Hello everyone,
I’m Chisato Tateno, 2025 Miss SAKE Japan.
I had the honor of serving Japanese sake at a corporate reception held at The Okura Tokyo in Minato-ku, Tokyo. On this occasion, I participated together with Kana Hazuma, the Runner-up of Miss SAKE 2025.
A Special Evening Connected Through Shu-en
At the beginning of the reception, I was given the valuable opportunity to speak in front of many distinguished guests about the mission and activities of Miss SAKE, as well as the fundamentals of Japanese sake. I introduced our wide range of initiatives—including public–private collaborative projects and international sake promotion—followed by an explanation of basic sake knowledge such as ingredients, the meaning of polishing ratio, and the cultural significance of shu-en, a word rooted in Japan’s sake culture that expresses the warm human connections fostered through sake.
I was truly delighted to see guests listening attentively, and honored to share the beauty of Japanese tradition as one of its cultural ambassadors.
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The reception began in a festive atmosphere with a toast. Toward the end of the event, a raffle was held, where two special sake selections were generously provided by Kato Kichibee Shoten of Fukui Prefecture, a Special Supporting Member of the Miss SAKE Association.
Bon “Nihon no Tsubasa” — Kato Kichibee Shoten (Fukui)
A junmai daiginjo blended from sake matured for nearly two years at below 0°C. It offers a clear ginjo aroma, a soft, silky mouthfeel, and a refreshing finish. This sake is served on board Japan’s government aircraft and at state banquets for visiting dignitaries.Bon “Cho-Gin” — Kato Kichibee Shoten (Fukui)
Considered the emblematic sake of the Bon brand, this junmai daiginjo is crafted around sake matured for about five years at –10°C. Made from rice polished down to 20%, it features a pristine aroma and profound, layered flavors. With a history of being presented to the Imperial Household, it is an exclusive sake available only by reservation.
Exploring the Rich World of Sake: 12 Carefully Selected Selections
At the reception, we offered 12 exceptional sakes from across Japan at a special tasting booth. Many guests returned several times to compare flavors, discovering new layers of enjoyment with each cup. Some selections even sold out before the event concluded.
From fruity and aromatic to crisp and dry, I introduced each sake based on guests’ preferences. Hearing delighted reactions such as “This is wonderful!” gave me a deep sense of pride and fulfillment in my role as a sake ambassador.
Below are the 12 sakes featured at the event:
Yuki no Bosha Junmai Daiginjo — Saiya Shuzoten (Akita)
Brewed using natural spring water in Akita’s Yurihonjo region, this brewery is known for its “noborigura” structure and its commitment to minimizing intervention. It was the first in Japan to obtain organic certification. Low-temperature aging creates remarkable clarity and a harmonious balance of umami.Koshino Kanbai Junmai Daiginjo Kinmuku — Ishimoto Shuzo (Niigata)
One of Niigata’s most renowned breweries, continuing meticulous, hand-crafted brewing. Using Yamada Nishiki polished to 35% and aged for over a year at 1°C, it delivers elegant aromas and delicate depth—an exceptional flagship junmai daiginjo.Tatsuriki “Kome no Sasayaki” Junmai Daiginjo — Honda Shoten (Hyogo)
A brewery in Himeji devoted to expressing the individuality of rice. Since 1979, they have consistently used top-grade Yamada Nishiki from Special A districts. The result is a refined harmony of richness and clean finish.Rihaku Junmai Ginjo Wandering Poet — Rihaku Shuzo (Shimane)
A beloved junmai ginjo highly regarded internationally. With soft richness and a gentle palate, it finishes with remarkable lightness, offering excellent food pairing versatility—an expression of Matsue’s natural landscape and aesthetic.Nanbu Bijin Super Frozen Junmai Daiginjo Nama Genshu — Nanbu Bijin (Iwate)
A rare sake produced using an innovative method of instantly freezing fresh-pressed sake at –30°C. This preserves its vibrant aroma and dynamic freshness, reminiscent of tasting directly in the brewery.Kozuki Hiden — Daishinsyu Shuzo (Nagano)
A brewery in Matsumoto where every sake is crafted with the care of a daiginjo. Made from contract-grown Yaeharamai, this sake was served at the G7 Nagano–Karuizawa Foreign Ministers’ Meeting. Two years of aging produce a gentle aroma and refined elegance.Sohomare Kimoto Tokubetsu Junmai Hiyaoroshi — Yoshikawa Saketen (Tochigi)
Founded in 1872, deeply rooted in local tradition. Crafted with Special A Yamada Nishiki using the kimoto method, it offers a powerful acidity and richly layered flavor that changes with temperature.Yokoyama Junmai Ginjo SILVER Hiyaoroshi — Omoya Shuzo (Nagasaki)
Brewed on the sacred island of Iki, this autumn-only release is aged over the summer to achieve mellow umami and gentle acidity. Its soft, fleeting finish evokes the island’s tranquil atmosphere.Toyo Bijin Junmai Ginjo Okara Kuchiguchi — Sumikawa Shuzojo (Yamaguchi)
The brewery’s only dry sake. With the purity of white grapes on the nose and a crisp finish, it pairs beautifully with sushi and light Japanese cuisine.Chitose Tsuru Junmai Ginpu — Nihon Seishu (Hokkaido)
Sapporo’s only sake brewery crafts this sake using soft Toyohira River water and Hokkaido-grown Ginpu rice. Its balanced apple-like acidity and smooth sweetness blossom as it warms.Ugo no Tsuki Tokubetsu Junmai Yamada Nishiki — Aihara Shuzo (Hiroshima)
With an ABV of just 13%, it retains satisfying depth. The gentle aroma from Kyokai No. 7 yeast and pleasant lightness make it a versatile pairing sake, especially with lightly seasoned dishes.Shichida Junmai Muroka Green Label — Tenzan Shuzo (Saga)
A bold yet clean junmai muroka characterized by subtle sweetness and sharp acidity. Its quiet finish and excellent balance make it a reliable favorite among junmai lovers.
This reception allowed me to speak with many guests through the medium of sake, and I was reminded once again of the warm connections born from the simple joy of saying, “This tastes wonderful.”
Each person’s choice and impressions differ, and discovering those differences leads to new conversations and insights. I was truly grateful to share such meaningful moments together.
As Miss SAKE, I will continue to convey the history and passion of each brewery and help create more opportunities where people can connect through sake. Cherishing every encounter and connection, I hope to make sake feel even more familiar and enjoyable for everyone.
Chisato Tateno
Miss SAKE Japan 2025
