Appendix 3 "Chugoku Sake Awards 2021 Judging Report"

The following is a report on the situation regarding entries and judging results for the Chugoku Sake Awards 2021.
 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 63 entries in the “Ginjo-shu”category, 64 entries in the “Jummai-shu” category, and 53 entries in the “Kan” category for a total of 180 sakes entered by 70 brewers overall.
 Next I will report on the judging. The quality of entries was evaluated by a total of 10 judges with detailed knowledge of sake brewing and excellent sensory evaluation skills, including staff of organizations providing guidance on sake-brewing techniques, staff of the National Research Institute of Brewing, and 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 two days−September 29 and 30, 2021.
 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 71 sakes deemed to be appropriate prize recipients in the various categories−25 in the “Ginjo-shu”category, 25 in the “Jummai-shu” category, and 21 in the “Kan” category.
 We have found that the sakes submitted to the competition are generally of a high level in terms of quality as a result of the advanced and original production techniques of the participating breweries.
 In the “Ginjo-shu” category, we have noticed that some entries have a fragrant aroma, which is a common feature of Ginjo-shu, while others have a more distinctive aroma. In addition, the taste of some entries remains as fresh as when they would be new brews, while the taste of many other entries is well-balanced after several months of aging. We have found all entries in this category to be beautifully finished.
 In the “Jummai-shu” category, diverse types of sakes were submitted to the competition, including aged sakes and kimoto-type sakes (sakes made using natural yeast in a traditional way). Especially in terms of taste, we have noticed that many entries bring out the characteristics of the ingredient rice very well, as commonly found in Jummai-shu, while many taste even better when they are had with food.
 In the “Kan” category as well, diverse types of sakes were submitted to the competition, including Jummai-shu and Honjozo-shu. We have found that all the entries have an extra rich flavor and aroma when warmed. We believe that these entries will help encourage consumers to try the traditional way of savoring sake, which tastes great when served warm.
 I would therefore like to convey my heartfelt congratulations to the operators of these outstanding breweries that have been selected to receive awards amongst such high-level competition, and to the staff responsible for producing these excellent sakes. I would like also to express my deep admiration for their great efforts.
 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 the scores were very small. I hope that they will further improve their techniques based on the results of this competition and utilize them in the sake they produce this year and into the future.
 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 sound development of the liquor industry. This year again, the judging took place while paying thorough consideration to controlling COVID-19. We will continue to make every effort to ensure that the goals of these Sake Awards are achieved while taking into consideration the opinions and suggestions of brewers and others and keeping our eye on the COVID-19 situation. We look forward to your continued 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.

Masuda Tatsuya
Chief Technical Officer (Analysis and Brewing Technology)
Hiroshima Regional Taxation Bureau
October 29, 2021