Subject | Bioresources & Agriculture

  • Learning

The History of Alcohol and Traditional Culture of Sake in Japan

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

Content/学習内容

Staff/スタッフ

    • Teacher
    HIRATA Dai, Ph.D.
    Vice Director, Sakeology center, Niigata University
    Professor, 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

Competency/コンピテンシー

Learning Goal

  • Understand the history of alcoholic beverages in Japan
  • Understand sake’s place within traditional Japanese culture
  • Understand the characteristics of flavor of sake

Contact/お問合せ先

JV-Campus Secretariat

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