 50 LARGE – Hawk in the Heavens Shiraz Dandelion Vineyards 14 | 54 TENTAKA KUNI 58 “Lion’s Tooth” McLaren Vale, TOZAI– Typhoon 55 Australia ‘13 XL TOZAI– Typhoon (CHOKO) 5 Cabernet Sauvignon 13 | 50 Rabble Wine Co. Paso Robles, California ‘14 FLAVOR & SPARKLING Zinfandel Blends 6 | 22 MOONSTONE ASIAN PEAR 23 Alias, California ‘15 HANA-AWAKA 25 Malbec Lamadrid “Single 12 | 46 ZIPANG 19 Vineyard Reserva” Agrelo, IKEZO SPARKLING PEACH JELLY (CAN) 12 Argentina ‘13 HANA-FUGA PEACH 23 TOZAI– Blossoms of Peace 36.

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Production and Analysis of Volatile Flavor Compounds in Sweet Fermented Rice (Khao Mak)
MATEC Web of Conferences 192, 03044 (2018) https://doi.org/10.1051/matecconf/201819203044 ICEAST 2018 Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak) Jittimon Wongsa1,*, Vilai Rungsardthong2, and Tamaki Yasutomo3 1Department of Agricultural Engineering for Industry, Faculty of Industrial Technology and Management, King Mongkut's University of Technology North Bangkok Prachinburi Campus, Prachinburi, Thailand 2Department of Agro-Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro-Industry Research Center, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand 3Department of Bioresource Technology, National Institute of Technology, Okinawa National College of Technology, Okinawa, Japan Abstract. Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72qBrix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity.
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