First sensory evaluation of test brewed sake using breeding yeast

Sakeology Center aquired the Sake Brewing License (test/experimental brewing) from Niigata Tax Office on April 1, 2021, and has been conducting test brewing. In order to select the breeding yeast with good properties, we conducted the first sensory evaluation* of the test brewed sake.

The sensory evaluation was conducted by KANEOKE Mitsuoki, Ph.D., Director of Niigata Prefectural Sake Research Institute; SATO Keigo, Ph.D., Exert Researcher of the Institute; SUGAWARA Masamichi, Ph.D., Senior Researcher of the Institute; and HIRATA Dai, Ph.D., Vice Director of Sakeology Center, Niigata University. They evaluated five brewed sake produced by the bred Niigata Sake yeast.

This sensory evaluation was the first sensory evaluation of sake brewed by the students, and was featured in NST (Niigata Sogo Television Inc.), NIIKEI (Niigata Keizai Shimbun), and Niigata Nippo (The Niigata Nippo, Inc.).

The news and articles can be found at the following links. (Japanese only)

“What was the evaluation? Brewing sake with yeast bred by students! The first challenge of Sakeology Center, Niigata University”

“Sensory evaluation of test brewed sake by Sakeology Center, Niigata University”

Niigata Nippo:
“Researchers compare test brewed sake; The first sensory evaluation at Sakeology Center, Niigata University”


*Sensory evaluation is a scientific discipline to measure and analyze the color, flavor, and taste of sake using the human senses such as visual, olfactory and tasting sensation.
Sensory evaluation of sake is also known as sake tasting, Kikizake.