Hello everyone, this is Chisato Tateno, 2025 Miss SAKE Japan.
On February 17, I had the pleasure of attending a tasting event for Ibaraki-produced “Kasumigaura Caviar,” held at the office of the Japan Caviar Sommelier Association in Minato-ku Tokyo.
On the day of the event, I was joined by Mr. Akira Deguchi, Representative Director of the Association, and Ms. Mika Onishi, Executive Director. We also received detailed explanations about Kasumigaura Caviar from Mr. Takumi Hattori, Deputy Director of the Fisheries Promotion Division, Department of Agriculture and Fisheries, Ibaraki Prefecture, as well as Mr. Akira Sugiyama, President & CEO of Nissho Marketing Solution Co., Ltd., followed by a tasting session.
About Kasumigaura Caviar
Kasumigaura Caviar is a premium Japanese caviar brand produced exclusively from sturgeon roe farmed within Ibaraki Prefecture. The brand was established based on advanced aquaculture technologies developed throughout the region, supported by local juvenile fish production facilities. With the goal of developing Ibaraki into one of Japan’s leading caviar-producing regions, government-led initiatives have advanced both technological innovation and market development. Media exposure through television and newspapers has also contributed to growing public awareness.
Last year, under the supervision of French cuisine chef Junji Koga, further quality improvements were made. As a result, Kasumigaura Caviar was refined into a prefecture-original product characterized by its delicate flavor and low salt content (2.5% or less), offering a gentler taste compared to conventional caviar. The sturgeon used are raised across 22 municipalities in the Kasumigaura basin. As of June 2025, production is handled by two companies—Tokita Co., Ltd. (Kawachi Town) and Tsukuba Sturgeon Industry Co., Ltd. (Sakuragawa City)—with sales expanding both within and beyond the prefecture. Looking ahead, distribution is expected to grow throughout Ibaraki and the greater Tokyo metropolitan area. In addition, the introduction of cost-reduction aquaculture technologies developed by fisheries research institutes is anticipated to further strengthen Kasumigaura Caviar’s production base and enhance its brand value.
Bringing Japanese Caviar Closer to Everyday Life
At this tasting, I had the opportunity to compare two varieties of Kasumigaura Caviar:
- Tsukuba Sturgeon “Kasumigaura Caviar”
20g / ¥10,800 (tax included)
Produced by Tsukuba Sturgeon Industry Co., Ltd.- “Kasumigaura Caviar” Voeu-Pense
20g / ¥10,800 (tax included)
Produced by Tokita Co., Ltd.
We also heard about the public–private partnership vision to develop Ibaraki into a major hub for Japanese caviar production. Tasting the two side by side was a revelation. Despite sharing the same origin, their appearance and flavor profiles were entirely different. The former was delicate, smooth, and refined, melting gently on the palate, while the latter offered a firmer texture with richly concentrated umami.
Mr. Deguchi also shared that the defining characteristic of Kasumigaura Caviar is its “dairy-like sweetness and silky smoothness.” Looking toward broader consumer adoption, we discussed the importance of pairing with diverse ingredients, sharing the unique story of Japanese—and Ibaraki-grown—caviar, and conveying the craftsmanship and passion of the producers striving for ever-greater quality.
By honoring the natural character of the ingredients, Kasumigaura Caviar aims to become something enjoyed by everyone—from everyday consumers to professional chefs—enhancing both daily moments and special gifting occasions. I was deeply moved by Ibaraki Prefecture’s commitment to simultaneously creating culinary value and revitalizing local communities.
The Potential of Sake × Caviar
Through our activities as Miss SAKE, we have previously visited Fujikin Incorporated in Ibaraki Prefecture and participated in caviar forums hosted by the Japan Caviar Sommelier Association. In recent years, new approaches such as wash techniques using sparkling sake (awa-sake) and sake–caviar pairings have been gaining attention, highlighting the growing potential of sake × caviar collaborations.
As one of the world’s leading consumers of fish roe, Japan is uniquely positioned to cultivate a new food pairing culture. By combining the individual strengths of sake and caviar, we hope to see a distinctly Japanese dining experience spread from local communities to audiences both in Japan and around the world.
For more details, please also visit the official Miss SAKE blog articles below:
Through this tasting event, I was once again reminded of Japan’s rich natural environments, the dedication of its producers, and the new culinary value that emerges when public and private sectors work together. Just like sake, Kasumigaura Caviar carries the character of its land and the passion of its makers. I sincerely hope that the appeal of such Japanese ingredients will reach even more people both domestically and internationally, inspiring deeper appreciation for Japan’s food culture and stronger connections to its regions.
Moving forward, as Miss SAKE Japan, I will continue sharing not only the appeal of sake, but also the wonderful food cultures and regional stories of Japan—striving to serve as a bridge connecting people, communities, and the world.
Chisato Tateno
2025 Miss SAKE Japan
