Shikoku Sake Awards 2025
The Shikoku Sake Awards (Shikoku Seishu Kanpyokai), held annually in autumn by the Takamatsu Regional Taxation Bureau, consist of Ginjo-shu category, Rei-shu (Cold sake) category and Kan-shu (Warmed sake) category.
This competition is held to accomplish following goals:
(1) Enhance the technical level of sake brewers in the Shikoku region (Tokushima, Kagawa, Ehime and Kochi Prefectures)
(2) Improve the quality of sake and consequently contribute to the sound development of the sake industry
Shikoku Sake Awards 2025 Prize Winners
Twelve breweries won prizes in each of Ginjo-shu and Rei-shu category, and thirteen breweries in Kan-shu category.
Ginjo-shu category
| Prefecture | Brewery | Brand | Brand(Japanese) | Brewmaster | JCN |
|---|---|---|---|---|---|
| TOKUSHIMA | Honke Matsuura Brewing Co., Ltd. | NARUTOTAI DAIGINJO | 鳴門鯛 大吟醸 | MATSUURA MOTOKO | 8480001010026 |
| KAGAWA | AYAKIKUSHUZOU CO.,LTD. | AYAKIKU | 綾菊 | MIYAKE HIDEKAZU | 4470001006887 |
| KAGAWA | KAWATSURU SAKE Brewing CO.,Ltd. | KAWATSURU DAIGINJO | 川鶴 大吟醸 | HAZU KAORU | 2470001009834 |
| EHIME | MINAKUCHISHUZO CO., LTD. | NIKITATSU | 仁喜多津 | KIKUCHI KENYA | 2500001004030 |
| EHIME | YUKISUZUMESHUZO CO.,LTD. | YUKISUZUME | 雪雀 | TOKUNAGA RYOHEI | 9500001000171 |
| EHIME | YAGI-SHUZOBU Co., ltd. | YAMATAN MASAMUNE | 山丹正宗 | ISHIDA MASASHI | 4500001012452 |
| EHIME | UMENISHIKIYAMAKAWA 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 | TOSATSURU TENPYO BREWERY TOSATSURU SAKE BREWING CO., LTD. | TOSATSURU | 土佐鶴 | OKADA HITOSHI | 8490001006733 |
| KOCHI | MINAMI SHUZOUJO CO.,LTD. | MINAMI | 南 | KONO KORYO | 3490002012974 |
| KOCHI | TSUKASABOTANSHUZO CO.,LTD. | TSUKASABOTAN | 司牡丹 | ASANO TORU | 6490001005506 |
JCN : Japan Corporate Number
Rei-shu (Cold sake) Category
| Prefecture | Brewery | Brand | Brand(Japanese) | Brewmaster | JCN |
|---|---|---|---|---|---|
| KAGAWA | NISHINO KINRYO CORP. YAHATAGURA | KINRYO | 金陵 | YOKOTA KEIICHIRO | 6470001008188 |
| EHIME | MINAKUCHISHUZO CO., LTD. | NIKITATSU SAKURAHIME KOUBO | 仁喜多津 さくらひめ酵母 | KIKUCHI KENYA | 2500001004030 |
| EHIME | YUKISUZUMESHUZO CO.,LTD. | YUKISUZUME JUNMAI GINJO FUREN | 雪雀 純米吟醸 風恋 | TOKUNAGA RYOHEI | 9500001000171 |
| EHIME | YAGI-SHUZOBU Co., ltd. | YAMATAN MASAMUNE | 山丹正宗 | ISHIDA MASASHI | 4500001012452 |
| EHIME | ISHIZUCHI SHUZO CORPORATION | ISHIZUCHI | 石鎚 | OCHI MINORU | 2500001008873 |
| EHIME | SAKAROKU SAKE BREWING Co.,Ltd. | KYOHINA | 京ひな | TAKECHI NAOYUKI | 1500001017751 |
| KOCHI | ARIMITSU SAKE BREWERY CO., LTD. | AKITORA | 安芸虎 | OGI YOSHIYUKI | 2490002012728 |
| KOCHI | KIKUSUISHUZO CO.,LTD. | SHIMANTOGAWA | 四万十川 | OOHARA TETSUO | 1490001008364 |
| 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 | ARISAWA CO.,LTD. | ZYUNMAISYU BUNKAJIN | 純米酒 文佳人 | ARISAWA KOUSUKE | 8490001006056 |
| KOCHI | Kameizumi Sake Brewing Co.,Ltd. | Kameizumi Kouikurokujuusangou | 亀泉 高育63号 | SAIBARA KAZUHITO | 8490001005438 |
JCN : Japan Corporate Number
Kan-shu (Warmed sake) Category
| Prefecture | Brewery | Brand | Brand(Japanese) | Brewmaster | JCN |
|---|---|---|---|---|---|
| KAGAWA | Yushin Brewer Co., Ltd. | Yushin | 勇心 | KUBO HIROAKI | 1470001007806 |
| EHIME | Sakura Uzumakishuzo Co.,Ltd. | KAZAHAYA | 風早 | SHIRAISHI HIROHUMI | 7500001000082 |
