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SAKE ENTRY KIT 2018For sake producers based outside Japan

Sponsored by

International Wine Challenge 2018

www.internationalwinechallenge.com2

Introduction / Welcome 3

Welcome message from the governor of Yamagata 4

The Judges and the Judging Process 5 - 8

IWC Promotional Opportunities 9

Rules for Entry 10

Entry Form 11 - 13

Entry Form Explanatory Notes 14

Sake Categories 15

Welcome to Yamagata 16 -19

Contents

Entry opens:13 Feb 2018

Closing date for entries( in Japan): 12 April 2018 Paper entry 19 April 2018 Online entry

Delivery deadline for samples:Contact to IWC

Judging:13-15 May 2018

Trophy Judging:16 May 2018

Medals announced:18 May 2018

Trophies announced:18 May 2018

Awards Dinner:10 July 2018

Discovery Tasting on-trade:1-3 Oct 2018

Important dates


www.internationalwinechallenge.com 3

Welcome

The International Wine Challenge (IWC) was established in 1984 and has now firmly positioned itself as one of the most respected blind wine tasting competitions in the world. The IWC sake competition was introduced in 2007 and has grown tremendously over the past 11 years with sakes entered from Japan, Canada, Norway and the USA in 2017. As such, the IWC employ a vast number of international sake experts to judge the competition each year.

The International Wine Challenge awards medals to sakes based on quality and also awards a Great Value Sake Awards and the Sake Brewer of the Year, which is a reflection of the huge surge in availability and popularity of sake across the world in recent years.

“Every year we are seeing the quality of sake entering the International Wine Challenge improve, and 2017 was no exception. It is wonderful to see different varieties succeeding at the competition, picking up prestigious awards and being exposed to an international audience.”Kenichi Ohashi MW, Co-Chairman of the IWC sake competition

ENTER THE INTERNATIONAL WINE CHALLENGE TO;• Benchmark your sake against your peers and the rest of the world• Benefit from millions of pounds worth of free publicity• Raise the profile of your brand amongst consumers and the trade• Increase sales by using the internationally recognised IWC medal logos



Welcome message from the governor of Yamagata

Mieko Yoshimura

I am greatly honoured that the world-famous International Wine Challenge’s Sake Awards will be hosted in Yamagata Prefecture in 2018.Japanese sake is a cultural aspect representative of Japan, and nowadays it is extremely popular not only domestically, but also overseas, with exports growing exponentially over the past 10 years, and people all over the world enjoying sake.In this circumstance, we wish to show our deepest respect for everyone the IWC for hosting the Sake Awards, which show the world the wonder of Japanese sake, and for everyone at sake breweries throughout the country, for their sincere efforts in creating high-quality sake.Japanese sake is also a regional resource which represents Yamagata Prefecture. Yamagata is an optimal environment for sake brewing, due to the fertile land and abundance of underground water born from the snow which gathers on our graceful mountains, and melts every spring. In addition, the government, the public and the region work together to train staff and improve brewing technology to make the best quality sake possible.The gentle flavour and transparent feeling of Yamagata’s sake is the result of nature and human knowledge working together as one, and this effort was recognised in December 2016, when Yamagata became the first prefecture to be given a Geographic Indication for refined sake.In addition, not only is Yamagata known as a “fruit kingdom” for produce such as our famous cherries, but it is also known as a treasure house for delicious food like Tsuyahime and Yukiwakamaru brand rice, and Yonezawa beef, which has also received a Geographic Indication.With the upcoming IWC Sake Awards, I would like to introduce not only our sake to the world, but also the wonder of Yamagata Prefecture, and connect this to regional revitalisation. I ask all of you to take this chance to come to Yamagata and experience all of the wonders that we have on offer.In closing, I sincerely wish for the continued success of the 2018 IWC Sake Awards, and the prosperity and good health of everyone at the participating breweries. I am very much looking forward to meeting you all at the award ceremony.



The IWC Sake Co-Chairmen, Kenichi Ohashi MW, Simon Hofstra, Takuya Kusuda, Ake Nordgren and Beau Timken will be joined by an equal number of experienced and highly regarded Japanese and non-Japanese judges.The combined experience of the panel will make this the world’s finest selection of international sake judges assembled at any one time. The competition’s unique judging process and the quality and experience of its judges undoubtedly makes the IWC the most credible and tested competition of its kind.

