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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
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庵甫
外飲み部
43
南十字輝
7/10 I haven't been following the Our Sake series much because each time it's an experimental sake. I wonder how many this is, like Vol. 14? The specs are daiginjo, and it is made with Hashira shochu. So it's not brewing alcohol, but Hashira shochu. The impression is that it has a strong acidity and some fluffy nuance. It had an aroma and was what we call a delicious sake. I thought it would be more difficult to drink. I will actively drink it from now on.
Japanese>English
南十字輝南十字輝
Kakuemoncry for the moon特別純米
Kimura ShuzoAkita
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西浅草　山崎
外飲み部
43
南十字輝
7/10 Although it is an autumn sake, they have stopped labeling it as hiyaoroshi. It has been aged for six months, so it is still hiyaoroshi as a preparation. The taste is mellow, which is typical of autumn sake. It has a muscat-like aroma, but it is mild, and if you drink it slowly, you will finish the whole bottle before you know it.
Japanese>English
南十字輝南十字輝
Kuromatsusenjoツキノワグマ純米吟醸ひやおろし
SenjoNagano
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西浅草　山崎
外飲み部
41
南十字輝
7/10 Hiyoroshi sake from Kuromatsu Senjo. The bear label is cute. The hiyaoroshi sake has a calm impression, but it has a rather modern feel to it. It has a muscat aroma with a mild flavor. The brewery is located in Ina City, Nagano Prefecture. There is an image of a rich natural atmosphere conveyed through the sake. The label is very important.
Japanese>English
ジェイ&ノビィ
Good evening, Southern Cross Shine 😃. Oops ‼️ here's your 900 check-in ㊗️ congratulations 🎉! You are a calm and modern bear 🐻. It's true that the impression of the label is very important 🤗.
Japanese>English
南十字輝
Good evening, Jay & Nobby: ☺️ Oh my, before I knew it, 900 check-ins 😳I always let them pile up, so I had to write quickly and it passed! Thanks for noticing ☺️
Japanese>English
ポンちゃん
Congratulations on your belated 900 check-in 🎉🎊, Southern Cross Shine! I passed by the brewery in the summer (it was closed) and wondered what kind of sake they made 😊. Next time, it's finally the big one!
Japanese>English
南十字輝
Thank you, Pon-chan! I see you went to Ina. It's a nice place full of greenery. ☺️ I'm going to reach 4 digits soon before I know it. I'm going to reach it before the end of this year because I've been drinking out a lot😅.
Japanese>English
Masaaki　Sapporo
Thank you for all your help 👍Reviews are helpful 🍶Congrats on your belated 900 check-ins 🎉.
Japanese>English
南十字輝
Good morning, Masaaki Sapporo! Thank you for your comment. ☺️ Sorry for the highly subjective review 🥺Please keep up the good work!
Japanese>English
南十字輝南十字輝
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西浅草　山崎
外飲み部
38
南十字輝
7/10 I chose Banshu Issen's Aizan as my first drink of the day. It is characterized by a fresh and fruity aroma with a gaseous feel. It had a fresh and fruity aroma with a hint of gas. The sweetness was followed by a strong acidity. The aftertaste was weak. It was easy to drink and good as a first sip.
Japanese>English
南十字輝南十字輝
Hiokizakura山眠る特別純米原酒生酒
Yamane ShuzojoTottori
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庵甫
外飲み部
42
南十字輝
6/10 For some reason, I received this sake at this time of the year, which comes out in winter. It has a rather dry taste, and it was hard to taste the umami when it was cold, so I raised the temperature to about 55 degrees Celsius and then served it at just human skin level. I felt that the umami flavor came out gradually. It also had a mellow, matured taste, which was good for the last cup in a relaxed mode.
Japanese>English
南十字輝南十字輝
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庵甫
外飲み部
36
南十字輝
7/10 I've often heard that Shinkame is best heated, but since it's summer, it's fine as a cold sake. It has a stronger green flavor, which is why I think it could be considered a refreshing summer sake. It's a completely different lineage from other summer sakes. It's a taste that reminds me of summer in the countryside, so it's another one of those.
