The Sakeology Basic Practice, a part of the curriculum of the master’s program in the Graduate School Sakeology Program (*1) (*2), involves working on a series of sake brewing in the laboratory.
This year, eight graduate students started the brewing process by culturing yeast, and at the end of the practice, they conducted a sensory evaluation (*3) of sake.
After receiving instruction on the sensory evaluation method from the lecturers, the students evaluated three types of sake, including two control sakes and one sake they brewed themselves, and each student gave a presentation on their evaluation.
It was broadcast in a news program on UX Niigata Television Network 21.

(*1) Niigata University commenced the master’s program in the Graduate School Sakeology Program in April 2022 and the doctoral program in April 2023. These programs conduct education and research that integrates specialized domains in the humanities and sciences with a focus on the subject of sake, adopting content that provides a bird’s eye view of diverse fields, ranging from raw materials and production to the sale and consumption of sake as well as culture, history, tradition, and health, in addition to the areas of specialization of the students.
Please click below for details.
　　The website of the Graduate School of Modern Society and Culture
　　The website of the Graduate School of Science and Technology

(*2) Lecturers of the Sakeology Basic Practice:
HIRATA Dai, Ph.D., Vice Director of Sakeology Center / Professor, the Faculty of Agriculture
KISHI Yasuyuki, Ph.D., Vice Director of Sakeology Center / Associate Professor, the Faculty of Economic Sciences
NISHIDA Ikuhisa, Ph.D., Specially Appointed Assistant Professor, Sakeology Center

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

The Sakeology Basic Practice: Experiment

The Sakeology Basic Practice: Sensory evaluation