Timeline
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. 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. RecommendedContentsSectionView.title
