Technology expanding from fermentation
To people and society

The Ozeki General Research Institute was established in 1980 with the aim of establishing a technological foundation for expanding business areas, as well as conducting research and development on sake and brewing in general.
Since then, we have been applying a scientific approach to sake brewing techniques, which previously relied on experience and intuition, based on microbiology, biochemistry, and bioengineering, and have been developing new technologies to improve product quality and create new products.
Furthermore, we are engaged in research and development focusing on the health and beauty benefits of fermented foods, and are expanding our research and business domains into the field of bioscience, which stems from our knowledge of microorganisms.We are also building a wide network, conducting numerous joint research projects with universities and public research institutes as well as companies in different industries, and are putting into practice efforts to create new technologies through open innovation.
Going forward, Ozeki General Research Institute will continue to take on the challenge of creating new value based on fermentation and microbial technologies.