Annual Japan Sake Awards

The Annual Japan Sake Awards is a sake competition organized by the National Research Institute of Brewing (an independent administrative institution) and held every year with the aim of improving the quality of new sake. Since the first competition in 1911, it has built a history of more than 100 years and is regarded as one of the most prestigious events in the sake industry. The competition evaluates new sake brewed in that year, and sake submitted from all over Japan is judged rigorously. Entries of particular merit are recognized as "prize-winning sake" (nyusho-shu), and from among these, sake of outstanding quality is selected as "gold prize sake" (kinsho-shu). Prize-winning and gold prize sake may carry a label on the product indicating the award, which serves as a mark of trust for consumers. The competition is a place where breweries compete in their skill and quality, and at the same time a historic platform that contributes to the brewing of excellent sake. In particular, yeast obtained from breweries that achieved outstanding results spread as Kyokai yeast (association yeast), contributing greatly to the development of Ginjo sake. At this event, held every year from April to May, many breweries take part, reflecting their dedication to quality.