Timeline
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. 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. RecommendedContentsSectionView.title
