A new course, Sakeology A, was launched as a forum to learn about the wide-ranging cultural and scientific aspects of sake.

More than 800 students expressed interest, and eventually 300 students were selected through a lottery to be enrolled in the course.

Lectures were conducted on the raw materials and micro-organisms needed to make sake; knowledge and techniques on sake brewing and fermentation; and the logistical, retail, and marketing networks that allow sake to reach consumers. In addition, topics such as the climate and environment needed for brewing and the use of Geographical Indication (GI) to mark the location where a product is made were also covered alongside other areas such as regional history, alcohol tax, brewing equipment, the etiquette of sake, and its relationship to health.