[Wine Course: Learn from a Brewer, Not a Sommelier] Tokyo Biotechnology College to Launch Adult Wine Brewing Course in July 2026!
Tokyo Biotechnology College will launch the "Wine Brewing Program for Adults" in July 2026, featuring active brewers as instructors. This practical curriculum allows participants to deeply learn the entire wine production process.
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Tokyo Biotechnology College will launch the "Wine Brewing Program for Adults" starting July 2026, as an educational program for working professionals.
■ Course Overview
Unlike typical tasting courses, this is a practical program where participants learn about wine from the "perspective of a brewer," who is the creator. With active brewers as instructors, participants will systematically learn the entire wine brewing process, from grape preparation, fermentation management, component analysis, quality assessment, filtration and bottling, to sensory evaluation.
The instructor will be Mr. Yutaro Ohara, Chief Brewer and Wine Brewing Technology Manager (Oenologist) at Takahata Winery Co., Ltd. in Takahata Town, Yamagata Prefecture. Takahata Winery is one of Japan's leading wineries, committed to producing high-quality wines using Yamagata-grown fruits, and received a 5-star rating at the Japan Winery Awards 2025.
A luxurious experience of "learning by brewing yourself," not just "learning by drinking"
The taste of wine is not determined solely by grape variety or origin. From grape ripeness, decisions during preparation, temperature control during fermentation, microbial activity, component analysis, filtration and refining, to bottling, a series of decisions by the producer shape a single bottle of wine. In this program, by actually re-experiencing this process, participants will gain insight into the "brewer's mindset" to understand wine more deeply.
Tokyo Biotechnology College is the only vocational school in Japan to hold experimental brewing licenses for seven types of alcoholic beverages: fruit wine, sake, beer, liqueur, shochu, sake yeast starter, and other brewed alcoholic beverages. It is equipped with practical facilities for brewing and brewing analysis. In Japan, manufacturing alcoholic beverages is limited to those with a manufacturing license or an experimental manufacturing license. This course leverages this unique environment, offering practical learning unique to Tokyo Bio.
The program covers wine theory, raw material grapes, microorganisms involved in brewing, analytical methods necessary for fermentation management, preparation, component analysis, evaluation of fermentation progress, filtration and refining, bottling, and sensory evaluation. It is designed not just to acquire knowledge, but to cultivate the ability to confront raw materials, observe changes in fermentation, and assess quality. Furthermore, as part of the program, "Exploring the Essence of Wine with a Brewer" will delve into the sensibilities and philosophies unique to producers. Participants can learn about the land, raw materials, technology, decisions, and the producer's dedication behind the wine, which cannot be seen through rankings or evaluations alone, also incorporating tasting sessions.
This program offers a new perspective for those working in the wine industry, sommeliers and wine experts seeking to deepen their knowledge, individuals involved in food and beverage, liquor sales, tourism, and local products, as well as adults seeking recurrent education to enjoy wine more authentically.
Tokyo Biotechnology College will continue to develop practical recurrent education programs that allow working professionals to learn from authentic experiences, leveraging its expertise in brewing education.
Course HP
https://www.bio.ac.jp/recurrent/wine
■ Course Highlights
- A short-term intensive course allows for efficient learning of advanced content. (Total 6 sessions)
- Enjoy wine tasting through lectures and tasting events that delve into the brewer's dedication.
- Learn from basic knowledge to manufacturing methods of wine through practical brewing sessions (experimental manufacturing).
■ Instructor
Takahata Winery Co., Ltd.
Chief Brewer and Wine Brewing Technology Manager (Oenologist) Mr. Yutaro Ohara
■ Enrollment Fee
50,000 JPY (Required only for those taking a social adult program at our school for the first time)
■ Tuition Fee
250,000 JPY (Includes tuition, practical training fees, teaching materials, facility and equipment fees, social gathering fees, etc.)
*Various discount systems available. Please refer to the HP for details.
https://www.bio.ac.jp/recurrent/wine
■ Dates
Total 6 sessions: July 18 (Sat), 19 (Sun), 25 (Sat), August 1 (Sat), December 12 (Sat), December 13 (Sun)
■ Time
Scheduled to end from 12:00 to 16:30
■ Location
Tokyo Biotechnology College (1-3-14 Kitakojiya, Ota-ku, Tokyo)
■ Individual Consultation Sessions (Online and On-campus)
Held every Wednesday and Saturday (10:00~, 15:00~) *Reservations required by 15:00 the day before.
Please see the HP for details.
https://www.bio.ac.jp/recurrent/wine
■ Introduction to Tokyo Biotechnology College
Corporate Name: Jikei Gakuen Tokyo
School Name: Tokyo Biotechnology College
School Principal: Keiichi Otani
Established: 1988
Location: 1-3-14 Kitakojiya, Ota-ku, Tokyo 144-0032
URL: https://www.bio.ac.jp/
Business Description:
A vocational school where students can widely learn about biotechnology fields such as genetics, regenerative medicine, biopharmaceuticals, plant bio, brewing and fermentation, food development, cosmetic development, and chemical analysis.
