Recently, Kenji Kamiyama, producer of Sake World, was selected as Mr. SAKE JAPAN 2024. In Kyoto, where the final selection for Miss SAKE Japan was held, a special conversation took place with Menakaa Rai, who was just selected as Miss SAKE India 2024. Together with the 14th Miss SAKE Tokubei Masuda, who serves as an advisor for Miss SAKE, we asked Menka about her thoughts on sake and the current state of sake in India! We will also report on the tasting of sake in Kyoto.

1. Miss SAKE Initiatives

The Miss SAKE General Incorporated Association holds a contest with the aim of selecting an ambassador with the aesthetic sense and intelligence to spread the appeal of traditional Japanese sake and Japanese culture both in Japan and overseas.
In addition to Miss SAKE, there are also Mr SAKE, Mrs SAKE, and in recent years Miss SAKE International competitions, which are held in Vietnam, Hong Kong, Australia, Taiwan, the United States and other countries.
This time, a special talk between 2024 Mr SAKE JAPAN and 2024 Miss SAKE India was held to coincide with the 2024 Miss SAKE final selection held in Kyoto.

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2024 Miss SAKE India Menakaa Rai

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She is an actress, model and singer in India, and through sake she has discovered the common richness between Japanese and Indian culture, and is promoting sake.

I spoke to this person

Masuda Tokubei Shoten Co., Ltd., Chairman and CEO, 14th generation Masuda Tokubei

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In 1991, he took on the name "Tokubei" as the 14th generation. He also serves as the chairman of the Fushimi Sake Brewing Association, the representative director of the Toki Sake Association, and an advisor to MISS SAKE.

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2024 Mr SAKE JAPAN Kenji Ueyama

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He works at Leaf Publications Co., Ltd. and is the producer of the entire Sake World project. He is also a sake sommelier and works on sake blending.

2. The Sake Situation in India

Ueyama: Why did you apply for Miss SAKE India?

Menka: "I learned about the contest from a Japanese friend. Japan has been a fascinating country to me since I was a child, so I have a strong interest in Japanese and Buddhist culture. India is also a country that places great importance on cultural elements, and I was attracted to the similarities between Japan and India, so I decided to apply."

Kamiyama: What about sake?

Menka: "The first time I tried sake I was very surprised. It had a soft taste, and reminded me of wine. The selection of sake varieties in India is limited, so I would love to spread the word about sake in India. I would like Indians to try sake, and I hope that sake will become more popular in India."

Masuda: "Actually, I went to Mumbai, India, seven years ago. I traveled with a Japanese diplomat. Seven years ago, sake was not yet popular and was not important in the new Indian culture. So, the first step was to promote it. I would like to go back and see how the city has changed."

Menka: "Even though there are Japanese restaurants in India, the prices are inevitably high. This puts them out of reach for local people. Sake, which is paired with Japanese food, is also considered a luxury drink in India. There aren't many types of sake, so I would like to stock a wide range so that people can get it at affordable prices in India. In fact, if we could come up with ways to pair sake with the wide variety of Indian cuisine, I think Indian people would be able to enjoy Japanese sake as well."

Kamiyama: "Does sake go well with Indian food?"

Menka: "Sake goes well with any type of food. I think it goes well with chicken, vegetable, and seafood curries. Personally, I like to drink sake with peanuts as a snack. It's delicious to mix peanuts and beans with onions, tomatoes, and olive oil."

Ueyama: "In Japan, it is said that aged sake goes well with Indian food."

Menka: "I see! Indian food is very spicy, so I've heard that fresh sake can be a little unsatisfying. Maybe a stronger sake is better. Sake with a rich flavor stands up to the taste of spices."

Masuda: "Currently, there are 21 sake breweries in Fushimi. One of the reasons for this is the good quality of the groundwater and the convenient transportation. The sake breweries in Fushimi respect old traditions while also creating new sake. For example, our company started making nigori sake 59 years ago. According to the Liquor Tax Act, sake (seishu) must be made from rice and must go through a manufacturing process called "straining." Our nigori sake, which is filtered through a coarse strainer, required consultation with the National Tax Agency. In other words, nigori sake did not exist up until that point. Activated (sparkling) nigori sake can boil over if opened incorrectly...There were many complaints when it was first released. However, it was well received due to its deliciousness, and it is still one of our most popular products today."

Menka: "I'd love to try that. It's important to convey proper knowledge about sake to the people of India. There are many aspects to consider, such as temperature storage, quality control, and how to drink it."

Masuda: "Freezing is gaining attention as a method of transporting sake from Japan. When transported frozen, the quality of sake is less likely to deteriorate. If stored at room temperature, the taste will change due to enzyme activity, and it is said that the quality is more likely to deteriorate at high temperatures. Particular care must be taken in India, where temperatures can get very high."

Menka: "Freezing sake! That's an interesting idea! If that's the case, it seems like we can drink it in India without losing its quality."

Ueyama: "We have purchased a quick freezer and are testing it for freezing sake. We would like to take on the challenge by properly organizing transportation and temperature control."

2. Sake tasting in Kyoto

Ueyama: "This time, I've selected sake from Kyoto. I've prepared a variety of sakes, from fruity, easy-to-drink sakes, to aged sakes, the sparkling nigori sake I mentioned earlier, and the blended sake I'm working on."

Masuda: "Well, since you're here, please try our sparkling nigori sake. It's made the same way as champagne (secondary fermentation in the bottle). Some sakes have artificial carbonation added, but this sake is naturally carbonated. Champagne is the same."
Menka: "I've tried sake in both Japan and India, but personally I prefer the sake I drink in Japan. It has a very mild flavor and blends well in your mouth."

Ueyama: "I'm working on this project, which involves an assemblage (blending) of sake from three breweries in Kyoto. Tokubei Masuda, who is here with us, is also helping out."

Menka: "It's very fruity and easy to drink. The blended sake is very fresh. Indian women tend to prefer milder drinks, so I think it will be well received." "There are also other Kyoto sakes, some with a fruity taste, and there is a wide variety."

3. Promoting Japanese sake to the world

Ueyama: "How would you like to work as Miss SAKE India 2024?"

Menka said, "First of all, I have a lot of respect for Japan. I grew up hearing a lot about Japan through the media. It was my dream to work in a job related to Japan, and becoming Miss SAKE India 2024 has made it come true. I am very happy."

Menka: "Sake is still a minority drink in India, but I want to convey how wonderful it is to people who love Japanese culture. Sake is not just a drink; it is deeply rooted in the hearts of Japanese people. I think people will empathize more if they know its history and the difficulties it faced. Also, it is necessary to convey that sake is a living drink, and that its taste changes depending on the environment, as well as teach people how to preserve it. I would like to spread the appeal of sake through collaborations and my role as a brand ambassador."

Miss Sake General Incorporated Association [Official] https://www.misssake.org
Miss Sake Channel https://www.youtube.com/c/MissSAKEChannel