Timeline
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. 南十字輝6/10
It's been a long time since I bought Ippo myself. I hadn't had it since I bought it in Fukushima earlier this year.
I don't really have an image of it being available in Tokyo.
Anyway, it is a very cost-effective sake, with a great taste for the price.
It is a versatile sake that can be enjoyed on its own or as an excellent food sake.
It can be served cold or warmed.
It is a sake to be drunk in small sips. 南十字輝5/10
Kamigawa Taisetsu no Tokachi. Junmai Spec has become its signature brand.
It has the mouthfeel you would expect from a Hokkaido sake.
Anyway, one sip and it is refreshing and cool (because you are drinking it cold).
It tends to emphasize the sharpness of the taste because of the image of snow, but it also has a strong flavor.
I think Hokkaido has too strong an image of this sake. 南十字輝5/10
Sake no Omasu is a famous liquor store in Asakusa.
This is their PB brand of sake called "Kannon-ura".
Kannonura" means the back side of Sensoji Temple, and it is generally called Urasakusa, but locals and people familiar with Asakusa call it "Kannonura.
So you drink "Kannon-ura" at Kannon-ura. This is good. Gahahaha. says a Kansai person.
This sake itself has been around for quite a long time, and I have had it several times. This time was the first time in a while.
It has a slightly yellowish color and an aroma of maturity.
It is more of a classic type and is easier to drink when heated.
It is a sake that I sometimes like to drink. 南十字輝5/10
This sake is made from Shizuku Ehime, the first sake rice variety in Ehime Prefecture. This is my first time drinking it.
The taste is fruity and fresh like apples or pears.
I don't know if this is derived from the rice.
There was a slightly vague aftertaste, which is difficult to describe, but it was different from the flavor of the rice.
I would like to compare another sake made with Shizuku Ehime. 南十字輝6/10
On the day of the Beaujolais Nouveau ban, Eikawa also released a nouveau.
Since it was a good opportunity, I decided to be invited to the party.
It is a fresh sake as it is so-called "new sake.
It has a green apple-like aroma with a strong acidity and tastes like a white wine.
I don't think so, but I could taste a hint of astringency.
I like this way of drinking sake. 南十字輝6/10
This is supposed to be a Halloween-only sake, but I drank it a little early.
It has a very strong fruity aroma.
When you drink it, it is very sweet.
It has a pineapple and muscat aroma.
I felt the richness as it went down my throat.
It was a solid drink, not just sweet.
Happy Halloween. 南十字輝6/10
There was a tag on the bottle introducing Lactobacillus mesenteroides, and we had a lot of fun talking about lactobacilli.
They said it was a sake made with a new lactic acid bacteria.
Indeed, the acidity from the lactic acid was strong.
I guessed that Neo-Classic means a new way of sake making using new lactobacilli while still using the traditional sake brewing method.
I apologize if I am wrong. 南十字輝6/10
Sake with a slight fruity aroma, but with a calmness typical of hiyaoroshi.
It is refreshing and has a sour taste in the latter half.
This year, Akita Sake Komachi is used.
It can be drunk easily in cold water. 南十字輝7/10
The mild aroma and mellowness are typical of hiyaoroshi.
It has acidity and can be drunk neatly.
It was like you could just pair it with autumnal flavors without thinking about it.
It was delicious. 南十字輝6/10
I wonder if it's a once-brewed type. Is it hiya oroshi?
The sweetness comes first, and I wonder if this is because it is Miyamanishiki.
The aftertaste is very clean and goes down the throat nicely, giving the impression of a very beautiful sake.
I think it was too sweet for a first drink.
If I see it at a liquor store, I buy it. RecommendedContentsSectionView.title
