Spotlight
From Breeding to Commercialization: NCYU Unveils Craft Beer, Junmai Daiginjo, Kimchi, and Gluten-Free Chiffon Cake
On November 21, National Chiayi University (NCYU) held the “NCYU Twin Brewing New Product Launch and Multi-Product Development Showcase” at the Lantan Campus. A series of newly developed agricultural and food products was on display, including “NCYU Silver Jubilee Craft Beer,” “Crystal Pearl Beauty Junmai Daiginjo,” “Locally Produced Korean-Style Cabbage Kimchi,” and “Gluten-Free Chiffon Cake.” The event featured two themed exhibition zones – the “Domestic Rice-Based Product Zone” and the “Food and Agriculture Sustainability Education Zone.” Together, they highlighted NCYU’s cross-disciplinary strengths from crop breeding, agronomy, fermentation, and food processing to product commercialization, attracting participation from industry, government, and academia. Celebrating the 25th anniversary of its institutional consolidation, NCYU collaborated with the Taiwan Tobacco and Liquor Corporation (TTL) to launch the “NCYU Silver Jubilee Craft Beer.” The beer was brewed using “NCYU Tainan No. 1 Rice,” a low-GI, jasmine-scented, water-saving and drought-tolerant variety jointly developed by Prof. Huang Wen-Lii of the Department of Agronomy and the Tainan District Agricultural Research and Extension Station. Prof. Hsiao Chih-Hui of the Department of Marketing and Tourism Management further contributed to the value co-creation of the product. This beer belongs to the Sake Ale series, brewed solely with malt and hops without additives. It offers natural floral and fruity aromas, a delicate sake-like texture, and a smooth, refreshing finish reminiscent of sparkling sake. The label, designed by EMBA alumna Huang Chiung-Hui, features neutral tones – green, yellow, white, and black – and geometric imagery symbolizing fields, plants, sunlight, and ripples. The overall visual design juxtaposes the product’s characteristics with the spirit of environmental sustainability, highlighting NCYU’s university social responsibility for advancing the SDGs. Another featured product, “Crystal Pearl Beauty Junmai Daiginjo,” was crafted using “NCYU Tainan No. 2 – Chia-Nan Crystal Pearl,” a low-carbon cultivation variety developed by Prof. Huang Wen-Lii and the Tainan District Agricultural Research and Extension Station, transforming this eco-friendly rice into a premium sake. NCYU collaborated with Dong Xing Rice Mill and TTL, which has over a century of brewing expertise. Using professional sake-brewing equipment, the rice was polished to a high degree of 45% seimai-buai (Yonwari Gobu), extracting the purest core to significantly enhance clarity. Combined with Taoyuan Sake Brewery’s unique yeast and advanced rice-polishing and brewing techniques, artisans employed low-temperature fermentation to blend the crisp mountain breeze with the gentle, mellow aroma of rice within the fermentation tanks. The process yielded a crystal-clear sake with rich fruit notes, a sweet and smooth palate, and a refreshing finish – showcasing the variety’s distinctive terroir and premium quality. Beyond the sake lineup, the event also showcased a gluten-free chiffon cake jointly developed using NCYU Tainan No. 1 rice flour and traceable domestically produced soybean milk from the Kano Agricultural Processing and Production Cooperative. This innovation enabled full utilization of rice and delivered excellent texture and wholesome ingredients, making it an ideal choice for older adults. In addition, Associate Prof. Wen-Chang Chang of the Department of Food Science introduced a new “Locally Produced Korean-Style Cabbage Kimchi,” the first in Taiwan that can be stored at room temperature. This innovation helped address cabbage overproduction and enhance food and agricultural sustainability. While most commercial kimchi relies on imported napa cabbage, the NCYU team selected traceable Taiwanese cabbage and, using water-spray sterilization and precision pickling techniques, successfully developed a preservative-free Korean-style kimchi that can be safely stored at room temperature. With its refreshingly sour and spicy flavor, the kimchi offers advantages in food safety, local crop utilization, and carbon footprint reduction, making it a new highlight in domestic vegetable processing. Distinguished NCYU alumnus Liu Yun-Fu, Chair of the Changhua County Hexing Agricultural and Livestock Production Cooperative, provided two roasted whole pigs for free tasting, delighting NCYU faculty, students, alumni, and attendees. President Han-Chien Lin stated that the four newly launched products demonstrate NCYU’s integrated achievements in crop breeding, fermentation technology, food processing, and brand promotion, marking an important milestone in fostering SDG- and ESG-oriented sustainability. NCYU hopes to extend academic research beyond the laboratory and into everyday life, allowing the public to taste, experience, and witness its achievements in sustainable agriculture. By applying scientific research to advance ESG principles, the university aims to build a model campus for sustainable agricultural and food systems. Photo 1: New agricultural and food products unveiled at the “NCYU Twin Brewing New Product Launch and Multi-Product Development Showcase.” Photo 2: Prof. Huang Wen-Lii of the Department of Agronomy presented the “Crystal Pearl Beauty Junmai Daiginjo.” Photo 3: Prof. Hsiao Chih-Hui of the Department of Marketing and Tourism Management introduced the “NCYU Silver Jubilee Craft Beer.” Photo 4: Associate Prof. Wen-Chang Chang of the Department of Food Science unveiled the newly developed “Locally Produced Korean-Style Cabbage Kimchi.” Photo 5: Group photo of distinguished guests. Photo 6: Roasted whole pigs were served on-site for faculty, students, and guests to enjoy.
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