65291001 Sake Studies

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School Liberal Arts Education Program

Lecture Code 65291001 Subject Classification Social Cooperation Courses

Subject Name 東広島日本酒学

Subject Name
（Katakana）ヒガシヒロシマニホンシュガク

Subject Name in
English Sake Studies

Instructor MIZUNUMA MASAKI,MATSUSHIMA TAKESHI

Instructor
(Katakana) ミズヌマ　マサキ,マツシマ　タケシ

Campus Higashi-Hiroshima Semester/Term 1st-Year, First Semester, Intensive

Days, Periods, and Classrooms (Int) Inte：See Momiji Website for the detail.(Higashi-Hiroshima Campus)

Lesson Style Lecture Lesson Style
(More Details) 　

Lectures will be given in PowerPoint using materials. Face-to-face lectures are the norm, but online meetings are also possible depending on the situation. The lectures are scheduled for Tuesday, Sep. 3 and Wednesday, Sep. 4.

Credits 1.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 1 : Undergraduate Introductory

Course Area（Area） 21 : Fundamental Competencies for Working Persons

Course Area（Discipline） 01 : Introductory Seminar for First-Year Students

Eligible Students first-year undergraduate students

Keywords brewing, fermentation, Sake, yeast, rice, rice cultivation culture

Special Subject for Teacher Education 　 Special Subject 　

Class Status within
Liberal Arts Education To help students understand diversity in society and improve their ability to participate in and contribute to society through engaging in various practical activities.
Expected Outcome 1. To understand and be able to explain diversity in society.
2. To be able to think and act independently regarding their lifelong career development.

Class Objectives
/Class Outline The purpose of this class is to provide participants with a wide range of basic knowledge about sake, a traditional industry of Higashi-Hiroshima City, and to also introduce them to the region and culture of Higashi-Hiroshima City.

Class Schedule lesson1　History and Tradition of Sake in Higashi-Hhiroshima City.
lesson2　The Science of Sake (Basic).
lesson3　Sake (Yeast and Fermented Food) and Health.
lesson4　Folklore/Anthropology of Rice and Sake.
lesson5　Fieldwork (visit to Saijo Sake Brewery Street).
lesson6　Fieldwork (visit to Saijo Sake Brewery Street).
lesson7　The Palatability of Sake.
lesson8　Summary - Examination.

Final paper will be assigned.

Text/Reference
Books,etc. Course materials will be distributed for each lecture.

PC or AV used in
Class,etc. 　

(More Details) Mainly visual materials (Video/PC/Others）

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Lesson 1: What are the institutional differences between Sake brewing in the Edo period and after the Meiji period? Also note what the vehicles of transportation were like.
Lesson 2: Starting with an introduction to the fascination and background of Sake brewing, which is a unique culture in Japan, we will touch on the basics of Sake science, such as the Sake production process in general and related microorganisms (especially yeast) in particular. Please grasp the process from raw materials (rice, rice malt, and water) to sake production.
Lesson 3: Look at news and research involving yeast to deepen your interest.
Lesson 4: Think about or research at least one event, festival, or tradition related to rice and Sake in your hometown.
Lessons 5 & 6: Use Google Maps or other tools to research the geography of Saijo Sake Brewery Street (location of each brewery).
Lesson 7: Please read the leaflet about the taste and appeal of Sake (https://www.nrib.go.jp/sake/sake_book.html).
Lesson 8: Summarize your thoughts on the topics assigned based on what you learned in class.

Requirements If you are not feeling well, do not force yourself to attend.

Grading Method Students will be evaluated on a 100-point scale, with 60 points or more will be passed. The distribution of the points is as follows: Attitude of class participation and comments (40%), submission of final paper (60%).

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message Sake is one of the traditional industries of Higashi-Hiroshima City. We hope that the students will learn about Sake from an academic perspective, and at the same time, learn about Sake as a culture by structuring the lecture to attract interest from a broader perspective, with Sake as the key concept.

Other The maximum number of participants is limited to 30. If the number of applicants exceeds 30 during the adjustment period, we will hold a raffle.

Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching.

