Shikoku Sake Awards 2023
The Shikoku Sake Awards (Shikoku Seishu Kanpyokai) are held annually in autumn by the Takamatsu Regional Taxation Bureau.
The purpose of this competition is, through evaluating the quality of sake, to raise the technical level of sake manufacturers in the Shikoku region (i.e., Tokushima, Kagawa, Ehime and Kochi Prefectures), to improve the quality of sake brewed in the Shikoku region, and to contribute to the sound development of the sake industry.
Shikoku Sake Awards 2023 Prize Winners
11 breweries won prizes in the Ginjo-shu category, and 11 breweries won prizes in the Rei-shu・Kan-shu category.
Ginjo-shu category
| Prefecture | Brewery | Brand | Brewmaster | JCN |
|---|---|---|---|---|
| KAGAWA | SHODOSHIMASHUZO CO., LTD. | SHODOSHIMANOKAGAYAKI（小豆島の輝） | KANEKO YOSHITAKA | 9470001017203 |
| EHIME | MINAKUCHISHUZO CO., LTD. | NIKITATSU（仁喜多津） | KIKUCHI KENYA | 2500001004030 |
| EHIME | YAGISHUZOBU CO., LTD. | YAMATAN MASAMUNE （山丹正宗） |
ISHIDA MASASI | 4500001012452 |
| EHIME | ISHIZUCHI SHUZO CORPORATION | ISHIZUCHI（石鎚） | OCHI MINORU | 2500001008873 |
| EHIME | UMENISHIKI YAMAKAWA CO., LTD. | UMENISHIKI（梅錦） | AIHARA KOUICHIROU | 7500001014561 |
| KOCHI | SENTO SAKE BREWERY CO., LTD. | TOSA-SHIRAGIKU （土佐 しらぎく） |
SENTO RYOTA | 5490002012857 |
| KOCHI | TOSATSURU SENJU BREWERY TOSATSURU SAKE BREWING CO., LTD. | TOSATSURU（土佐鶴） | FUKUDOME KOICHI | 8490001006733 |
| KOCHI | TOSATSURU TENPYO BREWERY TOSATSURU SAKE BREWING CO., LTD. | TOSATSURU（土佐鶴） | OKADA HITOSHI | 8490001006733 |
| KOCHI | MINAMI SHUZOJO CO., LTD. | MINAMI（南） | KONO KORYO | 3490002012974 |
| KOCHI | ARISAWA CO., LTD. | BUNKAJIN（文佳人） | ARISAWA KOUSUKE | 8490001006056 |
| KOCHI | TSUKASABOTAN CO., LTD. | TSUKASABOTAN（司牡丹） | ASANO TORU | 6490001005506 |
JCN : Japan Corporate Number
Rei-shu・Kan-shu Category
| Prefecture | Brewery | Brand | Brewmaster | JCN |
|---|---|---|---|---|
| TOKUSHIMA | NISSIN SHURUI CO., LTD. TAIKO BREWERY | TOKUBETSUHONJOZO GARYU HISAGOTAIKO （特別本醸造 我流 瓢太閤） |
TOMIYAMA AKIHIRO | 2480001005915 |
| KAGAWA | NISHINO KINRYO CORP. YAHATA GURA | KINRYO YAHATA GURA （金陵 八幡蔵） |
MAEDA RYOHEI | 6470001008188 |
| KAGAWA | AYAKIKUSHUZO CO., LTD. | AYAKIKU（綾菊） | MIYAKE HIDEKAZU | 4470001006887 |
| KAGAWA | SHODOSHIMASHUZO CO., LTD. | BIBIBI（びびび。） | KANEKO YOSHITAKA | 9470001017203 |
| EHIME | MINAKUCHISHUZO CO., LTD. | NIKITATSU HIYAOROSHIJUNMAIGENSHU （仁喜多津 ひやおろし純米原酒） |
KIKUCHI KENYA | 2500001004030 |
| KOCHI | ARIMITSU SAKE BREWERY CO., LTD. | AKITORA（安芸虎） | OGI YOSHIYUKI | 2490002012728 |
| KOCHI | TOSATSURU SENJU BREWERY TOSATSURU SAKE BREWING CO., LTD. | TOSATSURU（土佐鶴） | FUKUDOME KOICHI | 8490001006733 |
| KOCHI | TOSATSURU TENPYO BREWERY TOSATSURU SAKE BREWING CO., LTD. | TOSATSURU（土佐鶴） | OKADA HITOSHI | 8490001006733 |
| KOCHI | HAMAKAWA SHOTEN CO., LTD. | BIJOFU TOKUBETSU JUNMAI （美丈夫 特別純米） |
OBA FUMIHIRO | 5490002012931 |
| KOCHI | MINAMI SHUZOJO CO., LTD. | TAMANOI（玉の井） | KONO KORYO | 3490002012974 |
| KOCHI | TSUKASABOTAN CO., LTD. | TSUKASABOTAN（司牡丹） | ASANO TORU | 6490001005506 |
JCN : Japan Corporate Number
Entry Status
Category
One entry for Ginjo-shu and one entry for Rei-shu・Kan-shu allowed per licensed sake brewery.
(1) Ginjo-shu
Undiluted sake (genshu) produced as ginjo-shu (including junmai-ginjo-shu) at their own sake brewery between July 2022 and June 2023.
(2) Rei-shu (Cold sake)・Kan-shu (Warmed sake)
Sake produced and processed for sale at their own sake brewery with a polished rice ratio of 60% or more.
Number of Entries
| Tokushima | Kagawa | Ehime | Kochi | Total | |
|---|---|---|---|---|---|
| Breweries | 5 | 5 | 11 | 11 | 32 |
| Items (Ginjo-shu) | 5 | 5 | 9 | 10 | 29 |
| Items (Rei-shu・Kan-shu) | 5 | 4 | 10 | 9 | 28 |
| Total of Items | 10 | 9 | 19 | 19 | 57 |
Quality Evaluation
Schedule
| Preliminary Ginjo-shu evaluation / Rei-shu evaluation | September 26, 2023 | ||
| Final Ginjo-shu evaluation / Kan-shu evaluation | September 29, 2023 |
Judges
Judges are experts in evaluating the quality of sake, including:
-Sake brewers
-Researchers of the National Research Institute of Brewing
-Researchers of prefectural brewing-related organizations
-Academics in the field of brewing
-Technical officers of the Takamatsu Regional Taxation Bureau
10 judges participated in the preliminary evaluation and 10 judges conducted the final evaluation.
Process
The quality evaluations were performed by sensory evaluation. All entrants were blind-tasted by category. Entrants were served at approximately 20℃ (68℉) for the Ginjo-shu category, at approximately 10℃ (50℉) for the Rei-shu category and at approximately 45℃ (113℉) for the Kan-shu category. After the preliminary evaluation, the highest scoring entrants were selected for the final evaluation in the Ginjo-shu category. The prize winners were determined based on the score of the final evaluation.
- Ginjo-shu
- Rei-shu・Kan-shu
Quality of Entrants
As for Ginjo-shu, there have been many products with mature ginjo aroma, adequate sweetness or acidity and tasteful.
As for Rei-shu there have been products with well-balanced acidity and fruity aroma like melons or muscats.
As for Kan-shu, there have been products with light and delicate, strong acidity and good crisp aftertaste.
Award Ceremony
| Date | November 8, 2023 | ||
| Location | Takamatsu Regional Taxation Bureau |