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2. 国税庁等について
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5. 報道発表
6. Hokkaido Sake Awards 2015（in English）

Wednesday, April 6, 2016
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 2015 brewing year (July 2015-June 2016) in a competition of manufacturing technology, and announced the examination results today.
　Entries to the Hokkaido Sake Awards comprised 88 sakes from 10 sake breweries in Hokkaido, and were evaluated by a quality examination jury of 22 members.
　As a result, 5 entries from 3 breweries won the Gold Prize for Dosanmai ginjo-shu, 3 entries from 2 breweries won the Gold Prize for Ginjo-shu, and 3 entries from 3 breweries won the Gold Prize for Junmai-shu.

*Please refer to the 2015 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).

* JCN:Japan Corporate Number

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 continued warm weather and proved to be a challenging year for sake production. Nonetheless, the excellent technical proficiency of the brewers was able to overcome the challenge therefore many Ginjo-shu entries were found to have a rich and a mellow flavor and a clear taste.

(2)　Ginjo-shu
　The ginjo-shu entries were made with the Yamadanishiki varietal for brewing rice.
　Many entries were discovered again this brewing year to have a fine balance of brilliant notes in their aroma and an elegantly rounded 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 mild to aromatic in flavor and from light to rich in taste.

2015 Sake Awards Notice (Excerpt)

1. Purpose

The Hokkaido Sake Awards evaluate the quality of sake made during the 2015 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 23, 2016 (Wed.) 〜 March 24, 2016 (Thu.)
　Venue: Office of Analysis and Brewing Technology, Sapporo Common Government Building No. 2

(2) Manufacturing Technology Workshop
　Date: April 6, 2016 (Wed.)
　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 Examination 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28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 2014 Brewing Year

　During the 2014 brewing year (July 1, 2014 – June 30, 2015), 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26酒造年度における清酒の製造状況等について（平成28年3月）」

Attachment 3

Hokkaido Sake Awards 2015 Quality Examination Jury

* JCN:Japan Corporate Number