We have established a method for evaluating the quality of kanzake (heated seishu) at a Seishu competition held by Hiroshima Regional Taxation Bureau, and investigated the relationship between the constituent analysis value and quality evaluation of ninety-four Junmai-shu. We were able to evaluate a sake sample at 45°C after placing a 500ml sample bottle into a large hot water tub at 55°C and pouring a 10ml sample out of a bottle into a choko, or sake server, by pipette at the same time. Samples were tasted for such values as umami and finish in preliminary competition were evaluated as being of good quality. Many of the higher sensory quality samples in judging competition (A class samples) had a polishing ratio of 60%, acidity 1.4-1.6, glucose content 1.5-2.0%, amakara degree-2.0--1.0 and E/A (extract/acidity) ratio 2.5-4.0.