Timeline
南十字輝7/10
Alpha 5 for the first time in a while.
It's a very conscious and complex sake, a bit like a Bodai yeast yeast yeast yeast yeast, a bit like a noble yeast yeast yeast yeast yeast yeast yeast yeast, with low rice milling.
Why is it good for warming up? I was asked by a younger colleague, "Why is this good for heating up?
I guess it's simply that the sweetness is amplified. 南十字輝8/10
I think this is new sake brewed with Ginga.
This was delicious.
I wonder if it was directly pumped, there was some gas, and the fresh taste was very nice.
Surprisingly, as the temperature rises, it has a more subdued depth, which is enjoyable.
I wish they would do something about the fact that I can't convert kanji characters. 南十字輝7/10
Tamitsu's Autumn Sake. A bit old.
Dewa Tsannin uses triple yeast.
It has a malic acid flavor and a mild taste.
It was served cold, but it has a lingering aftertaste, so it should be served at room temperature or lukewarm. 南十字輝7/10
Tokusui (ten water) brewing sake.
This means that the rice and water are brewed at the same ratio.
I wonder if this means that the ratio of pumped water is lower.
I think it means it has more flavor. I don't know.
This is a new sake made from "Mizukagami" sake rice produced in Shiga Prefecture.
It is a very crisp sake.
It is recommended to be heated at 50 degrees Celsius to get the full flavor. 南十字輝6/10
Aizu Musume, using short-stalked barges, etc.
It is the father of Yamadanishiki.
It has a dry and classic taste.
It is a delicious sake, but it is difficult to evaluate.
I think the taste would have been stronger at room temperature. 南十字輝7/10
I drink a lot of Sentori, but here is a Sentori I drank alone on Christmas night.
I don't mind it.
I've had it a few times before, but it had a slightly mellower taste and was a step better.
I guess it's good warmed up too. 南十字輝9/10
It's a Sharaku Junmai Ginjo, but what kind of sake has such a high level of quality? It's like a "yes".
Well, I guess it's just my taste, of course, but it's hard to say that the aroma is not so assertive and well-balanced with a vinegared iso-type aroma.
I don't want to write too much about it, so I'll leave it at that. 南十字輝7/10
Sentori re-branded sake.
This is a modern Zero style.
They seem to have converted their insistence on using the traditional sake yeast yeast to the term "Edo-style", which is a great marketing move.
I wonder if this method works because the sake is delicious to begin with.
It is fresh and fruity as always, with a complex acidity on top. ジェイ&ノビィHi, Southern Cross Shine 😃Happy New Year 🌅.
You have a great attitude, Senkou, to be stable and even more so 🤗You certainly have a good salesmanship👍.
Please keep up the good work this year: 🙇🏻🙇🏻♀️ 南十字輝Happy New Year, Jay & Nobby! I've been looking forward to the rebranding of Sentori! I still feel the importance of marketing! And we look forward to working with you this year: ☺️ 南十字輝7/10
A special honjozo sake from Kaisen that seems to be a bit rare.
It is also an unfiltered sake.
Although it is a honjozo sake, it has a very rich flavor.
The mild and smooth taste is also very nice.
It is a sake that makes you feel like you are going to get drunk easily, and it would have been good to drink it at a year-end party. 南十字輝6/10
It was fizzing like crazy and took quite a while to get in.
Shinkame's fashionable.
Everyone said there was some Kamikame in the back, but I personally didn't detect much of it.
It was more like a shwashy, fluffy, sweet sake.
I like this kind of sake sometimes. 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. 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. 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. 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. 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. 南十字輝7/10
Junmai Daiginjo Nama Sake from Akabu.
Gin Gin is 40% polished rice.
It has a soft mouthfeel, with acidity and sweetness, and a dryness in the latter half.
The fruity aroma spreads in the mouth and then disappears down the throat, making it a pleasant sake. 南十字輝7/10
This year's snowman was delicious.
As you can see from the picture, there was only a little bit left and I was allowed to drink a little.
It was still quite different from last year's, which had less sweetness and more bitterness, and was well-balanced and delicious.
I am sure I will drink it again several times, so I would like to enjoy the differences between the lots. 南十字輝7/10
Miracle 77" as it is 77% rice polishing ratio of Dewanosato
Shiroro Tarusyu has delicious water.
The water in Shiroro Tarusyu is delicious, so I had an image that the sake quality would be mellow, but this sake has a strong umami flavor and a sharp taste.
It has a lot of flavor due to the fact that it is a pure sake.
I would like to pair this sake with meat dishes. 南十字輝5/10
Stable super-hot taste.
It seems that dry sake is not so dry these days.
Among them, Hidakami's dry sake is the standard.
The rice used is Hitomebore and rice rice, and it is designed to have a clean and crisp taste.
I would like to pair it with squid. 南十字輝7/10
This is autumn.
It is a sake with a strong sense of maturity due in part to the fact that it is a sake made from the same yeast as the original yeast.
It has acidity, but the sweetness is stronger.
There is also a smoky aroma, and the aroma and acidity finish off the sake in a pleasant way. RecommendedContentsSectionView.title
