Herkese, Merhaba! (Hello everyone!)

This is Kotoko Yamada, 2023 Miss SAKE Japan.

On November 5, during the chrysanthemum season, I attended the Japanese Alcoholic Beverages Business Meeting at the Japanese Consul-General’s residence in Istanbul, Turkey.

Japan-Turkey Connections

This marked my first activities in Turkey as Miss SAKE, where I discovered lesser-known ties between the two countries. This year commemorates the 100th anniversary of diplomatic relations between Japan and Turkey—a milestone to deepen mutual understanding.

A Glimpse into Turkey

Turkey is a fascinating country situated at the crossroads of Asia and Europe. Its unique location has given it a rich cultural and historical background, including influences from the Ottoman Empire and a diverse blend of traditions. The capital is Ankara, but Istanbul, its largest city, is a hub of history and tourism.

Although Japan and Turkey have different climates and cultures, we share many common values, such as warm hospitality and the importance of family. Turkish cuisine is world-renowned, featuring dishes like kebabs, mezes (small appetizers), and desserts like baklava. These elements, paired with traditions such as drinking Turkish coffee or tea after meals, make Turkey a place rich in culinary heritage.

A Shared History

The relationship between Japan and Turkey began with the 1890 Ertuğrul Frigate incident, where Japanese villagers in Wakayama rescued Turkish sailors. This act of kindness built the foundation of mutual respect and friendship, which continues to grow in areas like trade, culture, and tourism.

Japanese cuisine, including sake, is gaining popularity in Turkey as dishes like sushi and tempura become more widely appreciated.

 

Turkish Cuisine and Alcohol Pairings

Turkish cuisine is considered one of the world’s top three cuisines due to its rich and diverse traditions. Meals vary by region and include dishes like spiced meat kebabs paired with yogurt, roasted eggplant dishes, lentil soup, and stews. “Meze,” small appetizers, are often shared at the table, creating a relaxed dining experience. Desserts like *baklava* and Turkish ice cream are also famous, followed by Turkish coffee or tea to conclude meals.

Traditional gatherings can last over four hours, emphasizing conversation and shared dishes—a concept similar to Japanese dining traditions.

Turkish dining culture also features the traditional alcoholic drink *rakı*, a strong anise-flavored distilled spirit. Clear in its original state, it turns milky white when mixed with water and is called “Lion’s Milk.” *Rakı* pairs well with meze and fish dishes, offering a refreshing palate cleanser. I tried *rakı* and found its anise aroma complemented the richness of Turkish cuisine, particularly dishes with olive oil.

During the event, Mr. Turgot Tokgoz, President of the Turkish Society of Wine Experts & Educators, explained that while *rakı* is strong, its bold aroma makes it challenging to pair with delicate dishes. On the other hand, the gentle aroma of Japanese sake enhances subtle flavors in dishes like sushi, making it increasingly sought after in Turkey.

Business Meeting and Seminar

This event was held in Turkey, a country with a rich culinary and cultural history. It took place at the Japanese Consulate-General’s residence and gathered around 40 Turkish professionals from the food and beverage industry, including importers, to participate in seminars and business meetings.

The program began with emcee Ms. Shizue Miura, followed by greetings from Mr. Norio Kurihata from Liquor Business Development, International Promotion and Negotiations of Japan’s National Tax Agency.

I had the honor of introducing Miss SAKE and the cultural aspects of Japanese sake in both Turkish and English.

The first half featured seminars on sake and shochu by Satomi Okubo of Enshu Ltd. (UK) and Turgot Tokgoz, President of the Turkish Society of Wine Experts & Educators.

Their engaging presentations included in-depth discussions and tastings, where attendees learned about sake’s aroma profiles and its pairing with food.

In the latter half of the event, the venue shifted to the dining area, where the chef at the Japanese Consulate-General’s residence prepared exquisite dishes featuring Japanese cuisine and Turkish ingredients. These were paired with Japanese sake for a unique tasting experience alongside the business discussions.

The event commenced with remarks from Kenichi Kasahara, the Japanese Consul-General, who expressed hopes for deeper mutual exchange by appreciating each other’s cultures and culinary traditions.

 

The Brewers at the event：(In no specific order)

• Hamadasyuzou Group: Daiyame and others
• Asena Co., Ltd.: Kaori Ranman and others
• Wasyu Trading LLC: Moto LIGHT and others
• Nihon Shurui Hanbai Co., Ltd.: Sawanoi Junmai Ginjo Tokyo Kurabito / Kan Nihonkai Junmai Genshu Chokarakuchi and others
• Tatsuma Honke Brewing Co., Ltd.: Kuromatsu Hakushika Junmai Ginjo Gold Label and others
• Amabuki Shuzo Co., Ltd.: Amabuki Junmai Daiginjo Banana Yeast and others

At the business meeting, I had the opportunity to assist guests by introducing them to Japanese sake and shochu that matched their preferences. I also answered questions about Japanese cuisine and culture.

Among the attendees were a hazelnut exporter whose product is used in hazelnut chocolates sold in Japanese convenience stores and a teacher promoting authentic Japanese dashi-based cuisine. Everyone actively engaged in tastings, utilizing the knowledge they had gained during the seminar to better understand and appreciate the drinks.

At each sake brewery’s booth, there were recommended pairings of their selected sake with food.

The guests were particularly impressed with the characteristics of Japanese alcoholic beverages that enhanced the meal.

At the Hamada Shuzo booth, cocktails made with shochu and Turkish traditional liquor rakı were served, and the collaboration between Japan’s and Turkey’s traditional spirits was well-received by everyone at the event.

When I spoke with the attendees, many Turkish guests who are accustomed to drinking rakı found that shochu, with its stronger alcohol content and vibrant aroma, could be a better match if they were to drink it in a similar way.

Additionally, they expressed how easy-to-drink sake, particularly those with rich flavor and a sweet rice taste, would pair wonderfully with Turkish mezze appetizers.

Everyone seemed excited about the prospect of more Japanese alcoholic beverages becoming available in Turkey. The event concluded on a high note, with great success.

For UNESCO Intangible Cultural Heritage Registration

 Currently, Japan’s “traditional sake brewing” has been proposed for UNESCO Intangible Cultural Heritage. “Traditional sake brewing” refers to the technique developed by toji (master brewers) and kurabito (brewery workers) using koji mold, tailored to the climate and environment of each region.

We are pleased to report that earlier this month, this “traditional sake brewing” received a recommendation from the UNESCO Intergovernmental Committee for inclusion on the Representative List of Intangible Cultural Heritage.

On this day, Mr. Kurihata of the National Tax Agency expressed his hope that “traditional sake brewing” would be registered as an Intangible Cultural Heritage as well.

The final decision will be made at the 19th session of the UNESCO Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, which will be held in Asunción (Paraguay) from December 2 to December 7.

I am excited about the possibility of Japan’s “traditional sake brewing” being successfully registered as a UNESCO Intangible Cultural Heritage and becoming an opportunity for people around the world to learn about it.

Turkey has a rich history and unique culinary culture. It shares many similarities with Japan, which also has a long and beautiful history and food culture. I hope more people in Turkey will come to appreciate Japan’s delicious sake.

I am truly grateful for the opportunity to participate in this wonderful exchange between Japan and Turkey. As Miss SAKE, I am even more determined to continue spreading Japan’s rich sake and culture to the world.

 

2023 Miss SAKE Japan

Kotoko Yamada