Sakeology Lectures

The Sakeology lectures offer Interdisciplinary Study that takes advantage of Niigata University’s strengths as a comprehensive university, and Selfmotivated Problem-solving Study that incorporates practical training and seminars at breweries and sake stores. Through them, we foster international human resources who have a broad perspective that goes beyond conventional brewing and fermentation studies, and who can acquire knowledge and education about sake, a traditional Japanese culture, by learning about it from various perspectives, and who can disseminate them both domestically and internationally.

Lectures (Educational Course)

Sakeology A-1 (Foundation Course) 460 places (AY 2021)

Date Content Lecturers
Session 1
April 14
Origins of Sakeology SUZUKI Kazushi
(Director, SCNU*; Professor, Faculty of Agriculture, Niigata University)

*SCNU: Sakeology Center, Niigata University
Special Course (1) USHIKI Tatsuo
(President, Niigata University)
Special Course (2) ODAIRA Shunji
(Chairman, Niigata Sake Brewers Association)
Course Guidance KISHI Yasuyuki
(Vice Director, SCNU*; Associate Professor, Faculty of Economic Sciences, Niigata University)
Session 2
April 21
Sake Fundamentals 1 : World liquor brewed from rice HIRATA Dai
(Vice Director, SCNU*; Professor, Faculty of Agriculture, Niigata University; Vice Chairman, Niigata Sake Brewers Association)
Session 3
April 28
Sake Fundamentals 2 : Production method basics KANEOKE Mitsuoki
(Director, Niigata Prefectural Sake Research Institute)

JOH Toshio
(Professor, Faculty of Agriculture, Niigata University)
Session 4
May 7
Alcohol and brain TAKEI Nobuyuki
(Associate professor, Brain Research Institute, Niigata University)
Session 5
May 12
Sake and tax KOSAKAI Hiroshi
(Professor, Faculty of Economic Sciences, Niigata University)
Session 6
May 19
Sake etiquette WATANABE Hideo
(Faculty Member, SCNU*; Tutor, Faculty of Economic Sciences, Niigata University)

MURAYAMA Kazue
(Assistant Professor, Niigata Seiryo University Junior College)
Session 7
May 26
Culture of sake, ryotei and kagai OKAZAKI Atsuki
(Professor, Faculty of Engineering, Niigata University)
Session 8
June 2
End-of-term examination

* Please search for “Sakeology” (Course Title) on the Niigata University Syllabus Search Site for the latest lecture information.
* Due to the effects of COVID-19, the course format has been changed to the remote learning.

Sakeology A-2 (Development) 460 places (AY 2021)

Date Content Lecturers
Session 1
June 16
History of sake GOTO Nami
(Former President, National Research Institute of Brewing)
Session 2
June 23
Sake and health IZU Hanae
(Senior Researcher, National Research Institute of Brewing)
Session 3
June 30
Globalization of Japanese Alcohol Beverages : Comparison of sake with beer and whiskey TSURU Tsuyoshi
(Adjunct Professor, Hitotsubashi University)
Session 4
July 7
Learning the elements necessary for global expansion from wine SHIINA Keiichi
(Suntory Wine International Ltd.)
Session 5
July 14
Sake economics and management ITO Ryoji
(Assistant Professor, Faculty of Agriculture, Niigata University)

KISHI Yasuyuki
(Vice Director, SCNU*; Associate Professor, Faculty of Economic Sciences, Niigata University)

*SCNU: Sakeology Center, Niigata University
Session 6
July 21
How to convey sake to the world WHITAKER Andrew
(Associate Professor, Faculty of Agriculture, Niigata University)

TANAKA Yosuke
(Managing Director, CEO, Imayo Tsukasa Sake Brewery Co. Ltd.)
Session 7
July 28
Sake and food : Food pairing, sensory factors and science FUSHIKI Tohru
(Professor, Ryukoku University)
Session 8
August 4
End-of-term examination

* Please search for “Sakeology” (Course Title) on the Niigata University Syllabus Search Site for the latest lecture information.
* Due to the effects of COVID-19, the course format has been changed to the remote learning.

