Timeline
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. 南十字輝7/10
This is a slightly expensive sake, but the taste is well worth it.
It is Omachi, but it has a rather obvious fruity aroma and light flavor.
The muscat aroma is refreshing.
It also has a slightly gaseous taste.
I can safely recommend this sake, 南十字輝7/10
This is my first monochrome in two years, since I didn't drink it last year back then.
I still don't know much about Yamashu No. 4, but it is a cross between Yamadanishiki and Kinmonishiki.
The sweetness was firm and not very monochromatic, but I could taste the clear flavor toward the latter half of the bottle.
Reading the label, I wonder if this sake is not so sweet.
Maybe it expresses the sadness of autumn.
It is a sake to be drunk with the head. 南十字輝6/10
I wondered what a "kinjo" was, but it seems to be a brand of rice from Ishikawa Prefecture.
And it is a kijoshu.
This is the first time I have tasted Kijoshu from Yoshida Kurau.
It is a fresh sweet sake with a sherry-like taste.
It has a good flavor, but it tastes somewhat bland. 南十字輝6/10
Banshu Issen's standard series.
Junmai spec using Hyogo Kitanishiki.
It is not as spicy as the name "super-hot," and can be drunk in a variety of situations.
The taste is firm and acidic.
I drank it cold this time, but I would have preferred it at room temperature. 南十字輝5/10
This is a series of sake that is matured in oak barrels, which began as a crowdfunding project.
It is a sake made with wine yeast, which is already a type of rice wine.
It has a strong sweetness and a vanilla aroma.
This is certainly not sake.
It is better to think of it as a new genre of sake.
It seems that there are different tastes. 南十字輝7/10
First Viridian in a while.
This is a 13% sake made with Misato Nishiki.
No, I don't think so, but it was very spicy.
I wonder what it is. Like cardamom.
I don't know.
But it was really spicy.
The taste of sake is like a test, so if this was a spice flavor, I'd be able to raise the bar. 南十字輝6/10
I'm kind of a seasonal sake drinker for Senkyoku.
It is the top brand in the sake world in terms of branding to make people drink it for specific occasions.
Marketing power is important.
The taste was a bit subdued since it was an autumn sake, but it still had the typical sourness of Sengoku.
The aroma was muscat.
It had a sweetness that made it an easy-drinking sake.
Thank you again for this year's sake. 南十字輝8/10
Nice - autumn leaves label.
The head-on design looks good.
Kariho is a hiyaoroshi spec using Miyamanishiki.
It has a mild flavor with a slight acidity because it is a hiyaoroshi, which means it is made from Yamahai (mountain waste) and furthermore hiyaoroshi.
I thought it would be best to drink it at room temperature, but I drank it cold, which was a waste of time. 南十字輝7/10
There are three types of cold-aged sake at Ryusei.
Yamadanishiki, Omachi, and this Hachitan.
I thought it was the Hachitan Nishiki, but it is Hachitan 35.
I have not compared them, so I cannot tell the difference in taste, but I guess it was made as a relatively dry type.
I think it's a good balance of a dry sake with a cold sake-like quality.
Yamadanishiki would be a bit more rounded.
How about Omachi? I would like to try it. 南十字輝7/10
I haven't been following the Our Sake series much because each time it's an experimental sake.
I wonder how many this is, like Vol. 14?
The specs are daiginjo, and it is made with Hashira shochu.
So it's not brewing alcohol, but Hashira shochu.
The impression is that it has a strong acidity and some fluffy nuance.
It had an aroma and was what we call a delicious sake.
I thought it would be more difficult to drink.
I will actively drink it from now on. 南十字輝6/10
For some reason, I received this sake at this time of the year, which comes out in winter.
It has a rather dry taste, and it was hard to taste the umami when it was cold, so I raised the temperature to about 55 degrees Celsius and then served it at just human skin level.
I felt that the umami flavor came out gradually.
It also had a mellow, matured taste, which was good for the last cup in a relaxed mode. 南十字輝7/10
I've often heard that Shinkame is best heated, but since it's summer, it's fine as a cold sake.
It has a stronger green flavor, which is why I think it could be considered a refreshing summer sake.
It's a completely different lineage from other summer sakes.
It's a taste that reminds me of summer in the countryside, so it's another one of those. ポンちゃんHello, Southern Cross Shine 🐦.
It's a taste of cold sake, as I only drank heated sake at the recent offline meeting! I was very interested in the taste of cold sake. Summer in the countryside = lush green fields and murmuring rivers... I would love to enjoy the refreshing taste 😊. 南十字輝Hi Ponchan, ☺️
It's kind of grassy or frog-like ....... Ya, well, it's not quite fresh, but maybe it's like a meadow and a swamp 🥺. 南十字輝7/10
It's still difficult for me to write my thoughts on Jishin.
I always write something that is a bit of a tea-bagger, and well, that's how it is this time, too.
It has a well-balanced type of flavor, but I guess it is rather light among Jikin.
Of course it is delicious. Light and clear. It is Jikin after all. ジェイ&ノビィHello, Minamijikki 😃.
I knew it, Ji Jin. I feel like this is the perfect impression👍😁. 南十字輝Hi Jay & Nobby, ☺️
I guess that means that Jigokin has enough power and value to be understood as Jigokin 😳I'll be saying "Jigokin after all" when I drink Jigokin from now on! 南十字輝6/10
Chochin by Chochin Shuzo. All Bizen Omachi is used.
There is an image of newspaper, but I wonder if this is a regular bottle.
It is an unfiltered unpasteurized sake with an alcohol content of about 18 degrees.
The taste is firm, clear, and full of umami.
It has acidity, but the impact on the palate is memorable. まつちよHello Mr. Southern Cross Shine 🌞.
This is what it looks like when I peel off the newspaper.
Chochin has amazing flavor 😊. 南十字輝Good evening, Matsuchiyo-san! I guess it was originally made from newspaper. ☺️ There is also an unfiltered raw sake, but I like the feeling of the umami coming in quickly... ☺️ 南十字輝7/10
This green label is a hiyaoroshi version of the red label that has been aged for one summer.
It has a calm umami and astringent taste with a slight bitterness in the latter half.
As a food sake, it seems to go well with autumn flavors, such as fatty sashimi and grilled mushrooms.
It has a clear flavor, so it was a delicious sake that would not be defeated by rich dishes. 南十字輝7/10
OCEAN99 series of seasonal sake.
The last of the year, I think. Autumn Agari.
Aged in ice temperature storage after heating in a bottle.
It is a Kangiku, so naturally it has a gorgeous taste.
It has a calm and quiet image among other sake.
It is a sake with more flavor, but it is still a Kangiku sake.
At the end, I was left with my personal image of Kangiku, which was softly sparkling and crackling. 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! RecommendedContentsSectionView.title
