Hello everyone, I am Chisato Tateno, 2025 Miss SAKE Japan. On Saturday, September 20, I had the wonderful opportunity to participate in the “Harvest Festival at the Sky Terraced Rice Fields,” held at the Sky Terraced Rice Fields in Kawaguchi, Nagaoka City, Niigata Prefecture, together with 2025 Mrs SAKE Japan, Midori Yamada.
Through this hands-on rice harvesting experience, I was able to reconnect with nature and deeply appreciate the joy of living in harmony with the natural world—a truly valuable and unforgettable experience.
About the “Save the Sky Terraced Rice Fields” Association
The “Sky Terraced Rice Fields,” located in the Uonuma region of Niigata Prefecture, are among Japan’s most remarkable terraced rice fields, situated at high elevations and offering a panoramic view of the Echigo Three Mountains: Mount Komagatake, Mount Nakanodake, and Mount Hakkaisan. Surrounded by seasonal landscapes, crisp fresh air, and the warm hospitality of local residents, visitors can experience the full charm of the area through their senses, leaving a lasting impression on their hearts.
The “Save the Sky Terraced Rice Fields” Association, organized by Ohoho Kikaku (Chairperson: Ms. Shie Sano), was established with the goal of “connecting Japan’s beautiful traditional landscapes and culture to the future.” Through agricultural experiences and human interactions in the terraced fields, the association aims to provide opportunities to appreciate the joy of living in harmony with nature and to nurture a rich sensitivity. In addition, to protect the locally grown Uonuma Koshihikari rice harvested from these fields, the association operates a “Terrace Rice Field Owner” program and conducts sponsorship activities to support its initiatives.
▼ For more information about the “Save the Sky Terraced Rice Fields” Association, please visit the official website:
https://ohoho-kikaku.jimdosite.com
The association’s Honorary Ambassador is Mr. Akira Otani. At the inception of the organization, Mr. Otani—who has been active in restaurant management and international cultural exchange—participated as the first owner of the “Ohoho Rice Terrace Owner Project.” Since then, he has been actively involved in planting and harvesting rice, and as Honorary Ambassador, he continues to dedicate his efforts to promoting the charm of the terraced fields.
The Prayer of Harvest Echoing Across the Sky Terraced Rice Fields
After preparing at a traditional farmhouse near the terraced fields, we headed to the Sky Terraced Rice Fields. The opening ceremony began with a greeting from Ms. Shie Sano, Chair of the “Save the Sky Terraced Rice Fields” Association, followed by a congratulatory address from Honorary Ambassador Mr. Akira Otani. Before the rice harvesting began, a Shinto ceremony was held, including a Norito prayer offered by Mr. Minoru (Yoshiaki) Sano and a sacred Miko dance performed by the Sano sisters. Although rain was forecasted for the day in Niigata, as the harvest time arrived, the sky gradually cleared, revealing patches of blue.
Following the ceremony, we received a rice harvesting lecture from Mr. Katsuyuki Hirasawa, the caretaker of the fields, affectionately known as “Ototo,” and the hands-on rice harvesting experience began. Bending low and repeatedly cutting with the sickle, beads of sweat soon appeared on our foreheads. Yet, rather than feeling fatigued, we were surprised by a sense of refreshment and exhilaration that outweighed the physical effort.
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Working in the lush fields and harvesting the rice with our own hands, I was able to deeply appreciate the weight and value of each individual grain of rice, while experiencing a profound sense of my mind and body “returning to nature.” After the harvest, the rice stalks were bundled together and left to dry upside down for two to three days in the sun—a traditional method called hazakake—to allow nutrients to fully reach the tips of the grains. Through these many stages of labor, a single bowl of rice eventually makes its way to our dining table.
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Gratitude for the Blessings of Rice
After finishing the rice harvesting, we enjoyed a handmade lunch at a traditional farmhouse. The dishes, simple yet flavorful, brought out the natural taste of the local ingredients, offering a truly educational experience in food appreciation. Among them, the rice stood out, with its sweetness spreading with every bite, leaving an even deeper impression of the rice harvesting experience. Many participants attended with their children, and a hands-on onigiri (rice ball) making activity was also held during the meal.
Later, we visited the Yoshinogawa Sake Museum Jōgura, operated by Yoshinogawa Co., Ltd., widely known for its signature sake, “Yoshinogawa.” Guided through the museum, we learned about the long history of sake brewing in this region. Settaya, the base of sake production, is blessed with high-quality water and has developed as a “brewing town,” known for fermented foods such as miso and soy sauce. Yoshinogawa itself was founded in 1548, during the Sengoku period, and has woven a history spanning over 470 years.
Inside the museum, tasting sets were available, allowing us to sample limited editions such as namagenshu (unpasteurized sake) and hiyahoroshi (seasonal sake). Each sake offered a profound flavor, with the clean finish highlighting the natural umami of the rice. At the end of our visit, we had the honor of taking a commemorative photo with Ms. Mai Kawakami, the master of the brewery.
A Moment to Savor the Harvest of Autumn
At the Echigo Kawaguchi Onsen Resort, renowned for its open-air baths with panoramic views of the Echigo Three Mountains, we first relaxed in the flowing hot spring waters while enjoying the breathtaking scenery. Later, we joined the evening celebration. Alongside the other participants of the rice harvesting event, we savored Niigata’s local cuisine, crafted by Chef Igarashi, paired with local sake.
During the event, individuals who had made significant contributions to the “Save the Sky Terraced Rice Fields” Association were awarded the title of “Terrace Rice Field Master,” and we were honored to assist in the award ceremony. In addition, a variety of rare sake, mainly from Sado Island, which is not easily available elsewhere, was offered to the attendees.
As Miss SAKE, I also had the privilege of speaking to the guests about Niigata sake and how to enjoy it. By experiencing the local sake together with regional cuisine, I was able to fully appreciate the richness and cultural value of Japan’s regional traditions.
Through this “Harvest Festival at the Sky Terraced Rice Fields,” I had the valuable opportunity to reflect on the importance of agriculture in sustaining local food cultures and to renew my gratitude for the blessings of nature, which we often take for granted in daily life. Sake, made from rice—a gift of nature—and rooted in Shinto rituals, is itself one of Japan’s unique food cultures.
I hope to share the “stories” behind these food traditions with as many people as possible, so that the passion and dedication of those who sustain them can be passed on to future generations. I sincerely appreciate your continued support.
Chisato Tateno
2025 Miss SAKE Japan
