Timeline
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! 南十字輝7/10
Harukaze is said to be mainly made with No. 9 yeast, but this one uses No. 6 yeast.
The rice is Misato Nishiki.
It has a beautiful mouthfeel and a light mouthfeel that is typical of No. 6 yeast.
Compared to the impression one has of Harukasumi, it is quite refreshing.
The dryness stood out more than the sweetness.
I have an image of No. 6 yeast being somewhat difficult to taste.
I wonder why. 南十字輝6/10
Junmai sake, a staple at Kurogyu.
We were served by our neighbor.
It has a soft taste, neither too sweet nor too dry, with a slight aroma and a slight umami flavor that is not too assertive.
It can be enjoyed at a wide range of temperatures. 南十字輝7/10
I've had this one before.
Saku's restaurant-only sake.
I'm not sure if this is a good first drink as it is a food sake, but since this restaurant is basically a bar with no food, it might be reasonable to drink it with the first drink as it is the only drink with a toppings.
It was a good drink with ratatouille, so I guess it was the right choice. Kariho超弩級 気魄の辛口 山廃純米生原酒純米山廃原酒生酒 南十字輝6/10
This is a super-hot sake with the words "spirit of dryness" written on it.
The bottle has great vigor, and the fact that it is written in kanji (Chinese characters) as "chouho-no-no-kai" is also amazing.
Kariho has several dry sakes, so I wonder if this is to differentiate it from them.
This time I had it warmed up.
Some super-harsh sakes can be surprisingly soft to the taste, but this one is very hot.
I guess it is mainly sourness.
The acidity subsided when the temperature exceeded 40 degrees Celsius, and the umami became more pronounced.
It was also good at about 30 degrees Celsius when warmed up. 南十字輝8/10
Chiebijin's standard and signature Pink Yatsu.
It's a sake that has won the President's Award in the past.
It is a junmai sake spec, but has a good balance of soft sweetness and acidity, and is a versatile type of sake that can be enjoyed at a variety of temperatures.
It is also inexpensive.
I would like to try Kanji Chiebijin-san when I visit Oita. 南十字輝7/10
A summery, slightly effervescent, dry sake from the moon after the rain.
The refreshing aroma is of lychee and white peach.
The sweetness is kept to a minimum, making it a refreshing drink.
Although it is a bit clichéd, it is best to drink it like champagne in a wine glass.
You can really enjoy the shwashiness of this sake. 南十字輝7/10
Restaurant only, Junmai Ginjo-shu with a 60% rice polishing ratio.
I think it used to be daiginjo specs, but I wonder if that has changed.
I wonder if it is considered as a food sake since it is for restaurants.
However, Saku is generally a good all-around sake that can be enjoyed any time of the day.
It has a light acidity with sweetness and umami, and I think it is a very well-balanced sake.
It is a normal sake, but if you drink it with Japanese food such as kombu (kelp) and simmered dishes, you can drink it for as long as you like. 南十字輝6/10
I wonder if this is my first time to drink Iyari-ri.
I thought it was an unfamiliar place name, so I looked it up and found that there is a natural monument called Iyari Marsh in Nagano Prefecture. Wow, I'd like to visit there.
This one is made with a sake yeast yeast yeast.
It has a strong umami flavor and a sourness that is typical of a sake made from a yeast yeast yeast.
It looks like it would be good as a heated sake, or just as a dry sake.
I would like to try other specs of this sake. 南十字輝7/10
I heard that Fukuda has renewed its brand and become "Fukkai".
I wonder, was there an alternative?
I heard that Reihou is sake rice.
It was a refreshing sake with a fizzy taste at 14 degrees C. This one was hi-ire, but they also have a draft.
This one was fire-brewed, but apparently they also have a nama-zake.
It was fruity, and I wonder if the modern type of sake was intended to be in tune with the current era. 南十字輝6/10
This year's DATE SEVEN Hikoboshi bottle is from Suminoe Shuzo.
It has the same specs as the Orihime, so it too has a clean and aromatic flavor.
Although the type of sake is a little different, it is similar to Katsuyama's Orihime, and both have a refreshing taste that is typical of summer sake.
I think it is good that this kind of effort is made as part of a festival.
I hope they will continue to do so in the future, even though it must be very difficult to make sake with the division of labor at each brewery. RecommendedContentsSectionView.title