Sake Tech Tokyo event highlights fusion of traditional craftsmanship and modern technology
Science Tokyo’s Student Support Center and Student Support Division hosted the Sake Tech Tokyo event in collaboration with the Kuramae Kogyokai alumni association on January 14 at Hisao & Hiroko Taki Plaza on Ookayama Campus. The event was held as part of the Student Success Support Project, an initiative supported by Hisao Taki, chairman and founder of Gurunavi Inc. Taki is an alumnus of Tokyo Institute of Technology, one of Science Tokyo’s predecessor universities.
Sake Tech Tokyo — Lecture, tasting session, and lively Q&A
This event featured Shinichiro Kodama, president of Kodama Brewing Co., Ltd. based in Akita Prefecture, who is also an alumnus of the Institute. During his English lecture titled "Sake brewing focusing on yeast,” Kodama introduced the history of the brewery and the sake-making process through slides and videos, followed by an explanation of three major discoveries regarding yeast — non-foaming yeast, cerulenin-resistant yeast, and urea-free yeast. He highlighted specific applications for international export, flavor enhancement, and safety improvements, which drew significant interest from the audience.
Following the lecture, a tasting session was held for the first 50 participants, featuring four varieties of sake — Junmai Daiginjo, Junmai Ginjo, Junmai, and Namazake. An active Q&A session covered the importance of rice quality, malt, and yeast, as well as the fusion of traditional craftsmanship and modern technology. Kodama answered questions in both English and Japanese, leaving participants highly satisfied.
The Student Success Support Project plans to continue providing events and networking opportunities that cater to student interests.
Comments from Student Success Support Project student members
Namkyong Kim
Master’s student, Materials Science and Engineering
For many students, sake can feel like a distant subject, but since it is a famous local specialty across Japan, many are curious about it. I personally became fascinated by its depth after my first taste of high-quality sake. I planned this lecture because I felt many students shared my desire to learn more. I am glad we could introduce sake as a pillar of Japanese culture to international students.
As a materials science student, the chemical explanation of how ingredients like malt, rice, and water affect flavor and aroma was incredibly useful. In my research, it is vital to understand the essence of how specific components influence physical properties. I was fascinated to see that the same logic is applied to sake brewing.
Ryota Uehara
Doctoral student, Materials Science and Engineering
I was impressed to see so many people listening intently to the lecture. I was particularly pleased to see participants exchanging opinions during the tasting. I am delighted that this event served as a catalyst for sparking new interest and fostering connections.
Through my research on polymer materials, I have always been interested in how basic science underpinning monotsukuri innovation connects to society.
This event reaffirmed that sake brewing is an excellent example of science making a positive impact on the real world. Next year, we aim to continue creating meaningful events that foster discovery and connection.
Risako Yanagase
Master’s student, Transdisciplinary Science and Engineering
We were delighted to welcome more participants than expected on the day of the event. I have always wanted to create connections between participants through the Student Success Support Project, and seeing people interact during the event gave me a great sense of accomplishment.
I will be completing my master’s degree and starting a job this year, so this is my final project. The experiences and lessons I have gained here will be invaluable in my future career. Thank you for your continued support.
Ema Shintani
Master’s student, Social and Human Sciences
With both Japanese and international students attending, I truly felt the global power of sake. Through the tasting, participants were able to experience firsthand the differences in aroma, taste, and color.
I study the relationship between culture and technology, and sake is a perfect example of a food culture packed with science. I hope that the scientific power supporting our culture continues to bring smiles to people's faces. Thank you, Mr. Kodama!
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Updated history
- This article was updated on February 26, 2026.
Contact
Student Success Support Room, Student Support Center at Ookayama