[Industry-Government-Academia Collaboration] The Ebi Seminar from Faculty of Modern Social Studies visits and interviews Hakutsuru Sake Brewing Co., Ltd. and Shirayuki Foods Co., Ltd.!

As part of the curriculum for Professor Ebi's seminar in the Faculty of Faculty of Modern Social Studies, the "Themed Corporate Understanding Program," a project commissioned by Hyogo Prefecture (implemented by the University Consortium Hyogo Kobe), was conducted.

This program is a practical career education initiative aimed at deepening understanding of industries and companies by experiencing local industries firsthand, and promoting employment and retention of young people within the prefecture. This time, as part of the "Sake Sector Course," participants visited Hakutsuru Sake Brewing Co., Ltd. (July 10) and Shirayuki Foods Co., Ltd. (August 7), conducting interviews about the companies' strengths and making proposals for solving their challenges.

≪Learning, experiencing, and sharing on the front lines: From the sake and food-related industries≫

■ [First Session] Hakutsuru Sake Brewing Co., Ltd. (Held on July 10, 2026)
At the Hakutsuru Sake Brewing Museum, we learned about the history and process of sake brewing, as well as their commitment to their uniquely developed rice variety, "Hakutsuru Nishiki." In the subsequent lecture, we gained a deeper understanding of the company's journey, which is among the largest in Japan, and the challenges this traditional industry is taking on, such as developing overseas markets and utilizing social media.

Furthermore, as part of a pre-assignment, we presented our ideas for "new interactive content at the museum," including creating original labels and virtual reality tours of sake breweries. We received practical advice from company representatives. Finally, we experienced the diverse appeal of sake through a sake and food pairing experience.

■ [Second Round] Shirayuki Foods Co., Ltd. (Held on August 7, 2026)
We visited Shirayuki Foods Co., Ltd., a group company of Konishi Shuzo, which boasts a history of over 470 years in Itami City, and which produces products such as Nara pickles. After receiving an explanation of how to utilize sake lees, a byproduct of sake brewing, and their traditional manufacturing method that involves all processes being done by hand, we conducted a company interview. We asked many questions about their approach to younger generations and sales challenges.

In the second half of the workshop, participants sampled five different types of Nara pickles and sake lees pizza. They then discussed in groups "new ways to eat and promote Nara pickles," proposing creative ideas unique to students, such as using them in tartar sauce and pasta, and creating social media videos.

Our university will continue to promote practical educational activities in collaboration with local communities and external organizations, and will actively work to broaden students' perspectives.

(Source: Regional and Social Cooperation Office)