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 2014

Tuesday, April 7, 2015
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 2014 brewing year (July 2014-June 2015) in a competition of manufacturing technology, and announced the examination results today.
　Entries to the Hokkaido Sake Awards comprised 102 sakes from 11 sake breweries in Hokkaido, and were evaluated by a quality examination jury of 25 members.
　As a result, 11 entries from 4 breweries won the Gold Prize for Dosanmai ginjo-shu, 5 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 2014 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 three brew-suited Hokkaido rice varietals:Ginpu,Suisei, and Kitashizuku.
　This brewing year experienced an unusually warm winter and large fluctuations of warm and cold with respect to temperature and proved to be a challenging year for sake production. Nonetheless, the sophisticated technical proficiency of the brewers was able to overcome these challenges therefore many Ginjo-shu entries were discovered to have a pleasantly added flavor and a round taste.

(2)　Ginjo-shu
　The ginjo-shu entries were mainly made with the Yamadanishiki varietal for brewing rice.
　Once again, in this brewing year many entries were found to have a fine balance of brilliant notes in their aroma and a smooth palate.

(3)　Junmai-shu
　Some Junmai-shu entries were made with Honshu rice varietals for brewing rice, such as Miyamanishiki and Gohyakumangoku ,while many entries were made with Hokkaido rice varietals,like Ginpu, Suisei, and Kitashizuku.
　From a broad selectin of Junmai-shu entries, each revealed to have its own unique characteristic ranging from rich,light,and aromatic in flavor.

2014 Sake Awards Notice (Excerpt)

1. Purpose

The Hokkaido Sake Awards evaluate the quality of sake made during the 2014 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, 2015 (Tue.) 〜 March 25, 2015 (Wed.)
　Venue: Office of Analysis and Brewing Technology, Sapporo Common Government Building No. 2

(2) Manufacturing Technology Workshop
　Date: April 7, 2015 (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 daiginjo-shu or junmai-daiginjo-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 daiginjo-shu or junmai-daiginjo-shu under the labeling standards for the manufacturing process and quality of sake (excluding items 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) Quality Examinations Items and Methods
　Quality examinations are conducted by entry category for a comprehensive evaluation of taste (scaled score) and flavor characteristics (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

If 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27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 2013 Brewing Year

　During the 2013 brewing year (July 1, 2013 – June 30, 2014), 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25酒造年度における清酒の製造状況等について（平成27年1月）」

Attachment 3

Hokkaido Sake Awards 2014 Quality Examination Jury