At the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA) 2026 Kyoto Annual Meeting, held from March 9 to 12, 2026, a paper co-authored by HIRATA Dai, Ph.D., Vice Director, and NISHIDA Ikuhisa, Ph.D., Associate Professor received “The 2025 BBB paper award”.

[Awarded article]
Gong, Y., Klinkaewboonwong, N., Hayashi, R., Zhou, Y., Nishida, I., Saito, R., Goshima, T., Nishi, T., Watanabe, D., Hirata, D., Akao, T., & Ohya, Y. (2025).
Combinatory breeding of sake yeast strains with mutations that enhance Ginjo aroma production.
Bioscience, Biotechnology, and Biochemistry, 89(6), 910–917.
https://doi.org/10.1093/bbb/zbaf029

[Co-authors (Niigata University)]
NISHIDA Ikuhisa: Sakeology Center, Associate Professor
SAITO Rei: Faculty of Agriculture (Current affiliation: Sakeology Course, Graduate School of Science and Technology, M2 student)
NISHI Tomoyuki: Sakeology Course, Graduate School of Science and Technology, D3 student
HIRATA Dai: Faculty of Agriculture/ Sakeology Center, Professor

For details on the BBB paper award from the JSBBA, please refer to the link below (in Japanese).
https://www.jsbba.or.jp/about/awards/about_awards_bbb_journal.html