Sakeology A (Introduction) and Sakeology B (Practical) for FY2025 were launched.

Sakeology A (Introduction) was offered from April 9 to July 30. The lectures began with an explanation of the origins of Sakeology and covered a wide range of topics related to sake, including basic scientific knowledge of sake production processes, the history and culture of sake, the sake tax system, strategy for regional revitalization on sake, food pairings, the relationship between alcohol and the brain, sake etiquette, comparisons with other alcoholic beverages such as beer, the globalization of Japanese alcoholic beverages, the state of sake overseas, and other aspects of sake. Lecturers were not only faculty members of the Sakeology Center but also experts from various fields invited from outside Niigata University. There were nearly twice as many requests for enrollment as the capacity of 350.

Sakeology B (Practical) is a two-day intensive course for students over 20 years old who have completed Sakeology A. This year, the course was held on August 5 and 6.
On the first day, the course was held at the Sakelogy Center with lecturers from the Niigata Prefectural Sake Research Institute and a culinary researcher. They gave an introductory lecture on pairing of sake and food, basic taste identification, and sake tasting, after which students tried it as a practical exercise. In the practice in pairing of sake and food, students were introduced to a variety of dishes that go well with sake, providing a hands-on learning experience.
On the second day, with the cooperation of Kikusui Sake Co., Ltd. (Shimagata, Shibata, Niigata, Japan), students visited there and received lectures. The Manager of the Operations Department gave lectures on the company’s history and initiatives, followed by a tour of the sake brewery, where they gave clear and easy-to-understand explanations of the brewing process and facilities. In the afternoon, lecturers from the Niigata Sake Brewers Association gave lectures titled “Regional Revitalization through Sake,” followed by a lively discussion between the lecturers and students. Twenty-two students attended the course.

Sakeology C (Practical examples of research) was not offered this year.

In February next year, Sakeology D (Introduction to Japanese Alcoholic Beverages) will be launched. The lecturers will be invited from the Education and Research Center for Fermentation Studies, Kagoshima University and the Institute of Enology and Viticulture, University of Yamanashi, both of which have signed a collaborative agreement on Japanese alcohol beverages with the Sakeology Center, Niigata University. The aim is to learn the basic production methods and market characteristics of Japanese alcoholic beverages　-　sake, shochu, and wine　-　and to be able to examine these beverages from a comparative perspective.

For more information on Sakeology A and B, please visit the education page of the Sakeology Center website.

Sakeology A

Sakeology B at at Kikusui Sake Co., Ltd.