The Judges and the Judging Process



The Judges and the Judging Process The Sake Panel Chairs

Beau Timken Beau is one of the foremost non-Japanese authorities of sake in the world. He opened the first dedicated sake retail store outside of Japan in San Francisco, California in 2003. Along with a Master Sake Sommelier License (Kikisake-shi), Beau has been presented the prestigious and inaugural Sake Samurai title as well as the 10th Anniversary Honorary Kikisake-shi distinction. He is an educator, promoter, protector of sake who works in breweries whenever time permits.

Takuya KusudaTakuya Kusuda is a wine and Sake instructor at the Academie du Vin in Tokyo and Osaka. He ranks as one of Japan’s leading wine writers, translators and educators. His translation of Robert Parker Junior’s Bordeaux in 1988 was the first to be published in Japanese. He was editor of Stephan Tanzer’s International Wine Cellar (Japanese Edition), co-author of Wine TAIZEN (2000), and associate Editor of Wine Kingdom, a top Japanese wine magazine. In 2011, he qualified as the first Japanese certified Official Burgundy Wine Instructor from BIVB. He is the individual title holder for the National Japanese Sake Championship (1986). He also has over 30 years’ winemaking experience from vineyards in Germany, Napa, Burgundy, New Zealand and Japan.

Ake NordgrenAke is a Diploma sommelier, founder and owner of Akebono Unlimited AB. Founded in 1995 Akebono is today the Scandinavian leading importer and distributor of Japanese Sake. In 1990 he started to travel Japan and visit Sake breweries to gain a deep understanding of the process and has since then visited Japan more than 50 times. The last nine years he has been a teacher of two of Sweden’s sommelier schools and weekly been giving lectures and seminars of sake to professionals and amateurs at university level and trade shows.

Simon HofstraSimon Hofstra is owner of Taste of Sake, a company specialized in consulting, importing, distribution and education of sake. He was one of the first non-Japanese in Europe who started to work with traditional Japanese sake. Simon Hofstra is awarded the prestigious title Sake Samurai in 2009, he was winner of the Sake Contribution Award in 2008 and is educator for the WSET Award in Sake.

Kenichi Ohashi MWKenichi (Ken) Ohashi MW is a leading Japanese wine and Sake distributor in Tokyo with accolades from the industry. Awarded Best Wine Merchant 1999 by Japan Sommelier Association he has shown his intricate knowledge of the subject both at home and abroad. He is author of “Natural Wine” and is the online wine columnist of Japan’s top wine publication ‘Wine Report’. He holds a Diploma from WSET in London and has been certified as a Master of Sake (SSI) and Sake Expert Assessor (NRIB). In addition, he has started exporting his selection of Sake and Japanese wines to the world market. He is a Master of Wine and was also awarded the Personality of the Year 2016 by IWC.



Antony Moss MWAntony Moss MW is director of strategic planning for the Wine and Spirit Education Trust (WSET). His current role covers long-term business planning and new product development, and he was previously responsible for the WSET’s textbooks and other education materials. He has worked for the company since 2004 and was the author of Wines & Spirits: Looking Behind the Label. Antony joined the wine industry in 1998 as a part-time sales advisor for S.H. Jones in Leamington Spa, and completed his WSET diploma in 2003 while working for Sainsbury’s supermarkets. He won the Austrian wine marketing board’s prize for both his WSET diploma and MW. While continuing to coach students preparing for the MW exams, outside of the wine industry, he is a keen pianist loving especially the music of Schoenberg, Ives and Ravel.

The Sake Panel ChairsDr Takeaki Ishikawa Dr. Takeaki Ishikawa, born in 1941, is a biochemist whose major interests include the breeding of sake yeast and fermentation physiology. He is now the president of the Brewing Society of Japan that is a supplier of Kyokai sake yeast. He has also been a sake tasting expert for over 40 years and has served as a judge at sake contests held in various locations in Japan. In 2004 and 2009, he judged at the U.S. National Sake Appraisal in Honolulu, Hawaii.

