Timeline
南十字輝7/10
Yoshida Kurau's kijoshu,
I thought it would be sweet because it is a kijo-zake, but it was not so much.
It is a 12% sake, so it is a bit lacking in sweetness, but the acidity and slight sweetness are convincing.
It would be fun to start thinking about the marriage. 南十字輝7/10
Mukai Sake Brewery is well-known for Ine Mangaka.
The image of the brewery is that they have a variety of challenging sake.
This one is a crisp sake made with 100% Awa Yamadanishiki.
It is said to warm up well, so I tried it at room temperature, lukewarm, and even hot.
It certainly has a fuller flavor. 南十字輝7/10
Mutsu Hachisen's URARA label, which is already a standard. It is a spring sake.
It has a low alcohol content and is easy to drink.
It has acidity and is softly sweet, so it won't make you want to dance unintentionally, but it will make you laugh if you drink it gulping it down.
I guess people nowadays don't know who Linda Yamamoto is anymore. 南十字輝8/10
Nisato's Aizan. It is a luxurious sake with 48% polished rice.
Despite its robust umami and sweetness, the strange thing about this sake is that it is light on the palate.
In the latter half, the acidity comes out and it finishes well.
It must be a good sake.
It was delicious. Nama-no-zake ジェイ&ノビィGood morning, Southern Cross Shine 😃.
Congratulations on your one thousand one hundred posts at Two Rabbits Love Mountain 🎉 ㊗️ 南十字輝Thank you Jay & Nobby, we will do our best to achieve ☺️2000! Masaaki SapporoThank you for all your help, Southern Cross Brightness😃Congratulations on your belated 1100 check-in🎊I will continue to refer to your easy-to-understand reviews 😋. 南十字輝Thank you Masaaki Sapporo, ☺️ I am astonished to be made aware that I drink too much, but I will continue to drink😇. 南十字輝8/10
SEVEN series using Utsukushima Dream Yeast (F7-01) from Nature Township.
This sake is well-balanced, with a fresh, fruity aroma and a good umami flavor.
It has a moderate aftertaste and is what one would call a delicious sake.
As one would expect from a natural hometown. 南十字輝8/10
The last brewery of the day was Banjo Kotobuki.
The brewery moved to Yamagata Prefecture.
It is a sake made from the original sake yeast, so it has a lot of umami and the acidity comes in nicely.
It was good at room temperature, but it was very good slightly warmed up to lukewarm. 南十字輝7/10
I heard that Kuroryu Ichorai is not coming in easily.
The rice issue is somewhat worrisome.
Instead, we received Gohyakumangoku, a summer sake from Kuroryu.
It was not unlike Kuroryu, but it was refreshing and had a slightly bitter taste. 南十字輝7/10
I wonder if I have ever had Suwaizumi before.
It is a delicious sake with a strong umami flavor and aroma, but I had no image of it as a Tottori Prefecture sake.
It is a light sake with 15% alcohol by volume. I wonder if I have ever had it before. 南十字輝7/10
Apparently this is a new series of rice and agave. It is a blend of liquors that were never released to the world and nothing more was mentioned.
I see hops as an ingredient.
It was rather juicy, bitter, and a bit sweet.
Not something I'd want to drink regularly, but it's a nice addition to an occasional drink for something different. 南十字輝7/10
I had never heard of the term "hereden-zukuri.
I wonder if it's "kaden-zukuri" or "kaden-zukuri.
It is a matured sake with a strong flavor.
I guess it would have been better heated, but it was fine cold as well.
I think it would be better to drink it slowly, while bringing the temperature back up a little at a time.
I wonder if this was the right choice for the last sake. 南十字輝7/10
Unusual Senzuke made with Hyogo Nishiki.
I wonder if there is a "Hyogo Nishiki from now on" kind of thing going on.
As the description says "super dry", it has a dry finish.
It has a crisp mouthfeel, and the rice flavor is quite mild.
It does not taste umami-yummy, which is probably due to the rice.
I will learn more about Hyogo-Nishiki. ジェイ&ノビィGood evening, Mr. Minami-Crossing Terror 😃.
Senkusuke! I'd love to have a drink 😋I guess I'll have to find a place where I can drink outside first! 南十字輝Good evening, Jay & Nobby. ☺️
Senzuke is of course a staple in the Kansai region, and even in Tokyo, many well-known liquor stores carry it. I wonder if it is not so well distributed in your area 🤔If you see it, please drink it and let me know what you think! 南十字輝9/10
Yamazan's Yamae Nishiki light nigori.
This is delicious.
Slightly sweet aroma and smooth mouthfeel.
Well-balanced flavor.
It is easy to drink with a hint of bitterness.
What is this sweetness? Is it strawberry-like or pineapple-like?
The juicy feeling that spreads from there is good, good, good.
I want to buy it when I find it. 南十字輝7/10
Yamamoto's standard winter drink.
This is No. 6.
I thought No. 6 would be more gentle and clean, but perhaps this one is more fruity.
It is a little more complex.
If I had to choose which one I like better, I would choose No. 6. 南十字輝7/10
The standard Yamamoto drinking comparison.
This one is No.7 yeast.
Of course I understand the difference in taste between No. 6 and No. 7, but I got the impression there was less difference than I expected.
I thought the No. 7 might be more floral, but I guess it has a little bit of a modern feel to it.
Maybe it would be more different if I drink it in a wine glass. 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. RecommendedContentsSectionView.title
