Timeline
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: ☺️ 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. よっちAt Cheeke, Kanda
firm
Yume Ginko
I wanted to compare it with the first one I drank.
but I drank more than I planned to, so it's over...
I'll try again next time よっちAt Cheeke, Kanda
Well balanced よっちAt Cheeke, Kanda
Yamada Nishiki 2019 Firm よっちAt Cheeke, Kanda
19 degrees, good with food よっちAt Cheeke, Kanda
The sake brewer hasn't come yet, so we'll have another different sake.
15 degrees, sweetness from sourness
Hon Shishamo よっちAt Cheeke, Kanda
I was going to have a few drinks and leave the next day, but the sake brewer hadn't arrived yet, so I decided to have a drink with a different brewer.
So we decided to have a couple of drinks from a different brewery.
Sourness and bitterness with a short aftertaste よっちAt Cheeke, Kanda
First time at Chi-ke
When I heard that a sake brewer from Aichi Prefecture was coming to Japan, I went to Chieke, which I had been curious about for a while!
It's a refreshing sake, but for me, it's a strong sake!
Miyamanishiki and Yumeginko RecommendedContentsSectionView.title
