Appendix 3 "Chugoku Sake Awards 2020 Judging Report"

The following is a report on the situation regarding entries and judging results for the Chugoku Sake Awards 2020.
 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 79 entries in the “Ginjo-shu”category, 68 entries in the “Jummai-shu” category, and 57 entries in the “Kan” category for a total of 204 sakes entered by 77 brewers overall.
 Next I will report on the judging. The quality of entries was evaluated by a total of 17 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, 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−October 1 and 2, 2020 (Preliminary Round) and October 8 (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 75 sakes deemed to be appropriate prize recipients in the various categories−30 in the “Ginjo-shu”category, 23 in the “Jummai-shu” category, and 22 in the “Kan” category.
 Many sakes submitted to the competition this year had excellent quality with a great balance of taste and aroma, which was achieved with the breweries’ sophisticated production techniques.
 In the “Ginjo-shu” category, the entries were beautifully finished. There was a range of aroma, including calm, fragrant, and individualistic. In many of the entries, these aromas were well harmonized with taste, including light with a smooth mouthfeel and well rounded; this harmony, unlike in shin-shu, or new brew sake, is made possible by aging.
 In the “Jummai-shu” category, the entries were widely diverse both in aroma and palate with their tastes varying from elegantly sweet, good sharpness of aftertaste with moderate acidity, full-bodied with rich afterglow, light and delicate, and smooth in the mouth because of aging, to fresh like just-made. Also, aroma ranged from heavy, derived from aging, to fruity and fragrant. Among these entries, those with a better balance of taste and aroma garnered high praise.
 In the “Kan” category, the entries differed in quality types, including well-rounded taste, light and delicate taste, mellow aroma, and mature aroma. However, all the entries had extra rich flavor when warmed, gave a smooth feeling in the mouth, and were worthy of being thoroughly savored. Sake is also excellent when served warm, and the entries offered this enjoyment which is distinctive to sake.
 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. Due to measures providing protection against COVID-19, the entries this year underwent a different judging procedure from previous years. 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 the brewers and the judges responsible for assessing quality. I therefore request your continued understanding and cooperation.
 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.

Ebisu Tomomi
Director, Office of Analysis and Brewing Technology
Hiroshima Regional Taxation Bureau
October 30, 2020