TSUNAN SAKE BREWERY Presents Table Rice Sake at Institute of Science Tokyo Seminar on Food and Medicine
TSUNAN SAKE BREWERY took part in a tasting session at Institute of Science Tokyo’s Yushima Campus on October 25, 2026, presenting GO GRANDCLASS Uonuma Koshihikari Edition. The junmai daiginjo is brewed from Uonuma Koshihikari, a rice variety grown for eating rather than specifically for sake brewing. The session was part of a frontier seminar on the links between agriculture, food and medicine.
Seminar overview
– Seminar: Frontier Seminar “Creating the Future of Medicine from Food: Toward a Sustainable, Healthy, Long-Lived Society that Unites Agriculture and Medicine”
– Date and time: Sunday, October 25, 2026, 13:30¨C17:30 JST (tasting session: 16:30¨C17:30)
– Venue: Faculty Lounge, 26th floor, M&D Tower, Yushima Campus, Institute of Science Tokyo (1-5-45 Yushima, Bunkyo-ku, Tokyo)
– Organizers: Joint Research Course in Mibyou (Pre-disease) Control, Institute of Biomedical Engineering, Institute of Science Tokyo; Sankei Clinic
– Co-organizers: Super Health Consortium; Regenesome Inc.
The seminar was organized around how closer links between agriculture, food and medicine could help extend healthy life expectancy and prevent disease. The published program listed talks by Hidenobu Ogawa of the Ministry of Agriculture, Forestry and Fisheries, Ikuyuki Sakuma of Sankei Clinic, and Takahiro Adachi of Institute of Science Tokyo. Topics included the role of food in medicine and agriculture, approaches to pre-disease conditions through food, and collaboration among industry, academia and government. The program concluded with a tasting session featuring rice and rice-based sweets, where TSUNAN SAKE BREWERY presented its sake.
About GO GRANDCLASS
GO GRANDCLASS Uonuma Koshihikari Edition is the flagship of GO, the brewery’s premium brand. It is brewed from Uonuma Koshihikari polished to 50% of its original weight and matured at low temperature. The brewery uses Smart Brewing, its generative AI system, to help plan fermentation conditions, alongside the expertise of its toji (master brewer), with a prolonged fermentation at low temperatures to bring out the flavor of the rice.
The sake won a Gold award in the Junmai Daiginjo category at KURA MASTER 2024 and a Platinum award at the Milano Sake Challenge 2025.
Premium Table Rice Sake
TSUNAN SAKE BREWERY is proposing Premium Table Rice Sake as a category of premium sake brewed from table rice. By brewing sake from Uonuma Koshihikari, the brewery is developing another use for rice best known as a staple food. More information about the category and the brewery’s snow-country setting is available on the Premium Table Rice Sake website:
About TSUNAN SAKE BREWERY
TSUNAN SAKE BREWERY is a sake brewery in Tsunan, Nakauonuma District, Niigata Prefecture, one of the snowiest areas in Japan. It brews with natural water from the surrounding mountains, which rise to about 2,000 meters. Under its brand concept “Brew for Future,” it makes traditional sake from locally grown Gohyakumangoku sake rice and Premium Table Rice Sake from locally grown Uonuma Koshihikari.
Website:
