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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
Yamamotoストロベリーレッド純米吟醸
YamamotoAkita
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西浅草　山崎
外飲み部
43
南十字輝
6/10 Today is Yamamoto Kai. We compared Yamamoto's color-themed series, which has become a very popular brand. This one has almost the same specifications as Pure Black, but uses white malted rice for the tome. It has a sourness derived from citric acid and a little sweetness. So this sweet and sourness expresses strawberries. The second half had a dry impression, making it an interesting sake.
Japanese>English
南十字輝南十字輝
Yamamotoミッドナイトブルー純米吟醸
YamamotoAkita
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alt 2alt 3
西浅草　山崎
外飲み部
41
南十字輝
6/10 Today is Yamamoto Kai. We compared Yamamoto's color-themed series, which has become a very popular brand. It has the same specifications as Pure Black except for the yeast, "Komachi Yeast R-5" is used. It is said to have a milder finish than Pure Black, but this one is just as tasty. It has a bit of a blueberry taste to it.
Japanese>English
南十字輝南十字輝
Yamamotoバタフライパープル 亀の尾純米吟醸
YamamotoAkita
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alt 2alt 3
西浅草　山崎
外飲み部
42
南十字輝
7/10 Today is Yamamoto Kai. We compared Yamamoto's color-themed series, which has become a very popular brand. The most delicious of the modern (?) type was this one. The most delicious of the modern type (?) was this one. It is a fruity sake made from 55% polished rice of Kame-no-o. It was fresh and well-balanced with good acidity.
Japanese>English
南十字輝南十字輝
Yamamotoピュアブラック純米吟醸
YamamotoAkita
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西浅草　山崎
外飲み部
43
南十字輝
7/10 Today is Yamamoto Kai. We compared Yamamoto's color-themed series, which has become a very popular brand. We started with Pure Black. It is now a standard. I wonder if it is made from Akita Sake Komachi. It has a grapefruit and banana aroma. It was a well-balanced sake, rather heavy, but it finishes with a nice kick.
Japanese>English
南十字輝南十字輝
Yoshidagura u巾着 貴醸酒山廃原酒貴醸酒
Yoshida ShuzotenIshikawa
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alt 2alt 3
庵甫
外飲み部
44
南十字輝
6/10 I wondered what a "kinjo" was, but it seems to be a brand of rice from Ishikawa Prefecture. And it is a kijoshu. This is the first time I have tasted Kijoshu from Yoshida Kurau. It is a fresh sweet sake with a sherry-like taste. It has a good flavor, but it tastes somewhat bland.
Japanese>English
南十字輝南十字輝
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庵甫
外飲み部
42
南十字輝
6/10 Banshu Issen's standard series. Junmai spec using Hyogo Kitanishiki. It is not as spicy as the name "super-hot," and can be drunk in a variety of situations. The taste is firm and acidic. I drank it cold this time, but I would have preferred it at room temperature.
Japanese>English
南十字輝南十字輝
FukuchitoseOak Barrel × PURE RICE WINE純米
Tajima ShuzoFukui
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alt 2alt 3
庵甫
外飲み部
39
南十字輝
5/10 This is a series of sake that is matured in oak barrels, which began as a crowdfunding project. It is a sake made with wine yeast, which is already a type of rice wine. It has a strong sweetness and a vanilla aroma. This is certainly not sake. It is better to think of it as a new genre of sake. It seems that there are different tastes.
Japanese>English
南十字輝南十字輝
Aramasaヴィリジアン純米生酛原酒
Aramasa ShuzoAkita
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alt 2alt 3
庵甫
外飲み部
47
南十字輝
7/10 First Viridian in a while. This is a 13% sake made with Misato Nishiki. No, I don't think so, but it was very spicy. I wonder what it is. Like cardamom. I don't know. But it was really spicy. The taste of sake is like a test, so if this was a spice flavor, I'd be able to raise the bar.
Japanese>English
南十字輝南十字輝
Senkinあかとんぼ生酛
せんきんTochigi
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alt 2alt 3
庵甫
外飲み部
53
南十字輝
6/10 I'm kind of a seasonal sake drinker for Senkyoku. It is the top brand in the sake world in terms of branding to make people drink it for specific occasions. Marketing power is important. The taste was a bit subdued since it was an autumn sake, but it still had the typical sourness of Sengoku. The aroma was muscat. It had a sweetness that made it an easy-drinking sake. Thank you again for this year's sake.
Japanese>English
南十字輝南十字輝
Senkinモダン仙禽 雄町直汲みうすにごり生生酛原酒生酒無濾過
せんきんTochigi
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alt 2alt 3
家飲み部
52
南十字輝
7/10 Modern Omachi is absolutely delicious. This is no longer a standard sake. This is a light nigori type. Modern Sentori will be finished soon, so drink it while you still can. It has a gaseous and sweet taste, and you can enjoy its soda-like flavor. Basically, it is safe to drink because it has a base of acidity and fruitiness that is typical of Sentori. I am looking forward to the re-branding that will start soon!
Japanese>English
ジェイ&ノビィ
Good evening, Minamijikki 😃. We also like Modern Yumachi the best😍. Really! I'll have to drink it while I can 🤗
Japanese>English
南十字輝
Good evening, Jay & Nobby! Kame-no-o is great, but Omachi is also good. ☺️ I'm looking forward to the new Sentori!
