Research on yeast


In this theme, we conduct studies on the breeding of sake yeast suitable for high-quality sake brewing and healthy aging using yeast as a model cell. In detail, we focus on “improvement of sake yeast (fermentation efficiency and novel characteristics)” in the former, and “search and analysis of factors related to healthy aging in yeast” in the latter.

Fig. 1 Studies on Sake Brewing/Healthy Aging using Yeast
(Effect of Yeast on Sake Quality)


Specially Appointed Assistant Professor, Sakeology Center NISHIDA Ikuhisa
Vice Director, Sakeology Center / Professor, Faculty of Agriculture HIRATA Dai

【Main Publications List】