Timeline
中島屋秋上がり 純米無濾過原酒純米原酒生詰酒無濾過 南十字輝6/10
Nakashimaya's autumn-aged sake.
It is said to be aged and packed fresh, so it is hiyaoroshi.
It certainly has a matured flavor, so I warmed it up after the first sip, thinking it was ready to be heated.
After taking a sip, I warmed it up. After tasting it at 40°C and 45°C, I felt that 50°C would be fine.
If I wanted, I would have raised the temperature to 55 degrees.
The acidity became less pronounced and I could taste a stronger sense of maturity.
It was delicious. 南十字輝7/10
A dry sake with a sake strength of +19.
I enjoyed it cold, then at 35, 45, and 55 degrees Celsius.
The conclusion was that it tasted better at about 45 degrees.
As soon as the temperature was raised, the aroma became fuller and the flavor mellowed out.
I guess I tend to drink warm sake in this season when the weather is getting a little cooler. 南十字輝5/10
The United Arrows collaboration is no longer a standard.
This one is said to be autumn sake maple.
The specs had changed drastically from last year.
I believe the 2022 was a reddish color, and I believe it was a ginjo spec.
The taste is also somewhat different.
It tasted like the recent Sengoku, with a very strong acidity.
Compared to Akatombo, it is easier to drink and more balanced, but I think I might get a little tired of it.
I've been drinking too much Sentori seasonal sake, and I'm forgetting the taste of modern and classic sake.
This is not good. Let's drink again. 南十字輝5/10
This sake seems to be Abekan's fall sake.
The label depicts a slightly creepy cat.
(I looked it up after I wrote that, and it seems to be the work of a famous artist. Sorry)
I thought the taste would be mild, but it was surprisingly robust.
I think it has a beautiful sake quality, but it leaves a sharp taste in my mouth.
I tried raising the temperature a little, but it didn't go well with it.
It would be better to drink it cold.
I had the impression that it would be difficult to match it with dishes. 南十字輝7/10
Then hiyaoroshi from Takeyoshi.
This one has a distinctive, firm bitterness in the second half.
The aroma is mild and the taste is mild.
It is just bitter in the second half.
It is delicious in its own way, and it is fun to have such a distinct bitterness.
I warmed it up a little and drank it at about 45 degrees Celsius, and it mellowed out a bit more.
It is also possible to warm hiyaoroshi. 南十字輝6/10
Somehow, I had Akatombo as my first drink.
It's a seasonal sake, so I drink it for no particular reason.
It's very sour, which is typical of Sentori. It is quite sour.
Most Sengyo is sour, but even hiyaoroshi is sour.
I don't remember it being like this last year.
It was mellow, but the sourness that came through so quickly kept hitting me. 南十字輝5/10
The last sake of the day was Musashi Shinkame.
Shinkame is mostly Yamadanishiki, but this one is 100% Kame-no-o Junmai sake.
I was told that it has a voluminous taste and is different from regular Shinkame, but even so, the grassiness or Shinkame taste spreads as you drink it.
As expected of Kamigame. The last one has to be as gutsy as this one. 長珍SUMMER JUN 純米無濾過生詰純米原酒生酒生詰酒無濾過 南十字輝6/10
A summer sake with a tart label by Chochin Shuzo.
I thought it was Summer JAM, but it was JUN.
It tastes like a crisp and refreshing summer sake.
It is difficult to describe the taste of summer sake because they are basically the same type of taste, but this was one of the sharpest summer sake.
It has just the right amount of acidity to make it easy to drink.
By the way, the other day, I was invited to participate in a sake club of a certain industrial company and we had a tasting of summer sake.
It was hard to hit the mark. It was difficult.
I reflected on my inadequate study.
I should not run away just because it is summer sake. 南十字輝7/10
Takachiyo green.
They say the flavor is inspired by the color.
That said, it's often the case that the taste buds are pulled in by sight, so I guess that's what they're trying to achieve.
So the taste is melon, a little pineapple.
The sweetness stands out and you can drink it like a juice.
It would be delicious with ice cream on top.
If you drink it at home, enjoy it as a cream soda. ポンちゃんHello, Southern Cross Brightness ☀☀☀☀.
Looks like melon soda 🍈😆💕I was wondering how it would taste with ice cream because of the bitter taste 💦I'm glad I tried it 😢 南十字輝Pon-chan.
We drank it at the same time! I was thinking that the bitterness in the latter half would go well with ice cream. I would have liked to try it if the alcohol content was 2 degrees lower. 南十字輝6/10
Fumotwi's standard summer sake.
