Timeline
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. 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. RecommendedContentsSectionView.title
