Tokyo College of Biotechnology will launch its “Wine Brewing Program for Adults” in July 2026.
Designed for working adults, the course teaches wine from the producer’s perspective with instruction from a professional winemaker.
Course Overview
Unlike a standard tasting class, the Wine Brewing Program for Adults is a practical course that approaches wine from the perspective of the person who makes it.
With an active winemaker as instructor, students systematically learn the full winemaking process, including grape processing, fermentation management, component analysis, quality assessment, filtration, bottling, and sensory evaluation.
Learning from Takahata Winery’s Chief Winemaker
The instructor is Utaro Obara, chief winemaker at Takahata Winery Co., Ltd. in Takahata, Yamagata Prefecture, and a certified enologist.
The program covers wine fundamentals, wine grapes, microorganisms related to winemaking, analytical methods required for fermentation management, crush and processing work, component analysis, evaluation of fermentation progress, filtration and clarification, bottling, and sensory evaluation.
It is a valuable opportunity to learn practical winery knowledge directly from an active winemaker while also tasting wine.
Reference
Course Highlights
• Six-day intensive format for efficient study of advanced content
• Lectures and tastings that explore the winemaker’s approach and allow participants to enjoy wine tasting
• Practical winemaking sessions using trial production to learn from fundamentals through production methods
Instructor: Takahata Winery Co., Ltd., Chief Winemaker and Enologist Utaro Obara
Enrollment fee: ¥50,000, required only for first-time participants in the school’s adult programs
Tuition: ¥250,000, including tuition, practical training, teaching materials, facility fees, networking-event fee, and other costs
Discount programs are available; see the website for details.
https://www.bio.ac.jp/recurrent/wine
Six course dates: July 18, 19 and 25; August 1; December 12 and 13, 2026
Time: 12:00–16:30 scheduled
Venue: Tokyo College of Biotechnology, 1-3-14 Kitakojiya, Ota-ku, Tokyo
Individual consultations, online or on campus: Wednesdays and Saturdays at 10:00 or 15:00, reservation required by 15:00 the previous day
Details: https://www.bio.ac.jp/recurrent/wine