Photos of Sakeology A Lectures (AY 2019)

Sakeology B (Practical) 25 places (AY 2021)

Date Content Lecturers
Day 1
September 21
Sake tasting
– Outline of sake brewing and its differences from wine and beer
– Outline of sensory testing of sake
– Sake components and taste (including their differences from wine and beer)
– What is sake tasting?
KANEOKE Mitsuoki
(Director, Niigata Prefectural Sake Research Institute)
Taste of sake SATO Keigo
(Expert Researcher, Niigata Prefectural Sake Research Institute)
Aroma characteristics of sake SUGAWARA Masamichi
(Senior Researcher, Niigata Prefectural Sake Research Institute)
Paring of sake and food
– Various dishes that go well with sake
KANEOKE Mitsuoki
(Director, Niigata Prefectural Sake Research Institute)

NAKAJIMA Yuka
(Food Researcher)
Day 2
September 22
Initiatives of Kirinzan Brewery Co., Ltd. SAITO Shuntaro
(CEO, Kirinzan Brewery Co., Ltd.)
Sake brewery tour with videos
– Rice cultivation
– Sake brewing
– Sake storage
HASEGAWA Yoshiaki
(Senior Managing Director, General Manager of Production Dept., and Toji (Master Brewer), Kirinzan Brewery Co., Ltd.)
Regional revitalization through sake: From agriculture to sake brewery tourism 1 KONDO Shinichi
(Advisor, Niigata Sake Brewers Association)
Regional revitalization through sake: From agriculture to sake brewery tourism 2 HIRASHIMA Takeshi
(Vice Chairman, Niigata Sake Brewers Association)
Discussion ODAIRA Shunji
(Chairman, Niigata Sake Brewers Association)

KONDO Shinichi
(Advisor, Niigata Sake Brewers Association)

HIRASHIMA Takeshi
(Vice Chairman, Niigata Sake Brewers Association)

HIRATA Dai
(Vice Director, SCNU*; Professor, Faculty of Agriculture, Niigata University; Vice Chairman, Niigata Sake Brewers Association)

*SCNU: Sakeology Center, Niigata University
Sake drinking etiquette HIRATA Dairoku
(Former Principal, Niigata Seishu Gakko [Niigata Sake School]; Former Sake Brewer, Taiyo Sake Brewery Co., Ltd.; Former Mayor, Sekikawa Village)

* Please search for “Sakeology” (Course Title) on the Niigata University Syllabus Search Site for the latest lecture information.
* Due to the effects of COVID-19, the lecture schedule has been changed, and the course format has also been changed to the remote learning.

Photos of Sakeology B Lectures (AY 2019)

Sakeology C (Practical examples of research) 100 places (AY 2021)

Date Content Lecturers
Day 1
June 16
Guidance HATA Yuki
(Specially Appointed Assistant Professor, SCNU*)

NISHIDA Ikuhisa
(Specially Appointed Assistant Professor, SCNU*)

YAMAMOTO Masahiko
(Specially Appointed Assistant Professor, SCNU*)

SATO Mami
(Specially Appointed Assistant Professor, SCNU*)

MIYAMOTO Takuji
(Specially Appointed Assistant Professor, SCNU*)

*SCNU: Sakeology Center, Niigata University
Day 2
June 23
Sake in Japanese classical literature HATA Yuki
(Specially Appointed Assistant Professor, SCNU)
Day 3
June 30
The microbial world, which can be seen through sake NISHIDA Ikuhisa
(Specially Appointed Assistant Professor, SCNU)
Day 4
July 7
Diabetes mellitus and alcohol consumption YAMAMOTO Masahiko
(Specially Appointed Assistant Professor, SCNU)
Day 5
July 14
Bioactivities of sake and sake lees SATO Mami
(Specially Appointed Assistant Professor, SCNU)
Day 6
July 21
Sake rice grown by soils and farmers MIYAMOTO Takuji
(Specially Appointed Assistant Professor, SCNU)
Day 7
July 28
Consideration of Sakeology HATA Yuki
(Specially Appointed Assistant Professor, SCNU)

NISHIDA Ikuhisa
(Specially Appointed Assistant Professor, SCNU)

YAMAMOTO Masahiko
(Specially Appointed Assistant Professor, SCNU)

SATO Mami
(Specially Appointed Assistant Professor, SCNU)

MIYAMOTO Takuji
(Specially Appointed Assistant Professor, SCNU)
Day 5
August 4
End-of-term examination

* Please search for “Sakeology” (Course Title) on the Niigata University Syllabus Search Site for the latest lecture information.
* Due to the effects of COVID-19, the course format has been changed to the remote learning.