South Kyushu Sake and Shochu Awards 2016
1. Outline
The South Kyusyu Sake and Shochu Awards are held annually by the Kumamoto Regional Taxation Bureau. The quality of sake and honkaku shochu made in South Kyusyu region's four prefectures (Kumamoto, Oita, Miyazaki and Kagoshima) is evaluated by expert judges, and manufacturers and their production managers demonstrating superb techniques are given awards.
The purpose of these awards is to promote the advancement and development of sake brewing and shochu distilling skills in South Kyusyu and to contribute to the sound development of the sake and shochu industry.
2. Entry
(1) Sake
| Category | Style | Brewed |
|---|---|---|
| Kumamoto Yeast Ginjo-shu | ginjo-shu | from July 2015 onward |
| Other Yeast Ginjo-shu | ginjo-shu | from July 2015 onward |
| Warmed Sake (Kan-zake) | - | - |
- Note.1
- "Ginjo-shu" is stipulated in the "Labeling Standard for the Manufacturing Process and Quality of Sake (NTA notice #8 in 1989)."
- Note.2
- "Kumamoto Yeast" (also known as Kyokai Yeast #9) is a yeast strain that was originally established in Kumamoto. Owing to its ability to produce a fruity aroma, it has been considered as the most classic yeast to brew ginjo-shu. The entries in the Kumamoto Yeast Ginjo-shu category must be brewed solely with Kumamoto Yeast.
- Note.3
- The Warmed Sake category is not a competitive category.
(2) Honkaku Shochu
| Ingredient or Category | Alcohol | Distilled |
|---|---|---|
| Sweet Potato | 25% | from July 2015 onward |
| Rice, Barley, Brown Sugar, Buckwheat and Other | 25% | from January 2015 onward |
| Aged Shochu | - | before December 2014 |
- Note
- The Aged Shochu category is a not competitive category.
3. Quality Evaluation
Quality evaluation was carried out in the Kumamoto Regional Taxation Bureau.
(1) Schedule
| Sake | Honkaku Shochu | |
|---|---|---|
| Preliminary Examination | March 17, 2016 | February 23-26, 2016 |
| Final Examination | March 23, 2016 | March 24-25, 2016 |
(2) Judges
Expert judges were selected from a pool of panelists, including:
- - Sake and shochu experts and manufacturers recommended by regional Sake and Shochu Makers Associations in South Kyusyu.
- - Academics in the field of brewing.
- - Staff members of the National Research Institute of Brewing (NRIB).
- - Staff members of prefectural brewing-related organizations.
- - Technical officers of the Kumamoto Regional Taxation Bureau.
- - Technical officers of the Okinawa Regional Taxation Office.
(3) Process
The quality evaluations were performed by sensory evaluation. All examinations were blinded and administered by category. During the preliminary examination, each sample was scrutinized for the distinct attributes of aroma, taste and material characteristics to determine a sensory profile. The samples were also given 4-point scale scores based on their overall quality. After this preliminary process, the highest score entries, which represent approximately half of the total entries, were selected for the final examination. During the final examination, 3 characteristics (aroma, taste and total balance) were each assessed on a 4-point scale. The prizewinners were finally determined based on the final rankings.
Sake
Honkaku Shochu
4. Result
(1) Entries
| Category | Breweries | Items |
|---|---|---|
| Kumamoto Yeast Ginjo-shu | 18 | 71 |
| Other Yeast Ginjo-shu | 7 | 29 |
| Warmed Sake | 9 | 15 |
| Ingredient or Category | Distilleries | Items |
|---|---|---|
| Sweet Potato | 114 | 272 |
| Rice | 32 | 67 |
| Barley | 66 | 138 |
| Brown Sugar | 18 | 34 |
| Buckwheat and Other | 6 | 10 |
| Aged Shochu | 9 | 11 |
(2) Prizewinners
| Category | Breweries | Items |
|---|---|---|
| Kumamoto Yeast Ginjo-shu | 7 | 13 |
| Other Yeast Ginjo-shu | 4 | 7 |
| Ingredient | Distilleries | Items |
|---|---|---|
| Sweet Potato | 48 | 64 |
| Rice | 12 | 15 |
| Barley | 27 | 40 |
| Brown Sugar | 6 | 6 |
| Buckwheat and Other | 2 | 2 |
