Honor Prize Recipients

Ginjo-shu Category :  12Manufacturers

Ginjo-shu by Kanazawa-yeast Category :  13 Manufacturers

The Kanazawa Regional Taxation Bureau Sake Awards 2021 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 18 and March 22, considered 100 entries from 32 manufacturers in the Ginjo-shu category, as well as 81 entries from 33 manufacturers in the Ginjo-shu by Kanazawa-yeast (see Note 2) category.

Based on the results of the quality evaluation, 12manufacturers for the Ginjo-shu category and 13manufacturers 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.


The past year proved to be well suited for sake brewing, with ample snow during the sake-brewing season and low temperatures for the preparation of premium Daiginjo-style sakes. 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, thanks to the unsurpassed technical skills by the the toji (the sake brewmaster) and manufacturing staff, this year’s season of Hokuriku sake has proven excellent quality.

Many candidates in the Ginjo-shu category were highlighted by an excellent balance of flowery Ginjo bouquet and a well-rounded flavor, while many candidates in the Ginjo-shu by Kanazawa-yeast category offered a refreshing Ginjo bouquet with a smooth flavor and crisp aftertaste. Without exception, they were all sakes of refined quality.

I fully expect that these high-quality, refined sakes will contribute to the further enhancement of Hokuriku’s reputation as a sake-brewing region.

Office of Analysis and Brewing Technology
Kanazawa Regional Taxation Bureau