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SakenowaRecord your sake experiences and discover your favorites
南十字輝南十字輝
2022年度 J.S.A. SAKE DIPLOMA（酒ディプロマ）合格しました。 2023年 FBO公認唎酒師の資格を取得しました。

Registered Date

Check-ins

963

Favorite Brands

0

Most Check-in Brands

Senkin
26(8.31%)
Aramasa
26(8.31%)
Fusano Kankiku
22(7.03%)
Kazenomori
20(6.39%)
Jikon
19(6.07%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Fukushima
77(8%)
Akita
75(7.79%)
Tochigi
54(5.61%)
Niigata
53(5.5%)
Toyama
51(5.3%)

Venues With Most Check-Ins

西浅草　山崎
198(33.85%)
庵甫
146(24.96%)
食べ呑み処　あぐまる
74(12.65%)
サケラボトーキョー
39(6.67%)
季っ酔
10(1.71%)

Timeline

南十字輝南十字輝
AramasaNo.6 S-type生酛原酒生酒
Aramasa ShuzoAkita
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外飲み部
14
南十字輝
7/10 Shinsei No.6 after a long time My personal favorite S-type. There's not much to say about Shinsei No.6 anymore, but I still think Shinsei is the best sake made with No.6 yeast. The last sake of the day. I was wondering why this was the last sake of the day, but I thought to myself, "It's a brand that I can drink as if it were the last sake. I had a great time at this year's SakeLab Tokyo.
Japanese>English
南十字輝南十字輝
Sakayahachibeeうっかり八兵衛本醸造
Gensaka ShuzoMie
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外飲み部
34
南十字輝
7/10 This is a classic sake from Sakeya Hachibei. Dry honjozo sake. The label is upside down because it is inadvertent. I have the impression that this sake has a good reputation due in part to its good cost performance. This is probably because the sake does not disappoint with its clean and dry taste, as it is called "dry". Since it was the last sake of the day, I was able to drink it at the right time.
Japanese>English
南十字輝南十字輝
HARE特別純米生酒
Kumaya ShuzoOkayama
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外飲み部
29
南十字輝
6/10 This sake is called "TAKEO 20 Project" and was brewed together with university students. It is said that TAKEO is short for "Omachi," a special rice grown in Tatebe-cho, Kita-ku, Okayama City. It is said to be a stylish sake for young people, but it is quite refreshing and does not seem to be modern. The yeast seems to have a strong influence on the taste, but the fact that it is Omachi makes it difficult to drink. It is difficult to say whether it is an easy-drinking sake, but I think it is very good that they are trying to cater to young people in terms of naming and labeling.
Japanese>English
南十字輝南十字輝
Buyu山田錦 小川酵母仕込 特別本醸造原酒壜火入特別本醸造原酒
BuyuIbaraki
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外飲み部
32
南十字輝
7/10 Honjozo sake. It is also an unusual sake with an alcohol content of 15 degrees. The yeast is Ogawa yeast. As one would expect from Ibaraki Prefecture, there is a lot of it. The sake is smooth, mild, and light. Perhaps it is because it is alkalo-sweetened, but it has a nice crispness to it. This is a pure sake, isn't it? It was an easy-to-drink food sake.
Japanese>English
南十字輝南十字輝
AfuriHARUMI 33純米大吟醸
吉川醸造Kanagawa
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外飲み部
36
南十字輝
8/10 A rare sake with only 473 bottles. Junmai Daiginjo sake made with rice called Harumi Amezure. I remember it because it was widely advertised at the time of its release. I had a chance to drink it, so I had it. Junmai Daiginjo made from rice is not so common, so I think it must be very difficult to make. It is amazing that they make such a delicious sake. It has a sweet and sour taste and a mild aroma. It has a characteristic taste, but it is delicious. It has a rare taste, so I felt like I was allowed to drink a good sake.
Japanese>English
ジェイ&ノビィ
Good morning, Southern Cross Shine 😃. I had my first rainfall the other day 😋I wanted to try some of the others but Kochira's rare sake 😍It's a pleasure to drink this kind of thing outside 🤗.
Japanese>English
南十字輝南十字輝
泉氷鑑真・泉氷鑑 雲水本醸造生詰酒無濾過
Shindo ShuzotenYamagata
