Functional material development Responsible

1. What is your current job?

I am involved in the development of functional ingredients made from sake lees. Sake lees contain components of rice, koji, and yeast, as well as various components produced by these microorganisms, and are known to have functions such as suppressing high blood pressure and regulating the immune system. I am conducting research using the power of microbial fermentation to impart new functionality to sake lees and sake lees-derived materials, as well as to enhance their original functionality. Depending on the project, we collaborate with external research institutions in our research and development efforts.

2. Please tell us about your career so far (the themes you have been involved in).

I have been involved in the development of seasonings and koji amazake (sweet rice drink made with rice malt) made from sake lees. When developing such products where "taste" is crucial, not only is analysis of ingredients important, but human sensory evaluation is also extremely important. When I first started working in this field, I obtained an intermediate sensory evaluator qualification to gain basic knowledge of sensory evaluation. My senior colleagues in the department at the time taught me a lot about the statistics required to analyze sensory evaluation results. I plan to continue studying sensory evaluation and apply it not only to the development of seasonings but also to the development of alcoholic beverages.

3. What do you want to work on or what dreams do you want to achieve in the future?

My current goal is to develop functional materials and do work that can contribute to customers' enjoyable lives. From material development to delivery to customers, there are various steps that go beyond verifying functionality, such as considering scaling up, selecting packaging materials, and verifying shelf life. I would like to steadily move forward with each step while coordinating with other departments.
In addition, sake lees and koji have many functions that are not generally known. In the future, we would like to hold seminars and workshops, including cooking, on sake lees and koji for the general public to spread awareness of their deliciousness and functionality, as well as engage in activities to spread awareness of the effects of the functional ingredients we have developed.