November 10, 2016
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 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 use all their skills and effort to produce the best sake possible.
 Sakes submitted to the Tohoku Sake Awards comprise those brewed during the previous winter and 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. Prizes are awarded to the winning brewers at the commendation ceremony.

(2) Review of 2016
 In 2016, 147 breweries submitted a total of 384 sakes to two categories; ginjo-shu and junmai-shu. The quality examinations were held in October with 63 of the participating breweries winning prizes. Certificates were then granted to the prizewinners of each category at a commendation ceremony held on November 10 by the Commissioner of the Sendai Regional Taxation Bureau.
 In addition to the above-mentioned two categories, we conducted a new trial category of junmai-shu that differentiated itself 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 that of the conventional junmai-shu category could be any figure). The number of the entries to this new category counted 48 from the six prefectures. As this new category was just a trial, however, no award was given to the participants and the details and results were omitted in this report.
 The Great East Japan Earthquake struck the Tohoku region in March 2011, and as a result, many breweries suffered severe damage. However, sakes submitted to the Tohoku Sake Awards exhibited superb quality supported by the brewing technique of Japan’s topmost-level. This fact indicates that, with their strong unyielding will, the breweries of the Tohoku region have already taken a great step 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 of the below-mentioned categories that were brewed at the entrant’s own production site between July 2015 and June 2016

(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 4-7, 2016
 -Final examination: October 12, 2016

(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 chosen sakes are once again judged and subsequently ranked by their overall quality. The award winners are finally 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 the National Research Institute of Brewing (NRIB)
 - Staff members from prefectural brewing-related organizations
 - Sake experts/manufacturers recommended by the prefectural sake and shochu makers’ associations of the Tohoku region
 - Technical officers from the Sendai Regional Taxation Bureau

Abbreviations: GP, Ginjo-shu preliminary ex.; JP, Junmai-shu preliminary ex.; GF, Ginjo-shu final ex.; JF, Junmai-shu final ex.

4. Awards

 Entrants earning high scores in the final examination are awarded with an Honor Prize. The number of recipients of this prize is limited, 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 those placing first in each category, and “Special Honor Prizes” are awarded to those placing both second and third. Certificates are then granted to each of the prizewinners by the Commissioner of the Sendai Regional Taxation Bureau.

5. Statistics

Numbers in parentheses indicate the number of breweries

Numbers in parentheses indicate the number of breweries

Numbers in parentheses indicate the number of breweries

Numbers in parentheses indicate the number of breweries

6.List of Prize Winners

(1) Ginjo-shu Category

(2) Junmai-shu Category

JCN indicates Japan Corporate Number