The 4th Japanese Alcoholic Beverages Symposium, organized by the Institute of Enology and Viticulture, University of Yamanashi; the Education and Research Center for Fermentation Studies, Kagoshima University; and the Sakeology Center, Niigata University, was held in a two-part format (Session 1 ”Lectures” at on-site and online, Session 2 “Tasting” at on-site) on September 21, 2024 at Nippo Hall, Niigata Nippo Media Ship, Niigata, Japan.

USHIKI Tatsuo, M.D., Ph.D., President of Niigata University

Introduction of each center’s initiatives
(from left to right)
SUZUKI Shunji, Ph.D., Director of the Institute of Enology and Viticulture, University of Yamanashi / Professor
TAMAKI Hisanori, Ph.D., Director of Education and Research Center for Fermentation Studies, Kagoshima University / Professor
KISHI Yasuyuki, Ph.D., Vice Director of Sakeology Center, Niigata University / Associate Professor

Session 1 “Lectures”
Under the theme of “The culture and science of Japanese alcoholic beverages to the world!,” the Japanese Alcoholic Beverages Symposium was held in Niigata again after three years. In the presentation of cutting-edge research on Japanese alcoholic beverages, the latest research on the effects of and countermeasures against high temperatures caused by global warming on the cultivation of raw materials, genome analysis of microorganisms involved in brewing, and other topics were reported.

The presentation of cutting-edge research on Japanese alcoholic beverages
(from left to right)
AOKI Yoshinao, Ph.D., Assistant Professor, the Institute of Enology and Viticulture, University of Yamanashi
FUTAGAMI Taiki, Ph.D., Associate Professor, Education and Research Center for Fermentation Studies, Kagoshima University
MIYAMOTO Takuji, Ph.D., Specially Appointed Assistant Professor, Sakeology Center, Niigata University

 
The keynote speech was given by ISHIKAWA Shin-ichi, Ph.D., Professor of the School of Food Industrial Sciences, Miyagi University, on “How will food tech change the future of Japanese alcoholic beverages?” Dr. Ishikawa introduced various food techs using alternative proteins, cultured meat, 3D food printers, etc., and gave us an opportunity to think about how to integrate food culture (tradition) and food tech (innovation) and how to get people around the world to enjoy Japanese alcoholic beverages.

ISHIKAWA Shin-ichi, Ph.D., Professor, School of Food Industrial Sciences, Miyagi University

Session 2 “Tasting”
First, each center introduced the alcoholic beverages that would be offered for tasting.

Introduction of the alcoholic beverages for tasting
(from left to right)
SUZUKI Shunji, Ph.D., Director of the Institute of Enology and Viticulture, University of Yamanashi / Professor
TAKAMINE Kazunori, Ph.D., Education and Research Center for Fermentation Studies, Kagoshima University / Professor
HIRATA Dai, Ph.D., Vice Director of Sakeology Center, Niigata University / Professor

 
Afterwards, participants tasted various wines, shochu, and sake provided by each center and enjoyed pairing them with food from the Hotel ItaliaKen in Niigata, which celebrates its 150th anniversary this year.
Participants commented that “the presentations from each center before the tasting were excellent and made me want to taste them as soon as possible,” and “I was satisfied with the opportunity to compare them with explanations, which helped me understand them rather than just knowledge,” and so on.

Tasting session

Between the two sessions, graduate students from the three universities gave poster presentations and engaged in lively discussions with the participants. This was a very valuable opportunity for the students who presented.

A large number of people from inside and outside Niigata (including from overseas) participated in this symposium.