Timeline
南十字輝8/10
I wondered what the label was, and upon closer inspection found that it was Nanbu Bijin.
I wondered if Nanbu Bijin's Sake Mirai was not part of the Beauty Series, but I was told that this was a raw sake type.
It is a limited edition sake.
The Beauty Series uses M310 yeast, which is Meiri yeast, but this one uses 1801 yeast.
1801 yeast is completely mainstream these days.
The gorgeous aroma and clean taste are typical of it.
Sake Mirai's sake generally has a strong aroma, so I felt it was quite sweet in combination with that.
It also had a strong umami and freshness, which made me feel that this was an expensive sake. 南十字輝6/10
Spring sake from Senkori.
I feel obliged to drink seasonal sake anyway.
The taste is sweet and sour, typical of Sengoku.
The taste is sweet and sour, typical of Senkou, with a gaseous and youthful taste that may remind us of spring.
There was a slight bitterness on the palate.
It is a bit different from what I would imagine if I were to bring this to a cherry blossom viewing party, but I am sure that would be the right thing to do. 南十字輝5/10
It seems to be a sake gacha sake.
This is the first time I have had sake from Shiga Prefecture's Mitomiku Sake Brewery.
The alcohol content is 20 degrees and the sake alcohol content is +18, making it a very sharp sake.
It was hard to drink because of its robust flavor.
When I warmed it up to about 55 degrees, the rice flavor seemed to expand. 南十字輝5/10
Kikuhime's winter sake. It is a winter sake from Kikuhime, and is only shipped in December and February each year.
It is made from 100% Yamadanishiki from the special A region (produced in Yoshikawa, Miki City, Hyogo Prefecture) and water from Mt.
It was described as "umakuchi," but it had a rather rough mouthfeel.
Not surprisingly, the aroma was strong, with hints of banana and yogurt.
The bitterness was also strong, so it tasted good even at a slightly higher temperature. Haneya酒米探検シリーズ 純米吟醸 出羽燦々純米吟醸生酒 南十字輝7/10
Fumikiku Sake Brewery always has an image of making experimental sake.
This one is called "Sake Rice Exploration Series" and seems to challenge new sake rice.
The first product is Dewa Sanzan.
It is a rice from Yamagata and has a refreshing image.
The aroma was gorgeous and gave a soft impression.
While enjoying the soft aroma, the second half of the bottle is clean and crisp.
Haneya's experimental sakes are always of a high level and fun to drink. 南十字輝6/10
Low alcohol sake made with red sake yeast.
The alcohol content seems to be unstable and changes from tank to tank.
By the way, this one was 10 degrees.
It is refreshing, sweet, and easy to drink, just as it looks.
It is easy to drink, so I enjoyed it as an aperitif. 南十字輝8/10
It was a day to launch the work after all the work had been completed.
The last sake of the day was a Daiginjo of Kuroryu.
It has a full flavor and good balance. As one would expect from a Kuroryu Daiginjo.
I don't know what it was, but it felt like a finale.
The reason I fell ill and had to go to bed the next day must have been because I was so out of it after drinking this sake. 南十字輝6/10
Sawanoi's seasonal sake for January. A new ginjo sake.
The name is said to read "Nii-shibori" (new sake).
It had an elegant and elegant aroma and a fresh taste.
It should be served cold, but for some reason I tried heating it up.
I heated it to about 35 degrees Celsius, which was just right. Takachiyoシン・タカチヨ E-TYPE 始 Good to evil原酒生酒無濾過 南十字輝7/10
Sin Takachityo has the image of a so-called trendy-looking drink.
It's easy to understand as branding, though it also seems frivolous from Eva's taste.
This one has "Hajime" in the name, which probably recommends drinking it as a first drink.
It starts out with a sweet impression and goes down the throat quickly, making it a very easy to drink sake.
The mild and fluffy mouthfeel is very much like a beginning. 南十字輝6/10
I thought I had drunk this wine before, but when I looked it up, I realized it was two years ago.
It seems I drank it warmed last time, so it was heated this time, too.
I had read that it should be lukewarm, but I drank it at about 55 degrees Celsius.
That's about right. I think it enhances the flavor of aging. 南十字輝6/10
Spring Shiborizuru.
It was released at the beginning of February and the label seems to have changed this year.
As it was freshly pressed, it had a freshness to it.
It no longer had a gaseous taste, but it was slightly fruity and went down very easily. 南十字輝6/10
Comparison of Risshun morning pressing. This is Sentori.
It was fresher and fresher than Koshi.
The owner let us compare the two.
I know I keep writing this, but it is a good omen, so we gratefully accepted it.
I hope I can drink a lot of good sake this year, too. 南十字輝6/10
I didn't buy it myself this year, but somehow I could drink it at the right time.
This one is Koshi.
It had been a while since the bottle was opened, so the fizziness was gone, but it tasted reasonably fresh.
It tastes clean and fruity.
It is a good luck charm. 南十字輝6/10
New sake with a big issue.
I think there was also one with No. 6 yeast, but this one is No. 9 yeast.
It has a refreshing and dry taste that is typical of Daigo-Order.
It has a strong bitterness and seems to be very good as a food sake.
It has a strong flavor and I never get tired of drinking it. Gohhoきたしずく 生酒 しぼりたて新酒 磨き五割五分生酒 南十字輝5/10
This is the first time I drank this brewery. The name "Goho" is written "Goho".
It has been in existence since 2021. I didn't learn enough about it.
It is located in southern Hokkaido, and its concept is to brew with rice and water from the southern part of Hokkaido.
The taste is strange. I wonder if the water is different in Hokkaido. The taste is a bit unique.
The rice flavor is strong, but the aftertaste is short. It is a little different from the dry taste.
I raised the temperature to try it out, but it was too refreshing and may have been a mistake.
This is a new sake, but next time I will try a standard one at room temperature. 南十字輝7/10
Shinkame Shuzo's great-grandson. It's a very good one.
I had a cup of the last one.
Aged at ice temperature for 10 years or so? Aged at ice temperature?
It has a sense of maturity, but it also has a fruity flavor.
It also has a hint of Shinkame in the back of the bottle, which I think is wonderful. 南十字輝7/10
EXTRA, the second stage of Akabu SNOW
It is just a sweet and sour liquor, easy to drink anyway.
The sweetness with a sense of freshness is no longer a juice.
The second half of the drink felt like yogurt juice the whole time. 南十字輝4/10
Why do you want to have a cup of tea at the end of the year-end party?
I'm drunk, you know.
This black tea wine is a liqueur made by Shinzawa Brewery, which is famous for Hakurakusei.
It seems that Earl Grey is used in addition to alcohol, so it tastes completely like black tea.
The alcohol content is 12%, so there is a certain amount of alcohol in it.
I thought it was not something to drink straight, but it is a liqueur, so it must be.
It was a sake that could lead to new possibilities for sake. 南十字輝6/10
I think it was this season's Yamori.
Fresh sake with firm lychee and pineapple fruit aroma.
It has a freshness and acidity due to its orikara flavor.
It is a fun sake to drink quickly as a celebratory sake with a New Year's/New Year's feeling. 南十字輝6/10
I drank Tsururei for the first time in a while.
I once bought a nice bottle of Tsururei when I was in Niigata and used it as a New Year's sake.
The overall level of the sake is high, but I have the impression that the sake with lower specifications is better.
This sake has a light and dry taste like Niigata, yet it is soft and easy to drink.
When I drink it again, I feel that it tastes very delicious. RecommendedContentsSectionView.title
