Hello everyone,
I am Kotoko Yamada, 2023 Miss SAKE Japan.
Recently, at the Embassy of Japan in India, located in New Delhi, a “Pairing Dinner of Japanese Alcoholic Beverages and Indian Curry” was hosted by H.E. Mr. Keiichi Ono, Ambassador of Japan to India.
This special event brought together around 50 distinguished guests from India’s hotel and restaurant industries, journalists, influencers, and others from various sectors. Many of them came with great anticipation and interest to experience the fusion of Japanese and Indian food cultures and traditions.
I had the great honor of participating in this memorable occasion as a speaker and contributing to the introduction of the charm of pairing Japanese alcoholic beverages with Indian cuisine.
The Event
The event was held in two parts.
[Part 1]
The evening began with welcome remarks by Ambassador Ono. In his speech, the Ambassador kindly shared that the inspiration for organizing this event came from a memorable experience he had prior to his posting in India—when our General Director Ms. Onishi introduced him to the wonderful pairing of Japanese sake and Indian curry. I was deeply moved by his heartfelt message and am truly grateful for his warm words.
Following the Ambassador’s remarks, I, Kotoko Yamada, 2023 Miss SAKE Japan, introduced myself and shared the mission and activities of Miss SAKE. I spoke about how we have been promoting the appeal of Japanese alcoholic beverages both domestically and internationally, and our efforts to connect with regional cultures and traditions.
Next, Ms. Menakaa Rai, who has been appointed as 2024 Miss SAKE India, took the stage and expressed her aspirations for the future of Miss SAKE in India, as well as her thoughts on international cultural exchange through sake.
Subsequently, Mr. Kojiro Honda, CEO of Sub Hirohama Corporation and organizer of the upcoming “2025 Miss SAKE India” competition, which was to be held the next day, gave a greeting. His words reflected the growing interest and expectations for Japanese sake within India.
To conclude Part 1, I gave a lecture on Japanese alcoholic beverages, followed by a pairing experience introducing the harmony between Japanese sake and Indian cuisine.
Exploring New Possibilities of Sake × Indian Cuisine
During my lecture, I introduced the more than 2,000-year history and culture of sake, the cultural importance of sake brewing being registered as a UNESCO Intangible Cultural Heritage, and how to enjoy its taste and aroma.
- For the pairing experience, I presented the following two combinations of Japanese sake and Indian dishes:
- Chiyokotobuki Toraya Shuzo “Ōtora” Extra Dry Junmai (Yamagata Prefecture) × Malabhari Fish Curry / Palak Kofta
- Chiyomusubi Shuzo “Junmai Gōriki 60” (Tottori Prefecture) × Murg Do Piaza / Dal Makhani
The “Ōtora” Extra Dry Junmai from Chiyokotobuki Toraya Shuzo, as its name suggests, features a clean, crisp dryness. When paired with the spicy Malabhari Fish Curry and the mildly spicy yet creamy Palak Kofta, the sake beautifully cleansed the palate and reset the taste buds, offering a refreshing contrast to the rich flavors of the dishes. The delicate aftertaste left by the sake following the bold flavors of Indian cuisine was truly memorable.
Meanwhile, the “Junmai Gōriki 60” from Chiyomusubi Shuzo, made with Tottori’s locally grown Gōriki rice, delivered a rich and full-bodied flavor. When sipped with the umami-rich Murg Do Piaza made with onions and tomatoes, and the deeply savory Dal Makhani, the sake’s umami perfectly complemented the flavors of the dishes, creating a multi-layered, harmonious tasting experience. The fusion of food and sake provided a blissful pairing moment.
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The Challenge and Reward of Conveying the Diversity of Japanese Alcoholic Beverages
Through this lecture and pairing session, what I felt most keenly was the importance of carefully choosing words to convey the appeal of Japanese alcoholic beverages.
Many attendees were very knowledgeable about wine. As I explained the concepts of terroir, yeast, and production methods in comparison to wine, I also gained new insights myself. At the same time, since there were also many first-time sake drinkers, I made sure to explain fundamental points such as how to enjoy the aroma, how the taste changes with temperature, and the different impressions created by various sake vessels.
Utilizing the terminology and tasting expressions I learned in the WSET SAKE Level 3 course, I aimed to communicate in a way that was both easy to understand and rich in cultural context—so that guests would feel inspired to learn more.
In addition to sake, I also introduced other Japanese alcoholic beverages such as shochu, awamori, and mirin. For guests unfamiliar with these drinks, I made a conscious effort to ensure the content remained approachable, highlighting their cultural significance and the fact that sake brewing is registered as a UNESCO Intangible Cultural Heritage.
After the session, I was thrilled to be approached by one of the guests who kindly asked if I could conduct a lecture in the future for sommeliers working at restaurants in India. This made me truly feel that Japanese alcoholic beverages are gaining attention abroad and moving to the next stage globally.
[Part 2]
Part 2 began with a toast led by Ambassador Ono, featuring “Junmai Daiginjo Yukimegami 48” from Dewazakura Shuzo of Yamagata Prefecture. Its elegant aroma and light, smooth mouthfeel further elevated the celebratory atmosphere.
This was followed by a casual standing reception, where guests freely enjoyed pairing Japanese alcoholic beverages with Indian cuisine. Dishes included Indo-Japanese fusion cuisine prepared by the chef of the Ambassador’s residence and authentic Indian dishes from renowned local restaurants. Guests were seen happily discovering their favorite pairings of sake, shochu, and awamori.
It was heartwarming to witness natural exchanges taking place through food, creating a platform for cross-cultural dialogue beyond borders.
I would like to express my sincere gratitude for the opportunity to participate in this “Pairing Dinner of Japanese Alcoholic Beverages and Indian Curry.”
Through my activities as Miss SAKE, I have been fortunate to visit India on multiple occasions. Each time, I have shared Japanese sake with the wonderful people of India, enjoying smiles and heartfelt conversations.
Through these cherished experiences, India has now become a deeply meaningful and irreplaceable place in my heart. I am profoundly grateful for the relationships built through the bonds of sake.
I would like to extend my heartfelt appreciation to everyone at the Embassy of Japan in India for their tremendous efforts in organizing this event, to Ambassador Ono for his gracious hospitality, to Mr. Honda—the organizer of Miss SAKE India—for his dedication, to the Miss SAKE organization, and to all the guests who warmly welcomed us at the venue.
I will continue to devote myself sincerely and passionately to my mission of sharing the charm of Japanese alcoholic beverages with the world.
2023 Miss SAKE Japan
Kotoko Yamada
