Human tastes is consisted of “sweetness,” “bitterness,” “sourness,” “saltiness” and “umami (pleasant savory taste).” UNESCO registered Japanese cuisine on its List of Intangible Cultural Heritage of Humanity, due to the fact that this “umami” was discovered and developed during the long history of Japanese food culture. It probably won’t take that long for Japanese sake to come on equal terms with wine too. The symposium invites Mr. Hiroshi Sakurai, president of Asahi Shuzo Co., the brewery for making Japanese sake Dassai, which is also popular among people outside Japan, writer Mr. Tsuneyasu Takeda, known for his research of Kojiki (Japan’s oldest historical record) and Mr. Katsuhiko Kitamoto, research professor of Nihon Pharmaceutical University, known for his longtime study of fermentative bacteria, who will be widely discussing on how Japanese have come to form a deep relationship with kobo (yeast).

Panel discussion:

Hiroshi Sakurai (president of Asahi Shuzo Co.)

Tsuneyasu Takeda (writer)

Katsuhiko Kitamoto (research professor of Nihon Pharmaceutical University)

Date: 24th May 2016
7 p.m.-9 p.m.(doors scheduled to open at 6:30 p.m.)
Venue: Japan University of Economics, Tokyo Shibuya Campus Hall
(the hall seats apporoximately 100 people)

 

Past symposiums photos