Sakeology Lecture

Jan 10 2019

Niigata University has been exhibiting a display under the theme of ‘Establishing “Sakeology” as a New Field of Study and Approach to Regional Revitalization, Taking Advantage of the University’s Capabilities as a Regional Comprehensive University’ at the second floor entrance of the new building of the Ministry of Education, Culture, Sports, Science and Technology in Tokyo since November 15. As part of this PR, “Niigata University’s Sakeology Trial Lecture” was held on Monday, December 17.

Although we originally planned on the number of 30 places for each afternoon and evening session, we increased the number of places to 80 for each as there were approximately 200 sign-ups in total.

Sakeology is the world’s first interdisciplinary field of study, focusing on sake rooted in Japanese culture and tradition, taking advantage of the university’s capabilities as a comprehensive university. Niigata University aims to contribute to the establishment and development of international base through Sakeology with the cooperation of Niigata Prefecture and the Niigata Sake Brewers Association.

In the afternoon session, after the greeting from President Sugata Takahashi, the following lectures were held: “Concept of Sakeology” by Professor Kazushi Suzuki of Faculty of Agriculture, Niigata University, “Expectations for Sakeology” by Chairman Shunji Odaira of the Niigata Sake Brewers Association, “International Development of Sakeology” by Associate Professor Yasuyuki Kishi of Faculty of Economics, Niigata University, “Sake and Food” by Professor Shinobu Fujimura of Faculty of Agriculture and Associate Professor Tomoko Yamaguchi of Faculty of Education, Niigata University and “Characteristics and Tasting of Niigata Sake” by Manager Mitsuoki Kaneoke of the Niigata Prefectural Sake Research Institute. The evening session differed slightly from the afternoon session, and both ended in great success.

In the sake tasting section at the end of each session, three different kinds of Niigata sake were handed to participants without revealing the brand names after learning the basics of tasting from Manager Kaneoke. They carefully checked each stage between sweet and dry by scent and taste.

Many participants earnestly took notes at the venue. They showed their high interest in Sakeology by stating their impressions. One participant said, “I learned a lot today. Sake is more than just a drink. The talk about compatibility with food and distribution was new to me.” Another said, “ I hope the lectures will keep being held in Tokyo.”