April, 2020
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

*Please refer to the 2019 Sake Awards Notice (Excerpt) for details on the purpose of holding the event.

• *1 Entry status of the previous year is shown in parentheses.
• *2 Up to six 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

The climate at the beginning of this brewing yearbhad a low temperature, but it became warm after January. The Moromi made by this year's rice tended to be difficult to dissolve, and processing the rice this year required unerring judgments because the tendency of rice was different by the species and the place of production. Nonetheless, thanks to their unsurpassed technical proficiency, the brewers were able to overcome these challenges. As a result, there were many excellent sake entries.

(1) Dosanmai ginjo-shu
The entries in this category were made with the Ginpu, Suisei, and Kitashizuku varietals, which are the rice varietals suited for sake brewing produced in Hokkaido Prefecture.
Many entries had a harmonious balance of a fine scent and clear palate.

(2) Ginjo-shu
The entries in this category were made with the Yamadanishiki varietal, which is the rice varietal suited for sake brewing.
Many entries had a fine scent and smooth palate.

(3) Junmai-shu
Some entries in this category were made with rice varietals not produced in Hokkaido Prefecture, such as Gohyakumangoku, Dewasansan and Miyamanishiki, while many entries were made with the Ginpu, Suisei, and Kitashizuku varietals suited for sake brewing produced in Hokkaido Prefecture.
From a broad selection of this category, each was revealed to have their own distinctive characteristics ranging from a gentle to strong fragrance and from a clear or delicate to thick and rich umami flavor.

2019 Sake Awards Notice (Excerpt)

1. Purpose

The Hokkaido Sake Awards evaluate the quality of sake made during the 2019 brewing year. Based on the results of the evaluations, manufacturers recognized as having 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 alcoholic beverage industry.

2. Dates and Venues

(1) Quality Examinations
Date: March 30, 2020 (Mon.) - March 31, 2020 (Tue.)
Venue: Office of Analysis and Brewing Technology, Sapporo Common Government Building No. 2

(2) Manufacturing Technology Workshop
Date: April 17, 2020 (Fri.)
Venue: Conference room in the 8th floor, Sapporo Common Government Building No. 2
※Canceled due to prevent the COVID-19 pandemic

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 sake-making instructional institutions, personnel at sake brewing facilities with manufacturing knowledge and sensory evaluation experience for alcoholic beverages and with three or more years of experience in technical instruction or sake manufacturing procedures, 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 the 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.

※Canceled due to prevent the COVID-19 pandemic

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

For 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31年3月）」＞「18　清酒の製法品質表示基準」」

Attachment 2

Manufacture Status of Ginjo-shu and Junmai-shu in 2018 Brewing Year

During the 2018 brewing year (July 1, 2018 – June 30, 2019), the manufactured volumes of ginjo-shu and junmai-shu (20% ABV equivalent) in Hokkaido were as follows:

Category	Hokkaido	Japan
All Sake
	3,762	381,749
	(100.0)	(100.0)
Ginjo-shu	151	20,557
	(4.0)	(5.4)
Junmai Ginjo-shu	498	51,488
	(13.2)	(13.5)
Junmai-shu	1,117	52,970
	(29.7)	(13.9)

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

For 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」＞「清酒の製造状況等について（平成30酒造年度）(令和2年2月）」

Attachment 3

Hokkaido Sake Awards 2019 Quality Examination Jury

* JCN:Japan Corporate Number