Atsuko Kobayashi Radcliffe Atsuko first began winemaking in her home country of Japan almost thirty years ago, gaining knowledge from France, California and Australia. She also has 18 months hands on experience making Sake at one of the most respected brewers in Japan – Urakasumi. With her passion for Winemaking and natural heritage of Sake, brings an understanding of fusion the two industries have. Atsuko currently makes her own label of wine in the Upper Hunter Valley of Australia ‘Small Forest’ which is derived from her family name Kobayashi.

Honami Matsumoto Honami is the creative director/founder of House of Sake since 2015, providing carefully selected sake accessories, events, promotion and sake education to the UK and beyond. Honami has been working with sake for nearly 15 years and is a Kikisakeshi-qualified sake sommelier, WSET-certified educator for Sake Level 1&3, Wine Level 1&2 and an IWC sake judge since 2007. Honami has planned and hosted numerous sake events, many of which had sake and food matching with various renowned restaurants and chefs in London. Honami is also an official sake selection and sake event consultant for Hedonism Wines in Mayfair. Honami has planned and hosted numerous number of exciting sake events at Hedonism Wines and beyond, many of which had sake and food matching with various renowned restaurants and chefs in London. Honami is also an official sake selection and sake event consultant for Hedonism Wines in Mayfair. Honami is a qualified sake sommelier by SSI in Japan and WSET level 3 Sake qualification distinction holder. She has also judged at IWC Sake Award since 2008.

Christine Parkinson In 2001 Christine created the first wine list for Hakkasan, and is now Wine Buyer for the group, which includes Sake No Hana and the Michelin-starred restaurants Hakkasan, HKK and Yauatcha, with operations worldwide. She is also a wine judge on numerous trade and consumer panels and has judged at the IWC sake awards since 2007. She was recently the first European to judge at the US National Sake Appraisal. In 2013 she launched one of the first UK sake courses for consumers.



The Sake Panel Chairs

John Gauntner John Gauntner is a leading sake promoter and educator. Based in Kamakura, Japan, he is the author of seven books on sake, and is the co-publisher of the English-language sake magazine Sake Today. He is the architect and primary instructor of the Sake Professional Course, from which over 1400 people have graduated. He was awarded the Sake Samurai designation the first year that it was awarded, 2006, and has earned several rigorous industry certifications. He proselytizes about sake from www.sake-world.com

Yuji Matsumoto Yuji is a Shochu specialist and was the first certified Master Sake Sommelier in the US. Yuji was the president of the California Sushi Academy from 1998 until 2002 and the President of the Sake Institute of America and Beverage manager of Kabuki Restaurants, Inc. in 2011. He has conducted more than 300 sake seminars for the general public, restaurants and wine cellars and has regular columns in Japanese Restaurant News and Sushi and Sake Magazine. Yuji was awarded a Sake Samurai in 2010 by the Japan National Sake Brewery Association Junior Council.

Shigetoshi Sudo Dr. Sudo was born in Tokyo, Japan in 1954. He worked for 22 years in the technical division of National Tax Agency, and worked at National Research Institute of Brewing for 12 years. He has rich technical knowledge on brewing science and tasting of sake. Moreover, he is familiar with how to drink deliciously sake and also the compatibility with the food and sake. These valuable technical knowledge has been appreciated, now he appointed to technical adviser of Japan Sake and Shochu Makers Association. He is invited as a judge in many sake contests.

Melinda Joe Melinda Joe is a journalist and food writer. Originally from the United States, she is based in Tokyo, Japan. She writes about drinks in her column for The Japan Times and is the Tokyo correspondent for Gourmet Sweden. Her work covering gastronomy around the world has taken her from the Andean salt flats of Chile to the cliffs of the Faroe Islands. Her writing has appeared in publications such as Newsweek, The Wall Street Journal, CNN, and Departures Magazine and has been translated into four languages. A certified sake and wine specialist, she has judged sake at London’s International Wine Challenge since 2012.

Satoshi Kimijima Satoshi is the president (4th generation) of Yokohama Kimijimaya Co., Ltd - a liquor store/wholesale trade company based in Yokohama, dealing Japanese Sake, Shochu, Awamori, and Wine. The company has more than 300 clients nationwide, including major hotels, top-rated restaurants and French grandes maisons in the metropolitan cities. He is also owns three restaurants in Tokyo (French, Italian and wine bar). He gives lectures and seminars of sake/wine, and is also a judge/supervisor of sake for the Appellation Control Committee of Nagano prefecture since 2006.

