Timeline
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. 南十字輝6/10
Kanenaka" is Nakashimaya's "Nama Hashiroshi" line.
This is the first drink.
It has a strong acidity, which is typical for a sake made from the traditional sake yeast.
As the name "super dry" suggests, it has a firm dryness or gingerness.
I got the impression that it would be more full-bodied if it were heated.
Next time, I would like to try various other things. 南十字輝7/10
Inazo's 2023.
This label is cute.
Rice and elephant🐘.
It has a flavor like freshly cooked rice, with a sweet banana aroma on top of it.
It was a pleasant sake to savor on the palate and then it quickly quiets down in the second half of the bottle. 南十字輝6/10
Kamikawa Taisetsu's Ginpu.
This is the first time I drank the red label one.
Kamikawa Taisetsu seems to have completely broken out of its shell, and the sake itself is really delicious.
It has a dry, classic flavor, but with a strong rice flavor, making it a very good sake as a mealtime drink. ジェイ&ノビィHello, Southern Cross Shine 😃.
I'd like to drink it again 😋! It's really delicious ‼️ I really want to drink it again 😋. 南十字輝Hi Jay & Nobby😊.
I have to say, the level of snow in Kamikawa is really high these days! This red one was delicious and the comet one was good enough to keep at home! 南十字輝7/10
Mimuro Sugi Summer Sake at 14 degrees Celsius.
Compared to the earlier Akabu, it was fruity and acidic.
Still, the taste is light and clear. It is quite easy to drink.
I guess that is to be expected since it is a summer sake, but I felt it was a little short on flavor.
I wonder if my taste buds or preferences have changed a bit. 南十字輝6/10
Akabu's summer sake, which went on sale last year.
Personally, this is my first time drinking it.
As the owner said, it is very easy to drink.
It has a slight muscat aroma, but the rest of the sake is clear and easy to drink.
It is a bit bitter, but that is about it. 南十字輝6/10
Summer is for Yamazaru" with Yamazaru's summer sake.
It's a good name, though the subject is very big.
The base flavor is dry, but there is a peculiar taste in the back.
I have never drunk much sake rice called "Kokuryo Miyako," so I wonder if it is the peculiarity of the rice.
The person drinking next to me said it was "like a sea squirt.
Hmmm, difficult to say.
It is an unfiltered sake, but I tried drinking it a little warmer.
It has a peculiar taste that remains even when the temperature is raised, so if you like this sake, you might want to drink it cold.
If you drink it at 55 degrees, it becomes easier to drink, but the characteristics of this sake seem to have disappeared.
I would like to taste this sake a little more thoroughly. Hohai特別純米酒 旨辛口ドライ特別純米原酒無濾過 南十字輝6/10
The second cup was a concept sake from Toyobai.
It is a hard-core sake with a sake strength of +10% and an alcohol content of 18%.
It is recommended to drink on the rocks.
It is dry, but the flavor is not thin, and the dryness is very apparent.
I wonder if the label was intended to be similar to Asahi Super Dry. Masaaki SapporoThank you for all your help, Southern Cross Shine 👍800 check in is awesome 👀Congratulations 🎉. 南十字輝Masaaki Sapporo, thank you! I forgot about the 800 check-in 🥺I'll aim for 1000 for now and enjoy sake ☺. 南十字輝June 10
I recently participated in a 100-km ultramarathon at Fuji Five Lakes and managed to finish the race, so I went to a familiar restaurant where I was cheered on to report back.
I was toasted with Sentori cider, and I always thank you for your support.
The first drink was a glass of Akabu's Air
It was refreshing and easy to drink, but it was interesting that it had a full-bodied flavor.
The brand name "Air" is easy to imagine, and I think it is a very good sake. ジェイ&ノビィHello, Southern Cross Shine 😃.
Congratulations on your goal of completing this year's ultramarathon ㊗️ 🎉 That's awesome 🥹.
I'm looking forward to your YouTube 😁. 南十字輝Hi Jay & Nobby!
I managed to finish the ultra marathon! It was a lot of fun! 南十字輝7/10
As it was the last sake of the day, I assumed it would be warmed up.
It tasted like it would warm up beautifully after being served cold for a bit.
I was told that 45 degrees was recommended, so I adjusted the temperature by 5 degrees, starting at about 35 degrees.
Yes, indeed, 45 degrees is just right.
If you go up to 55 degrees, it tastes like it's going to lose its flavor.
It was a good ending. 南十字輝7/10
They say that Ryuriki is made with a new rice that was newly released last year.
A little research revealed that they developed a new rice called "Shinryoku," which is a cross between the rice that Ryu-ryoku revived in 1992 for the first time in 100 years and Yamada-Nishiki.
The rice was certified as suitable for sake brewing in April 2022, and they named it "Shinryu Nishiki.
The sake brewed with this rice is called "Shinryu Nishiki.
For my generation, I call it "Shenlong Nishiki.
I got the impression that it has a strong umami and aroma, and is not very Ryuriki-like.
I wonder if it actually has a little more acidity. 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. RecommendedContentsSectionView.title
