Hello everyone, this is Chisato Tateno, 2025 Miss SAKE Japan 2025.
On Saturday, November 8th, I had the pleasure of attending the “1st Caviar Forum 2025” held at the City Club of Tokyo (Chuo-ku, Tokyo), together with Misaki Uchida, 2025 Miss SAKE Nagano.
About the Japan Caviar Sommelier Association
The Japan Caviar Sommelier Association is an organization dedicated to promoting caviar culture and enhancing Japan’s culinary landscape through the education and certification of Caviar Sommeliers and Caviar Experts. The association conducts certification exams to deepen knowledge of caviar, supports the development of caviar-based dishes for restaurants, and collaborates with producers to contribute to regional revitalization. Its Representative Director, Mr. Akira Deguchi, has tasted caviar from 11 countries and more than 14 prefectures across Japan, sharing its charm with a wider audience.
The “Caviar Forum,” hosted by the association, brings together global and Japanese caviar cultures in one place—offering curated caviar tastings, sturgeon-processing demonstrations, and pairing experiences with Champagne and Japanese sake. It serves as a unique opportunity to explore the depth of caviar and discuss the future of gastronomy.
A New Marriage of Caviar and SAKE
The event opened with a celebratory toast by Ms. Mayumi Hayashi, Chevalier of the Ordre des Coteaux de Champagne. Guests enjoyed an impressive selection of caviar paired with Champagne and Japanese sake.
The Japanese sake lineup for the evening is as follows;
MIZUBASHO PURE – Nagai Shuzo (Gunma)
GI Tone Numata MIZUBASHO Yukihotaka AWA SAKE 2023 – Nagai Shuzo (Gunma)
Shichiken Sparkling Suimei – Yamanashi Meijo (Yamanashi)
Tokachi Wine Yeast Ginpu – Kamikawa Taisetsu Sake Brewery (Hokkaido)
Awazake Sparkling – Nanbu Bijin (Iwate)
Ginten Sparkling Ginten-hakuryu
Ginten Ginten-karyu
Kongo-ken Yamahai Junmai Daiginjo
In terms of pairing, Champagne sharply elevates the salinity and umami of caviar, cleansing the palate and inviting the next bite. Sake, on the other hand, gently envelops the richness and depth of caviar, creating a harmonious finish that lingers gracefully.
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Meeting Leaders of Japan’s Sake Industry
It was a great honor to greet many of the leaders driving Japan’s sake industry, including Mr. Noriyoshi Nagai, President of Nagai Shuzo, and Mr. Tsushima Kitahara, President of Yamanashi Meijo. I was also delighted to meet Mr. Shinji Kawabata, Executive Vice President and Chief Toji of Kamikawa Taisetsu Sake Brewery, who plays a key role in sustaining Hokkaido’s sake culture.
After the greetings and brand introductions from the breweries, Miss SAKE were invited to introduce our activities. I spoke briefly about the versatility of Japanese sake—its remarkable ability to harmonize with diverse culinary traditions worldwide—and the new possibilities that emerge from such pairings.
This event allowed many guests to experience firsthand how the gentle richness and umami of rice-based sake resonate beautifully with the delicate fats of caviar. It was a moment that showcased the artistic interplay between two cultures—caviar and sake—beyond mere flavor, highlighting the global nature of today’s food culture.
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Witnessing the Birth of Caviar
One of the highlights of the event was the live sturgeon-processing demonstration. It offered guests a rare chance to observe up close how caviar is born. Under the guidance of Mr. Kiyoshi Hiraoka of Fujikin Co., Ltd., where has long supported sturgeon aquaculture, we Miss SAKE members assisted in the process of separating the eggs through a metal mesh, one delicate motion at a time.
Despite their delicate appearance, the eggs were surprisingly firm and resilient—strong enough not to break even when pressed against the mesh. Once separated, the caviar was carefully washed with AWA sake and Champagne, seasoned with fine rock salt, and served fresh on-site. Guests compared the nuances of each wash—aroma, texture, and finish.
Fritters made from the processed sturgeon were also served. I was moved by their gentle, clean flavor—soft, refined, and entirely free of any fishiness. Learning about the deliciousness of the sturgeon itself, the very source of caviar, offered a new appreciation for sustainable gastronomy and the practice of using ingredients fully, without waste.
Participating in the “1st Caviar Forum 2025” allowed me to deeply feel the dedication of caviar producers and the expanding possibilities of Japanese sake. As Miss SAKE, I am committed to sharing Japan’s food culture with the world, and this opportunity to connect with culinary traditions and ingredients from other countries was truly invaluable.
Through experiences like this, I hope to convey to more people the flexibility and inclusiveness of Japanese sake—and to expand the moments in which the “spirit of Japan” is welcomed at tables across the globe.
Moving forward, I will continue cherishing each encounter, connecting producers’ passions, regional stories, and the limitless potential of sake, and sharing the charm of Japan’s food culture both domestically and internationally.
Chisato Tateno
Miss SAKE Japan 2025
