Appendix3 Hiroshima Regional Taxation Bureau Sake Awards 2023 Judging Report

The following is a report on the situation regarding entries and judging results for the Hiroshima Regional Taxation Bureau Sake Awards 2023.
 The Sake Awards competition was held in three categories: “Ginjo-shu”, “Junmai-shu”(classified according to the brewing method as specified in the Sake Brewing Quality Labeling Standard), and “Kanzake”(or warmed sake, evaluated at a higher temperature).
 In 2023, a total of 198 entries were received from 73 breweries, with 70 in the Ginjo-shu category, 66 in the Junmai-shu category, and 62 in the Kanzake category.
 Quality evaluations of the entries were performed by 26 judges with detailed knowledge of sake brewing and excellent sensory evaluation skills, including staff from the public testing and research institute in each prefecture in the Chugoku region, Prefectural University of Hiroshima, National Research Institute of Brewing, and sake producers and retailers, as well as officers from the Office of Analysis and Brewing Technology, Hiroshima Taxation Bureau. Careful and strict evaluations took place over a total of three days−September 27 and 28 (Preliminary Round) and October 4 (Final Round).
 As a common approach across all categories, entries were evaluated based on the principle of the selection of sake of excellent quality that reflects a high level of brewing technique.
 In the Ginjo-shu category, the evaluation focused on the harmony of aroma and taste, with an emphasis on the aroma represented by the Ginjo aroma. Quality evaluation was conducted by classifying the entries according to whether or not alcohol was added, and then grouping together those with similar concentrations of ethyl caproate, which is considered a typical Ginjo aroma.
 In the Junmai-shu category, the evaluation focused on the harmony of aroma and taste, with an emphasis on the taste that is distinctive of Junmai-shu. Quality evaluation was conducted by grouping entries with similar polishing ratios together.
 In the “Kanzake” category, the evaluation focused on the harmony of aroma and taste when the sake was heated. Quality evaluation was conducted by grouping together entries having similar values obtained by dividing the extract content by the acidity.
 After careful evaluation, a total of 74 entries−25 in the Ginjo-shu category, 26 in the Junmai-shu category, and 23 in the Kanzake category−were deemed worthy of the Excellence Prize.
 There were a number of sakes of excellent quality with a well-balanced aroma and taste created by the advanced brewing techniques possessed by individual breweries in the region.
 The entries in the Ginjo-shu category featured a wide variety of aromas, ranging from a gorgeous aroma reminiscent of apples to a soft and light aroma. Some had an elegant aroma harmonized with a moderate umami taste. All were brewed very well.
 Some judges noted that a number of entries exhibited distinctive aromas, such as melon, lychee, and grape.
 The Junmai-shu category featured aged, Kimoto and other types of sakes using a wide range of rice varieties. The entries had diverse characteristics, ranging from those with a rich, umami taste, those with a gorgeous aroma and smooth mouthfeel, and those with acidity and a light and pleasant mouthfeel.
 In the Kanzake category, as in the Junmai-shu category, the entries included aged sake and Kimoto sake. Some entries other than special-designation sake were also submitted. Some had high acidity and a clean and crisp taste, some had a mature, well-balanced aroma, and some had a strong, favorable lingering aftertaste.
 We had the impression that heating sake enhanced its umami taste and made the taste softer and fuller-bodied. We felt the depth of taste of the warmed sake.
 I would like to express my heartfelt congratulations and respect for the efforts of all the breweries that won the Excellence Prize among the many high quality sake entries.
 Also, I hope that the breweries that missed out on the prize by a narrow margin this time will work to further improve their techniques based on the results of this competition and use the valuable experience gained from the competition in sake production from this year onwards.
 The Sake Awards competition is held with the aim of promoting the advancement and development of sake brewing techniques, and improving the quality of sake produced in the Chugoku region, thereby contributing to the sound development of the sake industry.
 We will continue to strive to achieve the objectives of the Awards, taking into consideration the opinions of breweries and others. We ask for your kind understanding and cooperation.
 The sake brewing season will soon be in full swing. We hope that all breweries and related parties will continue to improve their production techniques, provide consumers with high quality and unique products, and that the reputation of traditional sake from the Chugoku region will continue to grow.

October 27, 2023
EMURA Takayuki
Director, Analysis and Brewing Technology, Hiroshima Regional Taxation Bureau