Timeline
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. 南十字輝6/10
This year's DATE SEVEN Orihime bottle is from Katsuyama Shuzo.
They are going to make it with the same specs as Hikoboshi.
The robust fruity aroma was impressive.
The taste was clean and smooth.
It was easy to drink, and when it came time to drink it, the aroma was less pronounced, making it a refreshing sake. 南十字輝7/10
Junmai Daiginjo made with Hirotogawa's Yume no Kaori.
Sake made with Fukushima ingredients using Fukushima Prefecture yeast TM-1.
The taste was light and refreshing, yet mellow.
It was easy to drink and had a nice lingering aftertaste.
It is a seriously made sake! I got the impression that it was a seriously made sake. 南十字輝9/10
This is delicious.
It has been aged for more than 5 years and has a strong core.
It is delicious on its own, but can be served at room temperature or even warmed up, and it retains its richness and flavor even when heated.
Of course, it comes at a price, but I think it's worth it. 南十字輝7/10
Beni Kikyo is made with Akita Sake Komachi.
It has a very acidic flavor that is refreshing yet robust.
I like this Beni Kikyo series and drink it often.
I like to drink it often, and it goes quickly when I drink it softly. 南十字輝7/10
I had a classic Sentori for the first time in a while.
Of course the acidity-driven Sentori is delicious, but the classic Sentori is also nice and calm.
It has more acidity than the other sakes, but it is a little less acidic than Sentori, so I guess it is more like a food sake.
I wonder if it is better to drink it at room temperature. 南十字輝7/10
Harushika's limited edition sake that comes out in the spring.
It seems to be made with 1801 yeast.
It is amazing because it is super dry.
It is refreshing and has a slight sweetness, but the dryness and bitterness come off in the second half.
It has a nice sharpness and a satisfying dry taste. 南十字輝7/10
Nama-shu made with white malted rice from Kamikawa Taisetsu.
Kamikawa Taisetsu has been particularly tasty lately.
This sake has a gaseous taste, acidity from white malted rice, and sweetness.
It is modern and looks good with Italian food. 南十字輝7/10
A limited edition sake made with Eiko Fuji's Comet.
The yeast used is Yamagata's YK009.
It has a gorgeous sweet taste like Eikoufuji, but it is not extremely sweet, and the second half is dry.
Some brands of Eikoufuji are not my favorite, but this one is easy to drink and I like it. 南十字輝5/10
This year, too, I'll be drinking Kabutobushi for the time being.
I feel that I should drink it because it is seasonal.
It is often said that it is like lemon squash, but I think it is because it has a touch of astringency and bitterness.
I have the impression that it is rather dry. きっしーKa, Kabuto-bug!
It's already out, isn't it?
I have to go buy some! 南十字輝Good evening, Mr. Kisshi. The Kabuto-bug is already out ☺ This time, too, it has a lemon squash feel to it! 自然酒生酛 めろん 3.33純米吟醸生酛生酒無濾過 南十字輝6/10
No longer a classic. It's a melon-flavored melon.
It has a sweet and sour taste, more like grapefruit.
I'm not sure about heating this up, but it's delicious.
The umami is amplified, and it is well-balanced when the temperature reaches around 35 degrees Celsius.
If you heat it up too much, it will be too cozy, so I just kept it at this level. RecommendedContentsSectionView.title
