A commemorative presentation was held on January 21st to celebrate the new designation of the geographical indication (GI) "Kyoto" for sake.

GI is a system in which the government registers and protects the names of products that have characteristics such as quality and social recognition that have been nurtured by the natural, human, and social factors unique to a region, along with standards such as place of production, raw materials, and production method.

In 2015, "Nihonshu" was designated as a national GI, meaning that only sake made using domestically grown rice and produced in Japan can be called "Nihonshu." In recent years, GI registrations have been increasing in each region, and "Kyoto" will be newly registered in 2025.

Okura Hiroshi, chairman of the Kyoto Prefecture Sake Brewers Cooperative, powerfully stated, "Sake made in Kyoto and nurtured in Kyoto is Kyoto sake." Kyoto sake brewing has continued to change with the times, preserving tradition while not being afraid of innovation. Behind this lies the existence of sake, which has developed alongside Kyoto's food culture, and it was impressive to hear how the flavor of sake itself has deepened as cultures have come together.
As Miss SAKE, I once again felt the importance of conveying not only the appeal of sake itself, but also its relationship with the culture that surrounds it.

Takayuki Muto, counselor for lifestyle and culture creation at the Agency for Cultural Affairs, touched on the history of how washoku (traditional Japanese cuisine), sake, and Kyoto cuisine have been registered as UNESCO Intangible Cultural Heritage, and expressed his hope that the GI "Kyoto" designation will be a new catalyst for spreading Kyoto's food and sake culture around the world.

In a lecture by Takako Nakamura, Associate Professor at the Graduate School of Life and Environmental Sciences at Kyoto Prefectural University, who was involved in the creation of the GI Kyoto standard, she gave a detailed explanation of the characteristics and historical background of Kyoto sake. Her words, "Traditions will not survive unless they are passed down in words," were particularly memorable.
I strongly felt that Miss SAKE's activities also play a role in conveying not only the taste of sake, but also the value and thoughts behind it in words.

Kyoto sake is characterized by its vibrant yet soft taste, harmonious and rounded flavor, and refined aroma, and is described as a sake that complements Kyoto cuisine. It doesn't assert itself too much, but still has a definite presence. Its existence truly reflects the land of Kyoto itself.
This expression, "sake that embraces you," has become one of the words we want to cherish as we continue to promote Kyoto sake.

Furthermore, through explanations of how Kyoto's topography, climate, water quality, rice, and sake brewing techniques affect the quality of sake, I was able to gain a deeper understanding that sake is the product of the accumulation of nature and human activities. It was also impressive to hear that the strong sense of unity within the region may have been the reason behind Kyoto's ability to flexibly adopt new techniques from an early stage.

The talk session featured appearances by Hiroshi Okura, Chairman of the Kyoto Prefecture Sake Brewers Cooperative, representing the GI Kyoto Management Organization; Yukihiro Kitagawa, Representative Director of Kitagawa Honke Co., Ltd., representing sake breweries; Jun Imagawa, Towa Sake Brewery's master brewer, representing the sake brewing industry; Takako Nakamura, the speaker; and Miss SAKE, 2025 Miss SAKE JAPAN Chisato Tateno and 2024 Miss SAKE Kyoto Tomoka Tsuda.

Chairman Okura expressed his strong determination, saying, "We want to further develop Kyoto sake while making the most of the wonderful culture that the region has to offer."

President Kitagawa expressed his ambition to "actively promote the fact that Kyoto is a major sake producing region to the many foreign visitors to Japan."

In addition, Jun Imagawa, the first female Tanba Toji, spoke about the relationship between Kyoto's topography and the quality of sake, and expressed her vision for the future: "I would like to create sparkling sake that is more approachable and light to drink."

Nakamura, who teaches about sake to students in their early 20s at a university, explained the current situation, saying, "Although there are still not many opportunities for the younger generation to choose sake, in a culture of enjoying alcohol with friends, even if there is just one person drinking sake, it can spark an interest."

As Miss SAKE, I felt that I should do more to promote recommended drinking methods and pairings in order to encourage more people to drink sake.

This GI "Kyoto" certification is a major step towards communicating the terroir, history, and passion of Kyoto sake both domestically and internationally. As Miss SAKE Kyoto, I see this certification not as a goal, but as a new start. Why is Kyoto sake so delicious? Why does it pair so well with Kyoto cuisine? And why is it worth sharing with the world now? It was a day that left me with a strong desire to continue answering these questions in my own words and passing on the appeal of sake to the future.

Text: 2024 Miss SAKE Kyoto Tomoka Tsuda
2024 Miss SAKE Kyoto representative. Born in Kyoto.
Having studied Japanese dance from an early age and grown up familiar with Japanese culture, she felt that sake was a "gift filled with culture and history," and so she took on the challenge of becoming Miss SAKE. She is currently making the most of her natural communication skills as the representative of Kyoto.