| EHIME | MINAKUCHISHUZO CO., LTD. | NIKITATSU JUNMAI | 仁喜多津 純米 | KIKUCHI KENYA | 2500001004030 |
| EHIME | YUKISUZUMESHUZO CO.,LTD. | YUKISUZUME JUNMAI GINJO | 雪雀 純米吟醸 | TOKUNAGA RYOHEI | 9500001000171 |
| EHIME | YAGI-SHUZOBU Co., ltd. | YAMATAN MASAMUNE | 山丹正宗 | ISHIDA MASASHI | 4500001012452 |
| 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 | OOHARA TETSUO | 1490001008364 |
| KOCHI | SENTO SAKE BREWERY CO., LTD. | TOSA-SHIRAGIKU | 土佐しらぎく | SENTO RYOTA | 5490002012857 |
| KOCHI | HAMAKAWA SHOTEN CO., LTD. | BIJOFU TOKUBETSU JUNMAISHU | 美丈夫 特別純米酒 | OHBA FUMIHIRO | 5490002012931 |
| KOCHI | MINAMI SHUZOUJO CO.,LTD. | TAMANOI | 玉の井 | KONO KORYO | 3490002012974 |
| KOCHI | TSUKASABOTANSHUZO CO.,LTD. | TSUKASABOTAN | 司牡丹 | ASANO TORU | 6490001005506 |
| KOCHI | Kameizumi Sake Brewing Co.,Ltd. | Kameizumi Tokubetujunmaishu | 亀泉 特別純米酒 | SAIBARA KAZUHITO | 8490001005438 |
JCN : Japan Corporate Number
Entry Status
Category
One entry for each of three categories (Ginjo-shu,Rei-shu and Kan-shu) is allowed per licensed sake brewery.
(1) Ginjo-shu
Sake produced as ginjo-shu (including junmai-ginjo-shu) at their own sake brewery between July 2024 and June 2025.
(2) Rei-shu (Cold sake)
Sake produced and processed for sale at their own sake brewery with a mean polished rice ratio of 55% or more.
(3) 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 | 6 | 13 | 12 | 36 |
| Items (Ginjo-shu) | 5 | 5 | 11 | 10 | 31 |
| Items (Rei-shu) | 4 | 5 | 12 | 11 | 32 |
| Items (Kan-shu) | 4 | 5 | 13 | 12 | 34 |
| Total of Items | 13 | 15 | 36 | 33 | 97 |
Quality Evaluation
Schedule
| Preliminary Ginjo-shu evaluation / Rei-shu evaluation | September 16, 2025 | ||
| Final Ginjo-shu evaluation / Kan-shu evaluation | September 19, 2025 |
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
| Affiliation | Name |
|---|---|
| Tokushima Prefectural Industrial Technology Center | Okahisa Naoki |
| Kagawa Prefectural Industrial Technology Center | Ohnishi Shigehiko |
| Kochi Prefectural Industrial Technology Center | Hoki Yoshiro |
| NISHINO KINRYO CORP. | Nishihara Mikihiro |
| KAWATSURU SAKE Brewing CO., Ltd. | Hazu Kaoru |
| YAGI-SHUZOBU CO., LTD. | Shiomi Takanori |
| 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 | Kanai Muneyoshi |
| Kochi University | Kozaki Daisuke |
| Ehime Institute of Industrial Technology | Miyaoka Shunsuke |
| NISSIN SHURUI CO., LTD. TAIKO BREWERY | Tomiyama Akihiro |
| NISHINOKINRYO CORP. | Sakai Shiro |
| AYAKIKU SHUZO CO., LTD. | Miyake Hidekazu |
| ISHIZUCHI SHUZO CO., LTD. | Ochi Minoru |
| 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 in the Ginjo-shu category, the highest scoring entrants were selected for the final evaluation. The prize winners were determined based on the score of the final evaluation. In each of the Rei-shu and Kan-shu categories, entrants were evaluated only once to determine the prize winners.
- 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 mild retronasal aroma and clear finish with adequate acidity.
In Kan-shu category many entrants have had taste rich in umami especially when warmed at 45℃.
Award Ceremony
| Date | November 6, 2025 | ||
| Location | Takamatsu Regional Taxation Bureau |