Hello everyone, My name is Chisato Tateno, 2025 Miss SAKE Japan.
On Wednesday, August 13, I had the honor of attending the Opening Ceremony of the UNESCO Intangible Cultural Heritage “Traditional Sake Brewing” Commemorative Event, held at the Kansai Pavilion of the Osaka-Kansai Expo, alongside Yuri Minami, 2024 Miss SAKE Japan. We were invited to take part in the kagami-biraki (sake barrel opening ceremony), a symbolic ritual celebrating new beginnings.
Event Overview
This event was organized by the Osaka Regional Taxation Bureau to commemorate the inscription of “Traditional knowledge and skills of sake-making with koji mold in Japan” on the UNESCO Intangible Cultural Heritage List in December 2024.
From August 13 (Wed) to August 17 (Sun), sake tasting sessions featuring local Kansai sake were held six times a day, each limited to 50 participants. The Kansai Pavilion was filled with energy and excitement throughout the event period.
The venue also featured an information booth with panels and videos introducing “Traditional Sake Brewing,” as well as photo spots, providing an engaging opportunity to share the beauty and cultural significance of sake-making with visitors from Japan and around the world.
“Traditional Sake Brewing” as a UNESCO Intangible Cultural Heritage
In December 2024, Traditional Sake Brewing, including Japanese sake, was officially inscribed on the UNESCO Intangible Cultural Heritage list.
This fermentation technique, which uses koji mold, has been passed down over centuries by toji (master brewers) and kurabito (brewery workers).
Sake has long been deeply intertwined with regional beliefs, rituals, and festivals, often regarded as a sacred offering (shinsen) in Shinto ceremonies.
The commemorative event at the Osaka-Kansai Expo, which attracts visitors from across Japan and around the globe, was a valuable opportunity to highlight the cultural and historical importance of this heritage.
On display at the venue was the official UNESCO certificate bearing the title:
“Traditional knowledge and skills of sake-making with koji mold in Japan.”
Seeing this certificate in person was deeply moving—it symbolized international recognition of sake brewing as a cultural treasure of Japan.
Kagami-biraki — Opening the Future of Sake
At the Opening Ceremony on August 13, a kagami-biraki ceremony was held.
I was honored to join the following distinguished guests:
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Mr. Naokatsu Hikotani, Director of the Osaka Regional Taxation Bureau
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Mr. Takeo Mori, Senior Advisor at the Kansai Regional Headquarters / Director of the Kansai Pavilion
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Mr. Shin-uemon Konishi, President of Konishi Brewing Co., Ltd. / Chair of the Preservation Society for Traditional Sake-Making with Koji Mold
Mr. Hikotani, as the host, first delivered opening remarks, followed by a greeting from Mr. Mori. Their strong desire to communicate the value and appeal of “Traditional Sake Brewing” on a global stage such as the Osaka-Kansai Expo left a lasting impression on me.
Then, with a rousing cheer of “Yoisho! Yoisho! Yoisho!” from the audience, the kagami-biraki began. This traditional act of breaking open a round sake barrel (kagami) symbolizes harmony, new beginnings, and the wish for prosperity and connection.
It became a powerful moment where everyone’s hopes for the future of sake came together in unity.
After the ceremony, a sake tasting session was held in the pavilion. Mr. Konishi gave a toast, and the space quickly filled with warmth and conversation. It was a wonderful chance to connect with visitors and share in the joy of sake.
The kagami-biraki barrel used on this occasion featured a special design bearing the “EXPO 2025” logo and the official character “Myaku-Myaku”, specially crafted for this commemorative event. Following the ceremony, we took commemorative photos with the distinguished staffs around the beautifully decorated barrel.
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A Toast to Regional Sake Diversity
During the Opening Ceremony, the following three types of sake were served:
小西酒造（兵庫県伊丹市）「超特撰 白雪 山田錦原酒 樽廻船」
Konishi Brewing Co., Ltd. (Itami City, Hyogo Pref.) – “Chotokusen Shirayuki Yamada Nishiki Genshu Tarukaisen”
Brewed with 100% Yamada Nishiki rice, this undiluted sake (genshu) boasts 19% alcohol. It is bold, dry, and full-bodied, with a clean finish.
Yamano Shuzo (Katano City, Osaka Pref.) – “Orihime no Sato Junmai Daiginjo”
Made exclusively with locally grown Hinohikari rice from Katano, this junmai daiginjo offers a refined palate with a gentle aroma and a soft, fruity flavor.
Heiwa Shuzo (Kainan City, Wakayama Pref.) – “KID Junmai Daiginjo 50”
Brewed with Yamada Nishiki polished to 50%, this flagship label of “KID” is known for its elegant ginjo aroma and vibrant fruity notes.
Through these tastings, guests were able to experience the diversity and depth of sake flavors from different regions, as well as the individuality of each brewery’s craft.
Sharing these moments with visitors—raising a glass together—was an honor and reaffirmed the growing momentum to promote sake culture globally.
As Miss SAKE, I remain committed to sharing the value and beauty of Japan’s traditional sake-making—a cultural heritage we can proudly present to the world.
It is my sincere wish to contribute to its preservation and continued development.
I am deeply grateful for the opportunity to take part in such a meaningful event.
I look forward to building more connections with people around the world through sake, and to continuing this journey of cultural exchange and mutual understanding.
Chisato Tateno
2025 Miss SAKE Japan
