Honor Prize Recipients

Ginjo-shu Category :  17Manufacturers

Ginjo-shu by Kanazawa-yeast Category :  13 Manufacturers

The Kanazawa Regional Taxation Bureau Sake Awards 2018 were held for Ginjo-shu (see Note 1) entered from among sake manufacturers of the three Hokuriku prefectures. This year’s sake quality evaluations, which were conducted between March 22 and March26, considered 135 entries from 45 manufacturers in the Ginjo-shu category, as well as 86 entries from 34 manufacturers in the Ginjo-shu by Kanazawa-yeast (see Note 2) category.

Based on the results of the quality evaluation, 17 manufacturers for the Ginjo-shu category and 13 manufacturers for the Ginjo-shu by Kanazawa-yeast category were selected as winners of the Honor Prize. The Regional Commissioner presented the manufacturers and chief sake brewers with award certificates. For the names of the winners, etc., please refer to the attachment “List of Prize Winners

  • Note 1. Ginjo-shu refers to sake brewed slowly at low temperature under the so-called Ginjo-zukuri (Ginjo-making) method with highly polished rice. Sophisticated technologies play a role in managing the treatment of ingredient rice, yeast selection, koji-zukuri (koji-making), fermentation, as well as in storing, bottling, and shipping. With a quality tantamount to a work of art, the finished sake presents a pleasant, fruity aroma.
  • Note 2. The "Kanazawa-yeast" mentioned for this event is a yeast strain that was selected in the past at the Kanazawa Regional Taxation Bureau as a superior yeast for sake brewing. With a record of prevalent use, the strain is said to produce sake with a calm aroma and a smooth, sharp taste with fullness of body. The entries to the Ginjo-shu by Kanazawa-yeast category comprise those brewed solely with Kanazawa-yeast.

Review

This year, there was a great deal of snowfall during the sake-brewing season; the steadily cold climate made it a good year for sake brewing. Furthermore, last year’s summer climate was also stable, making for a good year for rice growth. High-quality rice was produced, and it was a blessed year for sake making.

Under such conditions, in Hokuriku, the toji (the sake brewmaster) and manufacturing staff demonstrated their skills satisfactory and made marvelous sake at this year as well.

Many sake entries to this year’s Sake Awards featured brilliant and refreshing aromas, and light taste with rich umami; all were of a delicate quality.

With the opening of Shinkansen, Hokuriku is earning the attention from all over the country. We are confident that the high-quality sake from the three prefectures under this area will earn high praise from many consumers in the national market.

Director
Office of Analysis and Brewing Technology
Kanazawa Regional Taxation Bureau