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- South Kyushu Sake and Shochu Awards 2020
1. Outline
The South Kyushu Sake and Shochu Awards are held annually by the Kumamoto Regional Taxation Bureau. The quality of sake and honkaku shochu made in South Kyushu 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 Kyushu 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 2019 onward |
Other Yeast Ginjo-shu |
ginjo-shu |
from July 2019 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 2019 onward |
Rice, Barley, Brown Sugar, Buckwheat and Other |
25% |
from January 2019 onward |
Aged Shochu |
- |
before December 2018 |
- 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 |
April 9, 2020 |
February 20 - 26, 2020 |
Final Examination |
April 14, 2020 |
March 23 - 24, 2020 |
(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 Kyushu.
- - Academics in the field of brewing.
- - Staff members of the National Research Institute of Brewing.
- - Staff members of prefectural brewing-related organizations.
- - Technical officers of the Kumamoto Regional Taxation Bureau.
(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 characteristics of ingredients 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
Sake
Category |
Breweries |
Items |
Kumamoto Yeast Ginjo-shu |
17 |
70 |
Other Yeast Ginjo-shu |
12 |
37 |
Warmed Sake |
7 |
9 |
Honkaku Shochu
Ingredient or Category |
Distilleries |
Items |
Sweet Potato |
103 |
250 |
Rice |
31 |
64 |
Barley |
57 |
124 |
Brown Sugar |
17 |
31 |
Buckwheat and Other |
8 |
11 |
Aged Shochu |
6 |
8 |
(2) Prizewinners
Sake
Category |
Breweries |
Items |
Kumamoto Yeast Ginjo-shu |
6 |
8 |
Other Yeast Ginjo-shu |
4 |
10 |
Honkaku Shochu
Ingredient |
Distilleries |
Items |
Sweet Potato |
42 |
55 |
Rice |
12 |
19 |
Barley |
22 |
34 |
Brown Sugar |
6 |
9 |
Buckwheat and Other |
3 |
3 |
(3) List of Prizewinners