Let’s learn andvisit sakefactories fromthe perspectiveof chemistry
andengineering!
酒の文化を科学の観点から楽しもう！

PROJECT PURPOSE:
Project to increase
the number ofInternational students
外国人留学生を増やすためのプロジェクト

2

GOAL:To disseminate to students ofpartner schools through HP thatthey have opportunity toexperience Japanese culture froma scientific aspect by studying
abroad at Doshisha University
Project to increase the number ofInternational students

3

Project Schedule for carrying out the project(Plan, Carrying out, Report)
プロジェクト実施スケジュール（企画、実施、報告)
July 20-30

Selection of Factories to Visit

August 11 & 25

Meeting with Selected FactoriesNovember 15-25

Promotion to Students

November 30••

September 20-30

Drafting of Questionnaire

Lecture and Factory Tour of Kitagawa
Honke
Questionnaire Distribution

December 12Interim presentationFebruary 9

Lecture and Factory Tour ofTakara Shuzo04

Summary of Tour to Kitagawa Honke Sake Brewery

5

LECTURE
CONTENT:• History of Fushimi• Method of Sake Production• Difference between Sake, Wineand Beer
• Important Factors to Consider
in Sake Production
RiceWater
Fermentation Yeast

6

FACTORY TOUR &SAKE TASTING• Tour of sake and yeast production line

7

KITAGAWA HONKE SAKE BREWERY TOUR FEEDBACK

4.2/5

4.8/5

Over-allSatisfaction
Rating

Logistics
Satisfaction
Rating

Of participants
found the event
contents very
relevant

Over-all satisfactioncomments:

Logistics Feedback:Relevancy Feedback:Especially tasting sake was fun.

Everything was Important andmade up the whole experience.

The lecture was easy tounderstand and the tour wasvery informative!

60%8Takarasyuzo Shirakabegura Factory
Summary

Video of sakeproduction
process andShirakabegura

Factory tour

Tasting9Factory tour
We learned about tools used inthe past, such as

Koshiki - made of cedar wood,used to steam rice

Kai bou – used to mix ofliquids and solids in tank10

Factory Tour
Rice polishing ー We learned about
the degree of polishing required

90% : Cooked rice for eating
70% : Regular sake, Junmai sake
60% : Ginjo sake
50% : Dai–ginjo sake
35% : Dai–ginjo sake for Japan Sake Award
20% : Limited Junmai Dai-ginjo sake11

Factory tour ーExperience
We experienced making Koji and Fermentation progress

Making KojiーWe sprinkled spores of koji mold on steamed rice12

Factory tour ーExperience
Fermentation progress in main mash
We looked at yeast with a microscope and observe the state of yeast by dyeing, then tried
tasting each yeasts

5 days after
10 days after
15 days after
25 days after
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Tasting!

We tried tasting sakemade inShirakabegura

Daiginjo sakeー madewith 39% polished rice,
just pressed.
Ginjo sake
Mio sake ーsparklingnihonsyu

14What is the difference between two factories?
Kitagawa Honke

Takarasyuzo• Traditional methods account for alarge percentage of making sakeprocess.

• Many cutting edge automatic machinesare used in Shirakabegura.

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Abilities Improvedin this Project・By coordinating as a group andcontacting companies, we were able
to improve our communication skills.
・We had a deeper understanding ofdifferent cultures, as students fromdifferent countries were in our groupand our participants wereinternational students.

・We thought about the contents ofthe plan by ourselves, facedproblems and solved them. As aresult, we acquired independence,planning ability and flexibility.

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Let’s learn andvisit sakefactories fromthe perspectiveof chemistry
andengineering!
酒の文化を科学の観点から楽しもう！