◆Born from a world-first analytical technique! "Saisaki," a sake jointly developed by Tsukasa Botan Brewery and Kochi University, is now available for purchase.
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Kochi University is working in collaboration with local industries to create new value through science and technology. Recently, a joint research project between Tsukasa Botan Sake Brewery and Associate Professor Daisuke Kozaki of the Department of Interdisciplinary Sciences in the Faculty of Integrated Sciences has yielded results that demonstrate new possibilities for sake.
Associate Professor Kozaki, in collaboration with Shimobotan Brewery, developed “MFS-IC,” a method for simultaneously analyzing sugars, organic acids, and alcohol in sake. This technology represents the first reported application of its kind worldwide. By utilizing MFS-IC to conduct efficient analysis of yeast, the team achieved the desired flavor profile for their sake in the very first year of development. The result is “SAISAKI,” which went on sale on November 18, 2025.
The sake "Saisaki," developed in collaboration with Tsukasa Botan Brewery, exemplifies the new value created by the fusion of science and tradition. This joint research project, which began with technological development and culminated in initiatives supporting the growth of local industry and the preservation of culture, is drawing attention as a model for the relationship between universities and local communities.
Moving forward, Associate Professor Kozaki aims to further develop this technology, elucidate the characteristics of underutilized yeasts found within Kochi Prefecture, and build the "TOSA" cloud database to support brewing. Research continues toward the creation of a new sake culture utilizing diverse yeasts.
"Kōsaki ~SAISAKI~" (Low-alcohol, lightly cloudy sparkling junmai ginjo sake; bottle-fermented)