Jennifer Docherty MW Jennifer Docherty is a Master of Wine and a Master of Sake. She was born and raised in Vancouver, Canada but left at age eighteen to study fashion design in New York City. Her love of gastronomy led her to pursue part-time WSET wine courses which inspired her to change careers. After six years of study, she became a Master of Wine in 2015. Her love of Sake and learning has also earned her the WSET level 3 Award in Sake and the Master of Sake (SSI). She currently resides in London and is a buyer for Liberty Wines.



IWC Promotional OpportunitiesIWC Discovery Tasting The IWC Discovery Tasting provides a unique platform for IWC competition entrants who are seeking representation in the UK. Buyers from all channels, including supermarkets, agents, independents, major restaurant and hotel chains, attend the IWC Discovery Tasting.

Discovery Tasting: The Restaurant Show : 1-3 OCT 2018 @ Olympia LondonTo enter the Discovery Tasting, please see point 1 on the entry. The fee for participating in the Discovery Tasting is £61 per entry/sake. Two additional samples of your sake must be supplied with your IWC sake entry.



IWC Promotional Opportunities Rules for Entry

Organiser

William Reed Business Media Ltd Broadfield Park, Crawley, RH11 9RT, United KingdomTel: +44 (0)1293 610417 Fax: + 44 (0)1293 846 575 Email: [email protected]

Criteria for entry

i Sakes produced in one country and bottled in another are allowed to enter the competition.

ii All sakes submitted must be sold fitted with a non-reusable sealing or closing device.

iii Unfinished samples will not be judged by the International Wine Challenge.

iv Temporary labels are accepted but the information that appears on these labels must be the same as the information that will appear on the final label. Please note all bottles are photographed for the IWC App so we ask that you try and avoid using temporary labels where possible.

Entry formsOnline entries must be submitted at www.internationalwinechallenge.com before 19 April 2018.Please note we do not accept cheques as payment. Incomplete entries cannot be accepted. Paper entries for entrants based outside Japan should be sent to the International Wine Challenge at the organiser’s address (see top of page). Proof of postage or submission will not be deemed to be proof of delivery. An invoice will be sent to you upon receipt of your entry.

Withdrawal of entriesTo cancel an entry you must email [email protected] with the name of the wine to be deleted and the name of the company deleting the entry. Entry fees can only be refunded in full if the cancellation is made before 19 April 2018. Cancellations after this date will not be refunded.

SamplesFour (4) bottles of each sake must be submitted for every entry to the International Wine Challenge. Sakes will be tasted up to three times and on different days. An extra bottle is necessary to allow for an out of condition sample. If a sake is entered into the Discovery Tasting please submit two (2) more bottles. All samples will become property of the Organiser.

Dispatching your Sake

For your convenience the International Wine Challenge has appointed Hellmann Worldwide Logistics as its official carrier for the competition. All samples must be sent via Hellmann Worldwide Logistics.All sake entrants based outside Japan will receive instructions relating to the shipping of your samples from the organisers directly.After the entry you will receive an email. Print the 2 different labels attached to the email. One is for the translation of your sake information - please print it on an A4 label (sticker) cut them out and then stick it on each bottle. Please make sure to stick it to correct bottle!The delivery label needs to be attached to your boxes, It is essential that the official IWC address label is attached to every box you ship. Please ensure you send your samples to the address specified on the label. Tell us what is inside and how many boxes you have shipped in total.　※ If entry OUTSIDE JAPAN please contact us!Please do not use the postal system to send samples. They rarely arrive intact and often get stuck at customs. All samples must be sent via Hellmann Beverage Logistics.

PackagingPlease consider the environment when packing samples for the competition. There are many forms of recyclable cardboard boxes with suitable internal support that are durable alternatives to Styrofoam. If you prefer using filler please use polystyrene chips.



METHOD OF PAYMENT (お支払方法)

使用のクレジットカードを選択ーどちらかに☑を入れてください：　(Payment by credit card) o Visa o Mastercard

Card number (カード番号)：有効期限(Expiry date)：

カード裏面記載の3-4桁のセキュリティ番号 (Security number)

カード上に記載の名義 (Name on card)

カード名義人の住所 (Card holders address)

o Please invoice my company Purchase order number (if required):

IWC 2018 Entry Form

Company name (会社名）：

Contact name: (Mr/Mrs/Ms/Miss/Dr/Prof) (担当者名）：

Address(住所):

Postcode (郵便番号)： Country (国名):

Email (Eメールアドレス)： Fax (番号)：

Telephone (電話番号)：

YOUR DETAILS (個人情報)

It is easier to enter online at www.internationalwinechallenge.com/canopy

(月Month)/ (月Year)

PAYMENT DETAILS

All entries MUST BE PAID IN FULL before the first day of the tasting.

