Kansai Sake Appreciation and Evaluation Meeting 2016 (Shiga, Kyoto, Osaka, Hyogo, Nara and Wakayama Prefectures) is held in accordance with the following aims:
The Kansai region constitutes the major consumer market and includes Osaka City, Kobe City and Kyoto City. Moreover, both Nada (Coastal Nishinomiya City and Kobe City) and Fushimi (southern Kyoto City) are 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 extends from the Sea of Japan, with its colder oceanic climate, to the Pacific Ocean, with its milder climate. There are a large number of breweries that produce a wide variety of rich, mellow, and crisp sakes.
Ginjo-shu (“Labeling Standards for the Manufacturing Process and Quality of Sake [National Tax Agency Notice No. 8, 1989]”) produced during the 2015 brewing year (July 2015 to June 2016).
Warmed sake made using rice with a rice-polishing ratio of 60% or greater, with no limitation on brewing year.
Products meeting quality standards for individual regional brands.
(These producers are working as a group to commercialize and spread their sake products based on unified manufacturing methods and screening criteria)
October 4 (Tuesday), 5 (Wednesday) and 7 (Friday), 2016
Alcoholic Beverage Inspection Office, Fourth Floor, Osaka National Government Building No. 3
Conducted with a total of 47 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).
Ginjo-shu and local brands were evaluated at room temperature. Warmed sake was gently heated in hot water (50C to 52C) and evaluated at about 45C.
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 aromas and flavor enticing desire that cannot be sated.
Local sake brands were evaluated according to the evaluation criteria and standards desired by each local brand.
Prefecture | Category | Actual number of sites | |||
---|---|---|---|---|---|
Ginjo-shu | Warmed sake | Local brands | Total | ||
Shiga | 10 | 9 | 0 | 19 | 10 |
Kyoto | 19 | 12 | 8 | 39 | 21 |
Osaka | 7 | 5 | 0 | 12 | 7 |
Hyogo | 29 | 29 | 12 | 70 | 36 |
Nara | 9 | 8 | 26 | 43 | 23 |
Wakayama | 6 | 5 | 0 | 11 | 6 |
Total | 80 | 68 | 46 | 194 | 103 |
Prefecture | Brand name | Entries | Overview |
---|---|---|---|
Kyoto | KYOTO BRAND | 6 | Sake produced from Kyoto rice grown with environmental and safety/security consciousness, and carefully selected to meet rigid quality standards. |
KYOTO GINMI HYAKUSEN | 2 | Sake produced in harmony with Kyoto's native traditions, techniques, and wisdom | |
Hyogo | NADANO KIIPPON (NADASYUKENKYUKAI) | 9 |
Using traditional production techniques, these sake varieties have been brought together as “Nadano Kiippon” (purest Nada sake) to celebrate Nada's heritage as a sake-producing district beyond individual corporate frameworks. This designation is restricted to sakes of exemplary quality that have been certified through careful consultation and examination. |
NIWASAKE | 3 | A shared brand for sakes produced using koji mold and yeast collected in Niwata Jinja, an ancient shrine mentioned in the Harima Fudoki, a chronicle from the eighth century. | |
Nara | NARAURUHASHI | 7 | Junmai-shu (pure rice sake) made from Nara rice and produced using yeast obtained from the precincts of Bodaisen Shōryaku-ji Temple; once known as sobo-shu, or “monks' sake”. |
YAMANOKAMI | 10 | Sake produced using yeast harvested from bamboo lilies (Jp. sasayuri), sacred flowers that grow within the precincts of Ōmiwa Jinja, a shrine associated with the Japanese god of wine. | |
RESEARCH SOCIETY OF BODAIMOTO | 9 | Sake brewed according to the Bodaimoto yeast starter method, once unique to Shoryaku-ji Temple. Since the method's revival in 1999, this sake is now sold by nine breweries in Nara Prefecture. |
In BY27 (Brewing Year Heisei 27, from July 1st 2015 to June 30th 2016), Western Japan saw unusually low temperatures from mid-August to mid-September, and the rice used in sake making had a tendency to be more soluble than usual, especially for late-growing strains of rice. Weather conditions in the winter were generally mild, but with a record-setting cold front arriving in late January, it turned out to be a season with drastic temperature changes, making for difficult brewing conditions.
However, because producers fully utilized superior brewing skills cultivated over many years, and were careful when storing the sake during the summer, most of the products exhibited this year were very high in quality, with a good balance between aroma and flavor.
There was an array of items that exhibited brilliant and robust ginjo-shu aromas reminiscent of fresh fruit, and a smooth mouthfeel and rich flavor after being adequately matured over the summer.
This category had a wide variety of flavors and aromas, and many had been properly matured, with a nice umami and a clean finish for a taste that never gets old.
Aromas were diverse, from refined and elegant to flowery and showy, and the flavors were smooth and with a clean finish.
These sakes showed good balance between aroma and flavor, and a moderate sweetness.
These sakes were in line with the concept of each company, from ginjo types with flowery aromas, to matured types with more aged aromas and rich flavors.
These sakes had a lot of impact, with individualistic, heavy aromas, rich flavors, and a strong acidity typical of the traditional brewing methods used.
These sakes featured elegant and gentle aromas, and smooth flavors.
Many of these sakes were individualistic, featuring heavy aromas, umami, and a distinct acidity.
These sakes generally had some umami, and exhibited a wide variety, from sweet to dry and from light to full-bodied.