Timeline
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. 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. 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. 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. 南十字輝7/10
A new craft saké from Rice and Agave Brewery.
It has a fresh impression, probably because of the hops used.
It has a lychee-like fruity quality, with a sweetness and acidity like a fruit wine.
I think it is quite a delicious sake.
It is good that this kind of sake is spreading. 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. 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. 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... 南十字輝6/10
I'm not sure why I'm drinking this now, but it's Hakkaiyama's freshly brewed sake.
Hakkaisan is known for its light and dry taste, but this sake has a richer flavor.
This is not a cold oroshi, is it? 南十字輝8/10
Tenpyo is already confirmed to be delicious.
I hear it has been adopted for first class on JAL domestic flights.
Junmai Ginjo may be the best.
Fruity and light.
It also has acidity and yogurtiness.
This is a safe bottle. 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. 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. 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. shinjukubabylonIn fact, it is made near my parents' house. It is delicious and I am proud of it. 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. 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. 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 😚. 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: ☺️ RecommendedContentsSectionView.title
