Tokyo Regional Sake Awards are held annually during the autumn. The Awards 2016, which were held by the Tokyo Regional Taxation Bureau of the National Tax Agency of Japan, invited the entries of sake, honkaku shochu, Beer and Happoshu brewed within the jurisdiction of Tokyo Regional Taxation Bureau. By holding the quality examinations of entries along with the event for providing the opportunity for brewers to see the quality of each entry, the awards program aimed at strengthening the foundation of brewing technologies, promoting awareness of alcoholic beverages originally brewed within the jurisdiction, and, in conclusion, supporting the sound development of the alcoholic beverages industry.
| Date | Place | ||
|---|---|---|---|
| Quality examinations | Initial judgment or Final judgment |
October 4 (Tuesday), 2016 October 5(Wednesday), 2016 October 7 (Friday), 2016 |
Office of Analysis and Brewing Technology, Tokyo Regional Taxation Bureau (9th Floor, Room 911) |
| Awards ceremony |
November 2 (Wednesday), 2016 From 1:40 p.m. to 2:30 p.m. |
Meeting Room 10B, Tokyo Regional Taxation Bureau(First-floor) | |
| Event for providing the opportunity for brewers to see the quality of each entry |
November 2 (Wednesday), 2016 From 2:30 p.m. to 4:30 p.m. |
Meeting Room 8 and 9, Tokyo Regional Taxation Bureau (4th Floor) | |
The eligible alcoholic beverages for entry were sake, honkaku shochu, Beer and Happoshu originally brewed at breweries within the jurisdiction of Tokyo Regional Taxation Office and were categorized as shown in the table below.
WWhile there was no restriction on the brewery year for entries in the Kanzake (warmed sake) category and the Beer and Happoshu category, the brewery year for other categories must be 2015 (from July 1, 2015 to June 30, 2016).
| Category | Brewery Year | Specifications | ||||
|---|---|---|---|---|---|---|
| Special Designation(tokutei-meisho) | Percentage of Rice Remaining after Polishing (％) | Amount of Alcohol Added | Alcohol Content (％) | |||
| Sake | Ginjo-shu | Brewery year 2015 | Ginjo-shu or Junmai ginjo-shu | 60 or less | None or 10% or less of rice weight | Undiluted |
| Kanzake (warmed sake) | - | Sake | As per commercial specification | |||
| Honkaku Shochu | Brewery year 2015 | - | 25.0 or more, less than 26.0 |
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| Beer and Happoshu | - | Beer or Happoshu | ||||
(Note) Specifications are according to the Labeling Standards concerning the manufacturing process and quality of sake (National Tax Agency Notification 8 of November 22, 1989).