Registration

Award Categories

• Traditional Korean Alcohol
  Distilled, Fruit Wine, Korean Wine, Liqueur, Takju, Yakju/Chungju, Others

• Soju
  Premium, Standard, Trendy

• Beer
  Craft, Imported, Non-alcohol, Standard, Others

• Whiskey
  American(Bourbon, Rye, Others), Irish(Blended, Pot Still, Single Malt), Low-alcohol, Scotch(Blended, Blended Grain, Blended Malt, Single Grain, Single Malt), World

• Spirit
  Brandy, Gin, Liqueur, Rum, Tequila, Vodka, Others

• Bai Jiu
  Light Aroma, Sauce Aroma, Strong/Mixed Aroma, Others

• Saké
  Alcohol-added, Awamori, Japanese Soju, Namazake, Pure Rice 

• Wine
  Fortified, Natural, Red(Old World, New World), Rosé, Sparkling, White(Old World, New World)

Application Guidelines 

1. Sample Product Specifications: All entry products must be contained in glass bottles

• • ‘Beer’ and ‘Rice Wine’(Makgeolli) categories are not included

  • Beers and Rice Wines(Makgeolli) may be submitted in can/PET casings 

2. Quantity: 5 sample product bottles per brand are required for entry submissions

• • 2 for tasting

  • 1 for exhibition(if awarded)

  • 2 for unexpected mishaps(e.g: shipment damage, and etc.)

3. Storage Information: For entries that require extra attention, please enclose storage information, or any guideline for a proper product management before the evaluation

• • “Extra Attention” may include: 

    • Temperature Check, Refrigeration Storage, Product Fragility, and other possible environmental factors that may affect the entries

4. Product Information: Please enclose product information on entries’ components and attributes

• • Format-Free

  • For fermented entry products, please use refrigerated containers or ice boxes to prevent further acidification

5. Under the Delivered Duty Paid (DDP) condition, the shipper must bear all responsibilities and costs for delivering the entries to the named place of destination, or entry reception on·offline offices; the entry-submitting subject must pay fees incurred during the course of applying to this event, such as all forms of formalities, duties, taxes, etc. This is not included in the registration fee 

Evaluation Criteria

• Flavour + Scent + Aftertaste (Finish) + Comprehensive Assessment

• Flavour
  Evaluates entries’ balance between sweetness, sourness, bitterness and astringency

• Scent
  Evaluates entries’ aroma

• Aftertaste(Finish)
  Evaluates entries’ body and texture on palate/throat 

• Comprehensive Assessment
  Evaluates entries’ overall balance and degree of colorization, turbidity, effervescence, and etc.

Evaluation Methods

• Evaluation Criteria
  Each entry product is evaluated by criteria in different categories 

• Blind Tasting
  All entry products are masked for anonymity, but certain categories’ judge panels will be provided with sufficient product information that are needed for accurate assessments (e.g: raw materials, and etc.) 

• Tasting Glass
  International-standardized tasting glasses are used after a thorough inspection to prevent any source of contamination or moisture 

• Judge Panels
  Officials recommended the most by industry experts are invited as judge panels and shall remain undisclosed until all the evaluation process is over for fair evaluations 

• Awards
  Awards are bestowed upon product brands that have received the highest evaluation score in respective categories 

• Additional Regulations
  After each evaluation, all judge panels are required to rinse their mouths with water and then proceed to the next evaluation under supervised on-site instructions