Judging Process
A rigorous process of judging is in place to ensure the fairest possible assessment of sake through a 100-point scoring system carried out by sake professionals.
Double Blind Tasting
Prior to judging, all sake samples will be pre-poured in numbered glasses so Judges will perceive and assess the sake as it is objectively – purely by its color, aroma, and flavors. No label nor information concerning its region or breweries will be presented to Judges.
Limited number of sake to taste
To avoid any palate fatigue, at most 70 sake samples will be tasted in flights of 12 by each Judge. There will also be break time between each flight.
Expert Judges
Our Panel Judges comprise Sake Samurai, global industry leaders, leading F&B professionals in Asia, sake columnists, journalists, WSET Sake educators as well as certified sake sommeliers. There will also be a small number of Guest Judges who may be importers and FJSIHK Professional or Trade members etc. The whole team of Judges consists of 25 – 35 sake professionals.
Reputable Medalists and the distinguished Sake of the Year
A controlled small number of medals will be given out to excellent sake only. The total number of medals will not exceed 40% of the total number of entries. The finest sake selected from Gold medalists will receive the distinguished award ‘Sake of the Year’.
All sakes will be tasted blindly at 15-18°C (5-10°C for namazake) using wine glass, and assessed through a 100-point scoring system carried out by sake professionals. After 2 rounds of judging, those having achieved an excellent level of quality will be awarded Bronze, Silver or Gold Medals.
After medalists were selected, the gold-medal sakes in each category will be reassessed to determine the Champion for each category. In the final round, all Champion sakes will compete for the ultimate award Sake of the Year.
Scoring System
Sake of the Year – Finest sake in a particular year
Gold Medal (94 – 100 points) – Extravagantly beautiful sake
Sake with exceptional quality and complexity that are among the best sake in the world
Silver Medal (87 – 93 points) – Classic and timelessly beautiful sake
Sake with outstanding quality that exemplifies the beauty of its category
Bronze Medal (82 – 86 points) – Beautiful and impressive sake
Sake with excellent quality that offers a pleasant drinking experience overall
94 – 100 Points
87 – 93 Points
82 – 86 Points
To qualify as an excellent sake, harmony (overall balance) and completeness are of utmost importance across all categories. Other than that, there are more in-depth individual judging criteria for each category:
1 – Ginjo Class (Light & Clean)
Requirements: rice polishing ratio of 60% or below.
Judging focus: delicate aroma, clarity, crispness, freshness
2 – Ginjo Class (Light & Aromatic)
Requirements: rice polishing ratio of 60% or below.
Judging focus: fruity aroma, clarity, elegance, clean finish
3 – Ginjo Class (Rich & Aromatic)
Requirements: Rice polishing ratio of 60% or below.
Judging focus: aroma and flavour intensity, complexity, length of aftertaste
4 – Junmai-shu (Light & Clean)
Requirements: sake made from rice, rice koji and water only
Judging focus: clarity, straightforward umami, clean finish
5 – Junmai-shu (Rich & Umami)
Requirements: sake made from rice, rice koji and water only
Judging focus: umami intensity, complexity
6 – Honjozo
Requirements: Sake with rice polishing ratio 70% or below. Amount of distilled alcohol does not exceed 10% of the weight of the rice used in brewing.
Judging focus: clarity, freshness, clean finish
7 – Sparkling sake
Requirements: Sake with bubbles which is commonly made from either one of the following methods: carbonation, tank fermentation, bottle fermentation.
Judging focus: effervescence, freshness, elegance, clean finish
8 – Namazake
Requirements: Sake that has not undergone “hi-ire” (pasteurization) at all.
Judging focus: freshness, expressiveness, intensity
9 – Aged Sake (Elegant type)
Requirements: 3-year ageing or above after pressing
Judging focus: elegant aroma and flavour, smooth texture, delicate umami
10 – Aged Sake (Rich type)
Requirements: 3-year ageing or above after pressing
Judging focus: expressiveness of ageing character, complex and rich umami, smooth texture and lingering finish
11 – Special Types
Requirements: Limited to the following 5 types
High acidity (acidity 2.5 or above)
Low alcohol (abv 11% or below)
Bodaimoto/Mizumoto
Nigori (except doburoku)
Kijoshu (aged less than 3 years)
Judging focus: expressiveness of character, overall balance