Japanese>English
南十字輝南十字輝
Hijiri純米吟醸 直汲み 無濾過生原酒
Hijiri ShuzoGunma
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家飲み部
54
南十字輝
7/10 This was also delicious. Unfiltered, raw sake made with Hitomebore from St. Second fermentation in the bottle, strong gassy sake with a crazy apple aroma. I thought it would be like a juice, but the bitterness in the latter half of the flavor stood out and I liked it a lot. Saint is a sake I would like to drink if I see it again.
Japanese>English
南十字輝南十字輝
Jikon八反錦 火入れ純米吟醸
Kiyasho ShuzojoMie
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alt 2alt 3
家飲み部
53
南十字輝
8/10 Well, I'm happy to get the metaphysics, but I have no idea when to open it. It's too good to drink alone, and if I open it, I want to be particular about the food. I've been neglecting the Jikin saying, "I'm not going to drink it alone. I decided to bring it to a friend's party. It has a very gorgeous pineapple aroma. I thought it might be good if I let it sit for a while, but I couldn't bring it home from the party. In the end, all I can say about it is that it tends to be good. Of course, it was the most delicious.
Japanese>English
南十字輝南十字輝
Roman上げ桶直詰生原酒純米吟醸原酒生酒
Hanaizumi ShuzoFukushima
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家飲み部
51
南十字輝
8/10 Limited edition sake from Romain. Romanchu is a four-stage glutinous rice brewing process. The glutinous rice is saccharified by enzymes to make amazake during the unrefining period after the tome. (I am writing this for my own review...) This sake has a strong aroma, a fresh taste, and a delicious rice flavor. It's extremely tasty. It has a sweetness, of course, and it finishes with a crispness that simply makes you feel that the sake is of a high level.
Japanese>English
南十字輝南十字輝
Fusano Kankiku愛山50 Red Diamond原酒生酒無濾過おりがらみ発泡
Kankiku MeijoChiba
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家飲み部
51
南十字輝
9/10 I was delighted to get the origami version of my favorite Red Diamond! It took me 15 minutes to open the bottle because it felt so gassy. I was shocked by the deliciousness of this sake when I drank it for the first time 2 years ago. As the name suggests, it has a gorgeous and special flavor. It feels like drinking bubbles. The flavor and sweetness that is typical of Aizan spread out, and it was a truly happy tasting sake.
Japanese>English
南十字輝南十字輝
Shinrai神雷 ✕ 和田音吉商店 生酛純米生 Thirteen純米生酛生酒
Miwa ShuzoHiroshima
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家飲み部
46
南十字輝
7/10 First time drinking Kamirai is a collaboration sake with Wadaya. This is a low-alcohol draft sake. This label was handwritten by the president of Miwa Shuzo. The aroma is rather complex, with a little sweetness and a hint of milk. The classic flavor is well balanced by the acidity of the sake's traditional sake making process.
Japanese>English
南十字輝南十字輝
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家飲み部
42
南十字輝
5/10 Also from the Tsujun Brewery. Apparently it is made at 13 degrees Celsius to be drunk like wine. The malted rice is Yamadanishiki and the yeast is Kumamoto yeast. It certainly has a wine-like quality, but it also seems to be a little lackluster. It seems to be intended to be easy to drink for lunch. It is also good on the rocks in summer.
Japanese>English
南十字輝南十字輝
alt 1
alt 2alt 3
家飲み部
41
南十字輝
5/10 Sake from the Tsujun Shuzo brewery in Kumamoto Prefecture. Its name is Cicada. The sake is said to be aged in a cool place for a long time, just like cicada larvae in the soil. Kumamoto yeast is used. The taste is almost light and dry. The taste is clean and refreshing. In other words, it is not very assertive. The sense of maturity is subtle. I now wonder if it would have been better to drink it in a wine glass rather than a boar cup.
Japanese>English
南十字輝南十字輝
Kamonishiki荷札酒 備前雄町 しぼりたて 生酒生酒
Kamonishiki ShuzoNiigata
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家飲み部
46
南十字輝
8/10 Finally, I've finished writing about my outing, so I'll move on to the home drinking I've been accumulating. First, we had Kamonishiki's sake. This one is a Bizen Omachi raw sake type. It was gassy, a bit thick, and had a great umami flavor. It was a bit exciting. The aroma was fresh, but when you drank it, it was full, delicate, and finally full-bodied, a very luxurious sake. I would like to drink it again!
Japanese>English
南十字輝南十字輝
Kariho山廃純米酒 ひやおろし純米山廃ひやおろし
Akita SeishuAkita
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alt 2alt 3
庵甫
外飲み部
42
南十字輝
8/10 Nice - autumn leaves label. The head-on design looks good. Kariho is a hiyaoroshi spec using Miyamanishiki. It has a mild flavor with a slight acidity because it is a hiyaoroshi, which means it is made from Yamahai (mountain waste) and furthermore hiyaoroshi. I thought it would be best to drink it at room temperature, but I drank it cold, which was a waste of time.
Japanese>English
南十字輝南十字輝
Ryusei冷やおろし -八反-ひやおろし
Fujii ShuzoHiroshima
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alt 2alt 3
庵甫
外飲み部
44
南十字輝
7/10 There are three types of cold-aged sake at Ryusei. Yamadanishiki, Omachi, and this Hachitan. I thought it was the Hachitan Nishiki, but it is Hachitan 35. I have not compared them, so I cannot tell the difference in taste, but I guess it was made as a relatively dry type. I think it's a good balance of a dry sake with a cold sake-like quality. Yamadanishiki would be a bit more rounded. How about Omachi? I would like to try it.
Japanese>English
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