Hello everyone, this is Chisato Tateno, 2025 Miss SAKE Japan.
On November 9th (Sunday), I had the pleasure of joining the second day of the “30th Washu Festival in Nakameguro,” held over two days on November 8th and 9th.
About the Washu Festival
The “Washu Festival” is a major sake event held three times a year—spring, summer, and autumn—in Tokyo and Osaka, where breweries from across Japan gather to showcase their proud creations. The theme for this year’s autumn festival was: “Find the perfect sake for the year-end season! Enjoy Aki-agari, Kan-zake, and premium selections!” A total of 46 breweries exhibited, offering more than 260 varieties of sake. Booths featured seasonal specialties such as hiyaoroshi, whose flavor deepens through autumn maturation, and kan-zake–friendly brews that highlight the rich umami of rice—an ideal lineup for the cooler season.
This year also introduced a new digital service: the AI Washu Festival Concierge. By scanning the QR code in the event guide, visitors could receive customized sake recommendations tailored to their preferences—whether they wanted “something with a certain flavor profile” or “a sake that pairs well with a particular dish.” Throughout the venue, visitors eagerly sought out their next special cup, creating a lively and energetic atmosphere from start to finish.
Exploring Seasonal Flavors and the Passion of Brewers
After participating in the opening “Kanpai with Washu!” commemorative photo on stage, I greeted visitors as Miss SAKE. I then toured the brewery booths alongside Ms. Ritsuko Shimada (talent and Sake Stylist), the MC for the second day, interviewing brewers about their unique characteristics and recommended labels.
Many breweries are long-time participants in the festival, but this year’s lineup also featured freshly pressed shinshu, autumn-only hiyaoroshi, and other seasonal limited editions. Visitors enjoyed comparing the nuanced flavors that are unique to this time of year.
【Participating Breweries】
Ichinokura (Miyagi) / Akita Meijo (Akita) / Kimura Shuzo (Akita) / Sakata Shuzo (Yamagata) Nov 9 only
Yonetsuru Shuzo (Yamagata) / Rokkasen (Yamagata) / Sudo Honke (Ibaraki) / Tentaka Shuzo (Tochigi)
Nagaya Shuzo (Gunma) / Yuishima (Gunma) / Asahara Shuzo (Saitama) / Igarashi Shuzo (Saitama)
Kamaya (Saitama) / Seiun Shuzo (Saitama) / Yao Honten (Saitama) / Iwase Shuzo (Chiba)
Kanei Shuzo-ten (Kanagawa) / Kiminoi Shuzo (Niigata) / Takara-yama Jozo (Niigata) / Miyao Shuzo (Niigata)
EH Shuzo (Nagano) / Endo Shuzojo (Nagano) / Chikumanishiki Shuzo (Nagano) / Nanawarai Shuzo (Nagano)
Yonezawa Shuzo (Nagano) / Hananomai Shuzo (Shizuoka) / Fujimasa Shuzo (Shizuoka) / Nakano Shuzo (Aichi)
Hirose Sake Works (Aichi) / Kawabu Jozo (Mie) / Shimizu Seizaburo Shoten (Mie) / Maruhiko Shuzo (Mie)
Miyazaki Honten (Mie) / Tamanohikari Shuzo (Kyoto) / Koyama Honke Shuzo–Nadahamafukutsuru Kura (Hyogo) / Hakutaka (Hyogo)
Honda Shoten (Hyogo) / Otani Shuzo (Tottori) / Hikami Seishu (Shimane) / Sakai Shuzo (Yamaguchi)
Honke Matsuura Shuzojo (Tokushima) / Ayakiku Shuzo (Kagawa) / Sachihime Shuzo (Saga) / Mitsutake Shuzojo (Saga)
Kawazu Shuzo (Kumamoto) / Chiyonosono Shuzo (Kumamoto)
One of the most talked-about exhibitors this year was Hirose Sake Works (Aichi), participating for the first time. As a “phantom brewery” without its own production site, they collaborate with various breweries to re-ferment, roast, or barrel-age existing sake—crafting innovative new expressions while staying within the boundaries of pure SAKE. Their creations offered depth and character, hinting at new frontiers for Japanese sake.
Popular highlights also included Ichinokura’s “Suzune,” a lightly sparkling 5% ABV sake with gentle rice sweetness, and “Shu-mmelier Sudachi Sake” from Honke Matsuura Shuzojo (Tokushima), made with Tokushima’s signature citrus, sudachi. Visitors returned again and again to savor these refreshing, inventive flavors.
A Feast of Autumn Flavors Paired with Sake
The food booths also embodied the spirit of “Autumn Appetite,” offering a variety of dishes that paired beautifully with sake—such as tofu, steamed mussels, fried chicken, and smoked snacks—along with comforting warm dishes like ramen and kiritanpo nabe.
The warm sake booth in particular drew large crowds.
Temperature changes are one of the great charms of Japanese sake: warming enhances umami, releases rich aromas, and wraps the body in comforting warmth—the very essence of atsukan.
Nearby, the ramen booth offered a special “dashi-wari” (mixing broth with warm sake), which proved extremely popular and drew long lines.
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Swayed by Song, Swayed by Sake
This year’s stage featured a performer who brought color and excitement to the venue.
The highlight on day two was a live performance by Mika Hino, a famous singer known for her appearances on NHK’s “Kōhaku Uta Gassen.” A long-time sake lover who also engages in sake-related promotional activities, she performed six songs, including her signature hit “Hisame.” During “Otoko to Onna no Love Game,” a special duet was held: In the first session, Yoichiro Shimizu of TOKYO STORY (co-organizer of Washu Festival in Houston, Texas) and Washu Festival Executive Committee Chair Mr. Tsuyoshi Kusakabe performed. In the second session, Mr. Tashiro from Kawazu Shuzo and Mr. Nakazawa from Chiyonosono Shuzo joined in the duet. Many attendees were captivated by Ms. Hino’s voice and the atmosphere she created.
Just before the event concluded, I was honored to deliver the closing remarks on stage as Miss SAKE.
This was my second time participating in the Nakameguro Washu Festival following the summer edition, and once again, I deeply felt the beauty of Japanese sake—its “seasonal diversity of flavors” and the “once-in-a-lifetime encounters” with unique cups that one can only experience in that moment.
It was truly an honor to share these reflections before so many guests and help bring this wonderful event to a close.
The next Washu Festival will be held on March 28–29, 2026, with the theme: “Enjoy hanami with shinshu, namazake, sparkling, and premium sake!” As always, visitors wearing traditional Japanese attire will receive a limited festival sticker—a small token for attending in kimono.
While there will be a few months until the next festival, breweries across Japan are now entering the brewing season, crafting their next special batch with meticulous care. I look forward to experiencing these new expressions of Japanese sake with everyone again in spring.
Lastly, I would like to extend my heartfelt gratitude to all the visitors, the warm and welcoming brewers, and everyone involved in organizing this wonderful event.
Chisato Tateno
Miss SAKE Japan 2025
