Timeline
南十字輝9/10
This sake was so delicious, I was so excited.
It is a summer sake from Shinomine and is made with yeast No. 6.
The taste is full and dry, probably due to the Omachi yeast. This is delicious.
And it is a pure sake at 15 degrees Celsius.
I think it is a very high level sake.
It was really good. All I said was that it was delicious. ポンちゃんHi Southern Cross Shine 🐦.
It's rare that I'm told it's this good 😳I saw your ‼️ review and all I could think of was that I'd like to drink it too 😆. 南十字輝Hi, Pon-chan!
Oh, did I always write that it's so delicious 🤔I'm personally a fan of Shinomine, so there might be some favoritism 😅. 南十字輝5/10
Shiraoi Spring Sake.
It is said to be a flagship special junmai sake that has been aged for a year.
It tastes quite classic.
It is quite heavy, so it is likely to be heated up.
Even at room temperature, it seems to go well with spring vegetable tempura.
This is a sake to be enjoyed at home in a cup. 南十字輝8/10
Shinshu Kamerei is really delicious.
Recently, it has become so popular that it is often sold out at liquor stores.
It has become a sake that is hard to buy if you don't aim for it.
It may be just the right time to buy it, though.
This is a junmai ginjo made from Sanke Nishiki.
It has not only an aroma but also a juicy flavor and acidity.
I would like to drink this at home. 南十字輝6/10
Shigemasu's "Ikimasu" series.
I wonder why it's called "namaizu"?
I wonder if it is different from regular sake.
I had the impression that it was a sake with a slightly hidden flavor.
I thought it would be good at room temperature or slightly warmer, but the owner was busy working alone that day, so I drank it as it was.
I thought it would be more interesting to drink it that way. 南十字輝7/10
The Mitsuo Yamakawa series has been around for a long time.
It seems that this is the 29th installment.
The main one is by Masamune Yamagata.
The sake has a clean, gaseous quality, as expected.
It has a sweet and refreshing modern taste.
They said that CO2 was trapped in sake for the environment for the near future.
I see. That's a nice way of putting it. 南十字輝5/10
Nyaruka is a type of sake blended with several pure rice sake.
It always has a child that looks like our cat, and this one had an illustration based on Korin Ogata's "Kohaku Ume Zu Byeongbu".
I remember that I drank it last year, but I could not remember the taste at all.
It is said to be assembled, but it is quite yellow.
It tasted sweet and heavy. In a nutshell, it is hard to drink.
It is not a thick sake, but a heavy one.
It was just right for the last sake. 南十字輝7/10
Shinshu Kamerei is already very popular.
Two hours after receiving a notice that the store is now open, I receive a message from the liquor store saying that the store is sold out.
These days, it's like a game of luck whether you can buy it or not.
The reason for this is that it is delicious.
The balance of sharpness and sweetness is unbelievably good.
I never get tired of drinking it, so I can keep drinking it even without snacks.
I would like to drink it on a day when I don't have any plans. 南十字輝8/10
I like Ippou myself, and I even bought a bottle of this light nigori before.
It's really delicious.
It is a light nigori, so of course it has sweetness, but it has a good balance of bitterness and sharpness after that.
It has a nice Miyamanishiki-like sweetness. Furosen魚のゆりかご水田米こしひかりでつくったお酒特別純米原酒生酒 南十字輝6/10
The "Fish Cradle Paddy Field Project" is being conducted in Shiga Prefecture.
This sake is brewed with rice grown in the rice paddies.
I have an image of Burozumi making classic sake, but I felt this sake was fresh and fresh.
It was a sake that reminded me of the scenery of a paddy field, or perhaps the aroma of blue nature. 白木久MIRROR MIRROR純米原酒生酒無濾過 南十字輝7/10
It would be rude to say that this sake is un-Kyoto-like, but it has a modern label.
The name "Mirror Mirror" is the first thing that catches my attention.
It is characterized by the use of black malted rice and malic acid high-producing yeast.
The flavor is also quite a modern type, and the label makes it seem very Ima-ish.
The question remains, then, what is Miller-Miller? Daina特別純米 にごり酒 生酒特別純米生酒にごり酒 南十字輝7/10
Ona's new sake and nigori sake.
