1. ホーム
2. 国税庁等について
3. 組織（国税局・税務署等）
4. 札幌国税局
5. 報道発表
6. Hokkaido Sake Awards 2013

Tuesday, April 8, 2014
Sapporo Regional Taxation Bureau

• 1　Overview
• 2　Gold Prize Breweries
• 3　Quality of Sake Entries
• Reference
  • 1. Purpose
  • 2. Dates and Venues
  • 3. Entry Categories
  • 4．Quality Examinations
  • 5. Presentation of Award Certificates
  • 6. Manufacturing Technology Workshop
• Attachment 1
• Attachment 2
• Attachment 3

1　Overview

With the aim of improving the sake-brewing craft, the Sapporo Regional Taxation Bureau hosted Sinshu Kanpyokai (the Hokkaido Sake Awards ) contest to evaluate the quality of sake made during the 2013 brewing year (July 2013 until June 2014) in a competition of manufacturing technology, and announced the examination results today.
　Entries to the Hokkaido Sake Awards comprised 105 sakes from 12 sake breweries in Hokkaido, and were evaluated by a quality examination jury of 26 members.
　As a result, 8 entries from 4 breweries won the Gold Prize for Dosanmai ginjo-shu, 7 entries from 3 breweries won the Gold Prize for Ginjo-shu, and 5 entries from 4 breweries won the Gold Prize for Junmai-shu.

*Please refer to the 2013 Sake Awards Notice (Excerpt) for details on the purpose of holding the event.

• （＊1）Entry status of last brewing year provided in parentheses
• （＊2）Up to five entries for Dosanmai ginjo-shu and Ginjo-shu per brewer, and up to eight entries for Junmai-shu per brewer allowed.

2　Gold Prize Breweries

The following manufacturers won Gold Prizes (Tax Office order).

3　Quality of Sake Entries

(1)　Dosanmai ginjo-shu
　Ginjo-shu entries were made with brew-suited Hokkaido rice varietals, like Ginpu, Suisei, and Kitashizuku.
　Blessed with fine ingredient rice this brewing year, the results revealed a delectable flavor of rice in the entries, many excelling as ginjo-shu with a harmonious balance of flavors.

(2)　Ginjo-shu
　The ginjo-shu entries were mainly made with the Yamadanishiki varietal for brewing rice.
　Many entries were discovered again this brewing year to have a smooth taste and rich notes.

(3)　Junmai-shu
　The ginjo-shu entries were mainly made with the Yamadanishiki varietal for brewing rice.Many entries were discovered again this brewing year to have a smooth taste and rich notes.

2013 Sake Awards Notice (Excerpt)

1. Purpose

The Hokkaido Sake Awards evaluate the quality of sake made during the 2013 brewing year. Based on the results of the evaluations, manufacturers recognized with outstanding sake-making craft are commended to promote advancement and progress in the sake-making craft, drive quality improvement of sake within the region, and consequently contribute to the development of the beverage alcohol industry.

2. Dates and Venues

(1) Quality Examinations　Date: March 24, 2014 (Mon.) ~ March 25, 2014 (Tue.)
　Venue: Office of Analysis and Brewing Technology, Sapporo Common Government Building No. 2

(2) Manufacturing Technology Workshop
　Date: April 8, 2014 (Tue.)
　Venue: Auditorium, Sapporo Common Government Building No. 2

3. Entry Categories

There are three entry categories: Dosanmai ginjo-shu, Ginjo-shu, and Junmai-shu.

(1) Dosanmai ginjo-shu
　Entries that can be labeled as ginjo-shu under the labeling standards for the manufacturing process and quality of sake, manufactured from 100% Hokkaido rice.

(2) Ginjo-shu
　Entries that can be labeled as ginjo-shu under the labeling standards for the manufacturing process and quality of sake (excluding ginjo-shu meeting the description of (1) above).

(3) Junmai-shu
　Entries that can be labeled as junmai-shu under the labeling standards for the manufacturing process and quality of sake with a Seimai-buai (rice-polishing ratio) of 55% or greater.

*Refer to Attachment 1 regarding the labeling standards for the manufacturing process and quality of sake.

*Refer to Attachment 2 for the manufacturing status of ginjo-shu and junmai-shu, etc.

4．Quality Examinations

(1) Jury
　Staff members at instructional institutions of sake-making craft, manufacture personnel at sake brewing facilities (those with manufacture knowledge and sensory evaluation experience for beverage alcohol with three or more years of experience in technical instruction or sake manufacture operations) and comparable individuals requested by the Director of the Office of Analysis and Brewing Technology, and technical officers

　*Refer to Attachment 3 for the jury members.

(2) Examination Items and Methods
　Quality examinations are conducted by entry category for a comprehensive evaluation (score) and flavor characteristics (scale and profile).

(3) Comprehensive Evaluation Standards
　Respective jury members make evaluations based on their respective wealth of manufacturing technology knowledge and experience in evaluation.

5. Presentation of Award Certificates

After compilation of the results of comprehensive evaluation for Dosanmai ginjo-shu, Ginjo-shu, and Junmai-shu categories, the entries finishing in the upper rankings (approximately 40% of entrants) shall be commended as Gold Prize winners, whose manufacturers will be presented with award certificates.

6. Manufacturing Technology Workshop

The manufacturing technology workshop is held to allow entrants to mutually evaluate and study all of the entries, which are fully laid out.

Participants are associates of the sake manufacturing industry (minors under 20 years old are excluded).

Gold Prize winners will be denoted with a gold tag on their bottle.

Attachment 1

Labeling Standards for the Manufacturing Process and Quality of Sake (Overview)

National Tax Agency Notice No. 8, November 22, 1989

○ Labeling Tokutei meisho (specific designations) of sake

f you need further information, please refer to the linked Japanese page.
国税庁ホームページ＞「刊行物等」＞「パンフレット・手引」＞「酒税関係」＞「酒のしおり（平成26年3月）」＞「19　清酒の製法品質表示基準」

Attachment 2

Manufacture Status of Ginjo-shu and Junmai-shu in 2012 Brewing Year

　During the 2012 brewing year (July 1, 2012 – June 30, 2013), the manufactured volumes of ginjo-shu and junmai-shu (20% ABV equivalent) in Hokkaido were as follows:

※The figures in parentheses are percentages relative to all sake.

If you need further information, please refer to the linked Japanese page.
　国税庁ホームページ＞「税の情報・手続・用紙」＞「お酒に関する情報」＞「統計情報・各種資料」＞「その他」＞「清酒の製造状況等について」＞「平成24酒造年度における清酒の製造状況等について（平成26年1月）」

Attachment 3

Hokkaido Sake Awards 2013 Quality Examination Jury