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外飲み部
28
南十字輝
7/10 Izumi Hyokan is a brand produced by Shindo Sake Brewery, the maker of Kurozaemon and Gazanryu. I have the impression that it is not often seen in Tokyo. I guess the concept is to make sake using rice from other prefectures. This is a 100% Miyamanishiki honjozo. The taste is crisp, clean, and quite clear. The aroma is gorgeous and the dry taste is well balanced, I would like to drink this sake again.
Japanese>English
南十字輝南十字輝
Fusano Kankiku電照菊純米大吟醸原酒生酒無濾過
Kankiku MeijoChiba
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むら治屋
外飲み部
46
南十字輝
7/10 I had not had the non-origarami version of Denshogiku, so I had it. It is an ultra modern, gorgeous, aromatic and sweet sake. It is juicy and can be recommended to those who are not good at sake. It tasted like pineapple juice, but unlike the orikarami, it had a clear flavor.
Japanese>English
南十字輝南十字輝
Ilaka銀黒（誕生酒）生酒
ILAKA SAKENagano
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むら治屋
外飲み部
37
南十字輝
9/10 I bought this myself. I have it at home now. But I found it at a bar and couldn't resist drinking it. It is a new brand from a new sake brewery. That's why it's a birth sake. My impression was that it was really good. It was sweet, gassy, fresh, bananas, and light. I have a bottle at home and look forward to drinking it slowly!
Japanese>English
南十字輝南十字輝
Senkin雪だるまにごり酒発泡
せんきんTochigi
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庵甫
外飲み部
44
南十字輝
7/10 This year's snowman was delicious. As you can see from the picture, there was only a little bit left and I was allowed to drink a little. It was still quite different from last year's, which had less sweetness and more bitterness, and was well-balanced and delicious. I am sure I will drink it again several times, so I would like to enjoy the differences between the lots.
Japanese>English
南十字輝南十字輝
奥六Unite純米吟醸生酛
岩手銘醸Iwate
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京富 居酒屋ちぇけ
外飲み部
32
南十字輝
7/10 Okuroku is sometimes seen these days. It is a new sake from Iwate Meikozo, and I have the impression that the number has been gradually increasing since last year. This one uses No. 6 yeast for the Yui no Kaori. It is characterized by a gentle, fluffy, modern type of flavor. It is not very assertive, but it is refreshing and easy to drink. It is said that there are many varieties of this sake, so I would like to compare them.
Japanese>English
南十字輝南十字輝
Koshiji no Kobai秋刀魚と飲む純米原酒無濾過
Kubiki ShuzoNiigata
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京富 居酒屋ちぇけ
外飲み部
30
南十字輝
6/10 This is an autumn sake targeted in its name to be drunk with Akitonou fish. It is designed to be paired with fatty swordfish, which gives it a strong umami flavor. Am I right? It is a beautiful sake with acidity, so it has a lot of flavor, but the second half of the sake is very smooth. It certainly goes well with the Akinatai fish! This kind of thing is a strategy.
Japanese>English
南十字輝南十字輝
宮泉酵母無添加純米生酛火入純米吟醸生酛
Miyaizumi ShuzoFukushima
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京富 居酒屋ちぇけ
外飲み部
39
南十字輝
9/10 This sake was probably made with a great deal of time and effort, with no additive yeast and a sake brewed from a yeast yeast stock. The brewing process itself seems to be difficult. I wonder how the sanitary control is done. And it is delicious. The sharp acidity and strong umami flavor are extremely delicious. When asked what my favorite sake is, I don't often give a specific brand, but it is so good that I think I will answer "Miyazumi" from now on. Next year, I will buy it myself.
Japanese>English
南十字輝南十字輝
Isojiman特別純米58 青春特別純米
Isojiman ShuzoShizuoka
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季っ酔
外飲み部
35
南十字輝
