Sakaguchi Kin'ichiro
Japanese: 坂口謹一郎
A Japanese applied microbiologist (1897-1994) who systematically studied brewing microorganisms in sake and miso. He was called the 'God of Fermentation.'
Sakaguchi Kin'ichiro (1897-1994) devoted his life at Tokyo Imperial University to studying brewing microorganisms. He established the classification system for sake yeast and comprehensively researched microorganisms in miso, soy sauce, and shochu. Called the God of Fermentation, his achievements in scientifically systematizing traditional brewing are immeasurable. At the same time, he held deep respect for the craft aspects of brewing that science cannot fully capture, and he valued fermentation as culture. Building bridges between science and culture—perhaps that stance was Sakaguchi's true greatness. Sakaguchi's book Nihon no Sake combines scientific rigor with literary beauty and deep love for fermentation culture. Beyond the title of fermentation scientist, his role as a cultural figure deserves attention. His intellectual legacy is a gift to everyone studying fermentation.