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ホーム金沢国税局お酒に関する情報酒類鑑評会品質評価の結果について>Kanazawa Regional Taxation Bureau Sake Awards 2017

Kanazawa Regional Taxation Bureau Sake Awards 2017

Honor Prize Recipients

Ginjo-shu Category : 14 Manufacturers

Ginjo-shu by Kanazawa-yeast Category : 13 Manufacturers

The Kanazawa Regional Taxation Bureau Sake Awards 2017 were held for Ginjo-shu (see Note 1) entered from among sake manufacturers of the three Hokuriku prefectures. This year's sake quality evaluations, which were conducted between March 22 and March 24, considered 139 entries from 42 manufacturers in the Ginjo-shu category, as well as 92 entries from 36 manufacturers in the Ginjo-shu by Kanazawa-yeast (see Note 2) category.

Based on the results of the quality evaluation, 14 manufacturers for the Ginjo-shu category and 13 manufacturers for the Ginjo-shu by Kanazawa-yeast category were selected as winners of the Honor Prize. The Regional Commissioner presented the manufacturers and chief sake brewers with award certificates. For the names of the winners, etc., please refer to the attachment "List of Prize Winners"

  • Note 1. Ginjo-shu refers to sake brewed slowly at low temperature under the so-called Ginjo-zukuri (Ginjo-making) method with highly polished rice. Sophisticated technologies play a role in managing the treatment of ingredient rice, yeast selection, koji-zukuri (koji-making), fermentation, as well as in storing, bottling, and shipping. With a quality tantamount to a work of art, the finished sake presents a pleasant, fruity aroma.
  • Note 2. The "Kanazawa-yeast" mentioned for this event is a yeast strain that was selected in the past at the Kanazawa Regional Taxation Bureau as a superior yeast for sake brewing. With a record of prevalent use, the strain is said to produce sake with a calm aroma and a smooth, sharp taste with fullness of body. The entries to the Ginjo-shu by Kanazawa-yeast category comprise those brewed solely with Kanazawa-yeast.

Review

Last year's summer continued hot days and yielded a firm crop of rice for sake-making. Although it was a somewhat warmer climate than the normal year in the sake-brewing season, it was a blessed year for sake making as temperature was stable.

Under such conditions, in Hokuriku, the toji (the sake brewmaster) and manufacturing staff demonstrated their skills satisfactory and made marvelous sake at this year as well.

Many sake entries to this year's Sake Awards delivered a clear, pleasant taste which are evidence of well-chosen ingredients and utmost cared brewing. The results were elegant quality without exception.

In recent years, people who visit Hokuriku by sightseeing have increased with the opening of Shinkansen. Sake in the three prefectures of Hokuriku is a tourism attraction that conveys the richness of foods in the Hokuriku region as well as the seafood of the Japan Sea.

We expect these excellent sake to increase the reputation of Hokuriku still more.

Director
Office of Analysis and Brewing Technology
Kanazawa Regional Taxation Bureau