April, 2023
Sapporo Regional Taxation Bureau

• 1 Overview
• 2 Gold Prize Breweries
• 3 Quality of Sake Entries
• Reference
  • 1. Purpose
  • 2. Dates and Venues
  • 3. Entry Categories
  • 4. Quality Examinations
  • 5. Presentation of Award Certificates
  • 6. Manufacturing Technology Workshop
• Attachment 1
• Attachment 2
• Attachment 3

1 Overview

*Please refer to the 2022 Sake Awards Notice (Excerpt) for details on the purpose of holding the event.

• *1 Entry status of the previous brewing year is shown in parentheses.
• *2 Up to four entries per brewer allowed.
• *3 Gold prize is not awarded in this category.

2 Gold Prize Breweries

The following manufacturers won Gold Prizes (Tax Office order).

* JCN:Japan Corporate Number

3 Quality of Sake Entries

(1) Dosanmai ginjo-shu
Ginjo-shu entries were made with three brew-suited Hokkaido rice varietals Ginpu, Suisei, and Kitashizuku. Also, Ginjo-shu entries were made with Yamadanishiki from Hokkaido.

(2) Ginjo-shu
The ginjo-shu entries were made with the Yamadanishiki from Honshu varietal for brewing rice.

(3) Junmai-shu
Some junmai-shu entries were made with Honshu rice varietals for brewing rice, such as Omachi and Gohyakumangoku, while many entries were made with Hokkaido rice varietals, like Ginpu, Suisei, and Kitashizuku.

(4) Keiseimai gokumi-shu
This category is 3rd year. 7 sakes were entried and that indicates high interest in this category. Many entries were made with Hokkaido rice varietals.

2022 Sake Awards Notice (Excerpt)

1. Purpose

The Hokkaido Sake Awards evaluate the quality of sake made during the 2021 brewing year. Based on the results of the evaluations, manufacturers recognized as having outstanding sake-making craft are commended to promote advancement and progress in the sake-making craft, drive quality improvement of sake within the region, and consequently contribute to the development of the alcoholic beverage industry.

2. Dates and Venues

(1) Quality Examinations
Date: March 16, 2023(Thu.) ~ March 17, 2023(Fri.)
Venue: Office of Analysis and Brewing Technology, Sapporo Common Government Building No. 2

(2) Manufacturing Technology Workshop
Date: April 11, 2023(Tue.)
Venue: Auditorium, Sapporo Common Government Building No. 2

3. Entry Categories

There are four entry categories: Dosanmai ginjo-shu, Ginjo-shu, Junmai-shu and Keiseimai gokumi-shu.

(1) Dosanmai ginjo-shu
Entries that can be labeled as daiginjo-shu or junmai-daiginjo-shu under the labeling standards for the manufacturing process and quality of sake, manufactured from 100% Hokkaido rice.

(2) Ginjo-shu
Entries that can be labeled as daiginjo-shu or junmai-daiginjo-shu under the labeling standards for the manufacturing process and quality of sake (excluding items meeting the description of (1) above).

(3) Junmai-shu
Entries that can be labeled as junmai-shu under the labeling standards for the manufacturing process and quality of sake with a Seimai-buai (rice-polishing ratio) of 55% or greater.

(4) Keiseimai gokumi-shu
Entries that can be decided as Japanese sake under Japanese Liquor Tax Law with a Seimai-buai (rice-polishing ratio) of 75% or greater.

• *Gold prize is not awarded in the category, Keiseimai gokumi-shu.
• *Refer to Attachment 1 regarding the labeling standards for the manufacturing process and quality of sake.
• *Refer to Attachment 2 for the manufacturing status of ginjo-shu and junmai-shu, etc.

4. Quality Examinations

(1) Jury
Staff members at sake-making instructional institutions, personnel at sake brewing facilities with manufacturing knowledge and sensory evaluation experience for alcoholic beverages and with three or more years of experience in technical instruction or sake manufacturing procedures, comparable individuals requested by the Director of the Office of Analysis and Brewing Technology, and technical officers.

*Refer to Attachment 3 for the jury members.

(2) Quality Examination Items and Methods
Quality examinations are conducted by entry category for a comprehensive evaluation of taste (scaled score) and flavor characteristics (profile).

(3) Comprehensive Evaluation Standards
Respective jury members make evaluations based on their respective wealth of manufacturing technology knowledge and experience in evaluation.

5. Presentation of Award Certificates

After compilation of the results of the comprehensive evaluation for Dosanmai ginjo-shu, Ginjo-shu, and Junmai-shu categories, the entries finishing in the upper rankings (approximately 40% of entrants) shall be commended as Gold Prize winners, whose manufacturers will be presented with award certificates.

6. Manufacturing Technology Workshop

The manufacturing technology workshop is held to allow entrants to mutually evaluate and study all of the entries, which are fully laid out.

Participants are associates of the sake manufacturing industry (minors under 20 years old are excluded).

Gold Prize winners will be denoted with a gold tag on their bottle.

Attachment 1

Labeling Standards for the Manufacturing Process and Quality of Sake (Overview)

National Tax Agency Notice No. 8, November 22, 1989

○ Labeling Tokutei meisho (specific designations) of sake

Attachment 2

Manufacture Status of Ginjo-shu and Junmai-shu in 2021 Brewing Year

During the 2021 brewing year (July 1, 2021 – June 30, 2022), the manufactured volumes of ginjo-shu and junmai-shu (20% ABV equivalent) in Hokkaido were as follows:

Category	Hokkaido ()	Japan ()
All Sake	2,840	300,913
	(100.0)	(100.0)
Ginjo-shu	82	16,870
	(2.9)	(5.6)
Junmai Ginjo-shu	469	47,071
	(16.5)	(15.6)
Junmai-shu	1,051	47,636
	(37.0)	(15.8)

※The figures in parentheses are percentages relative to all sake.

Attachment 3

Hokkaido Sake Awards 2022 Quality Examination Jury

* JCN:Japan Corporate Number