Hello everyone, this is Chisato Tateno, 2025 Miss SAKE Japan.
On Thursday, November 20, I had the pleasure of welcoming a group of guests from Kanagawa to “Heritage Sake Brewery Tasting × Miss SAKE,” held at Fukumitsuya in Kanazawa, Ishikawa Prefecture.
About Fukumitsuya
Founded in 1625, Fukumitsuya is one of Ishikawa’s most renowned and historic sake breweries, boasting nearly 400 years of tradition. Built on generations of accumulated experience and craftsmanship, the brewery continues to pursue harmony among “rice, water, and people” in its sake production. They use high-quality, contract-grown sake rice from selected farmers across Japan, valuing a collaborative approach that begins with soil cultivation. The brewing water is drawn from “Hyakunen-sui,” snowmelt from the sacred Mount Hakusan that permeates underground layers for a century before emerging 150 meters beneath the brewery. This pure and mellow water lends Fukumitsuya’s sake its clarity, depth, and refined character. Moreover, Fukumitsuya is committed exclusively to junmai brewing for all its products, enabling them to achieve a taste profile that is simultaneously flavorful and light. Their philosophy of maximizing the natural qualities of rice and water reflects a deep and unwavering belief in traditional craftsmanship. From the flagship Kagatobi to Fukumasamune, Kazeyo Mizuyo Hito yo, and Suppin, the brewery offers a diverse lineup ranging from everyday favorites to celebratory bottles. Carrying forward both tradition and innovation, Fukumitsuya continues to share the breadth of Japanese sake from Kanazawa to the world.
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Discovering the Depth of Fukumitsuya’s Sake
For this event, I first guided the guests to the nearby spring where the famed “Hyakunen-sui” flows. This water originates as rain and snow on Mount Hakusan—one of Japan’s three sacred mountains—and slowly filters through the earth over a hundred years before rising from 150 meters below the brewery. Beloved by the local community, the spring attracts many who come to collect its water, and the guests were fascinated by its pristine taste.
As sake brewing season had just begun, a fresh green cedar ball (sugidama)—crafted from cedar of Ōmiwa Shrine in Nara, the guardian deity of sake—hung under the eaves where the brewing water emerges. A decorative shimenawa for the New Year was also displayed. At the brewery, we learned that each component of the shimenawa holds symbolic meaning: the rope represents clouds, the dangling straw bundles represent rain, and the lightning-shaped paper strips (shide) symbolize thunder. It was a moment that reminded us how reverence for nature and prayers for bountiful harvests continue to live within Japanese culture.
We then moved to the seminar space, where I conducted a “Sake Lecture” as Miss SAKE. I began by introducing Miss SAKE’s initiatives, followed by an explanation of the brewing process and how temperature can dramatically alter a sake’s flavor profile. The guests then viewed a video showcasing Fukumitsuya’s dedication to craftsmanship, and enjoyed tasting several of the brewery’s representative labels. Understanding the background and philosophy behind each bottle seemed to make the experience even more special for everyone.
The three sake selections served were as belows:
Brewery Exclusive Junmai Daiginjo Kanazawa
Brewed solely with Yamada Nishiki, the finest contract-grown sake rice, this junmai daiginjo is carefully crafted using traditional techniques. The label features a special design inspired by “Kaga Hachiman Okiagari,” a local doll symbolizing resilience.Kagatobi Ikazuchi
Brewed with Hyakunen-mizu, natural water that reaches the brewery after more than 100 years, and 100% contract and specially cultivated Yamada Nishiki. Polished to 40%, it offers an elegant balance of floral aroma, delicate umami, and crisp lightness—a refined junmai daiginjo.Hyōhyō Koko-shu Junmai Ginjo
This junmai ginjo is brewed to highlight the character of rice, then slowly aged within the brewery. It features a mellow depth with a clean finish, and its distinctively whimsical, mature flavor profile is unlike almost anything else.
Seeking the Fresh Taste of New Sake
We then moved to the “SAKE SHOP Fukumitsuya,” located next to the brewery. The shop was lively with many international visitors, and guests enjoyed tasting various labels while selecting their favorites. As it was the season when freshly pressed sake fills the shelves, many guests purchased several bottles to take home as gifts.
Before leaving, I also picked up a few items myself:
the gently sparkling and pleasantly sweet “Fukumasa Junmai Ginjo Nigori Sake – Nama Shiroki,”
the limited New Year bottle “Fukumasamune Sake-saijiki Ginjo Shinshu 2026,”
as well as the fermented rice drink ANP71 and limited-edition sake-steamed buns—only ten are made each week.
The New Year bottle features an adorable horse motif illustrated by artist Keigo Kamide, and a small dish decorated with the same playful design, titled “Kurukuru Pakkapakka,” was also available in limited quantities. I couldn’t help but be charmed by its whimsical and lighthearted world.
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Through this “Heritage Sake Brewery Tasting × Miss SAKE” at Fukumitsuya, I was able to share with guests the brewery’s deep history, natural blessings, and the rich world of Japanese sake. Experiencing firsthand Fukumitsuya’s devotion to their craft was a meaningful reminder of how profoundly sake is rooted in tradition.
Seeing the guests enjoy their tastings with bright smiles also reaffirmed for me the power of sake to bring joy to people.
This experience has further strengthened my desire, as Miss SAKE, to share the beauty of Japanese sake with even more people. I will continue striving to convey the stories behind each brew—with care, warmth, and respect—so that I may serve as a bridge connecting people with the world of sake.
Chisato Tateno
Miss SAKE Japan 2025
