Timeline
南十字輝6/10
I honestly don't know much about "Bodhi yeast yeast yeast yeast" and think it is a kind of yeast yeast yeast yeast yeast with no bacteria by making "soyashimizu", a kind of acidic water.
I am not sure if I am right, but the point is that it must take a lot of time and effort to make, and I wondered what is the meaning of doing that in the modern age.
But when I drink this kind of wine, I feel that it has meaning, or at least significance.
The taste is delicious, complex, and very drinkable.
It has a complex flavor and is very drinkable. It also has a ginjo aroma and is delicious with sake.
I thought it would be good to have this as one of the added values of sake. 南十字輝5/10
Tamagawa's Time Machine.
Touji (master brewer) Philip Harper has recreated the sake making process as described in an Edo period book.
It tastes quite sweet and has a sticky sweetness, like drinking some kind of liqueur.
It is not supposed to be drunk cold, and I wonder if it is better at room temperature.
It seems to be a good match for Chinese food. Maybe with Chinese food, like sweet and sour pork.
I just looked it up and found that it is supposed to be paired with ice cream.
I see. 南十字輝6/10
Amego no Tsuki is a brand that is associated with Hiroshima Prefecture.
All of the sake is daiginjo spec, but this one is junmai ginjo.
I wonder if this is a new sake.
It has a dry taste, but it is a delicious sake with a fresh and slightly fruity flavor.
This is the kind of sake that you never get tired of drinking. 南十字輝6/10
NIIDASHI ZENSHU's barrel sake.
They seem to use cedar barrels and pack it fresh with flavors.
This sake also had a somewhat complex flavor.
The bitterness and sourness stood out, and there was a vanilla-like aroma.
I think it would be fun to have more interesting sakes like this. 南十字輝7/10
New sake from Kudoki-ue. You're drinking a lot of new sake.
Rich sake with Junmai Daiginjo specs using Yamadanishiki.
It has a clear ginjo aroma and a crisp mouthfeel.
It has a juicy flavor with the hardness of new sake.
I simply think it is amazing that this can be bought for about 1,500 yen. 南十字輝5/10
This is my first time drinking Sairyu.
The label is distinctive and makes me think it is a brewery that makes a special kind of sake.
This one is said to be a dry sake, but it is a bit special.
It was a sake with a variety of flavors.
It was a bit smoky and had a yogurt-like flavor.
I thought it would have been better to warm it up.
I'll do that next time. 南十字輝6/10
Nature Township's flagship Seven
You mean F7 with Utsukushima Dream Yeast?
It's a new sake. I wonder if there is a mid-priced bottle.
It was a fresh new sake, and I drank a lot of it.
I drank about two cups of sake, as it was an all-you-can-drink deal at the restaurant that day.
It is a delicious sake. 南十字輝7/10
Shikishima's winter sake.
It is an unfiltered unpasteurized sake with a solid finish at 18 degrees.
When the bottle was opened, it was a fruity sake with a gaseous taste, but after a little time, it seemed to have settled down, giving it a sharp impression.
It also has the character of Gohyakumangoku.
In fact, I thought it would be good even if the temperature was raised. But this was a year-end party, so let's just keep drinking and move on to the next one. 南十字輝7/10
I wondered what Sakazukin-chan was, and it's some kind of sake support character.
It's not Sake Zukin.
Is the Christmas-labeled Takachiyo a standard?
I thought it would be a mellow sake from the impression on the label and the specification of unfiltered raw sake, but it was surprisingly light and had just a hint of sweetness.
The light nigori taste is also a nice touch.
It has a fruity apple flavor.
It is an easy-drinking sake. 南十字輝7/10
Black Phoenix, a sake made with Houou Mita's Aizan.
I think there is also a fire-aged version, but this is the draft version.
It had a thick, sweet and bitter taste.
It had a fruity aroma typical of Aizan and a lingering taste in the mouth.
I think it is amazing that you can tell at once that this is a good sake. 南十字輝6/10
Hop sake brewed in collaboration with Terada Honke (Kanzaki-cho, Chiba Prefecture) on the first anniversary of Pukupuku Brewing.
They brewed Omachi and hops.
The taste was citrusy, sour, and bitter, and I wondered if it was a mixture of those two, but it was hops.
It tasted like it was made with hops.
It's a great time to enjoy the evolution of craft saké. 南十字輝5/10
This is the first sake I have ever had.
Suwa Shuzo is a brewery that makes all of its sake pure rice.
They have a partnership with Shinkame Shuzo.
The rosé color is apparently made from ancient rice, not yeast.
It has a sweet and sour taste with little sake flavor.
It is best to drink it as an after-dinner drink. 南十字輝7/10
First time in a while for a sake with a cargo tag.
Tsukihaku is a fairly high-spec line of 40% polished Yamadanishiki.
We are glad that the price is still affordable.
It is classified as a light and dry sake.
The taste itself is rather light, but the sake is clean and free of any cloying flavors, making it easy to drink. Juemon純米無濾過おりがらみ生酒純米生酒無濾過おりがらみ 南十字輝6/10
Juemon is one of the brands of Toshimaya Sake Brewery.
I wonder if it is one of the golden wedding brands.
This sake is orikarami, which is a fresh sake.
I had an image that Kinwedding had a rather classic taste, but this one is easy to drink and has a modern feel.
It has an apple-like acidity, but it is also dry. 南十字輝7/10
Orikarami sake from Banshu Ikkyo.
It is said that the rice is polished to 65% using a method called shagin milling.
I don't know how it differs from flat milling, but I wonder if it is a new technique for milling rice.
The taste is as creamy and gassy and fresh as it looks.
It was refreshing and had a nice lingering aftertaste, making it a delicious cup all the way through. 南十字輝7/10
Kaze no Mori is a 50% polished dewy leaf wind.
It has an easy-to-understand sweetness and fruity aroma, perhaps due to the fact that it is made with No. 7 yeast, and even those who are not good at sake can enjoy it.
It is probably best to enjoy its gorgeous aroma in a wine glass. 南十字輝7/10
Junmai Harazake by Gikyo.
It is made with Yamadanishiki from the Tokushu A district, but is priced reasonably at around 2,000 yen for a four-pack.
You can taste the fullness and umami of the rice which is easy to understand.
It tastes good even when slightly warmed. Masaaki SapporoThank you for all your help, Southern Cross Shine 👍700 check-ins are awesome 👀Congratulations 🎊 南十字輝Masaaki Sapporo
Thank you very much! I forgot about the 700 check-in because I haven't caught up with my year-end drinking record.
Thank you for your continued support! 南十字輝6/10
Cute labeled Chitose-tsuru cranes. This may be the first time to drink it.
The label was designed by Michiko Abe, an illustrator living in Asahikawa.
The taste is refreshing and easy to drink.
When I warmed it up to about 40 degrees Celsius, it turned into a delicious sake with a great flavor.
I would recommend 45 degrees. 南十字輝6/10
I'll drink Snowball again this year.
So it is completely a seasonal sake and has become a regular drink.
This year's Yukidaruma has a strong bitter taste.
The sweetness is restrained and goes down the throat smoothly, leading to a full-bodied taste.
It may not be suitable for beginners.
I will say that I was able to drink it again this year. 南十字輝7/10
I drank a lot of purple air this year.
It is being served in bars all over the place and I can feel its growing popularity.
This is a cedar ball label. The picture is too dark.
It is 100% Gohyakumangoku, which means it is clean, fresh, and acidic.
It was a fresh sake. RecommendedContentsSectionView.title
