North Kyusyu Sake and Shochu Awards 2016
1.Overview
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 2016 North Kyusyu Sake and Shochu Awards drew 103 entries from 49 breweries in the Ginjo-shu category, 81 entries from 46 breweries in the Junmai-shu category, and 135 entries from 40 distilleries in the Honkaku Shochu category. Quality evaluations were conducted on September 14 (Honkaku Shochu), September 27 (Junmai-shu), and September 30 and October 4 (Ginjo-shu).
2.Method
For the taste test, entries were assessed on the following criteria.
| Category | Tasting 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 drunk during a meal? |
| Honkaku Shochu | Does it balance distinctiveness, fragrance, and flavor considering the quality characteristics resulting from differences in ingredients (such as barley and rice), distilling methods, etc.? |
3.Result
For the names of the winners, etc., please refer to the attachment ”List of Prize Winners”.
(1) Ginjo-shu cateogry
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.
(2) Junmai-shu category
The diverse field preserved the flavors of their rice ingredients while offering a diversity of other characteristics, ranging from deep flavors to smoother palate impressions and refreshing aftertastes, all ideal for sake taken with a meal. The entries were warmed for evaluation.
(3) 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.
4 Numbers of entries
(1) Ginjo-shu cateogry
| Sub-category | Ginjo-shu | Junmai Ginjo-shu | Total | |||
|---|---|---|---|---|---|---|
| Breweries | Entries | Breweries | Entries | Breweries | Entries | |
| Fukuoka | 16 (20) | 24 (29) | 11 (16) | 18 (25) | 22 (25) | 42 (54) |
| Saga | 17 (18) | 26 (25) | 11 (10) | 15 (12) | 18 (20) | 41 (37) |
| Nagasaki | 8 (8) | 13 (11) | 5 (7) | 7 (8) | 9 (9) | 20 (19) |
| Total | 41 (46) | 63 (65) | 27(33) | 40 (45) | 49 (54) | 103(110) |
Numbers in previous year shown in parentheses
(2) Junmai-shu category
| Prefecture | Breweries | Entries |
|---|---|---|
| Fukuoka | 22 (24) | 40 (42) |
| Saga | 17 (19) | 29 (30) |
| Nagasaki | 7 (7) | 12 (11) |
| Total | 46 (50) | 81 (83) |
Numbers in previous year shown in parentheses
(3) Honkaku Shochu category
| Primary ingredient, etc. | Barley | Rice | *Other ingredients | Matured shochu stored for long time | Total | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Breweries | Entries | Breweries | Entries | Breweries | Entries | Breweries | Entries | Breweries | Entries | |
| Fukuoka | 14 | 28 | 7 | 8 | 14 | 22 | 12 | 20 | 20 | 78 |
| Saga | 3 | 4 | 1 | 2 | 3 | 3 | 1 | 2 | 5 | 11 |
| Nagasaki | 12 | 17 | 2 | 2 | 6 | 10 | 11 | 17 | 15 | 46 |
| Total | 29 | 49 | 10 | 12 | 23 | 35 | 24 | 39 | 40 | 135 |
*Entries made primarily from other ingredients broke down as follows (distilleries/entries):sake lees (9/12), sweet potato (9/14), buckwheat (2/3), sesame seeds (1/2), carrot (1/1), potato (1/1), japanese millet (1/1), green tea (1/1)
Note: Sake lees include Ginjo-shu sake lees.
| Primary ingredient, etc. | Barley | Rice | Other ingredients | Matured shochu stored for long time | Total | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Breweries | Entries | Breweries | Entries | Breweries | Entries | Breweries | Entries | Breweries | Entries | |
| Fukuoka | 16 | 29 | 8 | 12 | 15 | 24 | 12 | 22 | 23 | 87 |
| Saga | 3 | 4 | 1 | 2 | 3 | 3 | 1 | 2 | 5 | 11 |
| Nagasaki | 12 | 21 | 2 | 2 | 6 | 9 | 12 | 18 | 15 | 50 |
| Total | 31 | 54 | 11 | 16 | 24 | 36 | 25 | 42 | 43 | 148 |