On October 23, Frontier Science and Social Co-creation Initiative held a tasting event of the organic sake rice used in Kanazawa University original sake as part of Project: AERU. Nine Kanazawa University students and faculty members participated in the event and experienced the taste and texture of the rice, which is different from the rice they usually eat.
Participants shared their impressions, saying that "the aroma and sweetness were subtle, and the simple flavor was memorable," "the rice grains were pleasantly firm and tasty," and "the chewy texture made it satisfying to eat."
Last year, in collaboration with the Naohiko Noguchi Research Institute, Kanazawa University developed Original Sake, which went on sale in June of this year. This year, with the cooperation of Gokoji Farm, students and faculty members were involved in planting and harvesting rice (Gohyakumangoku), which will be the raw material for "Kanazawa University Original Sake 2025" to be brewed in the sake making process starting in October.
* Click here to see highlights from the rice harvesting tour held on August 22 this year.
* Click here to see highlights from the rice planting tour held on May 1 this year.
* For more information on Project: AERU, click here.
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Sake rice planted and harvested by students and faculty -
Tasting Event -
Students Tasting Organic Sake Rice "Gohyakumangoku"
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