Timeline
南十字輝7/10
This sake is made entirely from Omachi, and is made using the Bodai yeast method.
1859 means 1859, the year Omachi was first produced.
It has a slightly dry and classic taste.
It is easy to drink because it is not heavy.
It is a little gassy, but you can drink it quickly.
It is probably best served cold, but I think it is a sake that can be played with in various ways. 南十字輝7/10
Summer sake from Nihon Izumi.
It's good that it's so clean and refreshing.
It is fresh because it is a draft sake, though the 15% alcohol content is a bit lacking.
You can feel a little bit of acidity.
I think it is a sake that can be easily matched with meals. 南十字輝6/10
Izumihashi's summer sake.
Yago because it is summer sake.
13 because Yago molts 13 times.
Then, what is MOMO?
It is said to mean peach color, because the noge of the rice used, Jinriki, is peach-colored. What is noge? The questions are endless.
It is a low-alcohol sake made from the same sake yeast, so it is easy to drink because of its acidity.
It is a light sake, but it also has umami. 南十字輝7/10
This is a daiginjo-shu from the Origin Series, which recreates the flavor of 150 years of Tedorigawa.
I haven't followed Tedorigawa much, so I don't have much of an image of it, but this one had a strong umami and elegant gorgeous flavor.
I guess that means it is a good sake. 南十字輝6/10
Sake made entirely from Misato Nishiki from Hanayu.
The taste was much heavier than I had imagined.
It was fruity and aromatic, but in the latter half of the bottle, it became astringent and bitter.
It has a dry feeling, or rather, a feeling that the alcohol is draining away.
I wonder where this flavor comes from. 南十字輝7/10
I really don't see feather shops meeting anywhere.
I guess they put a lot of effort into their sales.
This one is called "Kasumi-shu," which means "haze sake," or "orikara. I guess it is a spring sake.
I can taste the acidity, but I think it is rather dry.
It has a tangy sensation in the mouth, but it is not unpleasant and can be drunk neatly.
It tasted fresh and delicious. 南十字輝6/10
The pink bottle is a very gorgeous liquor.
Anyway, it is fruity and has a strong green apple aroma.
The taste is typical of No. 18 yeast.
I wonder if it is best to cool it down and drink it with a lot of energy. 南十字輝5/10
Asakai with black malted rice.
Asakai is designed to be strong in each brand.
Because it is made with black malted rice, it has a strong sour taste derived from citric acid.
Anyway, it is sour. And it is slightly sweet.
It has a freshness, and once you get used to the taste, you can drink it easily. 南十字輝7/10
This sake is brewed using the Yamahai yeast yeast.
This red is made from Takananishiki.
The aroma is fresh, and after a while in the mouth, the sourness comes out rapidly.
Slightly sweet.
A slightly sharp sake.
You will want to drink it slowly at home. 南十字輝6/10
Sanzenzori is a sake brewer that is particular about the taste of its sake.
It was an interesting sake with a very unique taste.
It is certainly dry, but it has a strong lingering aftertaste despite its refreshing taste.
The spring-like label gives it an image of a food sake, but what should it be paired with?
Tempura, perhaps. ジェイ&ノビィHello, Mr. Southern Cross Brightness 😃.
Sanzenmori! It's the fruity dry sake we got hooked on last year 🤗Tempura 🍤 would go well with it too 😋. 南十字輝Good evening, Jay & Nobby!
I see you like Sanzenmori! I wonder if it goes well with sashimi🤔I'm still a newbie to sansenzori, so I'll make a conscious effort to drink it next time! I wonder if there is a liquor store that sells it 🥺. 南十字輝8/10
Concept Workers' Selection by Tobirazumi, following last year.
Designed by CONICO
Taste was citrusy and refreshingly sour, which fits the image of the illustration well.
It was slightly sweet and refreshing, yet had a delicious core flavor.
I am looking forward to seeing the three types to be released this year. 南十字輝7/10
I have not had a Sake Rice Exploration Series since the last time I received a bottle of Ginpu.
This time, it was Hanafuki from Aomori Prefecture.
It has a soft and full rice flavor.
Haneya has an image of well-balanced sake at a high level overall, but this one had a stronger impression of sweetness and sharpness.
I feel that no matter what I drink, Haneya is always good. 
南十字輝8/10
I'm so frustrated, but I'm crazy about you.
I'm crazy about you, even though it's frustrating.
I'm crazy about you, even though I'm frustrated.
Hachitan-Nishiki has the feeling that it can only be tasted in this way.
If you ask me if it is a sake to drink in winter, I would say it's not so subtle, but I think you should just drink it with your eyes closed and think, "This is it...it's so good. I think you should just drink it with your eyes open. ポンちゃんHappy New Year to you, Southern Cross 🙇 I haven't seen you for a while, and I've been looking at your collection for a while now.
I haven't seen it for a while and I just looked at it all together and it's a lot of things I haven't seen before and it's easy to understand your thoughts and it's interesting and fun😊I guess it's because you drink a lot, but it's great! 南十字輝Happy New Year, Ponchan: ☺️
I haven't been able to keep up with writing lately, so this is a simple comment 🥺, but thank you for the compliment! I hope you have a lot of drinks this year too! 南十字輝7/10
Sake made from Gohyakumangoku produced in Nanto, Toyama Prefecture.
Moribari is Sawaya Matsumoto's popular series.
It is a very well-balanced sake with a slightly dry taste.
The aroma is restrained, as if it is meant to be a food sake.
It is not extremely spicy, so it is easy to drink.
It is such a sake. 南十字輝8/10
Purple Space is much tastier.
It's a Junmai Ginjo made with Ginga and called Heart Label.
It has a soft sweetness and a refreshing mouthfeel, but that's just the way it is.
Please don't call it a heart. What a pity. 南十字輝6/10
Nakashimaya has been a bit popular lately.
Kanenaka is a series of sake breweries that use the traditional sake yeast, and this ultra-harsh sake won a gold medal at a French sake competition.
The sake has a sourness and complexity typical of a nama-shoto sake, and it has a sharpness to it.
The transition from umami to bitterness is pleasant. 南十字輝6/10
Mansaku no Hana no Miguribi Sake Series.
Autumn Sei in October.
Aki-no-Sei is a sake rice unique to Akita, and I have not heard much about it.
It was described as having a sour taste with umami, but the acidity was more pronounced.
The aroma is rather dry, with an isoamyl acetate type aroma.
The low milling rate was also a good thing, as it allowed the rice to be felt. 南十字輝6/10
Special junmai made from 60% polished Yumesasara, Tochigi Prefecture's preferred rice for sake brewing.
The taste is quite light.
It is a sake brewer's yeast yeast yeast, but the acidity is also suppressed.
It seemed to be a new sake, once-fired type, so there was a sense of freshness.
It tasted hard and dry. 南十字輝7/10
Very cute label despite being a Saijotsuru.
I had the impression of a rugged design, so they do this kind of line as well.
It seems that they use No. 6 yeast.
I have the impression that No. 6 yeast is difficult to make, but this one was well fruity, flavorful, and delicious.
It has a pleasant banana aroma.
It is delicious. 南十字輝7/10
Sake made with 55% polished rice and Utsukushima Yume Yeast.
Well, this one is also beautiful and well-balanced.
I think all the recent sakes are delicious, but I feel that this beautiful quality is becoming the norm.
Fruity, umami, and delicious. RecommendedContentsSectionView.title
