Timeline
南十字輝6/10
Congratulations to Bevitore on their 5th anniversary!
So on that day, we will have our first DJ event, and we will set up tables outside for street drinking.
One of the regulars prepared a celebratory sake, a high-grade sake made with Kyoto's "Shuku" (celebration), and I was treated to it.
Perhaps I was looking at the specifications of the sake, a junmai daiginjo with a 40% rice polishing ratio, but it was what I would call a good sake.
It is well-balanced and can be served as it is or as an in-between-dinner drink.
I thought it would be good warmed up, but since it is a celebratory sake, I guess it is better to drink it in a big gulp with everyone toasting it together. 南十字輝6/10
It's a kind of cute label of Kamikame.
It's made with Hanabuki from Aomori prefecture.
I've never been a big fan of Kamikame, but this one was soft and tasty.
I would have preferred to drink this at room temperature in an oinokuchi. 南十字輝8/10
I wonder if "Supin" means unfiltered unpasteurized sake.
It is made of 1:3 Yamada Nishiki from Mie Prefecture and Ise Nishiki from Mie Prefecture.
It's a rough sake, and it's very assertive, so it's hard to decide when to drink it.
It's a kind of sake that makes you want to say, "Ouchan, this is it!
It tastes really good. 南十字輝7/10
This is the first time to drink this sake.
It is made from Akaban Omachi.
It was just opened, so it has a sharp image.
It's a little refreshing and you can drink it like a white wine. RecommendedContentsSectionView.title
