The 6th Sakeology Seminar in FY2021, “Development of new varieties of high temperature tolerant sake rice during grain filling,” was held

The 5th Sakeology Seminar in FY2021, “Reviving sake: a case of value co-creation using rhetorical history,” was held

First sensory evaluation of test brewed sake using breeding yeast

The 4th Sakeology Seminar in FY2021, “How to collect and analyze data on consumers’ evaluation of sake,” was held

Joint Research by Dr. HATA Yuki, Dr. KISHI Yasuyuki, and Mr. WATANABE Hideo was adopted as the 2021 Research Grant from Urakami Foundation for Food and Food Culture Promotion

External funding newly received in the first half of FY2021

The 3rd Sakeology Seminar in FY 2021, “Architecture and urban space related to sake – Sake breweries, ryotei, and kagai,” was held

Joint research by Dr. HATA Yuki, Dr. SATO Mami and Dr. KAKIHARA Nahoko was adopted for “FY2021 U-go Grant”

The 2nd Sakeology Seminar in FY2021, “Considering Sakeology from rice plant research,” was held

The 1st Sakeology Seminar in FY2021, “Sakeology explored through the research of amino acid transporters and cell death,” was held