North Kyusyu Sake and Shochu Awards 2020
1.Overview
The North Kyusyu (Kyushu) Sake and Shochu Awards are held annually by the Bureau under its jurisdiction (Fukuoka, Saga, and Nagasaki) with the aim of promoting advances in brewing technology and sake quality so as to assist the sound development of liquor industries.
The Awards drew 114 entries from 51 breweries in the Ginjo-shu category, 87 entries from 48 breweries in the Junmai-shu category, and 115 entries from 38 distilleries in the Honkaku Shochu category. Quality evaluations were conducted on September 23 (Honkaku Shochu), September 25 (Junmai-shu), and September 29 and October 2 (Ginjo-shu).
2.Method
For the taste test, entries were assessed on the following criteria.
| Category | criteria |
|---|---|
| Ginjo-shu | Does it have the refined fragrance, harmonious flavor, and balance of taste and aroma expected of a Ginjo-shu? |
| Junmai-shu | Does it have the rich taste and smoothness expected of a sake during the meal? |
| Honkaku Shochu | Does it balance distinctiveness, aroma, and flavor considering the quality characteristics resulting from characteristics in ingredients (such as barley and rice), distilling methods, etc.? |
3.Numbers of entries
| Sub-category | Ginjo-shu | Junmai Ginjo-shu | Total | |||
|---|---|---|---|---|---|---|
| Breweries | Entries | Breweries | Entries | Breweries | Entries | |
| Fukuoka | 16(15) | 23(23) | 20(17) | 32(28) | 25(22) | 55(51) |
| Saga | 13(14) | 18(19) | 13(14) | 19(19) | 17(19) | 37(38) |
| Nagasaki | ７(６) | 10(９) | ８(６) | 12(８) | ９(８) | 22(17) |
| Total | 36(35) | 51(51) | 41(37) | 63(55) | 51(49) | 114(106) |
Numbers in previous year shown in parentheses (same as below)
| Serving Temperature | Warmed | Normal Temperature | Total | |||
|---|---|---|---|---|---|---|
| Breweries | Entries | Breweries | Entries | Breweries | Entries | |
| Fukuoka | 17(17) | 21(25) | 19(14) | 25(18) | 25（23） | 46（43） |
| Saga | ６(９) | ９(10) | 12(16) | 19(21) | 15（17） | 28（31） |
| Nagasaki | ５(５) | ６(６) | ６(５) | ７(５) | ８（７） | 13（11） |
| Total | 28(31) | 36(41) | 37(35) | 51(44) | 48（47） | 87（85） |
| Primary ingredient, etc. | Barley | Rice | *Other ingredients | Matured shochu stored for long time | Total | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Distilleries | Entries | Distilleries | Entries | Distilleries | Entries | Distilleries | Entries | Distilleries | Entries | |
| Fukuoka | 13 (13) |
22 (22) |
８ (８) |
９ (10) |
15 (14) |
22 (23) |
11 (11) |
17 (19) |
20 (20) |
70 (77) |
| Saga | ３ (２) |
４ (４) |
２ (２) |
３ (３) |
３ (２) |
４ (３) |
０ (１) |
０ (2) |
４ (３) |
11 (11) |
| Nagasaki | 11 （10） |
16 (16) |
０ (１) |
０ (１) |
６ (６) |
８ (11) |
８ (11) |
10 (15) |
14 (16) |
34 (44) |
| Total | 27 (25) |
42 (42) |
10 (11) |
12 (14) |
24 (22) |
34 (37) |
19 (23) |
27 (36) |
38 (39) |
115 (132) |
*Entries made primarily from other ingredients are broken down as follows (distilleries/entries):
sweet potato(9/11), sake cake(8/11), buckwheat(2/3), sesame seeds(1/2), carrot(1/1), kudzu(1/1), water chestnut(1/1), pumpkin(1/1), potato(1/1), tea(1/2)
** Entries are broken down as follows (distilleries/entries):
barley(15/22), barley shochu stored in barrel(3/4), rice(1/1)
4.Result
For the names of the winners, etc., please refer to the attachment "List of Prize Winners".
- (1) Ginjo-shu cateogory
Most of the entries had a rich and refined taste with an outstanding balance of refined gorgeous fragrance and smooth taste. - (2) Junmai-shu category
Since Junmai-shu have Umami originated from rice and koji, most of entries had a characteristics of a drink during the meals with diverse qualities such as the one with a good acidity and the one with rich and full-body taste. - (3) Honkaku Shochu category
Most of the entries had the good characteristics originated from ingredients itself and each distillery with good techniques of fermentation, distillation and maturation, and showed diverse qualities such as light flavored and the full-bodied with good flavor.