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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

1,066

Favorite Brands

0

Most Check-in Brands

Senkin
28(8.28%)
Aramasa
27(7.99%)
Fusano Kankiku
23(6.8%)
Kaze no Mori
23(6.8%)
Jikon
21(6.21%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Akita
86(8.07%)
Fukushima
83(7.79%)
Niigata
58(5.44%)
Tochigi
57(5.35%)
Toyama
55(5.16%)

Venues With Most Check-Ins

西浅草　山崎
209(31.81%)
庵甫
167(25.42%)
食べ呑み処　あぐまる
78(11.87%)
サケラボトーキョー
45(6.85%)
京富 居酒屋ちぇけ
19(2.89%)

Timeline

南十字輝南十字輝
Sohomare夢ささら特別純米生酛
Sohomare ShuzoTochigi
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西浅草　山崎
外飲み部
16
南十字輝
6/10 Special junmai made from 60% polished Yumesasara, Tochigi Prefecture's preferred rice for sake brewing. The taste is quite light. It is a sake brewer's yeast yeast yeast, but the acidity is also suppressed. It seemed to be a new sake, once-fired type, so there was a sense of freshness. It tasted hard and dry.
Japanese>English
南十字輝南十字輝
YokoyamaSILVER 超辛7純米吟醸生酒
Omoya ShuzoNagasaki
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庵甫
外飲み部
14
南十字輝
7/10 For some reason, the last one is Yokoyama SILVER. I've had it many times, and it's super spicy. It is an orthodox type, dry, but slightly dry, This is my favorite among the Yokoyama. I ordered only one sake that day, and it was interesting to see how many different kinds of sake came out on their own. It is nice to be at a familiar place.
Japanese>English
南十字輝南十字輝
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庵甫
外飲み部
37
南十字輝
7/10 This is an old sake. It was H22BY. It was originally brought to us because we thought it would go well with oden miso. As an old sake, it did not have much of an aged aroma and seemed to still have potential. It was even rather dry. I liked it better when it was slightly heated. It's fun to drink it together while sharing your thoughts and opinions.
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
6/10 The person I was drinking with somehow brought some sake and we started a Sairyu drinking comparison. This is a standard junmai ginjo. It is a clean, dry, easy-drinking sake with a little bit of a peculiar taste, but it is a delicious sake. Let's compare it with another bottle.
Japanese>English
南十字輝南十字輝
Saijotsuru冬のふふふ純米吟醸生酒おりがらみ
西條鶴醸造Hiroshima
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西浅草　山崎
外飲み部
17
南十字輝
7/10 Very cute label despite being a Saijotsuru. I had the impression of a rugged design, so they do this kind of line as well. It seems that they use No. 6 yeast. I have the impression that No. 6 yeast is difficult to make, but this one was well fruity, flavorful, and delicious. It has a pleasant banana aroma. It is delicious.
Japanese>English
南十字輝南十字輝
Kicho純米原酒生酒無濾過
上田酒造Nara
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庵甫
外飲み部
35
南十字輝
5/10 Ueda Sake Brewery in Ikoma-Hozan. It's a sake brewery located in Ikoma, Nara Prefecture. Ureshicho may be my first time to drink it. It is a rather dry sake with a refreshing taste. Perhaps it is because it is unfiltered raw sake at 17%, but I got the impression that it was clean but without a strong flavor.
Japanese>English
南十字輝南十字輝
Aramasa陽乃鳥生酛貴醸酒
Aramasa ShuzoAkita
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京富 居酒屋ちぇけ
外飲み部
39
南十字輝
6/10 I drank Yonotori for the first time in a while. When I drink such a very famous sake, I feel like I've already had it, rather than just saying how I feel about it. It's sweet, but it also has a sourness to it that makes it delicious. I wonder if they changed the rice. I don't know, but I don't think it's quite different from the last time I drank it.
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
32
南十字輝
7/10 I wonder if Takashi's Tsukasa has a new label. It has popped up quite a bit. And this sake is delicious again. This sake is made with very soft well water and is quite soft and mild. Anyway, it was fruity and had a banana, pineapple-like sweetness. There are too many delicious sakes these days.
Japanese>English
南十字輝南十字輝
Sanada Rokumonsen純米吟醸生酛原酒無濾過
山三酒造Nagano
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京富 居酒屋ちぇけ
外飲み部
36
南十字輝
