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 2017 North Kyusyu Sake and Shochu Awards drew 111 entries from 50 breweries in the Ginjo-shu category, 83 entries from 47 breweries in the Junmai-shu category, and 129 entries from 39 distilleries in the Honkaku Shochu category. Quality evaluations were conducted on September 21 (Honkaku Shochu), September 26 (Junmai-shu), and September 28 and October 4 (Ginjo-shu).

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

2.Method

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

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 to around 43 degrees 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

Numbers in previous year shown in parentheses

(2) Junmai-shu category

Numbers in previous year shown in parentheses

(3) Honkaku Shochu category

*Entries made primarily from other ingredients broke down as follows (distilleries/entries):
sake lees (11/15), sweet potato (6/8), buckwheat (2/3), sesame seeds (1/2), carrot (1/2), arrowroot(1/1), shiso(1/1), potato (1/1), japanese millet (1/1), water chestnut (1/1)
Note: Sake lees include Ginjo-shu sake lees.