November 12, 2015
Office of Analysis and Brewing Technology
Sendai Regional Taxation Bureau

• 1 Outline
• 2 Entries
• 3 Quality Examinations
• 4 Awards
• 5 Statistics
• 6 List of Prize Winners
  • (1) Ginjo-shu Category
  • (2) Junmai-shu Category

1. Outline

(1) About the Tohoku Sake Awards
 The Tohoku Sake Awards (Tohoku Seishu Kanpyokai) are held annually during the autumn under the auspices of the Sendai Regional Taxation Bureau. The purpose of this competition is to raise the technical level of sake brewers in the Tohoku region (i.e., Aomori, Iwate, Miyagi, Akita, Yamagata, and Fukushima Prefectures), thereby contributing to the sound development of the sake brewing industry in Japan.
 The sake brewers of the Tohoku region are well renowned for their first-class brewing technique. Using top-quality rice, they dedicate the entirety of both their skill and effort to produce the “best sake” possible.
 Sakes submitted to the Tohoku Sake Awards comprise those brewed during the previous winter and then left to mature for about six months. After a stringent process, including careful examination by a jury of experts, sakes of only the most prominent quality are selected. A commendation ceremony is then held and prizes are awarded to the winning brewers.

(2) 2015 Review
 In 2015, 153 breweries submitted a total of 402 sakes in two categories: ginjo-shu and junmai-shu. The quality examinations were held in October, with 68 of the participating breweries winning prizes. The commendation ceremony was held on November 12, and the prizewinners in each category were awarded certificates by the Commissioner of the Sendai Regional Taxation Bureau.
 In 2014, we introduced a new trial category of junmai-shu. The new trial category of junmai-shu is differentiated from the pre-established junmai-shu category by its submission requirements (the rice polishing rate of the new trial category was limited to be 60% or more, whereas no limitations were placed on that of the conventional junmai-shu category). A total of 68 entries were submitted by breweries in the Tohoku region. However, because this was only a new trial category, no prizes were awarded. The specific details and results of the entries in this new trial category have been omitted in this report.
 In March 2011, the Tohoku region was struck by the Great East Japan Earthquake, and as a result, many breweries suffered severe damage. Nonetheless, as a testament to Japan’s topmost level brewing techniques, the sakes submitted to the Tohoku Sake Awards still exhibited superb quality. This highlights the strong unyielding will of the breweries in the Tohoku region, and suggests that they have already taken important steps toward recovery.

2. Entries

(1) Qualification for entry
 Licensed sake breweries located within the jurisdiction of the Sendai Regional Taxation Bureau (i.e., Aomori, Iwate, Miyagi, Akita, Yamagata, and Fukushima Prefectures)

(2) Eligible sakes
 Sakes in the categories mentioned below that were brewed at the entrant’s own production site between July 2014 and June 2015

(3) Categories
 Ginjo-shu and junmai-shu, as stipulated in the “Labeling Standard for the Manufacturing Process and Quality of Sake” (NTA notice #8 in 1989)

(4) Maximum number of entries
 Two ginjo-shu and one junmai-shu entry per licensed sake brewery

3. Quality Examinations

(1) Schedule
 -Preliminary examination: October 6-9, 2015
 -Final examination: October 14, 2015

(2) Process
 The jurors assess the quality of each sample by sensory evaluation. All examinations are blinded and administered by category. During preliminary examinations, each sample is scrutinized for distinct attributes of aroma, taste, and appearance to clarify a sensory profile. The samples are also given scores based on their overall quality. After this preliminary process, the highest scoring entries, which represent approximately half of the total entries, are selected for the final examination. During the final examination, the selected sakes are once again judged and then ranked based on overall quality. The award winners are determined based on the final rankings.

(3) Evaluation policy
Overall quality is determined based on the following style-based categories:
 - Ginjo-shu: well-balanced flavor, characteristic aroma, and delicate taste
 - Junmai-shu: refined flavor with umami (savoriness) and round texture

(4) Jury
Jurors were selected from a pool of experts, including:
 - Academics in the field of sake brewing
 - Staff members from prefectural brewing-related organizations
 - Sake experts/manufacturers recommended by the prefectural sake and shōchū makers’ associations of the Tohoku region
 - Technical officers from the Sendai Regional Taxation Bureau

Abbreviations: GP, ginjo-shu preliminary; JP, junmai-shu preliminary; GF, ginjo-shu final; JF, junmai-shu final.

4. Awards

 Entrants earning high scores in the final examination are awarded with an Honor Prize. This prize is limited in number, and only those placing in the top one-third of all entrants in each category are eligible. Among entrants receiving Honor Prizes, the Grand Prize is awarded to the first-place winners in each category, and Special Honor Prizes are awarded to those placing both second and third. Certificates are also awarded to each of the prize winners by the Commissioner of the Sendai Regional Taxation Bureau.

5. Statistics

Data are presented as number of entries (number of breweries).

Data are presented as number of entries (number of breweries).

Data are presented as number of prizewinners (number of breweries)

Data are presented as number of prizewinners (number of breweries)

6. List of Prize Winners

(1) Ginjo-shu Category

(2) Junmai-shu Category