Hello everyone, this is Chisato Tateno, 2025 Miss SAKE Japan.
On Monday, April 20, I had the honor of serving as a presenter for a sake seminar at the “Japanese Food & Sake PR Reception” held at the Embassy of Japan in the Republic of South Africa. Following the seminar, I, together with Ms. Mika Onishi, Representative Director of the Miss SAKE Association, served eight types of sake brought from Japan to approximately 60 guests in attendance.
Bringing Japanese SAKE to South Africa
I attended the “Japanese Food & Sake PR Reception” held at the Embassy of Japan in South Africa. The event began with opening remarks by H.E. Mr. Fumio Shimizu, Ambassador Extraordinary and Plenipotentiary of Japan to South Africa; Mr. Mooketsa Ramasodi, Director-General of the Department of Agriculture; and Mr. Yoichi Watanabe, Parliamentary Vice-Minister of Agriculture, Forestry and Fisheries.
In their speeches, they expressed their expectations for strengthening ties between the two geographically distant nations by building new bridges through food culture.
Following the toast, I was given the valuable opportunity, as Miss SAKE, to deliver a lecture introducing the appeal of sake within the broader context of Japanese history and culture. I spoke about sake as a cultural symbol that has developed through the fusion of nature, tradition, and craftsmanship in Japan, an island nation surrounded by the sea. My presentation covered its history, regional diversity, ingredients, brewing methods, and its growing cultural significance in today’s global society.
In particular, the registration of traditional Japanese sake brewing as a UNESCO Intangible Cultural Heritage in December 2024 drew significant interest. Many attendees were encountering sake for the first time and listened attentively, offering comments such as, “I finally understand sake,” and “It was a very clear and informative explanation,” for which I felt deeply honored.
New Connections Through Sake
After the seminar, at the sake booth, we served the following eight varieties of sake brought from Japan. While listening to each guest’s preferences, we recommended suitable selections, and the booth was lively with many visitors throughout the evening.
- Tengumai Honjozo – Shata Brewery (Ishikawa)
- Minami Tokubetsu Junmai – Minami Brewery (Kochi)
- Kaiun Tokusen Junmai Ginjo – Doi Brewery (Shizuoka)
- Ryusei “Kurobako” Junmai Daiginjo – Fujii Shuzo (Hiroshima)
- Daishinshu “Kougetsu” Nakagumi – Daishinshu Brewery (Nagano)
- Born Tokusen Junmai Daiginjo – Katoukichibee Shoten (Fukui)
- Yukinobosha Daiginjo – Saiya Shuzoten (Akita)
- Hokusetsu Centrifugal “Hikari” – Hokusetsu Brewery (Niigata)
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Given South Africa’s well-established wine culture, it was particularly interesting to see that not only light and fruity styles, but also richer sake with pronounced rice umami were highly appreciated. Many guests were tasting sake for the first time, and we received a wide range of reactions—from surprise such as, “I can’t believe this is made from rice,” and “It feels stronger than wine,” to positive feedback like, “It’s very fruity and easy to drink,” and “The texture is smooth and delicious.”
Some guests who developed a liking for sake returned multiple times to try all the varieties. Observing each individual’s reaction, I felt a deep sense of gratitude for being able to connect with people in South Africa through sake.
A Cultural Bridge Through Food Culture
There is a geographical distance of over 10,000 kilometers between Japan and South Africa. However, through serving sake at this event, I strongly felt the potential for the two countries to connect through food.
As mentioned earlier, wine culture is deeply rooted in South Africa, and many people showed great interest in sake as a “rice wine” made not from grapes but from rice. Particularly noteworthy was the potential for pairing sake with local cuisine. South African food culture centers around meat dishes such as “boerewors,” a sausage made with minced beef or pork and spices like coriander, and “ostrich meatballs.” These dishes pair well with junmai sake rich in umami, as well as warmed sake. Additionally, the abundance of fruits such as papaya, watermelon, pineapple, and grapes offers strong pairing potential with fruity junmai daiginjo or sparkling sake. I felt it is important to convey that sake is not only a beverage that pairs with Japanese cuisine but also one that can harmonize with local food cultures.
At present, sake is not yet widely known in South Africa. However, I sincerely hope that as its appeal, cultural value, and versatility in pairing become more widely recognized, new opportunities for mutual understanding and cultural exchange between the two countries will continue to grow.
Through this “Japanese Food & Sake PR Reception” in South Africa, I once again realized that sake has the power to transcend national and cultural boundaries and connect people. In particular, in a country with a deeply rooted wine culture, I strongly felt the growing interest and expectations toward sake, reaffirming the potential of cross-cultural exchange through food.
As Miss SAKE, I will continue to carefully convey the history and cultural value behind sake while sharing its appeal around the world. I will strive to serve as a bridge between Japan and other countries, fostering dialogue and connections through sake, and contributing to deeper cross-cultural understanding through each of my activities.
Chisato Tateno
2025 Miss SAKE Japan
