Hello everyone, this is Chisato Tateno, 2025 Miss SAKE Japan.
On March 7 (Sat)–8 (Sun), I had the honor of participating in Niigata Sake no Jin 2026, one of the largest sake events in Japan. At the booth of Ishimoto Shuzo (Niigata City, Niigata Prefecture), renowned for its flagship brand Koshino Kanbai, I had the pleasure of serving sake to approximately 20,000 visitors over the two-day event.
Throughout the event, 2025 Miss SAKE Niigata Runner-up Nina Marie Otsubo, 2026 Miss SAKE Niigata Mao Yamazaki, and 2026 Miss SAKE Niigata Runner-up Azusa Kaneko also toured various brewery booths within the venue.
About “Niigata Sake no Jin”
Niigata Sake no Jin is held every spring at Toki Messe in Niigata City. It is one of the largest sake events in Japan, where many breweries from across Niigata Prefecture gather in one place.
Niigata is widely known as a renowned sake-producing region and boasts the largest number of sake breweries in Japan. This year, 82 breweries from within the prefecture participated in the event. Visitors can walk around the venue tasting each brewery’s signature sake while also speaking directly with the brewers about their philosophy, craftsmanship, and brewing techniques. The venue also offered a wide range of Niigata delicacies, including fresh seafood, regional dishes, and gourmet foods made with local ingredients. Visitors could enjoy discovering the perfect pairing between Niigata cuisine and sake while experiencing the region’s rich food culture. Some breweries also introduced limited-edition releases and newly unveiled labels, making the event a rare opportunity for sake enthusiasts to fully enjoy Niigata’s local sake.
Every year, the event welcomes many visitors from across Japan and abroad, creating a lively space filled with exchange, enthusiasm, and a shared love of sake.
Sharing the Flavor of Koshino Kanbai
During the two days, I had the privilege of serving visitors at the booth of Ishimoto Shuzo, beloved for its signature brand Koshino Kanbai. In total, around 20,000 guests enjoyed tastings of the following representative selections from the brewery.
Kamedagō Oeyama-grown Koshino Kanbai
This winter seasonal sake is brewed using Gohyakumangoku rice grown in the Oeyama area of Kamedagō in Niigata City—the hometown of Koshino Kanbai. The rice is polished to 58%, comparable to the level used for ginjo sake. Created as a token of appreciation to the local community that has supported the brewery for many years, it was born from the desire to share a special sake with local residents. It is sold exclusively within Niigata Prefecture.Lagoon Series
The “Lagoon” series, named after Niigata’s characteristic gata (lagoons), features a slightly higher alcohol content and a rich, powerful flavor profile. It was launched in 2022 with the intention of encouraging people to enjoy sake more freely and creatively. Made with 100% Niigata-grown Gohyakumangoku rice, it fully expresses the blessings of the local terroir and appears as a limited release each spring.Amane Junmai Ginjo
This sake carefully pursues harmony between aroma and flavor. It offers a soft, smooth mouthfeel accompanied by an elegant and gentle fragrance. As the name Amane suggests—meaning “to spread widely”—this sake was created with the hope of further expanding the appeal of Koshino Kanbai.Sai Junmai Ginjo
Brewed with Gohyakumangoku and Yamada Nishiki rice polished to 55%, this Junmai Ginjo is characterized by a mild ginjo aroma and a smooth, silky texture. While delivering the rich umami of the rice, the name Sai—meaning “to refreshingly wash away”—reflects its clean, light, and easy-to-drink finish.Umeshu (Plum Liqueur)
This luxurious plum liqueur is crafted using three carefully selected varieties of plums: Kishu Nankobai, known for its rich aroma and juicy flesh; Joshu Shirakaga, prized for its refreshing flavor; and Fujigorō plums, harvested in the hometown of Koshino Kanbai. These are steeped with rock sugar and house-made shochu, creating a refined sweetness in which the unique character of each plum variety harmonizes beautifully. Only 7,000 bottles are produced.Gata Highball (Sake Highball)
This refreshing drink is based on the summer-limited Lagoon Junmai Ginjo, known for its clear taste and umami developed through low-temperature aging. Combined with Niigata-grown lemon, it creates a crisp sake highball with bright acidity and a gentle aroma of rice.
Our booth welcomed many visitors—from Niigata residents to guests from across Japan and overseas—who had come to enjoy the region’s celebrated sake. I served a variety of selections, focusing especially on the Niigata-exclusive “Kamedagō Oeyama-grown” sake and the newly released spring seasonal “Lagoon.” Despite being categorized as futsushu, Kamedagō Oeyama-grown was highly praised by visitors of all ages for being “mild and easy to drink.” Meanwhile, the Lagoon series impressed many with its refined character—combining bold flavor, elegance, and the rich umami of rice—along with its stylish packaging. Another popular offering was the “Gata Highball,” which many guests enjoyed between sake tastings as a refreshing change of pace. Its crisp lemon flavor and refreshing character made it a crowd favorite, sometimes even drawing lines of visitors eager to purchase it.
Many guests visiting the booth expressed their affection by saying, “You can never go wrong with Koshino Kanbai!” Hearing such heartfelt words made me deeply appreciate how the sake crafted by Ishimoto Shuzo continues to be loved not only locally but across regions. I was also delighted to take commemorative photos with many visitors who kindly approached me. To everyone who stopped by and spoke with me, thank you very much.
Sharing the Appeal of Sake as Miss SAKE
As Miss SAKE, I was also honored to appear on stage during both the opening and closing ceremonies, as well as to participate in a talk session introducing the activities of Miss SAKE.
First, I had the special role of delivering the toast. Surrounded by the energy of around 5,000 visitors at each session, I expressed my respect for the long history and traditions of Niigata’s sake brewing culture and my gratitude for sharing this special moment at Niigata Sake no Jin with so many people who love sake.
During the Miss SAKE talk session, I introduced the activities of Miss SAKE and our efforts to promote sake internationally. I also shared my experiences from the Philippines, where I had been staying until the day before, including the potential for pairing sake with traditional dishes such as adobo and sisig. I spoke about my desire to further share the appeal of sake globally through Japanese culture, including the growing popularity of Japanese pop culture. Additionally, I introduced one of my favorite ways to enjoy sake: atsukan (warm sake), which beautifully enhances the umami of dishes with rich dashi flavors such as oden and ramen. Many visitors gathered in front of the stage and warmly engaged with the discussion, creating a wonderful opportunity to exchange ideas about how to enjoy sake.
Each year, Niigata Sake no Jin also serves as a stage to introduce new Miss SAKE members. This year, 2026 Miss SAKE Niigata Mao Yamazaki and 2026 Miss SAKE Niigata Runner-up Azusa Kaneko appeared on stage. They spoke sincerely about their motivations for applying to Miss SAKE, their aspirations for the coming year, and their love for Niigata. Their heartfelt words left a strong impression on the audience. I would greatly appreciate your continued warm support for the future activities of the Miss SAKE Niigata members.
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Through this year’s Niigata Sake no Jin, I once again realized that sake has a remarkable power to connect people while sharing the charm and culture of a region. Throughout the venue, people who love sake gathered beyond generations and regions, exchanging smiles while enjoying their own favorite cups. I felt truly honored to stand among them and share the beauty of sake.
At the Ishimoto Shuzo booth, I was also able to witness firsthand how the beloved flavor of Koshino Kanbai, cherished for many years, continues to be embraced by a new generation. Seeing the brewery uphold tradition while also introducing new products and creative ways to enjoy sake reminded me once again of the depth and possibilities of sake culture.
As Miss SAKE, I will continue striving to share the stories behind the breweries across Japan, as well as the food culture and regional traditions that flourish alongside sake, with people both in Japan and around the world. I sincerely hope that the new encounters and connections created through sake will continue to grow.
Finally, I would like to express my heartfelt gratitude to Ishimoto Shuzo, all the organizers and staff involved, and the many visitors who kindly spoke with me at the venue.
Thank you very much.
Chisato Tateno
2025 Miss SAKE Japan
