網上報名 – testing - Oriental Sake Awards

Applicant Information (參加者資訊)

Company Name (公司名稱): *

Industry Type (行業類型): *

Please Specify:

Contact Person (聯絡人) *

Name (姓名): *

名

姓

Address (地址): *

住所1

住所2

区市町村

州 / 都道府県

郵便番号

国

Email (電郵): *

Phone (電話): *

Number of Entry and Fee (參賽酒款數目及費用)

1. 4 bottles of 720ml or 750ml, or 6 bottles of 500ml sake are required for each entry. Small bottle (300 – 375ml) is only authorized for entries in the “Sparkling” category. In this case, 8 bottles are required.

參賽者需為每款參賽酒提交4瓶720或750毫升樣本，或者6瓶500毫升樣本。小瓶裝(300~375毫升)僅適用於「氣泡酒」組別的參賽作品。以小瓶裝參賽需提交８瓶樣本。

2. We recommend that you use our shipping service. However, you may still choose to deliver the samples to Hong Kong. All entries from the same applicant must be delivered using the same method.

我們建議參賽者採用本會的物流公司把樣本集運至香港。參賽者亦可選擇自行運送樣本到香港。來自同一參賽者的所有參賽酒款必須用相同方法提交樣本。

Transportation method (交付方式): *

Please choose either one option (請選擇其中一項):

via consolidated shipping to HK 由本會集運至香港

— Entry Fee + Logistics fee 參賽費用 + 樣本運輸費用 ($2,200)

Applicant delivers sample to HK 自行提交樣本至香港

— Entry Fee 參賽費用 ($1,500)

Number of Entry (酒款數量-A): *

Number of Entry (酒款數量-B): *

Details of Sake (參賽酒款資訊)

Entry Number (酒款): 1

1. Sake 1 Producer Details (生產者資訊) *

如果生產者與參賽者名稱相同，請選”Yes”並跳至2) 清酒資訊。
If producer is the same as applicant, please check “Yes” and skip to 2) Sake Details

Producer Name (生產者名稱): *

Contact Person (聯絡人) *

Name (姓名): *

名

姓

Address (地址): *

住所1

住所2

区市町村

州 / 都道府県

郵便番号

国

Email (電郵): *

Phone (電話): *

2. Sake 1 Details (清酒資訊)

清酒名稱 (日語): *

Sake Name (English): *

國際條碼 JAN / EAN: *

必須與提交樣本的條碼相同。若無條碼，請填寫”N/A”。
Must be the same as the JAN / EAN printed on the bottle. If the product has no JAN / EAN, please input “N/A”

Brewery Year(釀造年度): *

Alcohol Level % (酒精度): *

Rice (原料米): *

如採用多款原料米, 請提供每款的採用比例。(例: 山田錦40%, 五百萬石 60%)
If more than one variety of rice is used, please provide the proportion. (e.g. Yamada Nishiki 40%, Gohyakumangoku 60%)

Polish Ratio (精米步合): *

Yeast (酵母):

SMV (日本酒度):

Acidity (酸度):

Production Characteristics (製法上的特性)

e.g. Kimoto / Yamahai / Genshu / etc

Amino Acid (氨基酸度):

Annual production (年產量):

此資訊只作內部統計，不作公開。
For internal statistics only and will not opened to public.

3. Sake 1 參賽組別

Sake Category (Please choose one) (請選擇一項) *

Entry Number (酒款): 2

1. Sake 2 Producer Details (生產者資訊) *

如果生產者與參賽者名稱相同，請選”Yes”並跳至2) 清酒資訊。
If producer is the same as applicant, please check “Yes” and skip to 2) Sake Details

Producer Name (生產者名稱): *

Contact Person (聯絡人) *

Name (姓名): *

名

姓

Address (地址): *

住所1

住所2

区市町村

州 / 都道府県

郵便番号

国

Email (電郵): *

Phone (電話): *

2. Sake 2 Details (清酒資訊)

清酒名稱 (日語): *

Sake Name (English): *

國際條碼 JAN / EAN: *

必須與提交樣本的條碼相同。若無條碼，請填寫”N/A”。
Must be the same as the JAN / EAN printed on the bottle. If the product has no JAN / EAN, please input “N/A”