Keywords:
■ Course Overview
Unlike typical tasting courses, this is a practical program where participants learn about wine from the "perspective of a brewer," who is the creator. With active brewers as instructors, participants will systematically learn the entire wine brewing process, from grape preparation, fermentation management, component analysis, quality assessment, filtration and bottling, to sensory evaluation.
The instructor will be Mr. Yutaro Ohara, Chief Brewer and Wine Brewing Technology Manager (Oenologist) at Takahata Winery Co., Ltd. in Takahata Town, Yamagata Prefecture. Takahata Winery is one of Japan's leading wineries, committed to producing high-quality wines using Yamagata-grown fruits, and received a 5-star rating at the Japan Winery Awards 2025.
A luxurious experience of "learning by brewing yourself," not just "learning by drinking"
The taste of wine is not determined solely by grape variety or origin. From grape ripeness, decisions during preparation, temperature control during fermentation, microbial activity, component analysis, filtration and refining, to bottling, a series of decisions by the producer shape a single bottle of wine. In this program, by actually re-experiencing this process, participants will gain insight into the "brewer's mindset" to understand wine more deeply.
Tokyo Biotechnology College is the only vocational school in Japan to hold experimental brewing licenses for seven types of alcoholic beverages: fruit wine, sake, beer, liqueur, shochu, sake yeast starter, and other brewed alcoholic beverages. It is equipped with practical facilities for brewing and brewing analysis. In Japan, manufacturing alcoholic beverages is limited to those with a manufacturing license or an experimental manufacturing license. This course leverages this unique environment, offering practical learning unique to Tokyo Bio.
The program covers wine theory, raw material grapes, microorganisms involved in brewing, analytical methods necessary for fermentation management, preparation, component analysis, evaluation of fermentation progress, filtration and refining, bottling, and sensory evaluation. It is designed not just to acquire knowledge, but to cultivate the ability to confront raw materials, observe changes in fermentation, and assess quality. Furthermore, as part of the program, "Exploring the Essence of Wine with a Brewer" will delve into the sensibilities and philosophies unique to producers. Participants can learn about the land, raw materials, technology, decisions, and the producer's dedication behind the wine, which cannot be seen through rankings or evaluations alone, also incorporating tasting sessions.
This program offers a new perspective for those working in the wine industry, sommeliers and wine experts seeking to deepen their knowledge, individuals involved in food and beverage, liquor sales, tourism, and local products, as well as adults seeking recurrent education to enjoy wine more authentically.
Tokyo Biotechnology College will continue to develop practical recurrent education programs that allow working professionals to learn from authentic experiences, leveraging its expertise in brewing education.
Course HP
https://www.bio.ac.jp/recurrent/wine
■ Course Highlights
- A short-term intensive course allows for efficient learning of advanced content. (Total 6 sessions)
- Enjoy wine tasting through lectures and tasting events that delve into the brewer's dedication.
- Learn from basic knowledge to manufacturing methods of wine through practical brewing sessions (experimental manufacturing).
■ Instructor
Takahata Winery Co., Ltd.
Chief Brewer and Wine Brewing Technology Manager (Oenologist) Mr. Yutaro Ohara
■ Enrollment Fee
50,000 JPY (Required only for those taking a social adult program at our school for the first time)
■ Tuition Fee
250,000 JPY (Includes tuition, practical training fees, teaching materials, facility and equipment fees, social gathering fees, etc.)
*Various discount systems available. Please refer to the HP for details.
https://www.bio.ac.jp/recurrent/wine
■ Dates
Total 6 sessions: July 18 (Sat), 19 (Sun), 25 (Sat), August 1 (Sat), December 12 (Sat), December 13 (Sun)
■ Time
Scheduled to end from 12:00 to 16:30
■ Location
Tokyo Biotechnology College (1-3-14 Kitakojiya, Ota-ku, Tokyo)
■ Individual Consultation Sessions (Online and On-campus)
Held every Wednesday and Saturday (10:00~, 15:00~) *Reservations required by 15:00 the day before.
Please see the HP for details.
https://www.bio.ac.jp/recurrent/wine
■ Introduction to Tokyo Biotechnology College
Corporate Name: Jikei Gakuen Tokyo
School Name: Tokyo Biotechnology College
School Principal: Keiichi Otani
Established: 1988
Location: 1-3-14 Kitakojiya, Ota-ku, Tokyo 144-0032
URL: https://www.bio.ac.jp/
Business Description:
A vocational school where students can widely learn about biotechnology fields such as genetics, regenerative medicine, biopharmaceuticals, plant bio, brewing and fermentation, food development, cosmetic development, and chemical analysis.
Keywords: