Shikoku Sake Awards 2024
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 2024 Prize Winners
Thirteen breweries won prizes in the Ginjo-shu category, and thirteen breweries won prizes in the Rei-shu・Kan-shu category.
Ginjo-shu category
| Prefecture | Brewery | Brand | Brewmaster | JCN | |
|---|---|---|---|---|---|
| TOKUSHIMA | NISSIN SHURUI CO., LTD. TAIKO BREWERY | HISAGOTAIKO | 瓢太閤 | TOMIYAMA AKIHIRO | 2480001005915 |
| KAGAWA | NISHINO KINRYO CORP. KOTOHIRA BREWERY | KINRYO | 金陵 | SAKAI SHIRO | 6470001008188 |
| EHIME | EIKOSHUZO CO., LTD. | SYUSENEIKO DAIGINJYO | 酒仙栄光 大吟醸 | OOYAMA TAISUKE | 8500001000890 |
| EHIME | YUKISUZUMESHUZO CO., LTD. | YUKISUZUME | 雪雀 | TOKUNAGA RYOHEI | 9500001000171 |
| EHIME | YAGISHUZOBU CO., LTD. | YAMATAN MASAMUNE | 山丹正宗 | ISHIDA MASASI | 4500001012452 |
| EHIME | ISHIZUCHI SHUZO CORPORATION | ISHIZUCHI | 石鎚 | OCHI MINORU | 2500001008873 |
| EHIME | SEIRYOSHUZO CO., LTD. | IYO KAGIYA | 伊予 賀儀屋 | ORITA KAZUAKI | 5500001009290 |
| EHIME | UMENISHIKI YAMAKAWA CO., LTD. | UMENISHIKI | 梅錦 | TAKEUCHI YUJI | 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 | SAI AKIO | 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 | AWATENSUI JUNMAIGINJO | 阿波天水 純米吟醸 | TOMIYAMA AKIHIRO | 2480001005915 |
| KAGAWA | NISHINO KINRYO CORP. YAHATA BREWERY | KINRYO | 金陵 | MAEDA RYOUHEI | 6470001008188 |
| EHIME | SAKURAUZUMAKI SHUZO CO., LTD. | RINZEN | 凛然 | SHIRAISHI HIROHUMI | 7500001000082 |
| EHIME | MINAKUCHISHUZO Co., Ltd. | NIKITATSU | 仁喜多津 | KIKUCHI KENYA | 2500001004030 |
| EHIME | YUKISUZUMESHUZO CO., LTD. | YUKISUZUME JUNMAIGINJO SAKURAHIME | 雪雀 純米吟醸 さくらひめ | TOKUNAGA RYOHEI | 9500001000171 |
| EHIME | ISHIZUCHI SHUZO CORPORATION | ISHIZUCHI | 石鎚 | OCHI MINORU | 2500001008873 |
| KOCHI | ARIMITSU SAKE BREWERY CO., LTD. | AKITORA | 安芸虎 | OGI YOSHIYUKI | 2490002012728 |
| KOCHI | KIKUSUISHUZO CO., LTD. | SHIMANTOGAWA | 四万十川 | OHHARA TETSUO | 1490001008364 |
| KOCHI | TOSATSURU SENJU BREWERY TOSATSURU SAKE BREWING CO., LTD. | TOSATSURU | 土佐鶴 | SAI AKIO | 8490001006733 |
| KOCHI | TOSATSURU TENPYO BREWERY TOSATSURU SAKE BREWING CO.,LTD. | TOSATSURU | 土佐鶴 | OKADA HITOSHI | 8490001006733 |
| KOCHI | HAMAKAWA SHOTEN CO., LTD. | BIJOFU TOKUBETSU JUNMAISHU | 美丈夫 特別純米酒 | OHBA 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
Sake produced as ginjo-shu (including junmai-ginjo-shu) at their own sake brewery between July 2023 and June 2024.
(2) Rei-shu (Cold sake)・Kan-shu (Warmed sake)
Sake produced and processed for sale at their own sake brewery with a mean polished rice ratio of 55% or more.
Number of Entries
| Tokushima | Kagawa | Ehime | Kochi | Total | |
|---|---|---|---|---|---|
| Breweries | 5 | 5 | 12 | 13 | 35 |
| Items (Ginjo-shu) | 5 | 5 | 12 | 11 | 33 |
| Items (Rei-shu・Kan-shu) | 5 | 4 | 12 | 13 | 34 |
| Total of Items | 10 | 9 | 24 | 24 | 67 |
Quality Evaluation
Schedule
| Preliminary Ginjo-shu evaluation / Rei-shu evaluation | September 17, 2024 | ||
| Final Ginjo-shu evaluation / Kan-shu evaluation | September 20, 2024 |
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
Eleven judges participated in the preliminary evaluation and twelve judges conducted the final evaluation.
| Affiliation | Name |
|---|---|
| Tokushima Prefectural Industrial Technology Center | Okahisa Naoki |
| Kagawa Prefectural Industrial Technology Center | Ohnishi Shigehiko |
| Ehime Institute of Industrial Technology | Sakai Miki |
| NISHINO KINRYO. CORP. | Sakai Shiro |
| KAWATSURU SHUZO CO., LTD. | Hazu Kaoru |
| MINAKUCHI SHUZO CO., LTD. | Kikuchi Kenya |
| UMENISHIKIYAMAKAWA CO., LTD. | Takeuchi Yuji |
| TOSATSURU SAKE BREWING CO., LTD. | Murata Akihiko |
| Takamatsu Regional Taxation Bureau | Kawaguchi Tsutomu |
| Takamatsu Regional Taxation Bureau | Ono Masayuki |
| Takamatsu Regional Taxation Bureau | Komatsu Shohei |
| Affiliation | Name |
|---|---|
| National Research Institute of Brewing | Yoshida Yuichi |
| Kochi University | Kozaki Daisuke |
| Kochi Prefectural Industrial Technology Center | Doi Tomotaka |
| NISSIN SHURUI CO., LTD. TAIKO BREWERY | Tomiyama Akihiro |
| NISHINOKINRYO. CORP. | Nishihara Mikihiro |
| AYAKIKU SHUZO CO., LTD. | Miyake Hidekazu |
| ISHIZUCHI SHUZO CO., LTD. | Ochi Minoru |
| YAGI-SHUZOBU CO., LTD. | Shiomi Takanori |
| TSUKASABOTAN CO., LTD. | Asano Toru |
| Takamatsu Regional Taxation Bureau | Kawaguchi Tsutomu |
| Takamatsu Regional Taxation Bureau | Ono Masayuki |
| Takamatsu Regional Taxation Bureau | Komatsu Shohei |
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 fruity aroma and clear taste.
Many entrants in Rei-shu category have had well balanced aroma and taste with adequate acidity.
The taste of entrants in Kan-shu category have been rich and diverse, well harmonized at around 45℃.
Award Ceremony
| Date | November 7, 2024 | ||
| Location | Takamatsu Regional Taxation Bureau |