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.
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.
