Competition Category

Beginning with this year's competition, the judging panel will employ two evaluation methods: "Regular Competition" and "Food Matching Competition".

Rather than categorising sake types based on labels, this unique competition focuses on the characteristics of each sake and its compatibility with food. This approach aims to delve even deeper into the preferences of Australians and the Australian market.

The ‘Regular Competition’ consists of six categories, and the ‘Food Matching Competition’ consists of five categories.

1: Regular Competition

In the Regular Competition, please select the most suitable category for each sake entry and enter it.

This assessment is structured into categories that broadly classify the characteristics of each sake into six groups, regardless of the label notation of the sake type.

In response to numerous requests, a new “Umeshu Category” has been added to the Regular Competition beginning in 2026.

2: Food Matching Competition

This assessment will emphasize the exceptional compatibility of the sake with a carefully selected array of five ingredients and dishes commonly enjoyed by Australians when they have any alcohol.

For each sake entry in the Regular Competition, choose the food category below that you believe complements it best.

For each sake entry submitted to the Regular Competition, you can select from 0 to 2 categories (max) within theavailable food categories.

Please note that products entered in the “Umeshu Category” are not eligible for submission to the Food Matching Competition.

For more detailed information, please refer to the Entry Details.

About the Jury

The judging panel is comprise of individuals involved in the sake and wine industry, including sommeliers, personnel from liquor stores and food services, certified sake experts, and those handling Japanese sake in import and wholesale. The panel consists of 50 to 80 Australian individuals, inclusive of a diverse range of residents, who have attended a lecture organized by the association prior to the event.

Judging Method

Blind contest format (no brands or labels are visible to the jury).

On the day of the competition, the judging room is windless, free from direct sunlight, and maintained at a temperature of around 20°C.

SPARKLING, LIGHT / CRISP, FRUITY / FLORAL, and UMESHU category sake are judged at approximately 5°C to 7°C, and the remaining categories are served at around 12°C to 14°C.

Wine glasses are used for tasting.

Each judge evaluates approximately 50 different types of sake during the competition and assigns a score to each sake entry using a 20-point scoring system. The highest scoring sake from each category will be selected.

Award Categories

Regular Competition:

• Platinum Award: Awarded to the top-ranked sake in each regular competition category.
• Gold Award: Awarded to the top 20% of the total entries in each regular competition category.
• Judge's Choice Award: Awarded to the top 10% of entries as voted by the judges.

Food Matching Competition:

• Best Food Matching Award: Awarded to the top-ranked sake in each food matching category.
• Recommended Food Matching Award: Awarded to the top 20% of entries in each food matching category.

For more detailed information, please refer to the the EXPLORE JUDGE INSTRUCTIONS.