Keio University and Fukushima University have teamed up with Konsuisho Sake Brewery Co., Ltd. in Fukushima Prefecture to launch a sake project to pass on sake from disaster-affected breweries to new breweries. Sake from a sake brewery that was damaged by the 2022 Fukushima Prefecture Earthquake will be used to prepare the new brewery at the same brewery and become aged sake, passing on the history and spirit of the old brewery to the new brewery. Additionally, adding the value of a one-of-a-kind product can lead to sales promotion.

 When a sake brewery is affected by a large-scale disaster and has no choice but to relocate, the challenge becomes how to pass on the history and feelings of the old brewery that was damaged by the disaster to the new brewery. ``Kinsui Sake Brewery'' was founded in 1895 and is the only sake brewery in Fukushima City, Fukushima Prefecture. It was determined to be completely destroyed by the Fukushima Prefecture Offshore Earthquake that occurred on March 2022, 3, and has been relocated to Arai, Fukushima City. The project aims to use the sake produced at Konsuisho Sake Brewery's old brewery to prepare the new brewery, and produce sake from the new brewery that inherits the history and ideas of the old brewery.

 At Fukushima University, the Institute for Fermentation and Brewing, attached to the College of Food and Agriculture, is collaborating with Konsuisho Sake Brewery to inherit the sake quality of the old brewery by creating a ginjo brewery using ginjo yeast, which does not produce hineka* even when stored. Manufactures aged sake. It is expected that sake produced with this yeast will become an aged sake that will not deteriorate easily even when stored.

 Keio University will begin empirical research on the food chain from brewing to sales with the participation of the FinTEK Center and the Market Design Research Center under the Institute of Economic Research attached to the Faculty of Economics.

 FinTEK Center will conduct the world's first attempt to turn aged sake into digital assets using NFT (Non-Fungible Token). NFT is a system that uses blockchain technology to ensure that aged sake is a unique asset, and is said to be effective in managing and distributing items that are stored for long periods at breweries, such as aged sake.

 Since aged sake creates new value, the Market Design Research Center will develop a sales platform using auction theory and establish a system to sell it at an appropriate price.

*Oka used to refer to all of the aroma components that increase as sake is stored, but now it refers to the undesirable deterioration odor of the aroma that increases with aging. Old incense significantly impairs the quality of sake, making it the enemy of ginjo and aged sake. The ``Ginjo yeast that does not produce an aged aroma even when stored'' used this time was developed through joint research between the National Alcoholic Beverage Research Institute and Nippon Sei Co., Ltd., and is distributed by the Japan Brewing Association. . In addition to being effective in suppressing deterioration odors caused by distribution, etc., it is also thought to be effective in producing aged sake. With the involvement of Professor Tsutomu Fujii of Fukushima University's College of Food and Agricultural Sciences, ginjo yeast was trial-sold by the Japan Brewing Association this year.

Reference: [Keio University] Keio University and Fukushima University collaborate with local sake breweries on a sake project to pass on sake from disaster-stricken breweries to new breweries

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