Sakeology D (Comparative Alcoholic Beverages　Studies: Sake, Wine, and Shochu) for FY2025 was launched.

This course was newly launched this academic year at Niigata University as a G-code course, which is a collaborative program by three centers at Niigata University, University of Yamanashi, and Kagoshima University, based on the “Introduction to Japanese Alcoholic Beverages” previously offered at Kagoshima University in 2024 and at University of Yamanashi in 2025.

In addition to faculty members from the Sakeology Center, Niigata University (SCNU), the course invited instructors from the Institute of Enology and Viticulture, University of Yamanashi and the Education and Research Center for Fermentation Studies, Kagoshima University. The course aims to enable students to learn the basic production methods and current market trends in sake, wine, and shochu, and to develop the ability to analyze these three types of alcoholic beverages from a comparative perspective.

The lecture was a two-day intensive program on February 9 (Monday) and 10 (Tuesday), 2026. This year, 113 Niigata University students attended in person (capacity of 150).

On the first day, HIRATA Dai, Ph.D., Vice Director of SCNU/Professor, Niigata University, delivered the course guidance and lectures on “Sakeology” and “Sake Brewing.” Following this, TAMAKI Hisanori, Ph.D., Director of Education and Research Center for Fermentation Studies/Professor, Kagoshima University, gave a lecture on “Fermentation Microbiology of Shochu,” and TAKAMINE Kazunori, Ph.D., Education and Research Center for Fermentation Studies/Professor, Kagoshima University, delivered a lecture on “The history and production method of shochu.”

Left: Scenes from the guidance session
Right:HIRATA Dai, Ph.D., Vice Director, SCNU/Professor, Faculty of Agriculture, Niigata University

Left: TAMAKI Hisanori, Ph.D., Director of Education and Research Center for Fermentation Studies/Professor of Faculty of Agriculture, Kagoshima University
Right:TAKAMINE Kazunori, Ph.D., Education and Research Center for Fermentation Studies/Professor of Faculty of Agriculture, Kagoshima University

On the second day, SUZUKI Shunji, Ph.D., Director of the Institute of Enology and Viticulture/Professor, University of Yamanashi, delivered a lecture titled “Wine: what is a wine-grape?” OTOGURO Misa, Ph.D, Professor, Faculty of Life and Environmental Sciences, University of Yamanashi, then gave a lecture on “Basics of Wine Microbiology and Winemaking.”

Left: SUZUKI Shunji, Ph.D., Director of the Institute of Enology and Viticulture/Professor of Faculty of   Life and Environmental Sciences, University ofYamanashi
Right: OTOGURO Misa, Ph.D., Professor, Faculty of Life and Environmental Sciences, University of Yamanashi

In addition, KISHI Yasuyuki, Ph.D., Director of SCNU/Professor, Niigata University, delivered a lecture on “Strategies for Value Creation in Sake.” NISHIDA Ikuhisa, Ph.D., Associate Professor, SCNU, gave a lecture on “Sake brewing and microorganisms.”

Left: KISHI Yasuyuki, Ph.D., Director, SCNU/Professor of Faculty of Economic Sciences, Niigata University
Right: NISHIDA Ikuhisa, Ph.D., Associate Professor, SCNU

After the lectures, many questions were raised by the students, making it a valuable opportunity for them to gain broad, foundational knowledge of Japan’s representative alcoholic beverages: sake, wine, and shochu.

For more information on the Sakeology Lectures offered at Niigata University, please refer to the Education page.

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