South Kyushu Sake and Shochu Awards 2023
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.
Prizewinners
Sake
Categories
| Category | Style | Brewed |
|---|---|---|
| Kumamoto Yeast Ginjo-shu | ginjo-shu | from July 2022 onward |
| Other Yeast Ginjo-shu | ginjo-shu | from July 2022 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 isolated 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.
Number of Entries and Prizewinners
Entries
| Category | Kumamoto Yeast Ginjo-shu | Other Yeast Ginjo-shu | Warmed Sake |
|---|---|---|---|
| Breweries | 16 | 10 | 7 |
| Items | 64 | 33 | 9 |
Prizewinners
| Category | Kumamoto Yeast Ginjo-shu | Other Yeast Ginjo-shu |
|---|---|---|
| Breweries | 6 | 4 |
| Items | 11 | 11 |
Quality Evaluation
Quality evaluation was carried out in the Kumamoto Regional Taxation Bureau.
(1) Schedule
Preliminary Examination: March 14, 2023
Final Examination: March 17, 2023
(2) Judges
Expert judges were selected from a pool of panelists, including:
- - Sake experts and manufacturers recommended by regional Sake and Shochu Makers Associations in South Kyushu
- - Academics in the field 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 entries were blind-tasted by category. During the preliminary examination, each sample was scrutinized for the distinct attributes of aroma and taste derived from ingredients and brewing process to determine a sensory profile. The samples were also given four-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, three characteristics (aroma, taste and total balance) were each assessed on a four-point scale. The prizewinners were finally determined based on the final rankings.
Honkaku Shochu
Categories
| Ingredient or Category | Alcohol | Distilled |
|---|---|---|
| Sweet Potato | 25% | from July 2022 onward |
| Rice | 25% | from January 2022 onward |
| Barley | 25% | from January 2022 onward |
| Brown Sugar | 25% | from January 2022 onward |
| Buckwheat and Other | 25% | from January 2022 onward |
| Aged Shochu | - | before December 2021 |
Note The Aged Shochu category is a not competitive category.
Number of Entries and Prizewinners
Entries
| Ingredient or Category | Distilleries | Items |
|---|---|---|
| Sweet Potato | 99 | 241 |
| Rice | 26 | 51 |
| Barley | 61 | 125 |
| Brown Sugar | 11 | 22 |
| Buckwheat and Other | 9 | 13 |
| Aged Shochu | 6 | 6 |
Prizewinners
| Ingredient or Category | Distilleries | Items |
|---|---|---|
| Sweet Potato | 37 | 52 |
| Rice | 10 | 14 |
| Barley | 24 | 35 |
| Brown Sugar | 4 | 7 |
| Buckwheat and Other | 3 | 4 |
Quality Evaluation
Quality evaluation was carried out in the Kumamoto Regional Taxation Bureau.
(1) Schedule
Preliminary Examination: February 16 - 22, 2023
Final Examination: March 2 - 3, 2023
(2) Judges
Expert judges were selected from a pool of panelists, including:
- - Shochu experts and manufacturers recommended by regional Sake and Shochu Makers Associations in South Kyushu
- - Academics in the field 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 entries were blind-tasted by category. During the preliminary examination, each sample was scrutinized for the distinct attributes of aroma and taste derived from ingredients, brewing process and distillation process to determine a sensory profile. The samples were also given four-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, three characteristics (aroma, taste and total balance) were each assessed on a four-point scale. The prizewinners were finally determined based on the final rankings.