IMPORTANT - Cards are regularly declined by the card issuer as this may be considered an unusual purchase by the bank. If your credit card is declined, please contact your card issuer/bank and confirm the value of the purchase in Yen and also the recipient: William Reed Business Media Ltd

Number of entries Price per Entry TotalEntry Fee £160

SSA contribution (mandatory for each sake) £78

Discovery Tasting*** (2 additional samples required) £61

International Wine Challenge o Tel o Fax o Email o SMS o Mail

William Reed Business Media o Tel o Fax o Email o SMS o Mail

3rd Parties o Tel o Mail

We confirm that we have understood the rules and instructions set out in the entry kit and agree to be bound by them. This entry form is signed by the person responsible for submitting the entry and to whom all correspondence concerning the International Wine Challenge should be addressed. Signature: Print name and title: Date:

We will use this data for the purpose of administering your entry in the International Wine Challenge. If you do not wish us to contact you regarding your entry please tick the relevant IWC boxes. We may also use it to contact you about William Reed Business Media (WRBM) products or allow carefully selected third party companies to let you know how you can benefit from similar offers (mail and telephone only). If you do not wish this to happen please tick the relevant box. We do not share your data with third parties for Email, Fax or SMS purposes.



IWC 2018 Entry FormIt is easier to enter online at www.internationalwinechallenge.com/canopy

Entry number ((エントリー数：記入例　1 of 4): of (番) sakes entered. （出品銘柄総数）

1. Discovery Tasting (ディスカバリー･テイスティング)： Do you wish to enter the Discovery Tasting? (ディスカバリー・テイスティングにエントリー希望しますか？　Page9参照) o Yes o No

2. Sake Producer Details (生産者の詳細)

Company Name (企業名・日英両表記)：

Sake producer Name (生産会社名・日英両表記)　生産が上記企業名と同じ場合には入力不要：

Telephone (電話番号)： Email (Eメールアドレス)：

Country (所在国)：

Address (企業所在地住所):

Post code (郵便番号)：

3. Sake Details (出品銘柄詳細)

Sake Name (銘柄名/日本語と英語併記)

B/Y (醸造年度)： Non-Vintage (熟成酒ではない): o

Check the box of bottle size and closure type (ボトルサイズと打栓方式にチェック☑を入れて下さい) Bottle Size (ボトルサイズ)： Closure (打栓方式)：o 375 ml o Plastic (プラスチック) o 500 ml o Screwcap (スクリューキャップ )o 720 ml o Crown Seal (王冠 )o 750 ml o Glass (ガラス)o 1000 ml o Ring pull (プルタブ)o 1800 ml o Other (その他)o Box (ボックス) o Can (缶) o Other (その他)

Glass Colour (ガラスの色)：

Country (生産国)：　製造を委託している場合は製造場所(国・郵便番号・住所)の情報を記入。　それ以外の場合は入力不要：

post code (郵便番号)：

Address(住所)：

Rice Polish Rate (精米歩合)：

Alcohol level %(アルコール度数/0.5単位)

Residual Sugar (glucose) g/L (ブドウ糖（グルコース）g/L)*：

Sake Meter Value (eg +8) (日本酒度　例＋８など）：

Has high caproaic acid – ethyl producing yeast been used (カプロン酸エチル高生産性酵母の使用)： o Yes o No

i Entry details must be completed in black ink and BLOCK CAPITALS. The details you provide here will be used when we publish results and for producing certificates. William Reed Business Media takes no responsibility for corrections of errors or illegible text made by the entrant.

ii Complete the entry form with ACCENTSiii Complete the method of payment form on page 11.iv Photocopy the entry form for your records and return the original by post WITH PAYMENT to the International Wine Challenge,

William Reed Business Media Ltd, Broadfield Park, Crawley West Sussex, RH11 9RT, UK.v Entry forms must arrive before 12 April 2018.Please use 1 entry form for each sake you enter