While it has the crispness typical of Ona, it is a slightly sweet sake with a fruity aroma.
It has the smoothness of nigori sake, but it is also easy to drink and goes down your throat smoothly.
It was delicious. ジェイ&ノビィHello, Southern Cross Shine 😃.
Ona nigori! It's delicious 😋.
I haven't been able to drink it this season, but I hope I can find you for a drink outside 😊. 南十字輝Good evening, Jay & Nobby!
Ona is a sake brewery in Tochigi Prefecture, which has a lot of sake, but they make honest and delicious sake. Every one of their sake is delicious. The nigori was delicious! I hope you will be able to meet them! 津島屋外伝 OMACHI Perlwein 2023純米 南十字輝7/10
Tsushimaya Gaiden with a cute Siberian Husky.
They are using Omachi this time.
Gaiden is a series brewed with German white wine yeast.
The use of Omachi gave it a complex flavor and a more white wine-like feel.
The low alcohol content makes it easy to drink.
The label also made this sake feel like a real wine. 南十字輝5/10
I've been wanting to try this one for a while.
Craft saké, which is treated as so-called "other brews".
The rice polishing ratio is 92% and the alcohol content is 9 degrees.
It was more grape than I expected, and more juice than I expected.
I thought it would be more of a sake, but it was just as easy to drink as grape juice.
It is amazing that it is so easy to drink with this rice polishing ratio. 南十字輝7/10
The regular ALPHA 1 was the "door to the next chapter", and this DRY is the "key to the next chapter".
I have a feeling that I don't know what I'm talking about, but I think the conceptual makeup is amazingly good.
As the name "DRY" suggests, it is designed to be dry, with no sweetness.
The acidity and fruity aroma typical of Kaze no Mori are retained, and the taste is crisp and clean.
It is a sake that always delights me. 南十字輝6/10
This is a once-heated Junmai Ginjo made with Yamada Nishiki.
As the name implies, this is a hot sake that has been rapidly cooled.
It is a sake that focuses on transparency, so it is very refreshing.
The sweetness and umami come first, and the acidity spreads in the latter half.
It was a sake with a rich taste. Shoryuhoraiきもと純大 雄町49 槽場直詰無濾過生原酒 まめ農園特別栽培米純米大吟醸生酛原酒生酒無濾過 南十字輝6/10
I hear Mame Farm's Omachi is good.
They are located in Kurashiki City, Okayama Prefecture, and are called Mame Farm because they cultivate green manure by planting legumes after rice harvest.
The sake is fresh and has a sweet aroma like berries and white peaches.
It has a lactic acidic aroma and a bitter taste in the latter half, which is a lot of things packed into it.
It is a great value sake. 南十字輝6/10
Shirasugi Sake Brewery is famous for making unusual sake.
The name is also unusual.
They use very little (none?) sake rice in the brewing process. They use almost (not at all?) no sake rice in their sake brewing.
They also use white or black malted rice.
This sake is made with Koshihikari rice and No.4 yeast for shochu.
The fruity aroma of green apple is strong.
And it has a strong sour taste.
It has a modern style, but it is a little peculiar for a sake.
If you try to drink it as a food sake, you may be surprised.
It is such a sake. 南十字輝7/10
Dewazuru's unfiltered unpasteurized sake. 60% Omachi polished rice.
Gorgeous taste, fruity.
The aroma was melon, lychee, and a hint of vanilla.
The second half was full-bodied with a bitter taste, and I was surprised that such a strong sake existed.
I would like to drink it again. 南十字輝8/10
Dewazuru Aizan.
In addition, UT-1, Akita's original yeast, is used.
I hear that sake is not about rice, but when I hear Aiyama, I want to try it.
This sake has a fruity aroma typical of Aizan and a melon-like sweetness.
I like that it also has a softly sour taste. 南十字輝6/10
It's a KURAND sake.
It seems to be a very high spec and expensive one.
But it's difficult to evaluate KURAND sake.
It is fresh and juicy.
The mouthfeel is very gorgeous.
It also has a milky nuance.
It's certainly delicious, but I wonder why it seems a little difficult to appreciate.
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