Hello everyone,
My name is Chisato Tateno, 2025 Miss SAKE Japan.
On Saturday, September 6th, I had the honor of participating in and serving as MC for “Daishinshu Teippai-no-Kai in Tokyo” held at Hibiya Matsumotoro. It was a truly memorable occasion, where I had the pleasure of connecting with many guests through the exquisite sake of Daishinshu Brewery.
About Daishinshu Brewery
Daishinshu crafts sake that condenses the blessings of Nagano into every drop: the pure snowmelt of the Northern Alps, carefully cultivated sake rice from Nagano, and the masterful skills of experienced brewers. Guided by their philosophy of “Aikansha-shikomi”—brewing with love and gratitude for nature’s gifts and human bonds—they create sake not as a commodity, but as a cultural legacy to be passed on to the future.
One of their signature labels, “Teippai” (“with both hands full”), embodies their commitment to wholehearted craftsmanship. By carefully polishing the rice without excess, they achieve a refined balance of elegant aroma, refreshing lightness, and the natural depth of rice umami. It represents the very spirit of Daishinshu’s brewing.
The “Teippai-no-Kai” is a special gathering that allows guests to deeply experience the brewery’s philosophy through its sake. Held in locations such as Nagano, Matsumoto, Tokyo, and Sapporo, the event offers rare opportunities for direct interaction with the brewers themselves. For long-time supporters, it is a celebration of shared passion; for first-time participants, it is an introduction to new discoveries in sake. Each encounter fuels Daishinshu’s continual growth and innovation.
Encounters Deepened Through Daishinshu
This event took place at Hibiya Matsumotoro, a long-established Western-style restaurant nestled within Hibiya Park. Guests enjoyed a standing buffet alongside a wide variety of Daishinshu labels, making for a truly indulgent evening. Over 100 attendees filled the venue, creating a vibrant and lively atmosphere.
The event opened with remarks from Mr. Kenichi Tanaka of the brewing department, who addressed the challenges of rice shortages and rising prices—sometimes referred to as the “Rice Crisis of Reiwa.” Despite these difficulties, Daishinshu secures 100% of its sake rice through dedicated contract farmers, a testament to the trust and partnership that underpin their brewing.
The toast was delivered by Ms. Shimamura, a member of the Daishinshu Hojō Club. This membership system includes two tiers—Teippai and Kougetsu—offering unique experiences such as participating in brewing, or tasting limited editions and freshly pressed sake. With humor and warmth, the toast set the stage for a festive evening.
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Midway through the event, a special activity called “Hint Kikizake” (guided blind tasting) was held. Guests were invited to identify a secret sake among eight presented, using both their own palates and hints shared by designated commentators. As the second guest commentator, I too had the honor of joining in. When it came time to vote, responses were widely split, making for an exciting, suspenseful finale. About 20 correct participants were awarded with an original Teippai label, drawing enthusiastic applause.
Later, the much-anticipated raffle brought further excitement. Led by Mr. Nakamura and Mr. Terasawa of the production team, prizes included original T-shirts, tenugui towels, s sake bottle, and invitations to the exclusive Kikizake ROOM—an intimate space at the brewery where visitors can taste rare premium sake while speaking directly with the brewers. As one of the raffle assistants, I was deeply moved to hear winners share their personal stories and heartfelt passion for sake on stage.
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The event concluded with remarks from Mr. Ryuichi Tanaka, President of Daishinshu Brewery. He expressed heartfelt gratitude to all attendees, and spoke passionately about balancing tradition with innovation in the face of climate change and an evolving society. His message emphasized that sake is not sustained by breweries alone, but by farmers who grow the rice, artisans who refine their craft, and consumers who support and celebrate it. This powerful reminder of human bonds as the true source of great sake left a lasting impression on everyone present.
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Tasting the Spirit of Daishinshu
Throughout the evening, guests enjoyed eight carefully selected labels, from the iconic Teippai and prestigious Kagetsu to rare limited releases. It was a lineup that fully embodied the artistry and spirit of Daishinshu.
