JVCampus
JVCampus

Subject | Bioresources & Agriculture

  • Learning

Learn about Sakeology (1): Overview of Sakeology and Sake Brewing

  • Sake
  • Sakeology
  • Rice (Sake Rice)
  • Yeast
  • Traditional Sake Brewing

The first of a three-part course on sake and "Sakeology." Sake is the brewed alcohol beverage deeply mooted in the culture, traditions, and history of Japan. First, we will introduce the world’s first academic discipline "Sakeology," featuring extensive learning with an interdisciplinary focus specifically on sake, started at Niigata University (including the background to establishing Sakeology and the vision and activities of the Sakeology Center). Next, under the theme of "sake brewing," we will introduce sake brewing methods along with the raw material rice and microorganisms involved in brewing. In addition to the basics of brewing methods, we will explore the effects of rice cultivation conditions on the quality of raw rice and the taste of sake. We will also discuss recent findings on the characteristics of brewing microorganisms related to sake.

  • Target
    Bachelor, Master, Doctor, General, High school
  • Language
    English
  • Caption
    English
  • Lecture time
    45-60min.
  • Start month
    Anytime
  • Length
    Short
  • Delivery method
    Ondemand
Enroll（Free registration）
©Niigata University.  Last Update 2024-01-31
  • Content
    学習内容
  • Staff
    スタッフ
  • Competency
    コンピテンシー
  • Contact
    お問合せ
  • Related Contents
    関連コンテンツ

Content／学習内容

  • The brewed alcohol beverage deeply mooted in the culture, traditions, and history of Japan. We will introduce the world’s first academic discipline "Sakeology," featuring extensive learning with an interdisciplinary focus specifically on sake, started at Niigata University (including the background to establishing Sakeology and the vision and activities of the Sakeology Center).

  • Under the theme of "sake brewing," we will introduce sake brewing methods along with the raw material rice and microorganisms involved in brewing. In addition to the basics of brewing methods, we will explore the effects of rice cultivation conditions on the quality of raw rice and the taste of sake.

  • We will discuss recent findings on the characteristics of brewing microorganisms related to sake.

Staff／スタッフ

    • Teacher
    HIRATA Dai, Ph.D.
    Vice Director, Sakeology Center, Niigata University
    Professor, Faculty of Agriculture, Niigata University
    • Teacher
    MIYAMOTO Takuji, Ph.D.
    Sakeology Center, Niigata University
    Specially Appointed Assistant Professor
    • Teacher
    NISHIDA Ikuhisa, Ph.D.
    Sakeology Center, Niigata University
    Specially Appointed Assistant Professor

Competency／コンピテンシー

Learning Goal

  • Understand what sake and Sakeology are
  • Understand the basics of sake production methods
  • Understand how rice cultivation conditions affect the quality of rice and the taste of sake
  • Understand and be able to explain the microorganisms needed for sake brewing

Contact／お問合せ先

JV-Campus Secretariat

Related Contents／関連コンテンツ

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