April, 2021
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 2020 Sake Awards Notice (Excerpt) for details on the purpose of holding the event.

• *1 Entry status of the previous brewing year is shown in parentheses.
• *2 Up to four entries per brewer allowed.
• *3 Gold prize is not awarded in this category.

2 Gold Prize Breweries

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

* JCN:Japan Corporate Number

3 Quality of Sake Entries

Not only processing the rice, but also the fermentation management this year required unerring judgments because the Moromi made by this year’s rice tended to be difficult to dissolve. 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 smooth 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 harmonious balance of a glamorous ginjo-aroma and fine palate.

(3) Junmai-shu
Some entries in this category were made with rice varietals not produced in Hokkaido Prefecture, such as Gohyakumangoku or 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 mild to glamorous aroma and from a delicate to full body taste.

(4) Koseimai Nojun-shu
The brewers seem to be interested in this category because 7 sakes were entried in spite of the first year for this category. Many entries were made with Hokkaido rice varietals.
Many entries had a complicated, rich and full taste and can be expected to improve the quality by aging.

2020 Sake Awards Notice (Excerpt)

1. Purpose

The Hokkaido Sake Awards evaluate the quality of sake made during the 2020 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 17, 2021 (Wed.) ~ March 18, 2021(Thu.)
Venue: Office of Analysis and Brewing Technology, Sapporo Common Government Building No. 2

(2) Manufacturing Technology Workshop
Date: April 5, 2021 (Mon.)
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 four entry categories: Dosanmai ginjo-shu, Ginjo-shu, Junmai-shu and Koseimai nojun-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.

(4) Koseimai nojun-shu
Entries that can be decided as Japanese sake under Japanese Liquor Tax Law with a Seimai-buai (rice-polishing ratio) of 80% or greater.

• *Gold prize is not awarded in the category, Koseimai nojun-shu.
• *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

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＞酒税・酒類行政に係る基本的な資料*＞酒のしおり＞18　清酒の製法品質表示基準

* If you cannot find, click “詳細はこちら”.

Attachment 2

Manufacture Status of Ginjo-shu and Junmai-shu in 2019 Brewing Year

During the 2019 brewing year (July 1, 2019 – June 30, 2020), the manufactured volumes of ginjo-shu and junmai-shu (20% ABV equivalent) in Hokkaido were as follows:

Category	Hokkaido	Japan
All Sake	3,487	340,496
	(100.0)	(100.0)
Ginjo-shu	115	18,445
	(3.3)	(5.4)
Junmai Ginjo-shu	508	48,147
	(14.6)	(14.1)
Junmai-shu	1,177	51,778
	(33.8)	(15.2)

※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」＞「清酒の製造状況等について（令和元酒造年度）(令和３年３月）」

Attachment 3

Hokkaido Sake Awards 2020 Quality Examination Jury

* JCN:Japan Corporate Number