Japanese>English
ポンちゃん
Hello, Southern Cross Shine 🐦. It's a taste of cold sake, as I only drank heated sake at the recent offline meeting! I was very interested in the taste of cold sake. Summer in the countryside = lush green fields and murmuring rivers... I would love to enjoy the refreshing taste 😊.
Japanese>English
南十字輝
Hi Ponchan, ☺️ It's kind of grassy or frog-like ....... Ya, well, it's not quite fresh, but maybe it's like a meadow and a swamp 🥺.
Japanese>English
南十字輝南十字輝
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庵甫
外飲み部
45
南十字輝
7/10 It's still difficult for me to write my thoughts on Jishin. I always write something that is a bit of a tea-bagger, and well, that's how it is this time, too. It has a well-balanced type of flavor, but I guess it is rather light among Jikin. Of course it is delicious. Light and clear. It is Jikin after all.
Japanese>English
ジェイ&ノビィ
Hello, Minamijikki 😃. I knew it, Ji Jin. I feel like this is the perfect impression👍😁.
Japanese>English
南十字輝
Hi Jay & Nobby, ☺️ I guess that means that Jigokin has enough power and value to be understood as Jigokin 😳I'll be saying "Jigokin after all" when I drink Jigokin from now on!
Japanese>English
南十字輝南十字輝
長珍備前雄町50純米吟醸原酒生酒無濾過
Chochin ShuzoAichi
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庵甫
外飲み部
38
南十字輝
6/10 Chochin by Chochin Shuzo. All Bizen Omachi is used. There is an image of newspaper, but I wonder if this is a regular bottle. It is an unfiltered unpasteurized sake with an alcohol content of about 18 degrees. The taste is firm, clear, and full of umami. It has acidity, but the impact on the palate is memorable.
Japanese>English
まつちよ
Hello Mr. Southern Cross Shine 🌞. This is what it looks like when I peel off the newspaper. Chochin has amazing flavor 😊.
Japanese>English
南十字輝
Good evening, Matsuchiyo-san! I guess it was originally made from newspaper. ☺️ There is also an unfiltered raw sake, but I like the feeling of the umami coming in quickly... ☺️
Japanese>English
南十字輝南十字輝
Mutsuhassen緑ラベル特別純米
Hachinohe ShuzoAomori
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庵甫
外飲み部
46
南十字輝
7/10 This green label is a hiyaoroshi version of the red label that has been aged for one summer. It has a calm umami and astringent taste with a slight bitterness in the latter half. As a food sake, it seems to go well with autumn flavors, such as fatty sashimi and grilled mushrooms. It has a clear flavor, so it was a delicious sake that would not be defeated by rich dishes.
Japanese>English
南十字輝南十字輝
Fusano KankikuOCEAN99 橙海 -Arrival-純米吟醸原酒無濾過
Kankiku MeijoChiba
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庵甫
外飲み部
47
南十字輝
7/10 OCEAN99 series of seasonal sake. The last of the year, I think. Autumn Agari. Aged in ice temperature storage after heating in a bottle. It is a Kangiku, so naturally it has a gorgeous taste. It has a calm and quiet image among other sake. It is a sake with more flavor, but it is still a Kangiku sake. At the end, I was left with my personal image of Kangiku, which was softly sparkling and crackling.
Japanese>English
南十字輝南十字輝
Fudoひやおろし純米吟醸原酒生詰酒
NabetanaChiba
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にほんしゅ ほたる
外飲み部
38
南十字輝
7/10 Unmovable hiyaoroshi. This may have been the first hiyaoroshi of the season. This kind of easy-to-understand autumnal label is nice. The taste was fruity and not too sweet, giving the impression of a calm and soft sake. It was very tasty, with an acidity that tightened up in the latter half. Autumn is the season for sake.
Japanese>English
南十字輝南十字輝
百磐青ラベル純米吟醸生酒
磐乃井酒造Iwate
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京富 居酒屋ちぇけ
外飲み部
39
南十字輝
5/10 Hyakuban blue label. This sake is made from Ginginga, Iwate Prefecture's preferred rice for sake brewing, and is a watered-down summer sake type. The yeast is Yuko no Sou. It is a yeast created by Yuko at the Iwate Prefectural Industrial Technology Center. It is mainly used for junmai ginjo type sake. This is a summer sake, so it was quite refreshing. Although it is a draft sake, the alcohol content is only 14%, which makes it easy to drink. It was a light sake with a fruity, but subdued aroma.
