“All Japan Saké Kanpai!” is an event hosted by the Japan Saké and Shochu Makers Association on October 1st. You can participate in a nationwide toast with saké all over the country, whether that is at your home, restaurants, or related events We are aiming for the participation of 101,000 people in Japan and overseas. (Cooperation: prefectural saké brewers’ associations, restaurants, retail shops, etc.)

October 1st is considered “Saké Day,” as it is the first day of the traditional brewing season. Let’s all make a toast with saké on this day!

This is a saké appraisal competition created by breweries in Miyagi Prefecture. The Miyagi Saké Appraisal Competition will be evaluated by professional judges, while the Supporters’ Selection will be judged by the top performers of the Miyagi Prefecture Kikizake Championship.

＊All saké to be judged is commercially available junmai sake. The top prize winners will be awarded at the “Miyagi Marugoto Festival” (sponsored by Miyagi Prefecture) in front of the gathered crowd.

＊Through this brewing competition, we aim to improve brewing techniques, leading to higher quality sake.

Four times a year, saké recommended by Miyagi breweries which are commercially available are evaluated for taste and aroma characteristics. The evaluation results are published on this website, which allows consumers to conveniently find prefecture-produced sake. Information about the saké is updated every 3 months and published on the “Miyagi Saké Search Navigator” section of this website, with links to commercially available sake.

Each summer and winter we request for an expert from the Miyagi Prefectural Government Industrial Technology Institute to visit Miyagi breweries directly in order to provide technical guidance. In the summer, advice mainly focuses on storage and shipping management, while in the winter, technical guidance about saké making is provided. The latest knowledge from the institute is provided to the breweries to help improve quality.

Every year, at the beginning of the brewing season, we hold a workshop to study that year’s rice quality and various points about saké making. Participants also learn about safety measures for dangerous areas at the brewery.

We hold seminars regarding analysis skills, which are essential for saké production, for saké brewers with little experience. The participants will learn about chemical analysis which is the basis of managing the fermentation process.

We hold seminars mainly for inexperienced saké brewing staff, but also for regular saké brewing employees, in order to gain basic knowledge needed to brew sake, such as brewing techniques. Participants learn the basics of brewing, ways to improve work efficiency, safe work methods, etc.

This is a voluntary association organized by employees working in Miyagi saké breweries. It is a group of experienced saké makers who are involved in the brewing industry, composed of members ranging from locally hired young saké makers to veteran master brewers. The group is engaged in various activities such as workshops for studying the latest technology and visiting leading breweries.