Event Report: "Sake Tech Tokyo" – Student Success Support Project

Sake Tech Tokyo

The event featured Mr. Shinichiro Kodama of Kodama Brewing Co., Ltd. (Akita Prefecture), who is also an alumnus of the university. He delivered a lecture in English titled "SAKE BREWING FOCUSING ON YEAST." Mr. 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, koji, and yeast, as well as the fusion of traditional craftsmanship and modern technology. Mr. Kodama answered questions in both English and Japanese, leaving participants highly satisfied.

Voices from the Student Members of Student Success Support Project

Namkyong Kim (Master’s Student, School of Materials and Chemical Technology)

"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 koji, 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, School of Materials and Chemical Technology)

"It was impressive to see so many people listening intently to Mr. Kodama’s lecture. I was particularly pleased to see participants exchanging opinions during the tasting.
Through my research on polymer materials, I have always been interested in how basic science 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, School of Environment and Society)

"I have always wanted to create connections between participants through this 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, School of Environment and Society)

"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."