Timeline
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. 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. RecommendedContentsSectionView.title
