Hello everyone, this is Chisato Tateno, 2025 Miss SAKE Japan.
I had the honor of participating as a guest on the second day, Sunday, March 29, at the “30th Washu Fes in Nakameguro,” which was held over two days from Saturday, March 28 to Sunday, March 29.
About Washu Fes
“Washu Fes” is a sake festival organized by the Washu Fes Executive Committee, with support from the National Tax Agency and the Japan Tourism Agency. Held three times a year (spring, summer, and autumn) in Tokyo and Osaka, it brings together sake breweries from across Japan to showcase their finest selections. The theme of this 30th anniversary event was “Celebrating the 30th Edition! Raise Your Ochoko and Toast Under the Full Bloom of Cherry Blossoms in Nakameguro,” with the sub-theme “Enjoy Hanami Sake with Fresh Sake, Nama Sake, Sparkling, and Premium Selections!” A total of 50 breweries from across Japan participated, offering more than 280 varieties of sake. The venue, located near the Meguro River, was filled with visitors enjoying the cherry blossoms in full bloom. A diverse lineup perfectly suited to the season of new beginnings was presented, including fresh and crisp new sake and nama sake, elegant sparkling sake, and rare premium labels. To commemorate the 30th edition, original ochoko cups were distributed, and new services such as the “AI Washu Fes Concierge” and delivery services were also introduced. The venue was filled with visitors seeking their perfect cup of sake, creating a warm and joyful atmosphere throughout the event.
Exploring Seasonal Flavors and the Passion of Brewers
On stage, I had the opportunity to join brewers, performers, and organizers for a commemorative “Toast with Washu” photo session, followed by delivering greetings to the audience as Miss SAKE. This event marked my final appearance at Washu Fes as the reigning Miss SAKE, and I expressed both my gratitude for the past experiences and my excitement for the event. Afterward, together with Ms. Ritsuko Shimada (TV personality and sake stylist), who served as MC on the second day, I visited each brewery booth and conducted interviews about their unique characteristics and recommended labels. From spring-inspired sake with cherry blossom packaging to pink-hued liqueurs and junmai sake that pairs beautifully with seasonal dishes, a wide array of selections captured the essence of spring. The vibrant atmosphere filled me with excitement. Speaking with brewers from all over Japan—from north to south—offered a valuable opportunity to once again appreciate the passion of the makers and the regional diversity embodied in each sake.
Participating Breweries
Sake Breweries:
Ichinokura (Miyagi) / Kimura Shuzo (Akita) / Yonetsuru Shuzo (Yamagata) / Rokkasen (Yamagata) / Sudo Honke (Ibaraki) / Utsunomiya Shuzo (Tochigi) / Tentaka Shuzo (Tochigi) / Matsui Shuzoten (Tochigi)* / Nagai Shuzo (Gunma) / Yui Shima (Gunma) / Igarashi Shuzo (Saitama) / Kamaya (Saitama) / Seiun Shuzo (Saitama) / Matsuoka Jozo (Saitama) / Iwase Shuzo (Chiba) / Kanei Shuzoten (Kanagawa) / Rice Wine (Kanagawa) / Kiminoi Shuzo (Niigata) / Koyama Shuzoten (Niigata) / Takarayama Jozo (Niigata) / Miyao Shuzo (Niigata) / Wakatsuru Shuzo (Toyama) / Endo Shuzojo (Nagano) / Chikumanishiki Shuzo (Nagano) / Nanawarai Shuzo (Nagano) / Hananomai Shuzo (Shizuoka) / Fujimasa Shuzo (Shizuoka) / Fukui Shuzo (Aichi) / Kawabu Jozo (Mie) / Shimizu Seizaburo Shoten (Mie) / Miyazaki Honten (Mie) / Tamanohikari Shuzo (Kyoto) / Hakutaka (Hyogo) / Honda Shoten (Hyogo) / Yoshimura Hideo Shoten (Wakayama) / Inata Honten (Tottori) / Ohtani Shuzo (Tottori) / Hikami Seishu (Shimane) / Sakai Shuzo (Yamaguchi) / Honke Matsuura Shuzojo (Tokushima) / Ayakiku Shuzo (Kagawa) / Minakuchi Shuzo (Ehime) / Sachihime Shuzo (Saga) / Mitsutake Shuzojo (Saga) / Kawazu Shuzo (Kumamoto) / Chiyonosono Shuzo (Kumamoto)
Craft Sake, Shochu & Liqueur:
Adachi Nōjō (Osaka) / Oguchi Shuzo (Kagoshima) / ICHIDO (Fukushima) / Hikari Miso (Nagano)
Three breweries made their debut at this event.
Minakuchi Shuzo (Ehime), the only brewery in the famous Dogo Onsen area, is known for its flagship brand “Nikitatsu.” Its gentle yet refreshing sweetness, shaped by the mild climate surrounded by sea and mountains, captivated many visitors.
Koyama Shuzoten (Niigata), known for “Kamoshika,” employs a unique method using plant-based lactic acid fermentation to remove proteins. Its “Junmai Kamoshika Midori,” despite a 90% polishing ratio, offers a clean yet elegant flavor profile and attracted long lines of visitors.
Adachi Nōjō (Osaka) drew attention with its brand “MIYOI.” Committed to the concept of “fermenting agriculture,” they handle everything from rice cultivation to brewing. Their seasonal “MIYOI Lychee” paired exceptionally well with prosciutto and gained strong interest.
Pairing Sake with Hanami Cuisine
The food booths were also lively, offering a wide variety of dishes suited to the cherry blossom season—from steamed oysters and tofu highlighting natural umami, to crispy fried chicken and flavorful oden. Aromas drifting from each booth enhanced both appetite and enjoyment of sake.
The warm sake (atsukan) booth was also bustling. I had the opportunity to try combination of Rokkasen’s warm sake and a plum wine blend based on it, which offered a harmonious balance of mellow sweetness and rice umami—an entirely new tasting experience.
The way sake changes with temperature is one of its unique charms. Warming enhances its umami and aroma, allowing it to gently envelop the body—an experience that once again reminded me of its depth.
A Performance that Enriched the Experience
On the second day, violinist NANA performed on stage. Active on platforms such as YouTube and TikTok, she is known for her wide-ranging covers from rock to pop. Her performance, which included anime songs, rock classics, and well-known violin pieces, energized the entire venue.
Toward the end of the event, I returned to the stage as Miss SAKE to deliver closing remarks. Having participated in Washu Fes across all seasons, I shared my reflections on the way sake reflects the seasons and the rich stories behind each glass. This marked my final appearance at Washu Fes as the reigning Miss SAKE, but I hope to continue engaging with sake as an enthusiast and sharing its seasonal beauty. Finally, we concluded with a closing toast, celebrating the connections formed through sake—a truly memorable moment shared with all attendees.
