Sakeology A (Introduction), Sakeology B (Practical), and Sakeology C (Practical examples of research) for FY2026 were successfully conducted.

Sakeology A (Introduction) was offered from April 8 to July 29.The lectures began with an introduction to the origins of Sakeology and covered a wide range of topics related to sake, including basic scientific knowledge of sake brewing, economics and management of sake, the taxation on sake, the relationship between alcohol and the brain, the history of sake, methods of conveying  sake to the world, the global expansion of Japanese cuisine and sake, lectures for understanding sake brewing process, sake palatability and food pairing, comparisons with other alcoholic beverages such as beer, the culture of ryotei and Kagai in relation to sake, sake etiquette. Lecturers were not only faculty members of the Sakeology Center but also experts in various fields invited from outside Niigata University. Over 560 students applied for the course out of a capacity of 350, demonstrating the strong interest in Sakeology among Niigata University students.

Sakeology B (Practical) is a two-day intensive course for students over 20 years old who have earned credits for Sakeology A. The course was held on August 4 and 5.

On the first day, the course was held at the Sakeology Center with lecturers from the Niigata Prefectural Sake Research Institute and a cooking expert. Following an introductory lecture on basic taste and flavor identification, sake tasting, and pairing of sake and food, students took on the challenge of sake tasting. In the practice in pairing of sake and food, students were introduced to a variety of desserts that go well with sake, providing a hands-on learning experience.

On the second day, with the cooperation of Kirinzan Brewery Co., Ltd. (Tsugawa, Aga Town, Higashikanbara District, Niigata, Japan), students visited the brewery and received lectures. The President gave a lecture on the company’s history and initiatives, followed by a  brewery tour, where students received clear and easy-to-understand explanations of the brewing process and facilities. In the afternoon, lecturers from the Niigata Sake Brewers Association delivered lectures titled “Regional Revitalization through Sake,” followed by a lively discussion between the lecturers and students. Thirteen students attended the course.

Sakeology C (Practical examples of research) was offered from June 10 to August 5. Eight instructors, including faculty members and cooperating faculty members of the Sakeology Center as well as external lecturers presented lectures on the latest research related to sake. Topics included plant nutritional study of sake rice, microbes involved in sake brewing, types of local alcoholic beverages consumed  around the world, the value of sake in the market, the relationship between alcohol and brain function and disorders, food texture evaluation, the connection between sake and people, and  sake culture in Edo.  Over 300 students applied for the course out of a capacity of 100.

For details of each course, please visit the Education page of the Sakeology Center website.

Sakeology A

Sakeology B at Kirinzan Brewery Co., Ltd.

Sakeology C