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 2018 North Kyusyu Sake and Shochu Awards drew 108 entries from 48 breweries in the Ginjo-shu category, 85 entries from 47 breweries in the Junmai-shu category, and 118 entries from 38 distilleries in the Honkaku Shochu category. Quality evaluations were conducted on September 19 (Honkaku Shochu), September 21 (Junmai-shu), and September 27 and October 3 (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 with a meal?
Honkaku Shochu Does it balance distinctiveness, aroma, 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. (1) Ginjo-shu cateogory
    A great many of the entries were fine and exhibited an outstanding balance of refined and gorgeous fragrance and smooth taste. Especially, there were various kinds of fragrance and taste in Junmai Ginjo-shu entries. 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  level.
  2. (2) Junmai-shu category
    Most of entries had diverse characteristics, ranging from refreshing aftertaste to rich taste, while preserving the tastes of their rice ingredients and offering suitability for sake taken with a meal. The entries were warmed to around 43℃ for evaluation.
  3. (3) Honkaku Shochu category
    The entries offered the characteristics of their ingredients. They were ranged from those having light and refined flavors, to those having more aromas and full-bodied tastes. These reflected the characters of their makers. 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 13(17) 19(27) 16(15) 24(23) 20(22) 43(50)
Saga 15(18) 22(26) 14(11) 21(16) 19(20) 43(42)
Nagasaki 8(7) 12(12) 7(5) 10(7) 9(8) 22(19)
Total 36(42) 53(65) 37(31) 55(46) 48(50) 108(111)

Numbers in previous year shown in parentheses

(2) Junmai-shu category
Prefecture Breweries Entries
Fukuoka 23(23) 42(43)
Saga 17(17) 31(28)
Nagasaki 7(7) 12(12)
Total 47(47) 85(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
Distilleries Entries Distilleries Entries Distilleries Entries Distilleries Entries Distilleries Entries
Fukuoka 13 23 9 11 14 23 10 17 21 74
Saga 3 4 1 2 1 1 1 1 3 8
Nagasaki 10 14 2 2 4 7 8 13 14 36
Total 26 41 12 15 19 31 19 31 38 118

*Entries made primarily from other ingredients broke down as follows (distilleries/entries): sweet potato(8/12), sake lees(6/9), buckwheat (1/2), sesame seeds (1/2), carrot (1/1), chestnut(1/2), japanese millet (1/1), water chestnut (1/1), pumpkin(1/1) Note: Sake lees include Ginjo-shu sake lees.

Numbers in previous year (for reference)
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 14 25 7 10 14 22 11 18 21 75
Saga 3 4 1 2 3 4 1 2 4 12
Nagasaki 11 18 2 2 5 8 8 14 14 42
Total 28 47 10 14 22 34 20 34 39 129