Sakeology Center, Niigata University; the Institute of Enology and Viticulture, University of Yamanashi; and Education and Research Center for Fermentation Studies, Kagoshima University held the 1st Japanese Alcoholic Beverages Symposium “Shuen – Wine, Shochu, and Sake – Towards the future of Japanese alcoholic beverages” (the 4th Sakeology Symposium, the 17th Symposium on Shochu & Fermentation Studies at Kagoshima University) in a hybrid format (on-site and online) at the Library Hall of Niigata University Central Library on November 25, 2021.

In September, the three centers established a collaborative agreement to promote education and research activities on Japanese alcoholic beverages (please see the related article). This symposium is the first activity based on this agreement.

The symposium opened with a speech from USHIKI Tatsuo, M.D., Ph.D., President of Niigata University.

USHIKI Tatsuo, M.D., Ph.D.,
President of Niigata University

In the first part of the symposium, OKUDA Tohru, Ph.D., Director of the Institute of Enology and Viticulture, University of Yamanashi; TAMAKI Hisanori, Ph.D., Director of Education and Research Center for Fermentation Studies, Kagoshima University; and SUZUKI Kazushi, Ph.D., Director of Sakeology Center, Niigata University, introduced the history and activities of their respective centers.

In the second part, the faculty members of each center introduced the production methods of sake, wine, and shochu under the title of “Japanese alcoholic beverages; Overview of production methods.” And in the third part, entitled “Japanese alcoholic beverages; Cutting Edge,” other members introduced the latest researches at each center under

At the end of the symposium, KANEOKE Mitsuoki, Ph.D., Director of Niigata Prefectural Sake Research Institute; and ODAIRA Shunji, Chairman of Niigata Sake Brewers Association, expressed their expectations for future prospects of Japanese alcoholic beverages as a result of the collaborative agreement between the three centers.

The symposium had about 330 participants, both on-site and online.

OKUDA Tohru, Ph.D.,
Director of the Institute of Enology and Viticulture, University of Yamanashi

TAMAKI Hisanori, Ph.D.,
Director of Education and Research Center for Fermentation Studies, Kagoshima University

SUZUKI Kazushi, Ph.D.,
Director of Sakeology Center, Niigata University