【Wine Course Taught by Winemakers, Not Sommeliers】Tokyo Biotechnology College to Launch Wine Course for Adults in July 2026!
Tokyo Biotechnology College will launch the "Wine Brewing Program for Adults" in July 2026, an educational program for working professionals. This practical program offers a unique perspective from winemakers, not sommeliers, covering the entire wine brewing process from grape preparation to sensory evaluation.
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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 winemaker," who is the creator. With active winemakers as instructors, participants will systematically learn the entire process of wine brewing, from grape preparation, fermentation management, component analysis, quality assessment, filtration and bottling, to sensory evaluation.
The instructor will be Mr. Utaro Obara, Chief Brewer and Enologist (Wine Brewing Technology Manager) 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 fruits from Yamagata, 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 winemaker's judgments shape a single bottle of wine. This program allows participants to re-experience this process, gaining insight into the "winemaker's mindset" for a deeper understanding of wine.
Tokyo Biotechnology College is the only vocational school in Japan to have acquired 7 types of experimental brewing licenses for fruit wine, sake, beer, liqueurs, shochu, sake mother, and other brewed alcoholic beverages, and is equipped with practical training facilities for brewing and brewing analysis. In Japan, the production of 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 aims not just to acquire knowledge, but to develop the ability to confront raw materials, observe changes in fermentation, and assess quality. Furthermore, as "Exploring the Essence of Wine with Winemakers," the program delves into the sensibilities and philosophies unique to winemakers. Participants can learn about the land, raw materials, technology, decisions, and winemakers' dedication behind wine, which cannot be seen through rankings or evaluations alone, while also incorporating tasting sessions.
This program offers a new perspective for those working in wine, sommeliers and wine experts seeking to deepen their knowledge, those involved in food and beverage, liquor sales, tourism, and regional products, and adults seeking to relearn and enjoy wine more fundamentally.
Tokyo Biotechnology College will continue to leverage its expertise in brewing education to develop practical recurrent education where working professionals can learn by engaging with authentic experiences.
Course HP
https://www.bio.ac.jp/recurrent/wine
■ Course Highlights
・As an intensive short-term course, you can efficiently learn advanced content (total 6 sessions).
・Enjoy wine tasting through lectures and tasting events that delve into the winemakers' dedication.
・Learn basic wine knowledge to manufacturing methods through practical brewing training (experimental production).
■ Instructor
Takahata Winery Co., Ltd.
Chief Brewer and Enologist (Wine Brewing Technology Manager) Mr. Utaro Obara
■ Enrollment Fee
50,000 JPY (required only for those taking a program for working adults at this 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 refer to the HP for details.
https://www.bio.ac.jp/recurrent/wine
■ Introduction to Tokyo Biotechnology College
Corporate Name: Jikei Gakuen Tokyo Biotechnology College
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 you can widely learn about biotechnology fields such as gene and regenerative medicine, biopharmaceuticals, plant biotechnology, brewing and fermentation, food development, cosmetic development, and chemical analysis.
■ Course Overview
Unlike typical tasting courses, this is a practical program where participants learn about wine from the "perspective of a winemaker," who is the creator. With active winemakers as instructors, participants will systematically learn the entire process of wine brewing, from grape preparation, fermentation management, component analysis, quality assessment, filtration and bottling, to sensory evaluation.
The instructor will be Mr. Utaro Obara, Chief Brewer and Enologist (Wine Brewing Technology Manager) 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 fruits from Yamagata, 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 winemaker's judgments shape a single bottle of wine. This program allows participants to re-experience this process, gaining insight into the "winemaker's mindset" for a deeper understanding of wine.
Tokyo Biotechnology College is the only vocational school in Japan to have acquired 7 types of experimental brewing licenses for fruit wine, sake, beer, liqueurs, shochu, sake mother, and other brewed alcoholic beverages, and is equipped with practical training facilities for brewing and brewing analysis. In Japan, the production of 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 aims not just to acquire knowledge, but to develop the ability to confront raw materials, observe changes in fermentation, and assess quality. Furthermore, as "Exploring the Essence of Wine with Winemakers," the program delves into the sensibilities and philosophies unique to winemakers. Participants can learn about the land, raw materials, technology, decisions, and winemakers' dedication behind wine, which cannot be seen through rankings or evaluations alone, while also incorporating tasting sessions.
This program offers a new perspective for those working in wine, sommeliers and wine experts seeking to deepen their knowledge, those involved in food and beverage, liquor sales, tourism, and regional products, and adults seeking to relearn and enjoy wine more fundamentally.
Tokyo Biotechnology College will continue to leverage its expertise in brewing education to develop practical recurrent education where working professionals can learn by engaging with authentic experiences.
Course HP
https://www.bio.ac.jp/recurrent/wine
■ Course Highlights
・As an intensive short-term course, you can efficiently learn advanced content (total 6 sessions).
・Enjoy wine tasting through lectures and tasting events that delve into the winemakers' dedication.
・Learn basic wine knowledge to manufacturing methods through practical brewing training (experimental production).
■ Instructor
Takahata Winery Co., Ltd.
Chief Brewer and Enologist (Wine Brewing Technology Manager) Mr. Utaro Obara
■ Enrollment Fee
50,000 JPY (required only for those taking a program for working adults at this 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 refer to the HP for details.
https://www.bio.ac.jp/recurrent/wine
■ Introduction to Tokyo Biotechnology College
Corporate Name: Jikei Gakuen Tokyo Biotechnology College
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 you can widely learn about biotechnology fields such as gene and regenerative medicine, biopharmaceuticals, plant biotechnology, brewing and fermentation, food development, cosmetic development, and chemical analysis.