Event Report: Sustainable Food NIGHT #16, April 11, 2024 Hosted by Sustainable Food Museum, Sponsored Sake by Tsunan Sake Brewery

Tsunan Sake Brewery

04/17/2024 2:00 pm

On April 11, 2024, the Sustainable Food Museum, which officially opened in June 2023, held its 16th edition of Sustainable Food NIGHT. This evening was dedicated to exploring the future of Japan’s delicious agriculture through a special talk event at Toranomon. A wide variety of sake from the popular Go (GO) series was served at this event by Kengo Suzuki, representative of Tsunan Brewing Company, as a beverage partner.

The highlight of the evening was the insightful discussion led by Mr. Shuhei Noaki, CEO of the agri-tech startup CULTA. Under the theme “What Technology Will Save the Future of Delicious Agriculture in Japan?” Mr. Noaki shared how CULTA’s innovative breeding technologies are set to revolutionize agricultural practices by enabling faster variety improvements, aiming to make both producers and consumers happier.

Event Overview:
• Date & Time: April 11, 2024, 18:00 to 20:45
• Venue: Sustainable Food Museum
• Organizer: Sustainable Food Asia Corporation https://sustainablefoodasia.com/

1. Introduction of CULTA’s mission and technology
2. Talk session by Mr. Noaki
3. Tasting and networking session featuring a strawberry variety developed by CULTA
Participant Backgrounds: Participants varied widely in background, including food industry marketers, food tech entrepreneurs, and agricultural tech enthusiasts, all united by a shared interest in food sustainability and innovation.

Talk Session Details:
• Moderated by: Mr. Satoshi Umino, CEO of Sustainable Food Asia, and Mr. Shuhei Tsukada, Executive Director of Leave a Nest Co.
• Topics Discussed:
o The growing international demand for Japanese strawberries
o Challenges and solutions in agriculture due to climate change
o The necessity for developing varieties suited to different global climates

Key Innovations by CULTA:
CULTA’s rapid breeding technology has drastically reduced the development time of new plant varieties. This technology leverages AI predictions and controlled environments to perform breeding cycles up to three times per year, making it possible to adapt quickly to changing global agricultural demands.

Sake Tasting and Networking:
The event concluded with a tasting and networking session on the museum’s first floor, where Tsunan Sake Brewery proudly served various selections from their esteemed ‘GO’ series. Attendees enjoyed these alongside CULTA’s freshly developed strawberries, innovative food products from TableMark and Ikeda tohka Industries, and a selection of high-quality teas from TeaRoom.

Looking Forward:
The Sustainable Food Museum serves as a hub for industry professionals to connect and explore collaborative opportunities. Tsunan Sake Brewery looks forward to participating in future events and continuing to support the mission of the Sustainable Food Museum. Tsunan Sake Brewery remains committed to promoting sustainable food practices and supporting innovative agricultural technologies through such enriching events.

About Tsunan Sake Brewery:
Tsunan Sake Brewery Co., Ltd. is a sake brewery located in Akinari, Tsunan Town, Nakauonuma County, Niigata Prefecture. Known for its heavy snowfall, the region utilizes natural spring water from mountains reaching 2,000m in elevation for brewing. Using the local sake rice “Gohyakumangoku,” the brewery practices sake making in harmony with nature, adopting “Brew for Future—Brewing a Coexisting Future” as its brand concept. With a new structure from 2023, the brewery aims for new value creation and international expansion based on the fusion of sake brewing and science.