Tokyo College of Biotechnology will launch its “Wine Course Taught by Winemakers” in September 2025 as part of its continuing education program for working adults.
Rather than approaching wine from labels and etiquette, the research-oriented course focuses on expanding understanding of quality and flavor.
Here are the details.
About the “Wine Course Taught by Winemakers”
The “Wine Course Taught by Winemakers” is a distinctive wine program offered by Tokyo College of Biotechnology.
It began in 2023 and is now entering its third year.
Under the guidance of certified enologists, participants deepen their understanding of winemaking techniques through trial production of red and white wines. Rather than beginning with wine etiquette, the course studies how quality and flavor can be broadened.
Members of the Japan Sommelier Association have also taken the course, making it a recommended step forward for sommeliers and wine experts.
A Rare Chance to Gain Practical Knowledge
The “Wine Course Taught by Winemakers” includes lectures and tastings where participants can learn directly about winemakers’ approaches while enjoying wine tasting.
Participants learn from basic wine knowledge through production methods in practical winemaking sessions, and the intensive short-format program allows advanced material to be studied efficiently.
Instructors include frontline winemakers such as Takahiro Mashiko and Haruka Mashiko of Cfa Backyard Winery, Mr. Obara of Takahata Winery Co., Ltd., and Mr. Kubodera of Housui Winery Co., Ltd.
Why not take this opportunity to deepen your wine knowledge?
Reference
■ Tuition
¥450,000
*Various discounts are available. See the website for details.
https://www.bio.ac.jp/recurrent/wine
■ Dates
7 sessions: 9/6 (Sat), 9/13 (Sat), 9/14 (Sun), 9/27 (Sat), 9/28 (Sun), 10/11 (Sat), 10/12 (Sun)
■ Time
12:00–16:30 scheduled
■ Venue
Tokyo College of Biotechnology (1-3-14 Kitakojiya, Ota-ku, Tokyo)
■ Application deadline
August 22, 2025; applications close earlier if capacity is reached.