The North Kyusyu(Kyushu) Sake and Shochu Awards are held annually by the Bureau to rate and showcase the quality of seishu sake and honkaku single-distilled shochu brewed in the three prefectures under its jurisdiction (Fukuoka, Saga, and Nagasaki) with the aim of promoting advances in brewing technology and sake quality so as to assist the development of these prefectures’ sake industries.

The 2015 North Kyusyu Sake and Shochu Awards drew 110 entries from 54breweries in the Ginjo-shu category, 83 entries from 50 breweries in the Junmai-shu category, and 148 entries from 43 distilleries in the Honkaku Shochu category. Quality evaluations were conducted on September 15 (Honkaku Shochu), September 29 (Junmai-shu), and October 2 and October 6 (Ginjo-shu).

• How Sake and Shochu Are Made (parallel Japanese-English text)）

Testing in progress

The quality evaluations took various forms, including analysis of the quantities of aromatic ingredients in Ginjo-shu and tasting. In the Junmai-shu category, entries were warmed to a temperature of around 43℃ for tasting.

For the taste test, entries were assessed on the following criteria.

1 Prizewinners

Ginjo-shu category

There were 21 Gold Prize winners, with the Grand Prize going to NOGOMI DAIGINJO brewed by the BABA SHUZOJO CO.,LTD.

Quality evaluation in the Ginjo-shu category

A great many of the entries exhibited an outstanding balance of gorgeous fragrance and mature smooth taste. The entries were divided into two sub-categories for quality evaluation—Ginjo-shu and Junmai Ginjo-shu—and they were further grouped according to their aromatic ingredients level as determined in advance by analysis using the gas chromatograph shown on the left.

Junmai-shu category

There were 19 Gold Prize winners, with the Grand Prize being awarded to 『ROKUJUYOSHU』 from the IMAZATO SHUZO CO.,LTD.

Honkaku Shochu category

Gold Prizes were awarded to 16 distilleries, with 『GOTOMUGI』 from GOTORETTOU SHUZO CO.,LTD. taking the Grand Prize.

* indicates matured shochu stored for a long time.

Quality evaluation in the Honkaku Shochu category

The entries ranged from those offering a balance of fragrant aroma and full-bodied taste produced by atmospheric distillation to lighter, more quaffable shochu distilled under reduced pressure, and everything in between. The different ingredients and production and storage methods used gave each an individuality that reflected the character of its maker. For quality evaluation, the entries were poured into clear glasses and labeled to show details such as ingredients and distillation method.

2 Numbers of entries

(1) Ginjo-shu cateogry

Numbers in previous year shown in parentheses

(2) Junmai-shu category

Numbers in previous year shown in parentheses

(3) Honkaku Shochu category

* Primary ingredients of “Other ingredients” entries were sake lees, sweet potato and so on.

* Primary ingredients of “Other ingredients” entries were sake lees, sweet potato and so on.