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 3rd Japanese Alcoholic Beverages Symposium “Rakushu -Shochu, Sake, and Wine-, Discussing Japanese Alcoholic Beverages” in a hybrid (on-site and online) / two-part format in Yamanashi on September 30, 2023 (Organizer: Faculty of Life and Environmental Sciences, University of Yamanashi).

Venue for the first part (on the Kofu campus of the University of Yamanashi)

The first part was held at the University of Yamanashi (Kofu Campus).
It began with opening greetings by KUROSAWA Hiroshi, Ph.D., Director/Vice President of University of Yamanashi, and Mr. ARUGA Yuji, Chairman of Yamanashi Prefecture Wine Manufacturers’ Association, followed by introductions by the directors of each center on their center’s activities.

SUEYOSHI Kuni, Ph.D., Director of Sakeology Center, Niigata University

After that, lectures on the cutting-edge research on Japanese alcoholic beverages were given by OKUTSU Kayu, Ph.D., former Specially Appointed Assistant Professor of Education and Research Center for Fermentation Studies, Kagoshima University, on “Shu-yaku-dogen -Research on ‘Shinkiku,’ a fermentation medicine-;” KISHI Yasuyuki, Ph.D., Vice Director of Sakeology Center, Niigata University, on “Global expansion of sake and new developments in the domestic market;” and ENOKI Shinichi, Ph.D., Assistant Professor of the Institute of Enology and Viticulture, University of Yamanashi, on “Utilization of genome information -New developments in grape and wine research-” to deepen understanding of various educational and research activities related to alcoholic beverages conducted at each university.

KISHI Yasuyuki, Ph.D., Vice Director of Sakeology Center, Niigata University

This was followed by a special lecture by TAKATA Kiyofumi, Ph.D., Secretary General of Biocommunity Kansai, on “Strengthening cooperation with ‘Japanese alcoholic beverages’ and development of bioeconomy.”
The first part of the program was closed with a closing speech by SUZUKI Shunji, Ph.D., Dean of the Faculty of Life and Environmental Sciences, University of Yamanashi.

 

The second part was held at Hotel Danrokan near Kofu Station, Yamanashi.

Venue for the second part (Hotel Danrokan)

After lectures by four experts in the fields of shochu, sake, wine, and whiskey, entitled “Japanese alcoholic beverages: Lectures on enjoyable drinking,” participants enjoyed tasting them.

HIRATA Dai, Ph.D., Vice Director of Sakeology Center, Niigata University

The participants were delighted with the 83 different kinds of Japanese alcoholic beverages on offer.

83 kinds of shochu, sake, wine, and whiskey

 

There were also poster presentations by students on the day before the symposium. Two graduate students from Niigata University, majoring in the Sakeology program, participated in them and engaged in lively discussions.

Poster presentations by students

 

It was a meaningful symposium that further deepened exchanges among the three university centers.