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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。

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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
Mansakunohana巡米酒 朝日70純米
Hinomaru JozoAkita
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外飲み部
39
南十字輝
7/10 There is a "Tourmai" series, isn't there? It is positioned as a challenge sake using various types of rice. The "Asahi" used in this sake is a rice rice, so it seems to be an outlier in the Meguromai series. The rice polishing ratio is 70%, so the concept of this sake is to have a strong rice flavor with a low milling ratio. However, the taste is so aromatic that it could be called a ginjo. It is very tasty, with a firm flavor followed by a light, refreshing taste. I would like to collect and compare three different kinds of sake from different rice varieties.
Japanese>English
南十字輝南十字輝
Zan肴ラベル純米吟醸
カネタ玉田酒造店Aomori
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外飲み部
35
南十字輝
7/10 A so-called "light and dry" type of sake. The aroma was restrained and the taste was refreshing and resetting in the mouth. Since it is labeled as a snack label, it would naturally go well with sashimi, and I felt it would also be easy to pair with fried food. I haven't had many sake from Aomori, so I need to drink more than just Tasake and Toyobai.
Japanese>English
南十字輝南十字輝
ShichidaOYA75 Assemblage純米
Tenzan ShuzoSaga
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西浅草　山崎
外飲み部
42
南十字輝
6/10 Nanada's assemblage sake. OYA is said to be Omachi, Yamadaho, and Aizan. It is not Yamadanishiki. It is a dry sake, but it has a different taste from the other sakes we were drinking together because of the assertion of acidity. It has a rather robust umami flavor, so it can be drunk on its own. Shichida has a kind of Nada sake-like taste, doesn't it? I wonder if it is different.
Japanese>English
南十字輝南十字輝
Hidakami超辛口純米酒純米
Hirako ShuzoMiyagi
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西浅草　山崎
外飲み部
43
南十字輝
6/10 When it comes to fish, it's Hitakami. It is such a standard sake. It even has the image of a sake that can be drunk while licking salt. Even though it is dry, it has a mild aroma with just a hint of rice flavor. I think it should be served cold if you want to pair it with sushi, but it can also be enjoyed at room temperature.
Japanese>English
南十字輝南十字輝
Wakagomaキレコマ原酒生酒無濾過
Wakakoma ShuzoTochigi
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西浅草　山崎
外飲み部
45
南十字輝
7/10 On this day, we had a sushi party at a familiar restaurant. It is usually a Japanese restaurant, but on this day, we enjoyed sushi made by the owner of the restaurant. The sake was a sharp one. ＋The sake was a sharp one, +19 degrees Celsius, which is great. The mild aroma did not interfere with the taste of the sushi, and it was refreshing and clean. I felt some astringency in the latter half, but I felt it was just one of the accents. It was a good sake.
Japanese>English
南十字輝南十字輝
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庵甫
外飲み部
39
南十字輝
7/10 Haneya's summer sake. They are using various types of rice such as Nipponharu to make their Goban brew. Haneya does a lot of experimental things. The clear blue color was inspired by the summer sky in Toyama. As the name suggests, it had a clear taste and a gentle sweetness. It was well dry while retaining the usual Haneya impression. All Haneya is so good!
Japanese>English
南十字輝南十字輝
Harugasumi六号酵母純米吟醸
Kuribayashi ShuzotenAkita
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庵甫
外飲み部
36
南十字輝
7/10 Harukaze is said to be mainly made with No. 9 yeast, but this one uses No. 6 yeast. The rice is Misato Nishiki. It has a beautiful mouthfeel and a light mouthfeel that is typical of No. 6 yeast. Compared to the impression one has of Harukasumi, it is quite refreshing. The dryness stood out more than the sweetness. I have an image of No. 6 yeast being somewhat difficult to taste. I wonder why.
Japanese>English
南十字輝南十字輝
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庵甫
外飲み部
38
南十字輝
6/10 Junmai sake, a staple at Kurogyu. We were served by our neighbor. It has a soft taste, neither too sweet nor too dry, with a slight aroma and a slight umami flavor that is not too assertive. It can be enjoyed at a wide range of temperatures.
