Honor Prize Recipients

Ginjō by Kanazawa-yeast Category :  13 Manufacturers

Ginjō Category :  14 Manufacturers

The Kanazawa Regional Taxation Bureau Sake Awards 2023 were held for Ginjō-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 March 24, considered 82 entries from 33 manufacturers in Ginjō by Kanazawa-yeast (see Note 2) category, as well as 114 entries from 36 manufacturers in Ginjō category.

Based on the results of the quality evaluation, 13 manufacturers for Ginjō by Kanazawa-yeast category and 14 manufacturers for Ginjō 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. Ginjō-shu refers to sake brewed using the ginjō-zukuri (Ginjō-making) method, which uses rice polished to 60% or less of the original grains and slow fermentation at low temperature. From the treatment of the ingredient rice, the selection of yeast, kōji-zukuri (koji-making), and fermentation to storing, bottling, and shipping, every step of the production process is managed using sophisticated techniques. The finished sake produced thereby has a pleasant, fruity aroma, and its exceptional quality makes it a masterpiece among sakes.
• Note 2. Kanazawa yeast is a strain of yeast grown within the jurisdiction of the Kanazawa Regional Taxation Bureau. Sake brewed with this yeast is noted for its "refreshing ginjō bouquet" and "light and gentle sweetness", among other characteristics. Ginjō-shu sakes made exclusively with Kanazawa yeast are entered in the Ginjō by Kanazawa Yeast category, while those made with other yeasts are entered in the Ginjō category.

Review

This year's brewing season saw significant temperature fluctuations due to cold and warm weather, necessitating meticulous attention to temperature control during the brewing process.

Despite these challenging conditions, the chief sake brewers (tōji) and the other members of their production teams fully demonstrated their exceptional technical skills in creating the many outstanding sakes entered in this year's competition.

The sakes entered in this year's tasting competition were uniformly characterized by an elegant and refined quality. Many of the entries to the Ginjō by Kanazawa Yeast category featured refreshing ginjō bouquets and light flavors with a smooth finish, while many of those entered in the Ginjō category were marked by a delicate balance of sweetness and fragrant aromas.

With the scheduled opening of an extension of the Hokuriku bullet train railway line next spring, the Hokuriku region has been attracting national attention, and we are confident that the high-quality sakes produced in the three prefectures within our jurisdiction will earn high praise from many consumers.

Director
Office of Analysis and Brewing Technology
Kanazawa Regional Taxation Bureau