On Saturday, July 8, 2023, the Faculty of Applied Biological Sciences, Gifu University hosted the "The 8th Sake and Food Culture Symposium."

The symposium aims to create an opportunity for Gifu University students to study the Japanese sake culture from the practical points of view. The symposium started in 2013 as one of the programs of the Faculty of Applied Biological Sciences and is jointly supported by the Gifu Sake Makers' Association and the Gifu Prefectural Research Institute for Food Sciences. Unfortunately, since 2020, no symposiums were held due to the COVID-19 pandemic, and the 8th symposium is the first event held in its original form after almost four years suspension.

Approximately 150 people attended the symposium, which started with the opening speech by President YOSHIDA Kazuhiro of Gifu University. It was followed by four professors' lecture on Japanese sake. Here are the lecture themes and the names of lecturers:

-　"Japanese sake labels" by Professor YAMAMOTO Masayuki (from the Faculty of Education who designed the labels for Gifu University sake called "Tabouno haru- Gizan" and "Tabouno haru - Kyokufu")

- "Taste and flavor of refine sake" by Professor HISAMATSU Kentaro (from the Gifu Prefectural Research Institute for Food Sciences)

- "Introduction of joint programs with Gifu University" by Professor SAWAI Yoshinori (from the Gifu Prefectural Research Institute for Food Sciences)

- "University brand sake which grows with students" by Professor KATO Masashi (from the Faculty of Agriculture, Meijo University, Aichi Prefecture). He spoke about Japanese sake education at Meijo University.

In addition, Mr. KAWASHIMA Ryunosuke (fourth year student of Meijo University) introduced the activities of the Student Association of Japanese Sake Appreciation, Faculty of Agriculture, Meijo University.

After the lectures, the participants experienced sake tasting to learn more about the Japanese sake culture. Thirteen sake makers of the Association donated their sake products and the participants looked for the best sake of their preference by tasting individual sake products. In this symposium, the participants learned Japanese sake culture in most practical way.