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

A new book, Rice, its functional foods and the development of novel utilization and advanced processing technology of rice, in which the faculty members of Sakeology Center write subsections, was published

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

Dr. HATA Yuki will give a lecture and participate in a talk session at Rice Expo Japan

First sensory evaluation of test brewed sake using breeding yeast

Dr. HATA Yuki gave a special lecture at the 91st Anniversary Ceremony of Niigata Prefectural Sake Research Institute

The 1st Japanese Alcoholic Beverages Symposium “Shuen – Wine, Shochu, and Sake – Towards the future of Japanese alcoholic beverages” was held in a hybrid format

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

Sakeology Center is introduced on Japan Virtual Campus (JV-Campus)

“Niigata Seishu Online Sakaba” will be held