The Niigata-Bordeaux-Davis International Fermentation Culture Summer School 2026, titled “A Joint Program by Three Universities: Sakeology × Oenology × Food Science,” was held at Niigata University from September 8 (Tue) to 10 (Thu), 2026 in collaboration with the University of Bordeaux in France and the University of California, Davis (UC Davis) in the United States.

A total of 21 participants, including nine students from the Graduate Program in Sakeology at Niigata University, five students from the University of Bordeaux, four students from UC Davis, one student from another program at Niigata University, and two other participants attended this program. All lectures and group work were conducted in English.

The lectures provided overviews of sakeology and oenology, as well as discussions of market trends and challenges surrounding the sake and wine industries.

They also covered research and issues across a wide range of fields, including sake brewing, brewing microbiology, administration, history, law, health science, marketing, meteorology, passing traditions on to future generations, neuroscience, and rice quality.

Scene from the Sakeology Lecture

The Oenology and Brewing Science Lectures by professors from the University of Bordeaux and UC Davis

During the group work sessions, participants were divided into groups of five to six members. On the first day, after introducing themselves and presenting their research topics, they fostered interaction and built connections with one another. On the final day, they engaged in group discussions on the following themes: “What Similarities and Differences Did You Find Among Our Drinking Cultures?” and “How Can Traditional Alcohol Culture Be Passed on to Future Generations?” Each group presented the results of its discussion, followed by lively question-and-answer sessions.

Group Work

During tasting sessions of sake and wine, participants deepened their understanding of tasting techniques and evaluation methods.

Sake and Wine Tasting

In addition, as part of the fieldwork, participants visited Imayo Tsukasa Sake Brewery Co., Ltd. and Iwanohara Vineyard Co., Ltd. where they learned about the production processes of sake and wine and enjoyed tastings of a variety of sake and wine products.

Visit to Imayo Tsukasa Sake Brewery Co., Ltd.

Visit to Iwanohara Vineyard Co., Ltd.

The participating students gained valuable opportunities to deepen their knowledge of sakeology, oenology, and food science, while broadening their international perspectives through interactions with peers from diverse cultural backgrounds.

Group Photo