Academic Year	2024Year	School/Graduate School	Liberal Arts Education Program
Lecture Code	65291001	Subject Classification	Social Cooperation Courses
Subject Name	東広島日本酒学
Subject Name （Katakana）	ヒガシヒロシマニホンシュガク
Subject Name in English	Sake Studies
Instructor	MIZUNUMA MASAKI,MATSUSHIMA TAKESHI
Instructor (Katakana)	ミズヌマ　マサキ,マツシマ　タケシ
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, First Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte：See Momiji Website for the detail.(Higashi-Hiroshima Campus)
Lesson Style	Lecture	Lesson Style (More Details)
Lectures will be given in PowerPoint using materials. Face-to-face lectures are the norm, but online meetings are also possible depending on the situation. The lectures are scheduled for Tuesday, Sep. 3 and Wednesday, Sep. 4.
Credits	1.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	1 : Undergraduate Introductory
Course Area（Area）	21 : Fundamental Competencies for Working Persons
Course Area（Discipline）	01 : Introductory Seminar for First-Year Students
Eligible Students	first-year undergraduate students
Keywords	brewing, fermentation, Sake, yeast, rice, rice cultivation culture
Special Subject for Teacher Education		Special Subject
Class Status within Liberal Arts Education	To help students understand diversity in society and improve their ability to participate in and contribute to society through engaging in various practical activities.
Expected Outcome	1. To understand and be able to explain diversity in society. 2. To be able to think and act independently regarding their lifelong career development.
Class Objectives /Class Outline	The purpose of this class is to provide participants with a wide range of basic knowledge about sake, a traditional industry of Higashi-Hiroshima City, and to also introduce them to the region and culture of Higashi-Hiroshima City.
Class Schedule	lesson1　History and Tradition of Sake in Higashi-Hhiroshima City. lesson2　The Science of Sake (Basic). lesson3　Sake (Yeast and Fermented Food) and Health. lesson4　Folklore/Anthropology of Rice and Sake. lesson5　Fieldwork (visit to Saijo Sake Brewery Street). lesson6　Fieldwork (visit to Saijo Sake Brewery Street). lesson7　The Palatability of Sake. lesson8　Summary - Examination. Final paper will be assigned.
Text/Reference Books,etc.	Course materials will be distributed for each lecture.
PC or AV used in Class,etc.
(More Details)	Mainly visual materials (Video/PC/Others）
Learning techniques to be incorporated
Suggestions on Preparation and Review	Lesson 1: What are the institutional differences between Sake brewing in the Edo period and after the Meiji period? Also note what the vehicles of transportation were like. Lesson 2: Starting with an introduction to the fascination and background of Sake brewing, which is a unique culture in Japan, we will touch on the basics of Sake science, such as the Sake production process in general and related microorganisms (especially yeast) in particular. Please grasp the process from raw materials (rice, rice malt, and water) to sake production. Lesson 3: Look at news and research involving yeast to deepen your interest. Lesson 4: Think about or research at least one event, festival, or tradition related to rice and Sake in your hometown. Lessons 5 & 6: Use Google Maps or other tools to research the geography of Saijo Sake Brewery Street (location of each brewery). Lesson 7: Please read the leaflet about the taste and appeal of Sake (https://www.nrib.go.jp/sake/sake_book.html). Lesson 8: Summarize your thoughts on the topics assigned based on what you learned in class.
Requirements	If you are not feeling well, do not force yourself to attend.
Grading Method	Students will be evaluated on a 100-point scale, with 60 points or more will be passed. The distribution of the points is as follows: Attitude of class participation and comments (40%), submission of final paper (60%).
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message	Sake is one of the traditional industries of Higashi-Hiroshima City. We hope that the students will learn about Sake from an academic perspective, and at the same time, learn about Sake as a culture by structuring the lecture to attract interest from a broader perspective, with Sake as the key concept.
Other	The maximum number of participants is limited to 30. If the number of applicants exceeds 30 during the adjustment period, we will hold a raffle.
Please fill in the class improvement questionnaire which is carried out on all classes. Instructors will reflect on your feedback and utilize the information for improving their teaching.

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