Entry
Entry Requirement for competition sake
Schedule for Competition Sake Entry
| Entry Period | Monday, 5 January – Friday, 27 February 2026 |
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| Sake receipt date | Monday, 16 – Wednesday, 18 March 2026 For shipping from Japan (to designated warehouse in Japan) |
| Sake receipt date | Monday, 27 April – Friday, 1 May 2026 For shipping from Australia (to designated warehouse in Australia) |
| Judging day | Saturday, 16 May and Sunday, 17 May 2026 |
| Award-winning sake announcement | Friday, 12 June 2026 |
| Gala Dinner | Thursday, 10 September 2026 |
Entry Subject
Sake that can be entered is limited to legally licensed products to be produced and sold in import and wholesale market or are scheduled to be sold in Australia this year.
[Notice]
If exporters, importers or wholesalers wish to exhibit, please ensure that you have obtained prior consent from the original producer or brewery. Please be aware that our company cannot be held responsible for any issues arising from exhibitions conducted without proper authorization.
Entry Procedure
Entry Procedure
| 1. Application period | Monday, 5 January – Friday, 27 February 2026 |
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| 2. How to enter |
Please prepare all essential company information, details about the exhibited sake, and your credit card for payment. Once ready, proceed with the registration through the entry form below. Payment should be made at the time of registration, and only card payments will be accepted.(Visa、Master Card、American Express、JCB) |
| 3. Sending of exhibited sake |
For entries from Japan:
For submissions within Australia: Further details will be provided through individual email notifications from the association after the entry process. |
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 from the following list 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.
Category descriptions and references for sake types are provided below
| 1. SPARKLING |
This category includes all types of sparkling Japanese sake. |
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| 2. LIGHT / CRISP |
This category targets sake with a clean, light, and crisp taste. The aroma is gentle, and the finish is refreshing and transparent. *Judged at a temperature of approximately 5°C to 7°C. |
| 3. FRUITY / FLORAL |
This category covers sake with vibrant aromas reminiscent of fruits and flowers. Typical notes include, but are not restricted to, apple, pear, melon, tropical fruits, white flowers, fruit blossom, anise, rose etc. |
| 4. RICH / FULL-BODIED |
This category is characterised by a substantial mouthfeel and a robust flavour profile that emphasises savoury umami, earthy rice notes or rich layers of flavour, and often higher acidity rather than light fruitiness. |
| 5. MATURE / AGED |
This category is for sake that has developed complex flavours through aging. It features deep or mellow notes such as nuts, caramel, and dried fruits. |
| 6. UMESHU |
This category is limited to pure Umeshu. Please refer to the following for details. |
* Note: There is no limit to the number of entries per company (brewery).
* For sparkling sake, please submit your entry under the Sparkling category.
* Nama-zake and Namagenshu are limited to those that can be distributed at room temperature.
Details on the UMESHU Category
The following guidelines have been provided by the judges regarding the types of Umeshu eligible for this category:
Criteria for Eligible Umeshu
- Only pure Umeshu is eligible.
- Umeshu flavoured with ingredients other than ume, such as green tea or apple, is not eligible.
- The base alcohol may be sake, shochu, or other neutral distilled spirits.
*Entrants are required to specify the base alcohol at the time of entry.
- Aged Umeshu is acceptable.
- However, Umeshu blended with other spirits, such as whisky, is considered not pure and is not eligible.
- A wide range of styles is expected, from sweet to more acidic or sharp types.
Judging Criteria
All entries will be evaluated based on the following:
- Aroma
- Flavour (appeal)
- Flavour (depth)
- Balance
- Finish
2. Food Matching Competition
This assessment will emphasise the exceptional compatibility of the sake with carefully selected ingredients that will make up 5 food dishes commonly enjoyed alongside alcoholic beverages by a large proportion of Australian consumers.
For each sake entry in the Regular Competition, choose the food category below that you believe complements it best.
