Dr. ISHIZUKA Chikako, Dr. TSENG Kuo Che et al.’s research on sake-specific luxury concepts was published in “Luxury: History, Culture, Consumption”

Dr. HATA Yuki and Dr. SATO Mami’s research on Kiku-zake, one of Yakushu and Ryori-zake from the Edo period, was published in “Journal of Food Culture of Japan”

Dr. HATA Yuki will give a lecture at the Asia-Japan Research Global Forum

The 3rd Sakeology Seminar in FY2024, “Genetic analysis using sake rice and high-temperature countermeasures that farmers can consult,” was held

Dr. YAMAMOTO Masahiko et al.’s research on alcohol intake and diabetic retinopathy was published in “Preventive Medicine”

Dr. HATA Yuki will speak at the 6th Kansai University Food Culture Society Research Forum

International and Japanese students learned about sake together from lecturers of HAKKAISAN BREWERY CO., LTD. in the course, Niigata University G-code subject “Intercultural Collaborative Learning B: Business Communication in a Globalized World”

Vice Director KISHI Yasuyuki commented in the AP News article on the activities of female toji

Vice Director KISHI Yasuyuki’s article on “Traditional knowledge and skills of sake-making with koji mold in Japan” as UNESCO Intangible Cultural Heritage is published on the website “Nippon.com”

Sakeology A, B, and C courses for FY2024 were launched