Hello everyone,
This is Chisato Tateno, 2025 Miss SAKE Japan.
On Wednesday, October 1st, I had the pleasure of participating in the “Nihonshu Go Around” event held around Nakano Station in Tokyo.
During the event, I visited three participating venues — “Nakano Aonisai × Roman (Fukushima),” “Nakano Teritori × Shimanto (Kochi),” and “Nihonshu to Soba Nakano Izayoi × Machida Shuzo (Gunma)” — where I enjoyed an array of regional sake and dishes from across Japan.
About “Nihonshu Go Around”
“Nihonshu Go Around” is a must-attend event for sake lovers, held annually on October 1st — known as “Sake Day” in Japan — simultaneously across cities nationwide.
Participants purchase a special pin badge, called the “Sakazukin Badge,” which serves as their event pass. Wearing this badge grants them a pour of each venue’s featured sake (at least 60ml) as they visit participating bars and restaurants. The event began in Osaka in 2018 with just seven venues and about 350 participants. Since then, word of mouth about how “incredibly fun” it is has spread rapidly, and it has now expanded across Japan.
This year, it will be held in 15 cities from Sapporo to Fukuoka, with local breweries and restaurants collaborating to showcase the appeal and enjoyment of sake.
Participants can explore the town while discovering new sake, pairing them with delicious dishes, and connecting with people through shared experiences — making it a day filled with flavor and community.
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Sake and Food Pairing
This year, I had the opportunity to visit three izakaya near Nakano Station:
“Nakano Aonisai × Roman (Fukushima),” “Nakano Teritori × Shimanto (Kochi),” and “Nihonshu to Soba Nakano Izayoi × Machida Shuzo (Gunma).”
At Nakano Aonisai, the featured sake was Roman from Fukushima.
The lively venue welcomed guests warmly, and I had the honor of speaking with Mr. Makoto Hoshi, President of Hanaizumi Shuzo. I tasted Satsuki Roman Junmai Daiginjo (once pasteurized), a sake born from local rice, water, and craftsmanship rooted in Aizu, Fukushima. Its rich yet fruity flavor beautifully reflected the terroir and spirit of its hometown.
At Nakano Teritori, I enjoyed Shimanto from Kochi.
One of its charming features is that each label’s color represents a distinct flavor profile. I had the pleasure of speaking with the team from Fumimoto Shuzo while tasting three expressions:
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SHIMANTO “GREEN” — reminiscent of fresh pineapple,
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SHIMANTO “YELLOW” — evoking ripe peaches and grapes, and
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SHIMANTO “BLACK” — characterized by notes of vanilla and smokiness.
Each paired wonderfully with the bar’s signature appetizers, such as liver cheese and quail eggs, showcasing the delightful harmony between sake and food.
At Nihonshu to Soba Nakano Izayoi, I tasted selections from Machida Shuzo in Gunma.
Speaking with Toji Ms. Emi Machida, I sampled Machida Shuzo Junmai Ginjo 55 Yamada Nishiki Namazume and Machida Shuzo 35 Premium Junmai Daiginjo.
Both offered fruity, elegant flavors that paired perfectly with the restaurant’s renowned soba, highlighting the artistry behind both the cuisine and the sake.
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Through participating in Nihonshu Go Around, I was reminded once again of the incredible diversity of sake crafted by breweries across Japan, and the joy of pairing each with local cuisine.
It was also a precious opportunity to engage directly with brewers and fellow participants, reaffirming that sake is a cultural bridge connecting people and communities.
As Miss SAKE, I will continue to share the beauty and depth of sake with people both in Japan and around the world, spreading appreciation for its traditions and the heartfelt craftsmanship behind every bottle.
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2025 Miss SAKE Japan
Chisato Tateno
