The 9th UU-A Symposium “ How to manage the agricultural pest animals? ”
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Subject | Bioresources & Agriculture
The History of Alcohol and Traditional Culture of Sake in Japan
- history of alcoholic beverages
- sake
- sake brewing
- tasting
- food paring
Alcoholic beverages have been drunk all over the world since ancient times, and have formed their own history in the culture and climate of each region. Alcoholic beverage made from rice is thought to have been introduced to Japan along with rice cultivation, and sake has developed as a uniquely Japanese alcoholic beverage. In this course, after introducing sake as a traditional Japanese alcoholic beverage while comparing the characteristics of ingredients and production methods with other alcoholic beverages, we will introduce the history of alcoholic beverages in Japan. In addition, we will explain the components that characterize the flavor of sake, its production mechanism, and food paring
©Niigata University. Last Update 2024-01-31
Content／学習内容
Staff／スタッフ
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- Teacher
HIRATA Dai, Ph.D.Vice Director, Sakeology center, Niigata UniversityProfessor, faculty of Agriculture, Niigata University -
- Teacher
GOTO Nami, Ph.D.Former President, National Research Institute of Brewing -
- Teacher
FUJITA Akiko, Ph.D.Deputy Director, Quality and Evaluation Research Division, National Research Institute of Brewing