Check the box of Sake Category and Sake Production type (出品酒カテゴリーと製法にチェック☑を入れて下さい)

Sake Category (エントリーのカテゴリー):

o Futsu-shu (普通酒)o Honjozo(本醸造)o Ginjo(吟醸)o Daiginjo(大吟醸)o Junmai(純米)o Junmai Ginjo(純米吟醸)o Junmai Daiginjo (純米大吟醸)o Koshu(古酒)o Sparkling(スパークリング)

Sake Production Style (酒のタイプ)：

o Nama-zake (生酒)o Genshu (原酒)o Taru-zake (樽酒)o Kimoto (生酛)/Yamahai(山廃)o Kijoshu (貴醸酒)o Other (その他)

Rice Variety 1 (お米の品種1 (合計100％の比率となるように記載してください)： %Rice Variety 2 (お米の品種2 (合計100％の比率となるように記載してください))： %

(記入例)　山田錦 Yamadanishiki 100％

Total number of cartons sent (今回のエントリーで発送する全体の総合計数/箱数)***：

Retail price/bottle(local price) (出品酒1本当り日本国内小売価格(税別)** Yen (日本円価格)

4. Production and Retail (生産と小売)： Do you sell sake at the cellar door?: (酒蔵で販売していますか？) o Yes o No

Importer (輸入業者)： Country (国名)：



Number of bottles produced (ボトル生産本数)： o 24,000 本未満 o 24,000-60,000 本 o 24,000-60,000 本 o 60,000-100,000 本 o 100,000 本以上 Available in the UK (英国市場における入手の可否)： o Yes o No

Bottles available to the UK market (英国市場に出回っている本数)： o Less than 24,000 本未満 o 24,000-60,000 本 o 60,000-100,000 本 o More than 100,000 本以上 Available to the UK on trade (英国国内でレストランやホテル等のオントレードマーケットへの進出をしているか)： o Yes o No

Please state the outlet (販売経路について簡潔に説明してください)：

IWC 2018 Entry FormIt is easier to enter online at www.internationalwinechallenge.com/canopy



Please read this information when completing the entry form.1. Discovery TastingThe Discovery Tasting provides a platform to the UK market. Only sakes that don’t yet have an importer are eligible. The cost for entry is £61. Two (2) extra samples of your wine are required. Select where you would most like to target buyers from. At the Discovery tasting your sakes will be presented depending on where they are seeking buyers from.

2. Sake Producer DetailsPlease answer precisely. This ensures that your wine is in the correct tasting group. Correct grouping is essential for the fair and consistent judging and any incomplete or incorrect information may penalise your sake.

3. Sake DetailsPlease answer precisely. This ensures that your wine is in the correct tasting group. Correct grouping is essential for the fair and consistent judging and any incomplete or incorrect information may penalise your wine.

Sake Name: Any variation between the label and the mentry form invites confusion for us, and may mean that your certificates are printed with the wrong sake name. Please do not include year brewed even if it is on your label.

Year Brewed: This ensures that sakes are grouped correctly, fairly and consistently for tasting.

Bottle Size: This informs consumers of the quantity of sake obtained for the quoted price.

Closure: This helps us with the event fault correlation and also identification.

Glass Colour: This is related to environmental information and assists with fault correlation.

Country: The country, prefecture and city/county details enable us to group sake’s correctly, fairly and consistently for tasting.

Rice Polish Rate: This insures that sakes are grouped correctly, fairly and consistently for tasting.

Alcohol Level: Wine Duty levels are calculated using this information.

Residual Sugar Level: Glucose analysis based on sugar levels of the finished product in grams per litre (g/1000ml or g/l)

Sake Meter Value: Expressed as a plus or minus figure this is essential information to ensure that sakes are grouped correctly, fairly and consistently for tasting.

High caproaic acid/ethyl producing yeast: Used for IWC statistical analysis and correct flighting of sake entries.

Sake Category and Production Style: This ensures that sakes are grouped correctly, fairly and consistently for tasting.

Rice Variety: Please state the principle two (2) rice varieties used as percentages.

4. Production and RetailThe producer’s contact details are essential, they validate the wine entered and are used for notification of results to the entrant and the media.

