On August 22, as part of Project: AERU, Frontier Science and Social Co-creation Initiative hosted a rice harvesting tour for the organic sake rice used for Kanazawa University’s signature sake. Ten students and faculty members from the university took part in the event.
Last year, Kanazawa University collaborated with the Noguchi Naohiko Sake Institute to develop its own original sake, which was released in June of this year. The recent tour was a valuable opportunity for participants to engage with the organic sake rice Gohyakumangoku, which will be used to brew the 2025 edition of Kanazawa University’s original sake starting this autumn. The event was held with the support of Gokokuji Farm.
Participants experienced rice harvesting firsthand by using sickles for manual cutting and operating a combine harvester themselves.
Participants shared impressions such as, “I could really see the difference in color and grain size between Koshihikari and Gohyakumangoku,” “Talking with people involved in agriculture helped me understand how challenging rice farming is,” and “Operating a combine and harvesting rice by hand were rare and valuable experiences I wouldn’t encounter in everyday life.”
?※For a look at the rice planting tour held on May 1, 2025, featuring the organic sake rice Gohyakumangoku, please visit this page
※For details on Kanazawa University’s original sake “Kokorozashi,” released this June, please visit this page
For more information on Project: AERU, click here.
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Students harvesting rice by hand in a corner of a rice field -
Experiencing rice harvesting by operating a combine harvester -
Mr. Takemura (left), owner of Gokokuji Farm, with participating students
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