Brewery Year(釀造年度): *

Alcohol Level % (酒精度): *

Rice (原料米): *

如採用多款原料米, 請提供每款的採用比例。(例: 山田錦40%, 五百萬石 60%)
If more than one variety of rice is used, please provide the proportion. (e.g. Yamada Nishiki 40%, Gohyakumangoku 60%)

Polish Ratio (精米步合): *

Yeast (酵母):

SMV (日本酒度):

Acidity (酸度):

Production Characteristics (製法上的特性)

e.g. Kimoto / Yamahai / Genshu / etc

Amino Acid (氨基酸度):

Annual production (年產量):

此資訊只作內部統計，不作公開。
For internal statistics only and will not opened to public.

3. Sake 2 參賽組別

Sake Category for Sake 2 (Please choose one) (請選擇一項) *

Entry Number (酒款): 3

1. Sake 3 Producer Details (生產者資訊) *

如果生產者與參賽者名稱相同，請選”Yes”並跳至2) 清酒資訊。
If producer is the same as applicant, please check “Yes” and skip to 2) Sake Details

Producer Name (生產者名稱): *

Contact Person (聯絡人) *

Name (姓名): *

名

姓

Address (地址): *

住所1

住所2

区市町村

州 / 都道府県

郵便番号

国

Email (電郵): *

Phone (電話): *

2. Sake 3 Details (清酒資訊)

清酒名稱 (日語): *

Sake Name (English): *

國際條碼 JAN / EAN: *

必須與提交樣本的條碼相同。若無條碼，請填寫”N/A”。
Must be the same as the JAN / EAN printed on the bottle. If the product has no JAN / EAN, please input “N/A”

Brewery Year(釀造年度): *

Alcohol Level % (酒精度): *

Rice (原料米): *

如採用多款原料米, 請提供每款的採用比例。(例: 山田錦40%, 五百萬石 60%)
If more than one variety of rice is used, please provide the proportion. (e.g. Yamada Nishiki 40%, Gohyakumangoku 60%)

Polish Ratio (精米步合): *

Yeast (酵母):

SMV (日本酒度):

Acidity (酸度):

Production Characteristics (製法上的特性)

e.g. Kimoto / Yamahai / Genshu / etc

Amino Acid (氨基酸度):

Annual production (年產量):

此資訊只作內部統計，不作公開。
For internal statistics only and will not opened to public.

3. Sake 3 參賽組別

Sake Category for Sake 3 (Please choose one) (請選擇一項) *

Entry Number (酒款): 4

1. Sake 4 Producer Details (生產者資訊) *

如果生產者與參賽者名稱相同，請選”Yes”並跳至2) 清酒資訊。
If producer is the same as applicant, please check “Yes” and skip to 2) Sake Details

Producer Name (生產者名稱): *

Contact Person (聯絡人) *

Name (姓名): *

名

姓

Address (地址): *

住所1

住所2

区市町村

州 / 都道府県

郵便番号

国

Email (電郵): *

Phone (電話): *

2. Sake 4 Details (清酒資訊)

清酒名稱 (日語): *

Sake Name (English): *

國際條碼 JAN / EAN: *

必須與提交樣本的條碼相同。若無條碼，請填寫”N/A”。
Must be the same as the JAN / EAN printed on the bottle. If the product has no JAN / EAN, please input “N/A”

Brewery Year(釀造年度): *

Alcohol Level % (酒精度): *

Rice (原料米): *

如採用多款原料米, 請提供每款的採用比例。(例: 山田錦40%, 五百萬石 60%)
If more than one variety of rice is used, please provide the proportion. (e.g. Yamada Nishiki 40%, Gohyakumangoku 60%)

Polish Ratio (精米步合): *

Yeast (酵母):

SMV (日本酒度):

Acidity (酸度):

Production Characteristics (製法上的特性)

e.g. Kimoto / Yamahai / Genshu / etc

Amino Acid (氨基酸度):

Annual production (年產量):

此資訊只作內部統計，不作公開。
For internal statistics only and will not opened to public.