Importer: The IWC promotes medal-winning sakes internationally. This information is essential for publicity purposes and to help us locate stockists of your sake.

Number of bottles produced: This information dictates the sake’s eligibility for a Great Value award.

Retail Price per bottle (local price): This information dictates the sake’s eligibility for the Great Value award and is also used in publications, online and on the IWC App.

Available in the UK: This information is important for publicity purposes and will be published on the IWC App.

UK Retail Price: Please quote the price in Sterling and inclusive of VAT per bottle. This information is required for publicity and the IWC App.

Bottles Available to the UK market: This information is required for publicity purposes and to help UK consumers locate award-winning sake.

Available to the UK on-trade: This information will be used by the IWC to gather information on the availability of sake to UK consumers.

Please state the outlet: This information will be used by the IWC to understand the geographic availability of sake and the demographic of its consumers in the UK.

Total number of cartons/cases sent: This information will be used by the IWC to gather information on the availability of sake to UK consumers.

Entry Form Explanatory Notes



1. Futsu-shuAny Sake that does not fit into the classifications below, no rice polish rate restrictions

2. HonjozoMade with rice, water, koji and an addition of 10% or less weight of alcohol against total rice weight

3. JunmaiNo fixed rice polish rates but is without the addition of alcohol

4. Junmai GinjoJunmai but brewed with polished rice to maximum of 60%

5. Junmai DaiginjoJunmai but brewed with very highly polished rice to maximum of 50%

6. GinjoGinjo but brewed with highly polished rice to maximum of 60%, with the addition of 10% or less weight of alcohol against total rice weight.

7. DaiginjoDaiginjo – brewed with highly polished rice to maximum 50%, with the addition of 10% or less weight of alcohol against total rice weight

8. KoshuAged Sake, Vintage specific or NV

9. SparklingSparkling sake, any style above, and carbonated, second fermentation, ancestral rural method etc.

10. Great Value SakeThis is applicable to any sake that enters into the IWC and is automatically administered by the IWC when the following conditions are met:

1. Sake can be from any category

2. Must have win a Gold or Silver medal in the competition

3. Must have a production of more than 100,000 72cl bottles (or equivalent 75000 litres)

4. Must be under Yen 1000 per 72cl bottle (or equivalent) in Japan

11. Sake Brewer of the YearAll brewers entering sake into the IWC will automatically be considered for this award. Brewers will be awarded points for medal, trophy and commended awards, with points deducted for entries that do not win award. The results are weighted based on the volume of entries and recency of production to give an average score per sake.

The IWC has its own categories broadly based on Japanese Sake production rules. Please ensure you enter your sake into the correct category.

Sake Categories



Yamagata Prefecture consists of four regions: Murayama, Mogami, Okitama, Shonai. With

various terrains such as mountains, rivers, and the ocean, in addition to the summer heat

and winter snow, there is always breathtaking scenery and charm in every season that is

sure to appeal to people of all ages.

Yamadera

(Yamagata City)

This temple was founded

in 860. With about 1,000

stone steps leading to

the top, you can enjoy

the wonderful view of the

strange rock formations and nature.

Mogami River Boat

Ride

(Tozawa Village)

Have your fill going

downstream in a boat

while pondering the

history and listening to

the songs of the

boatmen.

Mt.Haguro

Five-Story Pagoda

(Tsuruoka City)

There is a

five-storied pagoda

which is said to have

been built 600 years

ago.

Sankyo Warehouses

(Sakata City)

Shonai is one of the

leading rice producing

regions of Japan, and

these agricultural

warehouses have been in

use since they were built

over 100 years ago.

Sightseeing

Welcome to

YAMAGATA

Yamagata Prefecture is home to diverse and abundant

nature, including mountains, rivers, and the ocean.

It is located in the northeastern region of Japan

known as Tohoku.

A distinct culture cultivated by this rich natural

environment with unique hot springs villages that can

be found throughout every region of the prefecture

is another facet of life in Yamagata.

On a map, you can see that shape of Yamagata

Prefecture resembles of the side view of a smiling

face. We are excited to meet you in Yamagata, where

we will greet you with warm hospitality and a smile!!

Shonai Mogami

Murayama

Okitama



Kumano Shrine

(Nanyo City)

This shrine was

founded in 806, That

place is famous for a

god of match-making.

