Appendix 3 "Chugoku Sake Awards 2018 Judging Report"

  The following is a report on the situation regarding entries and judging results for the Chugoku Sake Awards 2018.
  First of all, with regard to entry categories, judging was carried out in three categories—“Ginjo-shu”, “Jummai-shu”—by sake making methods based on the labeling standard for the manufacturing process and quality of sake, and “Kan (warmed sake)”evaluated in higher temperature than the usual.
  Here I will report on the status of entries. Of the three judging categories, there were 71 entries in the “Ginjo-shu”category, 64 entries in the “Jummai-shu” category, and 56 entries in the “Kan” category for a total of 191 sakes entered by 70 brewers overall.
  Next I will report on the judging. The quality of entries was evaluated by a total of 27 judges with detailed knowledge of sake brewing and excellent sensory evaluation abilities, including staff of organizations providing guidance regarding sake-brewing techniques in prefectures in the Chugoku region, Prefectural University of Hiroshima, and the National Research Institute of Brewing, as well as individuals involved in the production of sake, as well as technical officers from Hiroshima Regional Taxation Bureau. Judging took place carefully and strictly over a total of three days—September 25 and 26, 2018 (Preliminary Round) and October 3 (Final Round).
  As a common concept throughout all of the categories, evaluation of sake quality was carried out with the aim of selecting sake of excellent quality reflecting the extent of their brewing techniques.
  Furthermore, in the “Ginjo-shu” category, judging focused on the existence (or not) of harmony between aroma and taste, with aroma represented by the high-quality ginjo-shu fragrance as the main factor.
  In the “Jummai-shu” category, judging focused on the harmony between aroma and taste while also emphasizing jummai-shu-like flavor.
  In the “Kan” category, judging focused on the harmony between aroma and taste when the sake was warmed.
  When entries were evaluated using both the results of these quality evaluations and entry standards, etc., a total of 73 sakes deemed to be appropriate prize recipients in the various categories—26 in the “Ginjo-shu”category, 25 in the “Jummai-shu” category, and 22 in the “Kan” category.
  Regarding the overall evaluation of the sake products entered this year, many entries were superior in quality, reflecting the high-level brewing techniques practiced by individual breweries.
  For “Ginjo-shu” products, there were a wide variety of entries, such as those with a mild and tender fragrance and those characterized by an opulent fruity aroma peculiar to ginjo-shu. Each of them had a well-balanced combination with a refined taste, a well-rounded flavor, and a pleasant aftertaste brought forth by maturation.
  “Jummai-shu” products entered this year ranged widely from those having elegant sweetness, those with a sharp and moderately-sourced taste, those characterized by a well-rounded aftertaste lingering on the tongue, and those leaving a mild and refreshing aftertaste, to those providing a smooth sensation in the mouth achieved through maturation, and those giving a sense of fresh sake.
  Many distinctive entries in the “Kan” category included those characterized by a well-rounded flavor that fills the mouth, those giving off a well-mellowed aroma, those with gentle harmonization between a well-matured scent and mellow taste, and those leaving a smooth and refreshing aftertaste. All of the entries clearly showed that different flavors can be thoroughly savored when served warm in different temperatures, giving a sense of the profound depth of refined sake products.
  I would therefore like to convey my heartfelt congratulations as well as my great admiration to the operators of these outstanding breweries that have been selected to receive awards amongst such high-level competition and the staff responsible for producing these excellent sakes.
  In addition, I would like to say to those breweries that unfortunately just missed out on receiving an award this time that the differences in scores were very small and the good characteristics were in each sake.
  These Sake Awards are held with the aim of promoting the development and advancement of sake brewing techniques as well as enhancing the quality of sakes in the Chugoku region, thereby contributing to the development of the liquor industry. In future, we intend to continue making every effort to ensure that the goals of these Sake Awards are achieved while taking into consideration the opinions and suggestions of both brewers and quality judges. I would therefore ask you for your continuing understanding and cooperation, as well as your opinions and requests.
  In conclusion, I would like to mention that the season for full-scale sake production will soon be upon us. It is my sincere hope that, through the efforts of brewers and others involved in sake brewing to study even further regarding sake making techniques and provide consumers with high-quality, richly individual products, the names of traditional sakes famous in the Chugoku region will get better known.
  This concludes my Judging Report.

Atsushi Oyama
Director, Office of Analysis and Brewing Technology
Hiroshima Regional Taxation Bureau
October 31, 2018