Product Evaluation Report, Brussels 2022

株式会社セイワリアルネットワーク

2Sensory Analysis Results

株式会社セイワリアルネットワーク

Total Score

93.1%
AwardSensory Evaluation
Total Score

93%

First Impression

94%

Vision96%

Olfaction

91%

Taste

92%

Final sensations

89%

International Taste Institute
105A rue Colonel Bourg 1140 Brussels | www.taste-institute.com

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Comments & suggestions from the Jury

株式会社セイワリアルネットワーク

General comment

93.1%

Overall, this is an excellent product with a great structure
and a hint of sweetness on the palate. The visual isperfectly transparent.
A fantastic mineral water with a stunning visualappearance and a well-balanced minerality. The mouthfeel
is soft, smooth and enveloping.
A very impressive product that would be even more
appealing with a little less bitterness at the end of themouth.

Vision96.1%

This mineral water has a stunning visual appearance, withperfect transparency in the glass.
Clear, colourless water with steel-coloured reflections andlots of brightness. No sediment is visible to the eye.
Crystalline appearance that suggests a high-quality
product. The visual is very encouraging indeed.

Olfaction

90.5%

The nose is clean and clear, with some iodised mineralnotes. A slightly chalky note is also present.
Aromas are fairly neutral, with no defects or unusualaromas. The nose is very impressive, although it could bea little more intense.
Light, delicate nose that is in line with our expectations forthis type of product.

International Taste Institute
105A rue Colonel Bourg 1140 Brussels | www.taste-institute.com

4Comments & suggestions from the Jury

株式会社セイワリアルネットワーク

Taste

92.4%

This water has a delicious, well-balanced taste, withpleasant mineral notes and a slightly sweet taste.
Soft, silky water with good body and a hint of magnesiumon the palate. The overall taste is pure and elegant.
This product has an impressive structure, with anenveloping texture and a good balance of acidity andmineral salts.

Final sensations

88.6%

The finish is clean and smooth, with a hint of bitterness at
the end of the mouth.
This water has an elegant, well-balanced final, although it
could be a little lighter on the palate.
The aftertaste is quite neutral, leaving the mouth feelingcleansed and refreshed.

International Taste Institute
105A rue Colonel Bourg 1140 Brussels | www.taste-institute.com

5Comments & suggestions from the jury

株式会社セイワリアルネットワーク

Suggestions about the productThis is an excellent product with few suggestions for improvement. However, try to remove
the hint of bitterness on the aftertaste to create an even better product.
A little more acidity would make this water even more refreshing to drink.

International Taste Institute
105A rue Colonel Bourg 1140 Brussels | www.taste-institute.com

6The jury

The world most professional jury of taste-experts
Products are tested by a large panel of professional taste-experts, members of the world’s
most prestigious Chef & Sommelier associations.
Over 200 jury members are carefully selected based on their experience in tasting. Theirtalents are recognized in Chef and Sommelier competitions or by renowned institutions suchas Le guide Michelin or Gault & Millau.
Our jury members include many head-Sommeliers & Chefs from Michelin starred
restaurants like El Bulli(Spain) or Le Jules Vernes (France), best Chefs or Sommeliers fromvarious European countries, like Italy, Spain, Portugal, Belgium, Netherlands, Hungary etc,...
Chefs cooking for personalities like the French president or the Queen of England.
Judges come from over 20 countries. They are all external and independent.

Our partner Chef & Sommelier Associations

International Taste Institute
105A rue Colonel Bourg 1140 Brussels | www.taste-institute.com

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Tasting Methodology

Blind Sensory Analyses
Products are blind-tested, meaning that the tasters are not aware ofbrand name, product name nor origin of the product. They only receive ashort description of the product category.
Each product is evaluated for its organoleptic quality following asystematic approach based on the 5 International Hedonic Sensory
Analysis criteria (AFNOR XP V09A standards): First Impression, vision,olfaction, taste, texture (food) or final sensation (drinks).
Each jury member evaluates and scores the product on his/her own, insilence and without communication with other jury members.

Product Preparation & Presentation
All products are presented in standardized transparent or whitechinaware. This methodology ensures that any bias or preconceived
opinion about a food and beverage producer is avoided.
The products are prepared and served according to a precise protocol
strictly respecting the producer’s preparation and serving instructions.
The Taste Institute reserves the right to test the physical and chemicalcomponents of the samples with accredited laboratories to ensure thatthe products tested match the quality of products available to consumer.

Tasting Philosophy and scoring method
It is not a competition: each product is scored on its intrinsic
organoleptic quality.
The products are evaluated and scored according to what is expectedfrom a consumer product from its category.
Jury members are not asked whether they personally like the product ornot, but how good its organoleptic qualities are for a consumer product inits category.
To some extent, taste is subjective and there certainly is a cultural factor
in taste; however, 15 years of taste evaluation experience with some of the best taste experts in theworld has demonstrated that in most cases there is a very strong consistency in the evaluations.
To reflect the overall hedonic quality, the Total score is a weighted average of the 5 International
Sensory Analysis criteria.

International Taste Institute
105A rue Colonel Bourg 1140 Brussels | www.taste-institute.com

8Sensory Criteria DefinitionsFirst impression
The First impression refers to a first spontaneous overall gustative impression, before starting
the systematic analytical evaluation of the product.
The Jury is asked to give an overall spontaneous score about the gustatory pleasureexperienced when tasting the product.

VisionIt characterizes the visual quality of food & drinks; are evaluated dimensions such as:colour, shape, size, transparency, dullness, glossiness, presence of residues, ...
The visual aspect should be pleasing and consistent with the aspect normallyassociated to the category.

Olfaction
Olfaction characterizes the aromas perceived by the nose. A pleasant aroma makes
food appetising.
The sense of smell is useful in detecting freshness, rancidity or defects in food &drinks.
It is a factor that plays an essential role in the flavour perception.

Taste
Taste characterizes the flavours perceived in the mouth and on the tongue.
There are five main types of taste sensations: Sweet, Salty, Sour, Bitter and Umami.
The taste is strongly connected to and influenced by aromas perceived by the nose.

Texture (Food products)
Texture is perceived by a combination of different senses i.e. mouthfeel, sight, andhearing.
Texture is a key hedonic factor for many food products. For example, it can include
characteristics such as tenderness, crispiness, consistency, viscosity, chewiness andsize & shape of particles.

Final sensation (Drinks)
Final sensation refers to the sensations still present after the drink has beenswallowed.

International Taste Institute
105A rue Colonel Bourg 1140 Brussels | www.taste-institute.com