Zao Hot Springs

(Yamagata City)

This giant outdoor

hot spring is

surrounded by forests

and full of natural

beauty, and can

accommodate 200

people at once.

Ginzan Hot Springs

(Obanazawa City)

Ginzan Hot Springs

are famous throughout

Asia as the setting

for the Japanese TV

drama, “Oshin”.

Yuki-Hatago-no-

Akari

(Nishikawa Town)

The townscape of an

old post town is

reproduced using 6

meter tall piles of

snow.

Zao Juhyo

(Yamagata City)

Juhyo, a special

feature of winter in

Zao, are formed

through moisture in

the air when the trees

freeze and snow

Uesugi Shrine

(Yonezawa City)

This shrine worships

Uesugi Kenshin, a

feudal lord from the

Yonezawa Domain.

Pick up

Veritable Kingdom of Hot Springs

There are hot springs in every city, town, and village in Yamagata.

Not every hot spring is the same, however, and Yamagata is home to many

unique types of hot springs.

Column

Yamagata

Hanagasa Festival

■August 5-7th (Yearly)

Yonezawa

Uesugi Festival

■April 29th – May 3rd (Yearly)

Shinjo Festival

■August 24-26th (Yearly)

Sakata Festival

■May 19th– 21 st (Yearly)



Taste the seasonal delicacies and unique flavors of Yamagata.

Cherries Yamagata Prefecture

is proud to be the top

producer within Japan

of these juicy, sweet

and sour cherries.

La France（Pears）

Yamagata produces 70

percent of European

pears in all of Japan.

Tsuyahime

Yukiwakamaru Tsuyahime and

Yukiwakamaru

are safe, fabulously

delicious,

and special rice that

agri-

cultural craftspersons

in Yamagata have grown

with their devotion.

Yamagata Beef Yamagata produces

one of the highest

quality beef in all

of Japan. The beef is

known for its fine

marbling and great

quality of fat.

≪Oishii Yamagata Plaza≫ （Yamagata Prefecture Antenna Shop）

Ginza First Five Building 1F · 2F 1-5-10 Ginza, Chuo-ku, Tokyo 104-0061 TEL: 03-5250-1750

■ 1 minute walk from Exit 5 or 6 of Ginza Itchome Station from the Tokyo

Metro Yurakucho Line

Sake Its quality is achieved excellent results

in every year Review Board, it has earned

a high reputation nationwide.

Wine With cultivated grapes in Yamagata, wine

making by taking advantage of the goodness

of culture is flourishing.

Imoni Stew: An autumn tradition unfolding at the river bed Imoni stew, made by simmering ingredients such a taro root and beef in a

soy sauce base, is a local specialty of Yamagata Prefecture. In the Shonai

region, you can taste another variation of the imoni stew in a miso base.

In the outdoor air filled with a sense of freedom during autumn, spending

time surrounded by your family, friends, and the imoni pot is always a

pleasant time.

This antenna shop in Tokyo is fully stocked with various

delicious (oishii) goods of Yamagata.

Pick up Column

Flavor



Unique craft products have been created in all four regions of Yamagata, utilizing a plethora of natural resources. The delicate and graceful techniques have been handed down from generation to generation and are incorporated in daily life.

Yamagata Imono （Casting） The thin, delicate feel

and beauty is

characteristic of

Yamagata imono. Not just

produced as decorative

works of art, Yamagata

imono can also be for

daily use as well.

Yamagata Butsudan （Buddhist alters） The skills of the earnest

craftspeople are

nationally valued. Their

works have character which

are diligently cultivated

in Yamagata’s intense natural environment.

Uetsu Shinafu （Textile）

Shinafu textile is one

of the three most

ancient weaves in

Japan. As you use the

textile, you can

observe and enjoy the

changes of color and

material.

Oitama Tsumugi （Pongee）

Oitama Tsumugi uses yarn

dyeing and plain

weaving,

which provides soft

texture

and a dry touch.

Tendo Shogi Pieces Tendo City creates the

most shogi pieces in Japan

and hold events such as

shogi championship

matches and Ningen Shogi,

or human shogi, passing

the shogi tradition on to

future generations.

This is a site that introduces excellent

traditional techniques in Yamagata.

Search YAMAGATA TRADITIONAL CRAFT

Traditional Crafts



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