Timeline
南十字輝7/10
Junmai Daiginjo-shu from Sawanohana.
This is an unfiltered raw sake type.
Compared to the hi-ire type, it is fresher and a little gassy.
This one has a stronger aroma, which I prefer.
It is also good to taste a bit of astringency and bitterness. 南十字輝7/10
A seasonal product of Sawanohana.
Junmai Daiginjo-shu made with Miyamanishiki and Akari Ogawa yeast.
Compare with unfiltered raw sake.
The taste was gorgeous and beautiful.
It has a fruity aroma of melon and muscat.
It was a sweet but refreshing sake. 南十字輝7/10
Okura's special junmai made with Bizen Asahi from Okayama Prefecture.
With an alcohol content of 17%, it has a fairly robust flavor.
It also has a thickening effect.
Okura is said to have many of this type.
The mouthfeel is heavy, but the fruity aroma comes afterwards. 南十字輝6/10
Inazato's first Shiborisake.
It is bottled as it is in its raw state, and is nigori sake, which is the second fermentation in the bottle.
It had been a little while since the first sip, so the fizziness had settled down, but I enjoyed the slightly sharp taste.
It was creamy and rich.
I would like to pair it with fried food. 南十字輝5/10
This sake is treated as Inazato's separate package. It is said to be a limited edition sake.
This is my first time to drink Inazato itself, so I don't understand the concept.
It is a fresh-brewed sake made from Hitanishiki produced in Ibaraki Prefecture.
It has a clean taste with a slight fruity aroma.
In the photo, it is paired with mozuku, a strong flavor, but it was a good match, so it could be paired with just about anything. 南十字輝6/10
Eikun's Spring Sake is made with Kitashizuku from Hokkaido.
It uses Shizuoka yeast 5MT-14, a yeast that is not very familiar to most people.
Although it is called "flower," the taste is rather dry.
It reminded me of a flowery aroma, but it was a robust sake that matched well with a meal. 南十字輝6/10
It's like a spring sake!
The rabbit label is cute.
I didn't open my mouth, so I could only feel a slight sense of bubbles, but I knew it was a refreshing sake.
It has a strong sweetness with a white peach aroma.
It fits the image of the cute label, and people who like rabbits will like this sake.
I'll leave it at that. 南十字輝6/10
The first Mitsuo Yamakawa of 2023.
This time the brewer is the Mitobe Brewery.
There seems to be a story behind every bottle, and this time it is about a fat Mitsuo Yamakawa who wakes up healthy.
It was brewed with an eye toward pairing with yogurt-based dishes, and the use of white malted rice gave it a strong citric flavor.
This kind of brewing is interesting.
There is also a recipe video on YouTube, and they are well aware of the concept and promotion.
I think this is a sake I would like to see spread more widely. 南十字輝7/10
Spring sake from Kido.
It has a robust aroma and a slightly dry taste.
It is easy to drink as a food sake.
Tempura would probably go well with it.
It is about to be served with cod sprouts, so this sake made me want to try tempura. 南十字輝7/10
This sake is made from 25% polished rice called "Nikomaru," which is Nagasaki's rice rice.
QUEEN because the flavor is feminine.
It was about the color of a lactic acid drink, and as it was, it was a sweet sake.
Hiran has a fruity impression, but this one is also quite gorgeous and fluffy.
I don't know if it was the rice or what, but it had a kind of light and fluffy impression. 南十字輝6/10
I was wondering how to read "肆号", but it seems to be a big character for four, and it is read as "shi". Shi-go.
Why does it sound a bit wotan?
It has a subtitle "Our Acid" (also otaku-ish) and says it is made with white koji 4-dan, which gives it a sour taste.
It was indeed sour and crisp, and the quality of the sake was in line with the concept.
I wondered what the "4" was.
I looked it up but couldn't figure it out, so someone please tell me. 南十字輝7/10
Yamamoto's No. 7 yeast. By the way, the No. 6 yeast has a red label.
This sake has a clear and gorgeous aroma, which is typical of the No. 7 yeast.
The ginjo aroma is present, as well as citrus and melon-like sweet aromas.
It also has a Yamamoto-like flavor.
On the other hand, I wonder if the No. 6 yeast is not like Yamamoto. Let's try it next time. 南十字輝7/10
This is a collaboration sake with Pantobisco from Yamabusyu.
I haven't had this in a while, but I wonder if this is also what is called 4MMP. I don't have the vocabulary.
It has a strong muscat aroma and a bubbly taste, so I started to drink it like muscat juice.
It's like a young and fresh drink. 南十字輝5/10
This is said to be Eikawa's standard sake.
As it is called "dry," it tastes quite dry.
It has a sharp taste and is easier to drink when heated.
Eikawa has another brand called Aizu Ryugasawa, which is said to have a very modern taste.
I heard that it is not sold very often in Tokyo, so I will look for it. 南十字輝6/10
Next was Koshi's Risshun Morning Press.
It is so luxurious to be able to compare drinks.
It has a fruity flavor with a piquancy that is typical of Koshi.
The taste was quite different from Eikawa's and it was a fun comparison.
It is nice to drink sake that feels the season. 南十字輝6/10
This is the first time I've had Eikawa's Risshun Morning Squeeze.
And I'm nervous to drink it next to the Eikawa sales person next door.
The taste is quite dry.
I said "It's a little bit thick" because I felt it lingered in my mouth a little, but I guess I was wrong because I didn't get it at all. Sigh. HiranHappy New Born純米原酒生酒無濾過おりがらみ 南十字輝6/10
A new sake from Hiran.
The label was modern looking, and the taste was just as gorgeous as the label.
It has a melon-like fruity aroma with a firm sweetness and is light to drink.
It's easy to understand, just like a modern sake. 南十字輝7/10
Tsuchida for heating sake.
It was supposed to be served earlier, but they weren't satisfied with the taste, so they aged it for 3 years.
I had it at about 40 degrees, and yes, it was good.
It had a lot of flavor, and I think the low rice polishing was a good thing.
It would be good at 30-40 degrees Celsius, if not even hot. 南十字輝7/10
Morpho is Ryuki's bespoke series.
It is said that this sake is inspired by the butterfly named Morpho.
It is also a gold medal-winning sake at the National New Sake Competition.
At first, there is an apple aroma and a strong sweetness.
It is followed by a refreshing acidity, and then it finishes smoothly.
Although it lacks the umami of rice, it is a very easy-drinking sake.
It is best drunk cold.
I would like to pair it with seafood dishes. 南十字輝7/10
I drank it at another place.
As I wrote at that time, this sake has a gorgeous aroma.
It has a sweetness, followed by a sourness.
It is characterized by a fresh sweetness like white peach, lychee, or pear.
I am amazed that the CEL-24 yeast is able to produce such a sweet aroma. RecommendedContentsSectionView.title
