October 21, 2014
Hiroshima Regional Taxation Bureau
Report on the Results of the Chugoku (Tottori, Shimane, Okayama, Hiroshima and Yamaguchi Prefecture) Sake Awards 2014
1. Overview
The Hiroshima Regional Taxation Bureau held a regional sake awards competition with the aim of promoting and advancing the sake brewing techniques of sake brewers in the Chugoku Region's five prefectures (i.e., Tottori, Shimane, Okayama, Hiroshima and Yamaguchi). Of the 203 entries submitted, prizes were presented to 73 outstanding sakes at an awards ceremony. The prize-winners are as shown in the Appendix 1. “Chugoku Sake Awards 2014 List of Prize Winners (Breweries)”. These winning sakes were selected in particular for their wonderful well-balanced flavor and sharp after taste, recognizing the high technical brewing skills required.
In addition, the Brewing Techniques Workshop conducted the tasting of submitted sakes as a means of promoting improvements in sake brewing techniques amongst those involved in sake brewing. Details of the Sake Awards are provided below.
2. Purpose for Holding the Competition
The Chugoku Sake Awards aim to promote the development and advancement of sake brewing techniques as well as enhance the quality of sakes in the Chugoku region, thereby sound development of the liquor industry, by evaluating the quality of sake produced within the region and based on these results rewarding brewers recognized as having outstanding brewing skills.
3. Judging Categories
Judging was carried out in three categories: “Sakes whose main characteristic is Kaori (flavor)”, “Sakes whose main characteristic is Aji (taste)”, and “Kan (warmed sake)”.
Entries in each of these categories were as follows.
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(1) “Sakes whose main characteristic is Kaori (flavor)”
Unprocessed sake produced as a Tokutei-meisho sake (Dai-Ginjo-shu, Ginjo-shu, Junmai-shu and so on) at the brewery in the 2013 brewing year (July 1, 2013 – June 30, 2014). -
(2) “Sakes whose main characteristic is Aji (taste)”
Chozo-shu sake produced as a Tokutei-meisho sake at the brewery that is for sale on the market or scheduled to be released onto the market. The alcohol content of Chozo-shu sake is adjusted with water according to the standards of the market in which it is to be sold. -
(3) “Kan (warmed sake)”
Chozo-shu sake produced as a Tokutei-meisho sake at the brewery that is for sale on the market or scheduled to be released onto the market. The alcohol content of Chozo-shu sake is adjusted with water according to the standards of the market in which it is to be sold.
4. Number of Entries
Brewers could enter one sake in each of the above three categories. However, in the “Sakes whose main characteristic is Kaori (flavor)” category only, brewers with multiple breweries could enter one sake product from each of their breweries. In 2014, there were 71 entries in the “Sakes whose main characteristic is Kaori (flavor)” category, 72 entries in the “Sakes whose main characteristic is Aji (taste)” category, and 60 entries in the “Kan (warmed sake)” category for a total of 203 sakes entered by 76 brewers overall.
5. Judging of Quality
Sake quality was judged by means of sensory evaluation (that is, “sake-tasting”) by specialists. First of all, all of the sake entries were evaluated (Preliminary Round), and then based on these results the sakes were narrowed down to those entries achieving comparatively good results, and these were evaluated again (Final Round).
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(1) Schedule
Preliminary Round: September 24 (Wednesday) and 25 (Thursday), 2014
Final Round: September 29 (Monday) and 30 (Tuesday), 2014 -
(2) Venue
Hiroshima Regional Taxation Bureau Appraisement and Testing Laboratory -
(3) Judges
Judging was performed by judges with a detailed knowledge of sake brewing and excellent sensory evaluation abilities, including staff of Prefectural University of Hiroshima, National Research Institute of Brewing, and organizations providing guidance regarding brewing techniques in prefectures in the Chugoku region, individuals involved in the manufacture and sale of sake, and Hiroshima Regional Taxation Bureau appraisers. -
(4) Methods of Judging Quality
The quality of the sake entries was judged by means of sensory evaluation (sake-tasting) by specialists with a detailed knowledge of sake brewing and excellent sensory evaluation skills. Judges considered and evaluated the entries based not simply on their personal preferences but the composite elements of aroma and taste and the balance of these from a technical perspective, as well as factors in the brewing techniques that brought about these results. For the sensory evaluations, the sakes were judged at room temperature for the “Sakes whose main characteristic is Kaori (flavor)” and “Sakes whose main characteristic is Aji (taste)” categories and at approx. 40oC for the “Kan (warmed sake)” category.
6. Judging Results
Prizes were awarded to a total of 73 sakes with high scores for quality in each of the three categories: 21 in the “Sakes whose main characteristic is Kaori (flavor)” category, 29 in the “Sakes whose main characteristic is Aji (taste)” category, and 23 in the “Kan (warmed sake)” category.
For winning entries, please refer to Appendix 1. “Chugoku Sake Awards 2014 List of Prize Winners (Breweries)”; for a breakdown of entries from each prefecture, please refer to Appendix 2. “Chugoku Sake Awards 2014 Table of Entries and Award Status”; for the characteristics of sake entries in this year’s competition, please refer to Appendix 3. “Chugoku Sake Awards 2014 Judging Report”.
7. Awards Ceremony
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(1) Date and Time
October 28, 2014 (Tuesday); 13:30-14:00 -
(2) Venue
Main Conference Hall, 2F, Hiroshima National Government Building No. 1 Annex -
(3) Participants
Award-winning sake brewers, etc. -
(4) Content
Comments on awards judging, presentation of awards, etc.
8. Brewing Techniques Workshop
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(1) Date and Time
October 28, 2014 (Tuesday); 14:00-16:30 -
(2) Venue
No. 7 Conference Room, 6F, Hiroshima National Government Building No. 2 -
(3) Participants
Employees of liquor manufacturers, researchers, and others involved in sake brewing (approximately 100 participants) -
(4) Content
The workshop was conducted with the aim of contributing to the enhancement of sake brewing techniques in the future by providing participants with the opportunity to take part in a tasting of sakes entered in the competition and study these sake.
All of the entries were set out and make available for tasting, and prize-winning sakes were labeled. Also, for the “Kan (warmed sake)” category, sakes were set out at approx. 40
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