1. Overview

The Osaka Sake Awards 2024 (Shiga, Kyoto, Osaka, Hyogo, Nara, and Wakayama Prefectures) are held in accordance with the following aims:

1. (1) Conduct annual quality examinations of sake made within the Kansai region, and notify entrants of their evaluation results in the fall.
2. (2) Encourage the advancement, development, and quality improvement of sake making technology by disclosing the results of sake entries to parties involved in sake making.
3. (3) Contribute to the development of the sake industry.

The Kansai region, which includes Osaka City, Kobe City, and Kyoto City, is well known for its sake consumption, and both Nada (Coastal Nishinomiya City and Kobe City) and Fushimi (southern Kyoto City) are Japan's leading sake producing areas. The Kansai region possesses state-of-the-art technology for sake making, and is well known for producing 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. Consequently, 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 2023 brewing year (July 2023 to June 2024).

(2) Warmed sake

Warmed sake made using rice with a rice-polishing ratio of at least 60%, with no limitation on brewing year.

3. Quality Evaluations

(1) Evaluation dates

September 19 (Thursday), 20 (Friday) and 26 (Thursday), 2024

(2) Evaluation venue

Alcoholic Beverage Evaluation Office, Fourth Floor, Osaka National Government Building No. 3

(3) Evaluation methods

Evaluations were conducted by a panel of 53 judges (individuals under the age of 65 years at the time of the quality assessments with broad knowledge and expertise in the quality assessment of alcoholic beverages, such as staff members of prefectural brewing-related organizations and toji, or master sake brewers).

Ginjo-shu was evaluated at room temperature (approximately 20°C), and warmed sake was evaluated at approximately 45°C after heating in a vessel containing water at 50-52°C.

(4) Evaluation standards

Overall quality was evaluated for the following qualities of sake deemed to be “good”.

Ginjo-shu: Harmony of aroma and flavor that is distinctive of ginjo-shu and present in a matured and mellow taste.

Warmed sake: Harmony of aroma and flavor that elicits a desire that cannot be sated.

4. Status of Entries

5. Trends in Sake Quality among Entries

The 2023 brewing year was marked by consistently elevated temperatures across Japan. These climatic conditions notably affected the brewing rice, resulting in grains with heightened firmness due to the summer heat. This presented a particular challenge during the mash (moromi) stage, as the rice demonstrated reduced dissolution characteristics. The brewing period itself was characterized by erratic temperature fluctuations, with only intermittent cold spells. This required exceptional vigilance in fermentation management to maintain the integrity and proper progression of the moromi.

Despite these challenges, the toji and their brewing teams demonstrated remarkable technical expertise. Through their masterful brewing processes and meticulous post-production storage management, they succeeded in producing an impressive array of entries exhibiting excellent sake qualities with harmonious balance between aromatics and flavor profiles.

(1) Ginjo-shu

The majority of entries demonstrated excellent and varied characteristics, successfully combining elegant and refined aromas reminiscent of banana and apple with clean, smooth flavors characterized by both sweetness and acidity.

(2) Warmed sake

The majority of entries exhibited excellent sake qualities ideal for warming, with deep yet clean flavors and a crisp finish, harmoniously balanced with the gentle, characteristic sake aromas. When warmed, these entries became even more appealing, making for highly drinkable sake that doesn’t tire the palate.

6. Conferment of Prizes

Breweries whose entries received superior scores for quality were awarded the Osaka Regional Taxation Bureau Commissioner's “Excellence Prize”.

7. List of “Excellence Prize” Recipient Breweries

• Ginjo-shu
• Warmed sake