Japanese>English
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've had this one before. Saku's restaurant-only sake. I'm not sure if this is a good first drink as it is a food sake, but since this restaurant is basically a bar with no food, it might be reasonable to drink it with the first drink as it is the only drink with a toppings. It was a good drink with ratatouille, so I guess it was the right choice.
Japanese>English
南十字輝南十字輝
へのへのもへじ上村大町 雄町 2019生酛原酒生酒無濾過
Akishika ShuzoOsaka
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BAR 合縁奇縁
外飲み部
39
南十字輝
6/10 Domaine Akishika. It is said to be a sake made from Omachi produced in a rice field called Kamimura-Omachi. And they say it is aged, so the price is quite expensive. It had a robust flavor and mellow taste. The bitterness that comes in the latter half of the sake was also enjoyable. I had no idea that such a sake was available here.
Japanese>English
南十字輝南十字輝
Daishichi箕輪門純米大吟醸生酛
Daishichi ShuzoFukushima
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BAR 合縁奇縁
外飲み部
38
南十字輝
7/10 Wasn't this a good sake from Daishichi? I didn't know they had this kind of stuff here. It is a Junmai Daiginjo-style sake made from Yamada-Nishiki, and it is also made with a raw yeast yeast. It is also a very labor-intensive sake with flat rice polishing. It has a strong umami and acidity with fruity nuances, giving it a very prestigious taste. It also has a slightly dry taste, so it is easy to match with fish. It is easy to drink. It is a good sake.
Japanese>English
南十字輝南十字輝
Kameizumi純米吟醸原酒 生酒純米吟醸原酒生酒
Kameizumi ShuzoKochi
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BAR 合縁奇縁
外飲み部
40
南十字輝
7/10 Kameizumi is known for its Kochi yeast. This sake changes the image of Kochi Prefecture. It is a very gentle drink, with a setting of 14 degrees in the original sake. It has a firm green apple type aroma with a refreshing aftertaste. It is sweet but also has a sourness that makes it easy to drink. It has already become a standard brand.
Japanese>English
南十字輝南十字輝
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BAR 合縁奇縁
外飲み部
39
南十字輝
7/10 Don't mind the disturbing object in the background. This is a junmai ginjo sake from Tenpyo. I think it is Yamadanishiki. This junmai ginjo spec is consistently delicious. It is fruity and juicy, with a milkiness to it. I think it is an excellent sake that can be enjoyed as a food sake in a wide range of dishes.
Japanese>English
ポンちゃん
Hi, Minami-Jujiteru 🐦. I went back and I wouldn't have known if you hadn't told me 😆 This is such a great selection of sake in a restaurant of this taste and a godsend😳Maybe the owner is a sake lover 😊.
Japanese>English
南十字輝
Ponchyan, sorry for the super late reply 🥺The owner is a sake lover and we go to the same liquor store: ☺️ and the prices are even for rare sake, so I wonder if it's ok 😅.
Japanese>English
南十字輝南十字輝
白木久CHIMERA特別純米
白杉酒造Kyoto
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家飲み部
35
南十字輝
5/10 Canned sake sent by a family member who lives in Kyoto. With snacks. And with a cat. This sake is made from Koshihikari rice. The name "Chimera" is probably due to the use of white and black malted rice in addition to yellow malted rice, as well as three types of yeast. The sake had a strong acidity, probably due to the white and black malted rice. It was better to drink it in a wine glass than in a sake cup, as the aroma could be felt more clearly. It is an interesting sake.
Japanese>English
ポンちゃん
Hello, Minamijikki 🐦. You are a kind family 😊Kyoto, there is a sudden increase of sake in cans 😳It seems to be made in collaboration with a pub and a brewery 🤔. The 🐱 who is staring at you is so cute ❣️
Japanese>English
南十字輝
Good evening, Pon-chan! I see that the number of sake cans is increasing in Kyoto. I saw Gekkeikan also had a canned sake booth at a trade show the other day, which made me think that the big companies are also putting a lot of effort into sake 😳. My cat is also very interested in sake: ☺️
Japanese>English
南十字輝南十字輝
Choyofukumusumeアクティブサマー 夏まっさかり 辛口純米吟醸酒 Concept Workers Selection純米吟醸
Iwasaki ShuzoYamaguchi
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西浅草　山崎
外飲み部
33
南十字輝
6/10 Choyo Fukumusume's summer sake has a cute label depicting a woman in a yukata drinking sake while on a flyboard and a cat floating in the air on the same flyboard. There was also a summer-early sake, but this one is in the middle of summer. It was a refreshing summer sake with a fruity pear-like aroma. I guess it's like drinking a toast with this summer sake after being active and working up a good sweat. It is important to create an image from the label.