It is a junmai ginjo made with Dewa Sanzu, and is once-hot-refining.
It is refreshing and easy to drink, but has a strong ginjo-like aroma.
On a hot day after working overtime, this was a good first drink after popping into the store. 南十字輝6/10
Kouko's cool stuff.
It's pretty strong to name a drink after a sense of wonder.
I wonder if the concept is to impress people the moment they drink it.
Very, very modern flavor, well aromatic, yet juicy and easy to drink in the second half.
It gave the impression that it was packed with a lot of ingredients. 南十字輝7/10
A summer sake from Odayaka.
It is said to be a type of sake that has been bottled fresh and then fire-brewed in the bottle.
It had a freshness and crispness typical of summer sake.
The acidity in the latter half was strong.
It was so easy to drink that you could hardly feel the alcohol. 南十字輝7/10
True Red, which I purchased last year.
This year I found it at a bar I often visit, so I got it.
The aroma is strong and juicy, just like last year.
The attack is sweet, but in the second half, it becomes fuller and richer.
It is indeed a "kangiku".
I prefer this to White.
I guess I prefer warmer colors for Kangiku. 南十字輝7/10
It's been a while since I've had Shinkame.
I have some memories of Shinkame because it was the first sake I ever bought and drank by myself.
Although I didn't understand the taste of Shinkame at that time.
I let it come to room temperature and enjoyed it slowly.
The characteristic of this sake is that it spreads softly in the mouth and then quickly finishes.
This is Shinkame.
I want to drink it every once in a while! 南十字輝6/10
Kamikigen has a simple but impactful label with a picture of rice.
This one uses Toyama Prefecture's sake rice, Yuyamanishiki.
Kamikimoto has a classical flavor image, and Yuyamanishiki has a rather robust image.
The attack has a hint of pear-like fruitiness, but the base is dry.
The acidity comes in the latter half, and the taste is sharp and clean, something that sake lovers seem to like. 19La fee des fleurs純米原酒生酒無濾過おりがらみ 南十字輝5/10
19 pink-colored liquor that we were given for our first drink.
The French name is said to mean "flower fairy".
The label is said to be a orchid mantis.
This sake is made with red yeast and has a low alcohol content of 10 degrees Celsius.
It has a sweet flavor and can be enjoyed like a juice.
It is also delicious when mixed with carbonated water.
We enjoyed it as an aperitif. 南十字輝7/10
This is another unusual sake.
It is a collaboration with Michito Kaneko of LAMP BAR.
It is a whiskey-like sake that comes with a barrel stick, which is dipped in sake to give it a barrel aroma.
When I drank it, I found that it did indeed have a smoky aroma and a vanilla flavor.
I also like whiskey, so this is my favorite flavor.
This is easy to understand and interesting.
Price-wise, it is still within the range of enjoyment.
I would like to buy it again when it goes on sale, as I think I can enjoy it in various ways. 
南十字輝7/10
ALPHA2's colander picking. It is said to be read as "ikaki".
I don't know what it means, so I took this from the official blog.
I don't know what it means, so here is an excerpt from the official blog.
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A colander-like screen is sunk into the mash to separate the sake from the mash.
This method compensates for the shortcomings of bag-hanging.
In the past, the sake that seeped out of the bag over a long period of time was oxidized by exposure to the surrounding air, and at the same time, the sake was not able to be bottled in a bag.
The sake is then oxidized by the surrounding air, and at the same time, the aromatic ingredients are also volatilized.
However, with our unique technique, the sake that has permeated through the bags is not pressurized and is not exposed to the surrounding air.
This technique, which is unique to our brewery, makes it possible to take sake that has been infiltrated under near unpressurized conditions without being exposed to the surrounding air.
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Hmmm, it's hard to tell without looking.
Sake is hard, man. 南十字輝7/10
Akitsuho is polished to 22% ALPHA2.
It is made with yeast No. 7, which makes it a highly aromatic sake.
The taste is quite dry.
This may be natural since it is polished to such a high level, but it is a delicious sake with a beautiful quality.
Kaze no Mori has too many varieties, and I tend to drink with my head in the sand.
This is not good. 南十字輝7/10
The brewery is said to make all of its sake from the same yeast.
I had it with a glass of hot sake as my last drink.
It was delicious at 40 degrees Celsius, but also good at 55 degrees Celsius.
It has a sharpness as it is, but it tastes more full-bodied when heated. RecommendedContentsSectionView.title
