Sake tasting experience in Tokyo area

Tokyo University of Agriculture, Department of Fermentation Science

This is the only research and educational institution in Japan specializing in fermentation and related areas. The department implements broad educational research whose coverage ranges from the traditional technology to the forefront of biotechnology, and fosters students who possess comprehensive techniques appropriate for modern society. Specialized subjects consist of three research fields: Fermentation Microbiology, Fermentation Technology, and Environmental Science for Brewing. The department fosters human resources who are able to contribute to development of the brewing/food industries and the microbe-related industry as a researcher, a developer, an instructor and an engineer.

Since establishment in 1950, They have produced a lot of talent to the sake brewing industry. It is said that starting with Nanbu Bijin, Japanese 70-80% of brewer are graduated from Tokyo University of Agriculture, Department of Fermentation Science.

“Food and Agriculture Museum” introduces a part of graduated students’ brewer across Japan and exhibits 280 sake bottles permanently.

But, this time is not only watching the bottles, you can taste selected sake from 100 yen per cup (30ml)! Please enjoy taste of sake.

Line up Brewery and Brand (To be planed)

武の井酒造株式会社 (Takenoi shuzo ) 山梨県

青煌　純米大吟醸愛山（つるばら酵母）
青煌　純米吟醸雄町（つるばら酵母）
青煌　純米酒美山錦（つるばら酵母）
武の井　純米焼酎樫樽熟成（7年）35°
武の井　純米焼酎花酵母仕込25°（なでしこ酵母）

宇都宮酒造株式会社 (Utsunomiya shuzo) 栃木県

四季桜　万葉聖
四季桜　花宝
四季桜　大吟醸生酒
四季桜　今井昌平

宮尾酒造株式会社 (Miyao Shuzo) 新潟県

〆張鶴　純
〆張鶴　純米吟醸　山田錦
〆張鶴　吟撰
〆張鶴　吟醸生貯蔵酒
〆張鶴　大吟醸金ラベル

亀田酒造株式会社 (Kameda shuzo) 千葉県

超特撰大吟醸　寿萬亀
寿萬亀　愛山
山田錦40%　本生原酒　寿萬亀
昭和51年　純米秘蔵古酒
昭和63年　山田錦純米吟醸古酒
平成元年　山田錦純米吟醸古酒

富士錦酒造株式会社 (Fujinishiki shuzo) 静岡県