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 2nd Japanese Alcoholic Beverages Symposium “Shuko – Sake, Wine, and Shochu – Understanding Japanese Alcoholic Beverages” in a hybrid format (on-site and online) at Inamori Kaikan of Kagoshima University on September 29, 2022 (Organizer: Faculty of Agriculture, Kagoshima University).
The symposium began with opening greetings from SANO Akira, President of Kagoshima University, and HAMADA Yuichiro, Chairman of Kagoshima Shochu Makers Association. Then, the first speaker, SAMESHIMA Yoshihiro, Guest Professor at Kagoshima University, gave a special lecture entitled “Considering the internationalization of Shochu.”
After that, lectures were given by ODAIRA Shunji, Chairman of Niigata Sake Brewers Association, on “History of Niigata Sake;” SUZUKI Shunji, Director of the Institute of Enology and Viticulture, University of Yamanashi, on “The science of grape aroma;” and YAMADA Osamu, Director of Quality and Evaluation Research Division, National Research Institute of Brewing, on “The scientific name of black koji mold.”
ODAIRA Shunji, Chairman of Niigata Sake Brewers Association
In the latter half of the symposium, faculty members from each center presented their latest research and deepened exchanges on various educational and research activities related to alcoholic beverages undertaken at each university.
MIYAMOTO Takuji, Specially Appointed Assistant Professor, Sakeology Center
In addition, a poster presentation session was held for students from the three universities to interact with each other. Three master’s students of the Sakeology course at Niigata University also participated, providing a valuable opportunity for discussion.
Poster presentations by students