1. Overview

The Osaka Sake Awards 2025(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 2024 brewing year (July 2024 to June 2025).

(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 18 (Thursday), 19 (Friday) and 26 (Friday), 2025

(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 52 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

Throughout the 2024 brewing year, temperatures across Japan remained consistently high. Due to the high summer temperatures, brewing rice was somewhat firmer than usual, and thus dissolved more slowly in the mash ( moromi). In contrast, temperatures during the brewing season were lower than average in many regions, providing favorable conditions for sake production.

Under these circumstances, brewery personnel, led by the toji, or chief sake master, fully demonstrated their accumulated experience and high level of technical expertise. Thanks to proper storage management following production, the majority of entries exhibited excellent sake qualities with a harmonious balance of aroma and flavor.

(1) Ginjo-shu

The majority of entries were excellent and richly varied, successfully combining elegant and refined aromas reminiscent of banana and apple with clean, smooth flavors marked by sweetness and acidity, all well integrated.

(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