On July 2, 2016, a "Symposium on Practical Understanding about Sake and Food Culture" was held at a Multiple-Purpose Hall of the Faculty of Applied Biological Sciences. A total of 165 people attended including administrative and teaching staff, the students of Gifu University as well as those who are related to sake brewing. The symposium was held as part of an education revitalization program called, "Practical Understanding of Sake and Food Culture" of the Faculty of Applied Biological Sciences, and it was co-hosted by the Gifu Prefecture Sake Brewing Union Association.

In the symposium, three lecturers made presentations about history, culture and research work of Japanese sake. Later the university students reported their activities about a "Gifu University Sake Project." Many questions were raised from the audience and the symposium became a good opportunity for the participants to deepen their understanding about sake and food culture in Japan.

After the symposium, a Japanese sake tasting session began. The participants sipped a Japanese sake brand created under the "Gifu University Sake Project" and other sake brands developed by Ogaki-yoro High School and 14 sake brewing companies within Gifu Prefecture. Later they voted for their most favorite Japanese sake brand.

The "Gifu University Sake Project" has been carried out from 2013 and the project members are working hard to create another delicious Gifu University sake for this year. Please follow their endeavor for a new sake brand closely.

---

Lecture Themes:

• Japanese Sake Tasting: Assessment of Taste and Flavor　　Mr. Yoshinori Sawai (Industrial Technology Center, Gifu Prefectural Government)
• Sake Cup, Sake Bottle, One-Sho Bottle (1.8 liters): Japanese People's Sensitivity Hidden in Sake Bottles
  Observations from Microbiology and Population Genetics　　by Professor Tohru Suzuki (Faculty of Applied Biological Science of Gifu University)
• Japanese Sake and Mold Odor　　by Mr. Hiroshi Iwata (former member of National Research Institute of Brewing)