- Kansai Sake Appreciation and Evaluation Meeting 2014
Kansai Sake Appreciation and Evaluation Meeting 2014 (Shiga, Kyoto, Osaka, Hyogo, Nara and Wakayama prefecture) is held in accordance with the following aims:
- (1) Annual quality examinations of sake manufactured within the Kansai region in the fall, and notification of evaluation results to entrants.
- (2) Advancement, progression, and quality improvement of manufacturing technology for sake through the disclosure of sake entries to parties involved in its manufacture.
- (3) Contribution to the development of the sake industry.
The Kansai region constitutes major consumer markets, including Osaka city, Kobe city and Kyoto city, what is more, both Nada (Sea side of Nishinomiya City and Kobe City) and Fushimi (Southern area of Kyoto City), Japan’s largest sake production zones. The Kansai region possesses state-of-the-art technology for the manufacture of sake, and is thus known for the production of high-quality sakes.
The Kansai region is from the Sea of Japan side, with its colder oceanic climate, to the Pacific Ocean side, with its milder climate. There are a large number of breweries that produce a wide variety of rich, mellow, and crisp sakes.
2 Sake Entries
- (1) Ginjo-shu
Ginjo-shu (“Labeling Standards for the Manufacturing Process and Quality of Sake [National Tax Agency Notice No. 8, 1989]”) produced during the 2013 brewing year (July 2013 to June 2014).
- (2) Warmed sake
Warmed sake made from rice with a rice-polishing ratio of 60% or greater, with no limitation on brewing year.
3 Quality Examinations
- (1) Examination dates
October 9 (Thursday), 10 (Friday), and 16 (Thursday), 2014
- (2) Examination site
Alcoholic Beverage Inspection Office, Fourth Floor, Osaka National Government Building No. 3
- (3) Examination methods
Conducted with a total of 49 jury members (individuals under the age of 65 at the time of quality examinations with broad knowledge and specialized quality examination capacity concerning alcoholic beverages, such as staff members from prefectural brewing-related organizations and toji, or master sake brewers (persons in charge of sake manufacturing).
Ginjo-shu was evaluated at room temperature. Warmed sake was gently heated in hot water (50C to 52C) and evaluated at about 45C.
- (4) Evaluation standards
Overall quality was evaluated for the following qualities of sake deemed to be "good."
Ginjo-shu: Harmony of aroma and flavor distinct to ginjo-shu present in a matured, mellow taste.
Warmed sake: Harmony of aroma and flavor enticing desire that cannot be sated.
4 Status of Entries
(Unit: entries, sites)
||Actual number of sites
||Ginjo-shu (Reference entries (*))
* Non-conventional types satisfying the following composition or brewing condition(s) were entered as ginjo
- (1) Sake meter value (SMV) of -3 or lower, or 7 or higher.
- (2) Acidity 1.6 or higher.
- (3) Amino acidity 1.5 or higher.
- (4) Total batch rice of 1,500 kg or more, or 400 kg or less.
- (5) Moromi fermentation day count of 28 days or less or 38 days or more.
5 Trends in Quality of Sake of Entries
The 2013 brewing year resulted in good and bad qualities depending on the production region and harvest season of the rice. Even though the climate was colder than normal, sake production nurtured extensively over the years was able to be thoroughly applied, and many entries proved to have fantastic quality with harmonious aromas and flavors.
Ginjo-shu had a gorgeous ginjo aroma, suggestive of fruit with a smooth finish, and delivered sweetness derived from appropriate maturing over the summer.
A wide variety of warmed sakes offered bold and complex tastes derived from appropriate maturing, and crisp, clean flavors with good aftertastes, etc.
6 List of Entrants