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- Yaegiku
Brewed with contract-grown Sankei Nishiki rice. This is an exclusive sake available only at Haradaya, Daishinshu’s official shop. The lineup changes with the seasons—Yamazakura in spring, Ajisai in summer, Yaegiku in autumn, and Kantsubaki in winter. This bottle, Yaegiku, perfectly captures the spirit of an abundant autumn harvest. - Teippai
Brewed with contract-grown Kinmon Nishiki rice. The flagship label that embodies Daishinshu’s “all-in” brewing philosophy. Gentle, soft, and brimming with fruity character, it offers a refined balance of lightness and freshness with a distinct “delicious apple” aroma.
Awards: IWC 2025 Silver Medal, Kura Master 2025 Gold Medal. - Ine no Hana (Flower of Rice Ears)
Brewed with contract-grown Kinmon Nishiki rice. In early autumn, rice plants produce fleeting blossoms known as “ine no hana.” These delicate flowers bloom only briefly on clear days. Daishinshu releases this sake when those blossoms quietly appear, offering an autumn brew that has matured gracefully. It is a bottle that reflects the blessings of nature unique to this region, just before the harsh winter of Shinshu sets in. - Yuki ni Matsu (Pine in the Snow)
Brewed with contract-grown Shinko Sake No. 557 (Yumeminishiki). Formerly known as the “Young Brewers’ Responsibility Brew”, this sake was reborn under a new name. The inspiration comes from a poem composed by Emperor Showa after World War II:
“Just as the pine tree endures heavy snow without changing its color, so too should people stand resilient.”
The name embodies a wish for young brewers to persevere through the hardships of brewing, much like the pine standing strong in deep snow. - Tsukurikatamenase (Build Firmly Upon Tradition)
Brewed with contract-grown Kinmon Nishiki rice. Using an old rice variety (Kinnishiki) and traditional No. 9 yeast, this sake is brewed to master the original and challenging style of early ginjo brewing. Within this old method lies timeless wisdom—a true case of “learning from the past to inspire the future.” Each year, Daishinshu takes on the challenge of brewing one bottle in this style to refine and elevate their craft. - Wa wo motte Tōtoshi to Nasu (Harmony is to Be Valued)
Brewed with contract-grown Kinmon Nishiki rice. Named after the words of Prince Shōtoku, “Wa wo motte tōtoshi to nasu” (“Harmony should be valued above all”), which was also the motto of former Toji, Tazue Shimohara. This teaching forms the very foundation of Daishinshu’s brewing philosophy. Just as brewers unite in harmony toward creating fine sake, this sense of balance and sincerity gives rise to truly exceptional flavor.
Awards: IWC 2025 Silver Medal, Kura Master 2025 Gold Medal. - GI Nagano – Hikarisasu
Brewed with contract-grown Shinko Sake No. 557 (Yumeminishiki). GI stands for Geographical Indication. GI Nagano certifies that the rice, water, and production all originate within Nagano Prefecture. Only sake that passes stringent quality and sensory evaluations is allowed to bear this designation.
Award: International Wine Challenge 2025 Silver Medal. - Kōzuki Hiden / Kōzuki Kamuju
Brewed with contract-grown Kinmon Nishiki rice. Kōzuki represents the pinnacle of Daishinshu’s craftsmanship—sake brewed with unparalleled skill, knowledge, and experience. Among them, Shigoku, Kokin, and Kamuju are the finest three of the year, carefully bottled as the ultimate expression of junmai sake. Their essence lies in “elegance.” With delicate, graceful aromas and flavors that unfold in the mouth, these sakes stand as masterpieces—works of art in liquid form.
- Yaegiku
Participating in “Daishinshu Teippai-no-Kai in Tokyo” allowed me to once again experience the passion of Daishinshu’s brewers, the strength of their bonds with supporters, and the warm connections created through sake. As Miss SAKE, I am committed to cherishing these experiences, serving as a bridge between breweries and sake lovers, and helping to share and expand the culture of sake both in Japan and around the world.
Chisato Tateno
2025 Miss SAKE Japan