3. Sake 4 參賽組別

Sake Category for Sake 4 (Please choose one) (請選擇一項) *

Entry Number (酒款): 5

1. Sake 5 Producer Details (生產者資訊) *

如果生產者與參賽者名稱相同，請選”Yes”並跳至2) 清酒資訊。
If producer is the same as applicant, please check “Yes” and skip to 2) Sake Details

Producer Name (生產者名稱): *

Contact Person (聯絡人) *

Name (姓名): *

名

姓

Address (地址): *

住所1

住所2

区市町村

州 / 都道府県

郵便番号

国

Email (電郵): *

Phone (電話): *

2. Sake 5 Details (清酒資訊)

清酒名稱 (日語): *

Sake Name (English): *

國際條碼 JAN / EAN: *

必須與提交樣本的條碼相同。若無條碼，請填寫”N/A”。
Must be the same as the JAN / EAN printed on the bottle. If the product has no JAN / EAN, please input “N/A”

Brewery Year(釀造年度): *

Alcohol Level % (酒精度): *

Rice (原料米): *

如採用多款原料米, 請提供每款的採用比例。(例: 山田錦40%, 五百萬石 60%)
If more than one variety of rice is used, please provide the proportion. (e.g. Yamada Nishiki 40%, Gohyakumangoku 60%)

Polish Ratio (精米步合): *

Yeast (酵母):

SMV (日本酒度):

Acidity (酸度):

Production Characteristics (製法上的特性)

e.g. Kimoto / Yamahai / Genshu / etc

Amino Acid (氨基酸度):

Annual production (年產量):

此資訊只作內部統計，不作公開。
For internal statistics only and will not opened to public.

3. Sake 5 參賽組別

Sake Category for Sake 5 (Please choose one) (請選擇一項) *

Entry Number (酒款): 6

1. Sake 6 Producer Details (生產者資訊) *

如果生產者與參賽者名稱相同，請選”Yes”並跳至2) 清酒資訊。
If producer is the same as applicant, please check “Yes” and skip to 2) Sake Details

Producer Name (生產者名稱): *

Contact Person (聯絡人) *

Name (姓名): *

名

姓

Address (地址): *

住所1

住所2

区市町村

州 / 都道府県

郵便番号

国

Email (電郵): *

Phone (電話): *

2. Sake 6 Details (清酒資訊)

清酒名稱 (日語): *

Sake Name (English): *

國際條碼 JAN / EAN: *

必須與提交樣本的條碼相同。若無條碼，請填寫”N/A”。
Must be the same as the JAN / EAN printed on the bottle. If the product has no JAN / EAN, please input “N/A”

Brewery Year(釀造年度): *

Alcohol Level % (酒精度): *

Rice (原料米): *

如採用多款原料米, 請提供每款的採用比例。(例: 山田錦40%, 五百萬石 60%)
If more than one variety of rice is used, please provide the proportion. (e.g. Yamada Nishiki 40%, Gohyakumangoku 60%)

Polish Ratio (精米步合): *

Yeast (酵母):

SMV (日本酒度):

Acidity (酸度):

Production Characteristics (製法上的特性)

e.g. Kimoto / Yamahai / Genshu / etc

Amino Acid (氨基酸度):

Annual production (年產量):

此資訊只作內部統計，不作公開。
For internal statistics only and will not opened to public.

3. Sake 6 參賽組別

Sake Category for Sake 6 (Please choose one) (請選擇一項) *

I agree to share the brewery logo with Oriental Sake Awards for event promotion purposes. (我同意讓Oriental Sake Awards使用酒藏標誌作活動宣傳用途。) *

Please upload those logo (請上載酒藏的標誌)

この領域にファイルをクリックまたはドラッグしてアップロードします。最大 5 個のファイルをアップロードできます。

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$0.00

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Supporting Organization			Experience Curator