Sakeology Center is introduced in the research by DENTSU SOKEN INC., which  focuses on domestic food culture, as one of the examples of efforts to create a sustainable industry while passing on culture as a regional resource.

While “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” has been registered as a UNESCO Intangible Cultural Heritage, the Agency for Cultural Affairs, Government of Japan also aims to register “Traditional knowledge and skills of sake-making with koji mold in Japan.”
The article on the website highlights the activities of the Center, which regards sake as a traditional Japanese food culture and is developing a wide range of activities to establish and disseminate academic fields covering a wide range of cultural and scientific fields related to sake.

The article also introduces the activities of KISHI Yasuyuki, Ph.D., Vice Director of Sakeology Center, who focuses on the idea of “Taste of Place.”

Please click here for the research. (The linked website is in Japanese.)
Please click here for the DENTSU SOKEN INC. website