#Japan #UNESCO #Tokyo #Kikkoman #Saké Brewing

Discover the Heritage of Traditional Japanese Sake Brewing

On October 25th, Kikkoman International Food Culture Research Center is hosting a special live stream event that delves into Japan's UNESCO Intangible Cultural Heritage, focusing on the intricate world of traditional sake brewing. This event promises to enlighten participants about the significance of koji mold, a vital element not just in sake, but also in the production of soy sauce and miso.

Event Details

The webinar will take place at 2:00 PM JST from Kikkoman's Tokyo headquarters, specifically in the KCC Hall. This is a rare opportunity to gain insights from Professor Katsuhiro Kitamoto, a distinguished scholar in the field of brewing science and an expert on koji mold. He will share his extensive knowledge about the role of koji in traditional Japanese brewing processes and the journey towards achieving UNESCO recognition in December 2024.

Participants will have the unique chance to experience the practical side of koji through hands-on activities, which include making sweet sake (amazake) and salty koji. This event accommodates up to 28 attendees in person, while others can join via YouTube live stream. A special URL will be sent to all applicants, allowing access to the archived session until December 29, 2025, for those who wish to revisit the content.

About the Speaker

Prof. Katsuhiro Kitamoto is not only a distinguished professor at Nippon Pharmaceutical University but also an honorary professor at the University of Tokyo. Since graduating from the Faculty of Agriculture at the University of Tokyo in 1972, Prof. Kitamoto has dedicated his career to studying sake yeast and koji mold at the National Tax Agency Brew Research Institute and the University of Tokyo. His profound contributions have led him to serve as president of the Japanese Society for Brewing Science. Kitamoto has also authored several influential books, including The Mystery of Japanese Cuisine and Umami and Encyclopedia of Brewing.

Participation Information

Date and Time:

• - October 25, 2025 (Saturday), 14:00 - 15:30 JST

Venue:

• - Kikkoman Corporation, Tokyo Headquarters, KCC Hall

How to Participate:

1. In-Person Attendance: Limited to 28 participants (Lottery will be held if oversubscribed).
2. YouTube Live Stream: Pre-registration required.

Fee:

• - Participation is free of charge.

Registration:

Interested individuals can register through the Kikkoman International Food Culture Research Center's website. After registration, a unique URL for live viewing will be provided. Note, participants will need a device capable of accessing YouTube and a stable internet connection.

Registration Deadline:

• - For in-person participants: October 15, 2025 (Wednesday) by 23:59 JST.
• - For YouTube stream attendees: October 25, 2025 (Saturday) by 14:00 JST.

Inquiries:

For any questions, reach out to Kikkoman International Food Culture Research Center during business hours (Weekdays, excluding holidays) at:

• - Phone: +81 4-7123-5215
• - Email: [email protected]

About Kikkoman International Food Culture Research Center

Founded in July 1999 as part of Kikkoman's 80th-anniversary initiative, the Kikkoman International Food Culture Research Center focuses on historical studies of food culture, primarily around soy sauce. The center publishes books related to soy sauce and food, showcases research findings, and invites experts for food culture lectures to present the latest research in an accessible way. For more information, visit their official website.