Abstract: A low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), an sake meter value of ?30 to +10, an amino acid content of 2.0 to 10.0, and an acidity of 5.0 to 10.0; and a low-alcohol beverage having an alcohol concentration of 6% (v/v) to 13% (v/v), a pantolactone content of 800 ppb to 10,000 ppb, and a eugenol content of 100 ppb to 10,000 ppb, and other such beverage.

Abstract: A presentation system S includes: a user information recognition unit configured to recognize user information; a current emotion recognition unit configured to recognize a current emotion of a user; a recommended food recognition unit configured to recognize a recommended food item by using a prediction model which receives an input of the user information and the current emotion and outputs the recommended food item; and a food information presentation unit configured to obtain and present the user with food information about the recommended food item. The current emotion recognition unit is configured to estimate, as the current emotion, coordinates selected by the user from an emotion model in which coordinates are defined based on a plurality of basic emotions.

Abstract: A presentation system S includes: a user information recognition unit 10 configured to recognize user information; a current emotion recognition unit 12 configured to recognize a current emotion of a user; a recommended food recognition unit 13 configured to recognize a recommended food item by using a prediction model which receives an input of the user information and the current emotion and outputs the recommended food item; and a food information presentation unit 15 configured to obtain and present the user with food information about the recommended food item. The current emotion recognition unit 12 is configured to estimate, as the current emotion, coordinates selected by the user from an emotion model in which coordinates are defined based on a plurality of basic emotions.

Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

Abstract: An object of the present invention is to provide a fermented seasoning containing 5?-nucleotides derived from fermentation at a high concentration without externally adding 5?-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers.

Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

Abstract: An object of the present invention is to provide a fermented seasoning containing 5?-nucleotides derived from fermentation at a high concentration without externally adding 5?-nucleotides and a method of producing the same. In a case where the nucleic acids are externally added, display of additives is indispensable on an ingredients description, and thus it cannot be said that the fermented seasoning have no chemical seasoning additive or made by natural brewing; however, with the fermented seasoning relating to the present invention, it is unnecessary to display additives on the ingredients description, and thus it is possible to appeal an added value to nature oriented or natural oriented consumers.

Abstract: Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.

Abstract: Provided herein is a soy sauce-like seasoning containing at least 0.3 mM ?-ketoglutaric acid.