The 72th Annual Meeting of JSFST
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Session Details

SymposiaシンポジウムA

[SYA3][A3] 発酵醸造文化の未来 ― 伝統的酒造りのユネスコ無形文化遺産登録と次世代への継承

Wed. Aug 27, 2025 2:30 PM - 5:15 PM JST
Wed. Aug 27, 2025 5:30 AM - 8:15 AM UTC
Room C(2F 123)
世話人：丸山　潤一（東京大学），渡邉　泰祐（日本大学）
2:30 PM - 2:35 PM JST(5:30 AM - 5:35 AM UTC)

はじめに

2:35 PM - 3:05 PM JST(5:35 AM - 6:05 AM UTC)

[SYA3-01]Registration of Japan's “Traditional Sake Brewing” as UNESCO Intangible Cultural Heritage

*Katsuhiko Kitamoto1 (1. Nihon Pharmaceutical University)
Comment()
3:05 PM - 3:35 PM JST(6:05 AM - 6:35 AM UTC)

[SYA3-02]Sakeology: Interdisciplinary Studies at Niigata University

*Yasuyuki Kishi1 (1. Niigata University)
Comment()
3:35 PM - 4:05 PM JST(6:35 AM - 7:05 AM UTC)

[SYA3-03]Characteristic features of white koji fungus used for shochu production

*Taiki Futagami1 (1. Kagoshima University)
Comment()
4:05 PM - 4:35 PM JST(7:05 AM - 7:35 AM UTC)

[SYA3-04]Development of awamori brewing technology with new flavors utilizing microbial functions

*Masatoshi Tsukaraha1,2 (1. Biojet Co., Ltd, 2. University of the Ryukyus)
Comment()
4:35 PM - 5:05 PM JST(7:35 AM - 8:05 AM UTC)

[SYA3-05]Advances in Research & Development of Koji Mold and Future Prospects

*Jun-ichi Maruyama1 (1. The University of Tokyo)
Comment()
5:05 PM - 5:15 PM JST(8:05 AM - 8:15 AM UTC)

閉会の挨拶

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