Japan Cider Cup
Categories
The intent of this page is to help entrants select where their cider should be entered. Categories are based on the kinds of ciders being made in Japan as well as being imported from abroad. We acknowledge that there are known styles that may not be represented here. To suggest amendments, please contact via the button below.
MODERN CIDER
Modern Ciders are made primarily from eating/table apples. These ciders tend to have low to zero tannin presence and medium acidity.
TRADITIONAL CIDER
Traditional Ciders are made with cider-specific apple varieties and traditional production techniques, akin to those produced in England and France.
NATURAL CIDER
As Traditional Ciders are to those made in England and France, Natural Ciders are like those from Spain, particularly Asturias and the Basque Country. Natural ciders are characterized by higher levels of volatile acidity.
MODERN PERRY
Modern Perries are made from eating/table pears.
TRADITIONAL PERRY
Traditional Perries are made from perry pears, not pears grown for eating or cooking.
FRUIT/BLENDED CIDER
Fruit Ciders are ciders that have been blended with other fruits or fruit juices. Note: cider made from a combination of apple and pear juice should be entered as a Fruit/Blended Cider since it is neither cider nor perry.
HOPPED CIDER
As the name suggests, Hopped Ciders are ciders with added hops. Note: ciders with hops and other herbal/botanical elements (lemongrass, flower petals, tea blends, etc.) should be entered in Specialty Cider.
SPICED/BOTANICAL CIDER
Spiced/Botanical Ciders are ciders containing any combination of culinary spices, herbs, and vegetables including ingredients such as chili peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, and fruit peels/zest.
WOOD/BARREL AGED CIDER
Wood/Barrel Aged Ciders are ciders that have been barrel-fermented or barrel-aged. Alternatives such as chips or staves may be used in place of barrels. Note: Wood/Barrel Aged Ciders with added ingredients or unusual production methods should be entered in Wood/Barrel Aged Specialty Cider.
WOOD/BARREL AGED SPECIALTY CIDER
Wood/Barrel Aged Specialty Cider is, in essence, any Specialty Cider (see below) in which wood and/or barrel character is a notable part of the overall flavor profile (i.e., a Specialty Cider that has been barrel-fermented or barrel-aged).
SPECIALTY CIDER AND PERRY
This is a special open-ended category for any cider or perry with added ingredients or special processes that does not fit an existing category. Note: a cider or perry that combines elements of two or more categories should be entered in this category. Note: a cider or perry that has been made with grains (malt, wheat, etc.) should also be entered in this category.
ICE CIDER
Ice Ciders are ciders where the juice is concentrated before fermentation, either by freezing the fruit before pressing it, or by freezing the juice and then removing water as it thaws. The fermentation stops or is made to stop before the cider reaches dryness. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity.
Last update: 13 October 2023