7/10 The Iso-Proud Youth Series. I don't know anything about the concept. Special Junmai made from 58% polished Yamadanishiki from the Tokushu A district. There is almost no aroma rising from the glass. It has a mild umami flavor, and the aroma rises in the mouth. The taste is easy to understand: elegant and good sake. It is the kind of sake that is easy to drink.
Japanese>English
南十字輝南十字輝
Suifujiman純米吟醸生一本
Meiri ShuruiIbaraki
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サケラボトーキョー
外飲み部
17
南十字輝
7/10 This is a sake by Meiri Sake Brewery. It uses M-310 yeast. The impression was of a clean, easy-drinking sake that was somewhat dry and refreshing. Because of its freshness, it was a pleasant sake that was easy to drink and became sharp in the latter half.
Japanese>English
南十字輝南十字輝
HououbidenRESERVE ORDERS 1st MITA純米大吟醸
Kobayashi ShuzoTochigi
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季っ酔
外飲み部
39
南十字輝
7/10 Another fashionable sake from Houou Mita. This sake is made from 40% polished rice of Gohyakumangoku grown in the former Mitamura district of Oyama City, Tochigi Prefecture, and is said to be available only now. It is a luxury sake made using the traditional sake yeast and aged for three years. It has a strong aroma, and the richness of its flavor and umami is outstanding. The acidity and sweetness are well balanced and matured, but the taste is gorgeous. Hououmida is very strong in being able to produce this kind of sake.
Japanese>English
ジェイ&ノビィ
Hello, Southern Cross Shine 😃 Here we got it too 🤗 cool appearance, sweet and tasty contents ‼️ this is one to buy 😋.
Japanese>English
南十字輝
Hi Jay & Nobby, ☺️ It looked cool and tasted plump and full of flavor! It's a stylish sake with an aged feel to it 😄Although it was a bit pricey for me 🥺.
Japanese>English
南十字輝南十字輝
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サケラボトーキョー
外飲み部
38
南十字輝
7/10 I've been drinking this Honjozo Nakadori from Masamune Musical Instruments for how many times now? I drank it like a reset after a fancy drink. It always has a good balance. I feel it is a sake that has the goodness of Aruzoe. It has a well-defined and cohesive image. I'm always happy to have it.
Japanese>English
南十字輝南十字輝
SenkinUA 打上げ花火おりがらみ発泡
せんきんTochigi
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サケラボトーキョー
外飲み部
41
南十字輝
7/10 Sentori's UA collaboration. It is becoming an annual event. This is the one for the fireworks. There are sparklers too, but I haven't been drinking. I imagine this one has a more flashy taste. It's a little bit cloudy and sparkling, so it's flashy, I guess.
Japanese>English
南十字輝南十字輝
Shosetsu秋あがり純米ひやおろし
Kanzawagawa ShuzojoShizuoka
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季っ酔
外飲み部
32
南十字輝
6/10 Shoyuki's Autumn Sake. The sake had a calm taste, just like an autumn-agari sake. It has a kind of Shizuoka-like atmosphere, and is good to drink with a meal. The rice used was apparently Ginga. It is quite rare, but I guess different breweries have their own specialty rice.
Japanese>English
南十字輝南十字輝
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サケラボトーキョー
外飲み部
34
南十字輝
8/10 A special junmai sake from Hanazono. It is made with the characteristic glutinous rice four-stage brewing process, and the yeast used is Utsukushimakohira yeast. However, it is said that there are various types of this yeast. I was under the impression that it was a caproic acid yeast, but the aroma was not that strong, and the sake was rather subdued. I have always liked Hanaizumi, but this calmness is good. I like this sake very much.
Japanese>English
南十字輝南十字輝
Yonetsuru6号酵母仕込み純米吟醸生酛
Yonetsuru ShuzoYamagata
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季っ酔
外飲み部
36
南十字輝
6/10 A sake made with Dewa-no-sato and No.6 yeast. The taste is a bit subdued and the aroma is restrained. It is a mature sake with a mild and slightly acidic taste. The label says it can be warmed, but my impression is that lukewarm heating is just right for this sake.
Japanese>English
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