#Japan #Okayama #Okayama University #Kumenan Town #Natural Yeast

Discovering Fermentation in Kumenan

On February 27, 2026, Okayama University, located in Okayama City, held an engaging event at the historic Kamitakata house in Kumenan Town, titled the “Satellite Version of the Natural Beer Yeast Research Group.” This initiative is part of a broader effort led by Associate Professor Chiyuki Ono, focusing on the exploration of fermentation and microorganisms that have potential applications in local industries and products.

The event aims to enhance community revitalization while creating a unique relationship between various stakeholders, including local universities, under the frameworks of the Cabinet Office’s Regional Core University Innovation Promotion Program and the Ministry of Education, Culture, Sports, Science and Technology's initiative to promote regionally distinctive universities.

In recent years, there has been a noticeable trend in the use of locally sourced natural yeast to produce unique offerings such as sake, wine, and beer across various regions in Japan. This growing interest prompts academic discussions on the potential benefits of using natural yeast in alcoholic beverage production. Hence, Professor Ono’s initiative focuses primarily on beer brewing, aiming to deepen understanding of the usage and impressive characteristics of natural yeast while contributing to the basic research developments in this field.

The workshop was structured in two parts: a research session followed by a networking event. In the opening session, Takao Funakura, the Vice Director of the Research and Innovation Collaboration Department at Okayama University, shared insights under the slogan “Stepping Outside the Campus: Students' Aspirations Driving Change in Kumenan Town,” illustrating practical partnerships between universities and local communities.

Following this, Michihiro Okada, the representative of Kamitakata house, and Professor Nobuyuki Nomura from Okayama University of Science, presented on the Kamitakata Project, discussing grassroots activities and future developments within the region.

Professor Chiyuki Ono then outlined the goals and activities of the “Natural Beer Yeast Research Group,” emphasizing the significance of studying local microbial resources, including wild yeast. Additionally, Professor Koichi Tanaka from Okayama Prefectural University delivered a talk titled “Unseen Treasures Sleeping in the Sunny Country – The Birth of Okayama Brand Products Woven by Wild Yeasts,” focusing on product development leveraging regional resources.

Professor Kenichi Kusumoto from Osaka University discussed the characteristics and diversity of molds separated from outdoor environments, offering a deep dive into their ecological significance.

After the presentations, participants engaged in a workshop where they observed yeast, molds, and natto bacteria. The participants also conducted fieldwork, gathering flowers and soil from around Kamitakata, thus experiencing the fascinating world of fermentation and microorganisms firsthand while learning to appreciate local resources from a scientific perspective.

This workshop reiterated the collaborative potential between university research initiatives and local resources. Okayama University aims to continue collaborating with students and researchers to enhance regional value and promote sustainable development. Future expectations are high for the projects from Okayama University as a core university in the area that emphasizes distinctive research initiatives.



Image of Associate Professor Chiyuki Ono
Fermented products showcased during the event
Networking event in progress
Location of Kumenan Town

For more information about Kamitakata, visit Kamitakata Instagram. To learn about Kumenan Town, explore their official website. To see the initiatives from Okayama University's Research and Innovation Cooperation Organization, visit their website. Alongside this, the university is committed to sustainable development goals supported by the United Nations.