8/10 It seems that the popularity of Yamazan has been increasing so much lately that some liquor stores are limiting the number of bottles. How is that possible? I thought so, but this Sanada Rokubun Sen was very tasty. The sake scene in Nagano Prefecture is hot these days. It is rich and full of flavor, but has a wonderful sharpness at the end. This is a good sake.
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
30
南十字輝
7/10 Adachi Nozou brewery is getting a lot of attention for being made in an apartment complex. This is also a craft saké and is a collaboration with Hamadaya Sake Shop. This sake rocks with pineapple, mango, coconut milk, and lime. It is refreshing to see a new wave of sake that is so sharp. I hope there will be more and more interesting sake.
Japanese>English
南十字輝南十字輝
Banshuikkon純米生酒おりがらみ
San'yohai ShuzoHyogo
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庵甫
外飲み部
43
南十字輝
7/10 This is an orikarami version of the Shippo we drank the other day. It was a gassy sake with an increased fruity flavor. It is interesting that it is fresh and calm with a strong umami flavor. I wonder if it is like a dancing food.
Japanese>English
南十字輝南十字輝
Hakkaisan唎酒 No.290 ツツジ
Hakkai JozoNiigata
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京富 居酒屋ちぇけ
外飲み部
42
南十字輝
7/10 This is a project to create the next generation of sake, and it is said to be made by young brewers. It is a blend of Koshitanrei, Yamadanishiki, and Miyamanishiki. It is a softly sweet sake, not the image of Hakkaisan. It is fruity and a new challenge.
Japanese>English
南十字輝南十字輝
ボンサーブリンゴ ヨーグルトリキュール
Hachinohe ShuzoAomori
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京富 居酒屋ちぇけ
外飲み部
36
南十字輝
5/10 A collaboration between Mutsu Hachisen's Hachinohe Sake Brewery and Mutsu City's Milk Kobo Bon Serve. This one is apple-flavored. It is even easier to drink, but personally I find the plain version easier to drink. I think they should market it as a pre-drink before drinking sake.
Japanese>English
南十字輝南十字輝
ボンサーブヨーグルトリキュール
Hachinohe ShuzoAomori
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京富 居酒屋ちぇけ
外飲み部
32
南十字輝
5/10 A collaboration between Mutsu Hachisen's Hachinohe Sake Brewery and Mutsu City's Milk Kobo Bon Serve. Very understandable. Rice and yogurt go well together. However, you should really think about what kind of food scene you are going to drink this in. I understand that it's a local collaboration, but...
Japanese>English
南十字輝南十字輝
Amabuki冬に恋する純米大吟醸純米大吟醸生酒
Amabuki ShuzoSaga
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食べ呑み処　あぐまる
外飲み部
21
南十字輝
6/10 Junmai Daiginjo in love with winter, which I have had about 3 years ago. I wonder if this one is also treated as new sake. Flower yeast is used. It has the freshness and slight sweetness of new sake. It had a freshness like apples. It has a little hardness to it, but it is gentle on the palate. I like that the label gives it a solid winter feel.
Japanese>English
南十字輝南十字輝
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石原劇場
外飲み部
49
南十字輝
7/10 Nabeshima for the first time in a while. And it has an orange label. I think this is the only Nabeshima that uses Gohyakumangoku. And it was a raw sake. It has a fresh aroma of melon and orange, and a sharp mouthfeel that is typical of Ihyakumangoku. The taste was a little subdued, as if it had been aged for a long time. It is still delicious!
Japanese>English
南十字輝南十字輝
Chitosetsuru冬ひぐま純米吟醸生酒にごり酒
Nihon SeishuHokkaido
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食べ呑み処　あぐまる
外飲み部
42
南十字輝
6/10 Chitosekuru's Fuyuhiguma, which we drank last year as well. The last time I drank it, I heated it up to about 40 degrees Celsius. It gave the impression of being quite full of umami. This time, it was served cold, so it had a refreshing taste. I thought it was quite refreshing even though it was a light nigori, and the label clearly said it was refreshing. So that is the concept of this sake.
Japanese>English
南十字輝南十字輝
Banshuikkon七宝純米原酒生酒
San'yohai ShuzoHyogo
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外飲み部
47
南十字輝
7/10 Dinner in Osaka on this day. I had a dinner in Osaka on the same day. Banshu Ikkaku's Shippo is a series of unblended sake made with Hyogo-Kitanishiki. It is said that a technique called "Shin Gin Seibai" is used. As it is a new sake, it has a freshness to it. It has a modern fruity and sweet taste, but it seems to have a solid structure.
Japanese>English
5

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