Japanese>English
南十字輝南十字輝
Abekan夏酒 金魚純米吟醸
Abekan ShuzotenMiyagi
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西浅草　山崎
外飲み部
33
南十字輝
6/10 The goldfish-labeled Abegan has become an annual staple. The goldfish swimming on the back of the label is cool, but the taste is more refreshing. It is a refreshing sake that goes down smoothly, and you can drink it as if it were rehydrating you. It has a slight sweetness to it, but it's more like water. If it didn't contain alcohol, it could be used to replenish energy during a marathon.
Japanese>English
ジェイ&ノビィ
Good evening, Mr. Minamijikki 😃. Abekan's goldfish label is delicious 🤗. If you see this at the water station of a marathon, you'll think that Mr. Minamijikki is running 😆.
Japanese>English
南十字輝
Good evening, Jay & Nobby! It's a very refreshing drink, isn't it? I would love to drink it while wearing a yukata and watching fireworks. ☺️ I would love to see a sake marathon like this one in Niigata.
Japanese>English
南十字輝南十字輝
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西浅草　山崎
外飲み部
31
南十字輝
6/10 I think this is the first time I've had sake from the Kumezakura Brewery. I found out that they are a sake brewery in Tottori Prefecture, and that they are particular about their ingredients and also make beer and other beers. The brand name "Tsuki ga Kirei desu" (The moon is beautiful) is also interesting. The rice seems to be made in-house, and this one is made from Gohyakumangoku rice. This sake has a rather rough rice taste. It has a little bit of a peculiar taste, but it was soft and tasty as a sake. This is a sake that should probably be heated up. I would like to savor this sake at home.
Japanese>English
南十字輝南十字輝
TakachiyoTakachiyo 59 出羽燦々 純米吟醸 無調整生原酒 限定流通品 CHAPTER EIGHT純米吟醸原酒生酒無濾過
Takachiyo ShuzoNiigata
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西浅草　山崎
外飲み部
34
南十字輝
7/10 Alphabet Takachiyo is the one with different rice. This one is CHAPTER 8, and the rice used is Dewa Sanzai. The No. 18 yeast, flat milling, and 59% milling ratio should be fixed. The sake had a plump flavor typical of Dewa Tsannin, but also had a fruity and sweet taste like green apples. I like the roundness of it. It was delicious!
Japanese>English
南十字輝南十字輝
Kariho超弩級 気魄の辛口 山廃純米生原酒純米山廃原酒生酒
Akita SeishuAkita
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庵甫
外飲み部
39
南十字輝
6/10 This is a super-hot sake with the words "spirit of dryness" written on it. The bottle has great vigor, and the fact that it is written in kanji (Chinese characters) as "chouho-no-no-kai" is also amazing. Kariho has several dry sakes, so I wonder if this is to differentiate it from them. This time I had it warmed up. Some super-harsh sakes can be surprisingly soft to the taste, but this one is very hot. I guess it is mainly sourness. The acidity subsided when the temperature exceeded 40 degrees Celsius, and the umami became more pronounced. It was also good at about 30 degrees Celsius when warmed up.
Japanese>English
南十字輝南十字輝
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庵甫
外飲み部
41
南十字輝
8/10 Chiebijin's standard and signature Pink Yatsu. It's a sake that has won the President's Award in the past. It is a junmai sake spec, but has a good balance of soft sweetness and acidity, and is a versatile type of sake that can be enjoyed at a variety of temperatures. It is also inexpensive. I would like to try Kanji Chiebijin-san when I visit Oita.
Japanese>English
5

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