Japanese>English
南十字輝南十字輝
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京富 居酒屋ちぇけ
外飲み部
48
南十字輝
6/10 The store owner was very kind to recommend "utashiro". How do you read "Gagaku" as "Uta"? It was characterized by its clear sake quality and mild flavor with a hint of sweetness. The aroma was muscat-like. The aftertaste is weak, so it is easy to drink. There was no hint of alcohol or other unpleasant taste, and the sake could be enjoyed at higher temperatures.
Japanese>English
ジェイ&ノビィ
Hello, Minamijikki 😃. I can't read the kanji 😅 so I affectionately call you Masayo 😊. And it's really sooooo delicious 😚.
Japanese>English
南十字輝
Hi Jay & Nobby! Masayo is so nice! I'll do the same next time I visit ☺️ The taste is really delicious. It has a nice aroma, but it's not cloying and easy to drink! I can see why you recommend it: ☺️
Japanese>English
南十字輝南十字輝
Kawanakajima Genbu純米吟醸原酒生酒無濾過
ShusenkuranoNagano
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京富 居酒屋ちぇけ
外飲み部
51
南十字輝
7/10 Genshu for the first time in a while. It's a sake that you can't drink unless you actively look for it. This sake is made from Miyamanishiki polished to 49%. It is a junmai ginjo. It's been a while since I've had this sake, so my image of it was a little different. I thought it would have a strong and rich aroma, but the second half was quite light and sharp. The lingering bitterness was strong and could be tasted firmly in the throat. I think many people would like this flavor statement.
Japanese>English
南十字輝南十字輝
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外飲み部
52
南十字輝
7/10 I drank Hakurakusei for the first time in a while. It's a standard junmai ginjo. When I drink it again, I feel it is indeed "the ultimate food sake". It has a gentle aroma and good balance. It has a depth of nostalgia that seems to be able to accept any kind of food. You will never get tired of drinking it, so you can enjoy it one after another. Once again, it is a delicious sake.
Japanese>English
南十字輝南十字輝
米宋ブロッケン・スプラッシュ純米原酒生酒無濾過
青木酒造Aichi
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外飲み部
40
南十字輝
5/10 The first sake with a flamboyant label that I've ever had. This is a summer sake, unfiltered raw sake. It was characterized by a rather dry mouthfeel and a taste with a high alcohol content. I thought it might be better to drink it on the rocks. I think it would have been better to drink it after the second glass or so.
Japanese>English
南十字輝南十字輝
Haneya煌火純米吟醸
Fumigiku ShuzoToyama
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外飲み部
50
南十字輝
7/10 This is the standard shimmering fire. How many times have you drunk it already? I have already written about it many times here, but it always tastes good, and I am happy to drink it when I find it on the bar menu. I especially like sake from Toyama Prefecture, but Tateyama and Haneya have a special affinity for me. I would like to visit the brewery someday.
Japanese>English
南十字輝南十字輝
豊能梅いとをかし純米吟醸
高木酒造Kochi
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外飲み部
41
南十字輝
5/10 A brand called Toyonoubai from Kochi Prefecture. I may drink it for the first time. It is a fruity type sake made with CEL-24 yeast from Kochi Prefecture. The name comes from "funny sake" made by mistaking the yeast. It is quite sweet, so if the yeast was mistaken, it would be completely different! If the yeast is mistaken, it will be completely different! It is difficult to match it with food because of its low alcohol sweetness, but I thought it would be interesting to pair it with Western food.
Japanese>English
南十字輝南十字輝
Haginotsuruかわるがわる 純米吟醸火入れ純米吟醸
Hagino ShuzoMiyagi
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外飲み部
41
南十字輝
6/10 Haginotsuru's Concept Workers Selection. 2024 as the theme, "How does the taste change with rice polishing?" was written as the theme of 2024. It seems to be a sake made by flat-polishing Hitomebore rice. The taste is fruity anyway. It has a muscat and lychee aroma, and is a very enjoyable sake. It was not dry or angular at all, but rather round. You can taste it slowly in your mouth. I am not sure if this is the effect of the flat polished rice or .......
Japanese>English
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