In the sake mashing process, we established the following four stages
for optimal control of sensory evaluation. (1) To estimate the sensory
evaluation value from the component concentrations of sake. (2) To cr
eate a model that can approximate the time series of the estimated sen
sory evaluation value and ethanol production rate from temperature dat
a as the control variable. (3) To calculate the optimal trajectory of
the ethanol production rate by using stages (1) and (2). (4) To perfor
m trajectory control. As a result, sake having an optimal value of sen
sory evaluation was obtained by the above procedure.