{"id":79286,"date":"2025-02-10T06:09:08","date_gmt":"2025-02-10T06:09:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/sake-industry-news-issue-116\/"},"modified":"2025-02-10T06:09:08","modified_gmt":"2025-02-10T06:09:08","slug":"sake-industry-news-issue-116","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=79286","title":{"rendered":"Sake Industry News. Issue #116."},"content":{"rendered":"


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The rainy season might be just about over, but summer is just starting so it\u2019s time to crank the air conditioning and bust out the aloha shirts. As it’s the time of year when most breweries have packed away the tools for a few months, it\u2019s also the perfect time of the year for tasting events – and there\u2019s been plenty of those!<\/p>\n

Meeting brewers and getting to talk about their sake and the stories behind them is one of the most rewarding parts of the job. Glassware, pottery vessels, mood, and food pairings can all enhance the enjoyment and flavor of sake, but the one thing that can really elevate the appreciation of sake\u00a0 is knowing the story, philosophy and thought process behind each sake. And the sake industry is not short on stories.<\/p>\n

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And now for the news\u2026\u00a0<\/p>\n

London- <\/strong>The judges\u2019 award for Champion Sake at the 18th (sake) IWC Awards was announced on July 10.\u00a0<\/span><\/p>\n

This year 1504 submissions were considered in ten categories: futs\u016bshu, junmai, junmai ginj\u014d, junmai daiginj\u014d, honj\u014dz\u014d, ginj\u014d, daiginj\u014d, sparkling, koshu, and aged sake.\u00a0<\/p>\n

Gold medals went to 93 recipients with 601 medals being awarded overall. A full list of winners can be found <\/span>here<\/a> in English.<\/span><\/p>\n

This year\u2019s Champion Sake went to <\/span>Miyako Bijin Taiy\u014d<\/em> (Miyako Bijin Shuz\u014d, Hyogo).\u00a0<\/span><\/p>\n

Other judges\u2019 awards went to:<\/p>\n

Great Value Champion Sake:<\/strong> <\/span>Fud\u014d Keikai Karakuchi<\/em> (Nabedana, Chiba)<\/span><\/p>\n

Sake Brewery Of The Year:<\/strong> Niizawa J\u014dz\u014dten (Miyagi)<\/span><\/p>\n

Region Of The Year:<\/strong> Yamagata, Miyagi, Nagano, Niigata, Hyogo<\/span><\/p>\n

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JG: I was fortunate enough to have been a judge at IWC, and it is increasingly well run and increasingly significant. It is interesting too to see many different brewers come out on top – it is not the same old brands. Yet, one or two have won top honors multiple times, and that to me is extremely significant. The Champion Sake, Miyako Bijin, is special as it is on Awaji Island, just off the coast from Nada in Kobe, and was formed right after the war by ten local companies that combined into one.\u00a0<\/em><\/p>\n<\/blockquote>\n

Hyogo-<\/strong> Nada brewery, Sawanotsuru is adding to its portfolio of aged sake with two new (old?) sake under its <\/span>Hakkei<\/em> label.\u00a0<\/span><\/p>\n

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The first addition to the line and sporting a price tag of JPY33,000 (USD207) is 15-year aged <\/span>Hakkei Toki Jitsuraku kimoto, <\/em>aged in temperature-controlled conditions within the brewery. The second addition is <\/span>Hakkei Toki 17 Densh\u014d<\/em>, a daiginj\u014d aged at 10 degrees Celsius for 17 years which will retail for JPY77,000 (USD484).\u00a0<\/span><\/p>\n

The labels for the sake were designed by painter Munenori Okada, an artist known for depictions of endangered animals. The labels are adorned with pictures of Japanese\u00a0 pheasants, which have come close to extinction. A portion of the sales of the sake will be donated to the Yamashina Bird Research Institute to help protect the environment and the pheasant\u2019s habitat.\u00a0<\/p>\n

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The two additions will join the Hakkei range alongside a 50-year old junmai and honj\u014dz\u014d, both of which were brewed during the peak of national sake production in 1973 and released in 2023, priced at JPY275K (USD1728).<\/p>\n

Source – <\/span>PR Times<\/a><\/h6>\n
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JG: I like that Sawanotsuru has a range, a whole lineup, of the Hakkei Series, including various grades and ages. Such a prominent brewer with such a well-organized veritable lineup of aged sake will help draw attention to sake\u2019s potential.\u00a0<\/em><\/p>\n<\/blockquote>\n

\u6ca2\u306e\u9db4\u9152\u9020\u3000\u516b\u7d99 , \u516b\u7d99\u3000\u523b50\u3000\u7d14\u7c73 , \u516b\u7d99\u3000\u523b50\u3000\u672c\u91b8\u9020 , \u516b\u7d99\u3000\u523b15\u3000\u5b9f\u697d , \u516b\u7d99\u3000\u523b17\u3000\u4f1d\u627f<\/p>\n

Miyagi-<\/strong> Sake supergroup, <\/span>Date Seven<\/em> released \u201cEpisode 3 of Season 2\u201d of its collaborative project on June 17.<\/span><\/p>\n

Date Seven is made up of\u00a0 seven brewers from Miyagi Prefecture (Katsuyama Shuz\u014d,<\/span> <\/em>Saura, Suminoe Shuz\u014dten, Niizawa J\u014dz\u014dten, Yamawa Shuz\u014d, Hagino Shuz\u014d, and Kawakei Sh\u014dten) that have been collaborating for ten years to create sake that highlights the quality of Miyagi rice, water and brewing techniques. For each project, responsibilities for the brewing process are divided with each brewer commanding one step of the process. This year the project was headed by two leaders, Katsuyama Shuz\u014d and Suminoe Shuz\u014d with each brewery developing its own style of sake using the same Yamada Nishiki milled to 45%. The washing and soaking of the rice was undertaken by Hagino Sh\u014dten, Yamawa Shuzoten took care of the starter mash (<\/span>shubo<\/em>), k\u014dji production was led by Kawakei Sh\u014dten, Saura handled the <\/span>moromi<\/em>, and pressing was done at Niizawa J\u014dz\u014dten.<\/span><\/p>\n

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The two bottles were labeled <\/span>Orihime<\/em> and <\/span>Hikoboshi<\/em>; names taken from a traditional tale of star-crossed lovers. Orihime has been described as a gentle style of sake while Hikoboshi has a sharper acidic profile.\u00a0<\/span><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

The rainy season might be just about over, but summer is just starting so it\u2019s time to crank the air conditioning and bust out the aloha shirts. As it’s the time of year when most breweries have packed away the tools for a few months, it\u2019s also the perfect time of the year for tasting […]<\/p>\n","protected":false},"author":1,"featured_media":79287,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[11315,15294,1820,3107],"dealstore":[],"offerexpiration":[],"class_list":["post-79286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-industry","tag-issue","tag-news","tag-sake"],"yoast_head":"\nSake Industry News. 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