Fujiwara Techno-Art List of News Articles

The "Okayama University Microbial Industry Course" will hold its 4th symposium. This year, we will also have an information exchange meeting, so please come to the venue. Keynote Lectures 1. "Expansion of Applications for Koji Fermentation Overseas" Takashi Sato, President of SAN-J International, Inc. 2. "Exploring the Diverse Functions of Koji Mold from a Genomic Perspective - Towards Understanding and Utilizing Solid Cultivation" Junichi Maruyama, Professor at the Graduate School of Agricultural and Life Sciences, The University of Tokyo. Lectures 1. "Efforts of the Okayama University Microbial Industry Course" Taishi Hara, Specially Appointed Assistant Professor, Okayama University Microbial Industry Course. General Discussion Panelists - Takashi Sato, President of SAN-J International, Inc. - Junichi Maruyama, Professor at the Graduate School of Agricultural and Life Sciences, The University of Tokyo. - Mizaemon Murai, President of Bioc Co., Ltd. - Masahiro Kariyama, Executive Director of Fujiwara Techno Art Co., Ltd. - Katsuya Gomi, Specially Appointed Professor at the Graduate School of Agricultural Science, Tohoku University. Coordinator - Hiroshi Kanzaki, Specially Appointed Professor, Okayama University Microbial Industry Course.

At Fujiwara Techno Art, we are engaged in the production of articles for "The Art of Sake Brewing" in collaboration with sake breweries across the country. We hope to create a space for rediscovering the ingenuity and wisdom involved in aiming for high-quality sake production. In recent years, the recognition of Japanese sake has been expanding overseas, and sake is undergoing unique transformations in various regions. We will document the efforts of Japanese sake breweries to "produce high-quality sake" and promote Japanese sake brands internationally. Our company will continue to provide valuable information to convey the current state of Japanese sake brewing.

Fujiwara Techno Art Co., Ltd. will be exhibiting at "FOOMA JAPAN 2025" held at Tokyo Big Sight. At our exhibition booth, we will introduce solid culture technology that harnesses the power of microorganisms to add high value to food materials and food by-products, along with a practical demonstration of our "compact ventilated solid culture device" suitable for trial cultivation aimed at industrialization. We will also present our total engineering capabilities based on diverse raw material processing technologies developed in the brewing industry and our plant achievements. Additionally, we will conduct a presentation seminar titled "Sustainable Innovation through Food Tech Using Microorganisms." We sincerely look forward to your visit.

Since our establishment in 1933, Fujiwara Techno Art Co., Ltd. has been a leading manufacturer of brewing equipment, delivering products not only throughout Japan but also to 27 countries worldwide. Our company provides comprehensive support for the smooth operation of plants, not only in equipment manufacturing but also in plant construction, transportation and installation, as well as maintenance and process improvement, all in a one-stop service. In addition, we have partnered with Navit Co., Ltd., which operates the subsidy search service "Subsidy Now," to support applications for various subsidies and grants. If you are considering capital investment in brewing food or food machinery, please make effective use of subsidies and grants to help reduce costs.

At Fujiwara Techno Art, we are engaged in the production of articles on "The Art of Sake Brewing" in collaboration with sake breweries across the country. We hope to create a space for rediscovering the ingenuity and wisdom necessary for aiming at high-quality sake production. In recent years, the recognition of Japanese sake has been expanding overseas, and sake is undergoing unique transformations in various regions. We will document the efforts of Japanese sake breweries to "produce high-quality sake" and promote Japanese sake brands internationally. Our company will continue to provide valuable information to convey the current state of Japanese sake brewing.