Please note that products entered in the “Umeshu Category” are not eligible for submission to the Food Matching Competition.
| 1. CAPRESE SALAD |
A classic Italian salad combining mozzarella cheese, tomatoes, and fresh basil. The olive oil and balsamic vinegar dressing enhances its refreshing flavour. |
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| 2. BEER BATTERED FISH & CHIPS |
A traditional British dish of white fish and chips/fries, coated in a beer batter and fried until crispy. The light, crunchy batter and the savoury flavour of the fish are its main features. |
| 3. THAI GREEN CURRY with TOFU & VEGETABLES |
A Thai green curry with tofu and vegetables, made with coconut milk and green curry paste. It offers a spicy yet mellow and flavourful taste. |
| 4. CHINESE 5 SPICE PORK BELLY |
A braised pork belly dish flavoured with aromatic five-spice powder (cinnamon, cloves, fennel, etc.). It is characterised by a rich and savoury taste. |
| 5. CHEESECAKE |
A creamy no-bake cheesecake, chilled to set rather than baked. It features a light, smooth texture and a pleasantly balanced sweetness. |
For each sake entry submitted to the Regular Competition, you may select a maximum of two categories from the available options.
* Entry into the Food Matching Competition is not mandatory.
Entry Registration Fee
AU$330 per entry
* The fee includes both Regular competition and Food Matching Competition.
* The entry fee covers competition management expenses, certificate production costs, as well as promotional and advertising activities. Additionally, in the case of 'Shipping from Japan,' it includes the cost of shipping from the specified warehouse in Japan to Australia.
* Participants are responsible for the domestic shipping costs, whether within Japan from the specified domestic location or within Australia from the designated submission location.
* Please prepare 720ml x 2 bottles or 500ml x 3 bottles for judging (equivalent to 1,500ml). For sake samples, please ensure compliance with the designated labelling rules that is mandatory to adhere to the labelling regulations for alcoholic beverages as specified in Australia.
Payment
The payment should be made simultaneously with the entry.
Please note that once the registration fee has been paid, it is non-refundable under any circumstances. (This includes situations where the competition cannot be held due to prior disasters, unavoidable accidents, etc.)
Judging / Award Method
Judging Method
The judging panel consists of 50 to 80 Australian individuals, including residents from diverse backgrounds, who have attended a compulsory online lecture organised by the association prior to the event. The panel is comprised of professionals familiar with consumers and involved in the sake and wine industry, including sommeliers, personnel from liquor stores and food service venues, certified sake experts, and those handling Japanese sake in import and wholesale.
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.
The evaluation method is an 10-point scoring system. The highest scoring sake from each category is selected.
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.
Award Results
Judging results will be announced on the competition's official website on Friday, 12 June 2026. Each brewery will also be notified by email.
Each brewery will be notified by email.
About the Gala Dinner
The gala dinner will be held on Thursday, 10 September 2026, in Sydney, New South Wales.
Participation in the gala dinner is optional and open to all interested parties.
About Certificates and Award Items
To recognise the exceptional achievements of the award winners, the following items will be presented. Please feel free to print and use the bottle neck POP data, and the two types of medal data may be used on websites or other media.
- Certificate
- Bottle Neck POPs Data
- Two Types of Medal Data (With a Ribbon Indicating the Category, Medal Only)
Additionally, we will provide the official logo and medal data for download. Feel free to use them for future promotions and marketing activities. We hope they will be valuable for your sales and marketing initiatives.
Melbourne / Sydney Sake Festival 2026 – Exhibitor Benefits (Award Items)
For award-winning exhibitors at the Melbourne or Sydney Sake Festival 2026, in addition to the various items mentioned above, Bottle Neck POPs will be presented for each award.
Each year at the Festival, breweries make effective use of the above items in their booth displays.We have received very positive feedback that, together with the award-winning sake display area, these items greatly contribute to guiding visitor flow and enhancing overall engagement.
You can view the Melbourne / Sydney Sake Festival 2026 website at the following link:
https://sake-festival.com.au/
