Timeline
南十字輝5/10
Ryoga's summer sake was a dry sake made from Gohyakumangoku.
The acidity was strikingly noticeable before the dryness.
This was the last sake for the sake party.
It was great to have a bowl of hamo and matsutake mushrooms, which is only available this time of year. ☺️ 南十字輝5/10
A hundred year old summer sake with zero ginjo aroma written all over it.
It is firm, dry, and sharply drinkable at a sake strength of +12.
Although it is a summer sake, it can be enjoyed as a heated sake. 南十字輝7/10
The last of the Hoshi series, a summer sake from Eiko-Fuji.
The fact that it is a summer sake at this time of year and an unfiltered, unpasteurized sake is strong.
It is also amazing that it has a strong flavor.
It is a strong brewery showing its strength. 南十字輝5/10
A summer sake with a big name.
Apparently, Hiroshima Leg-Sou, a new yeast from Hiroshima Prefecture, is used.
It is slightly fruity and not too much like Daigo-Order.
The dryness makes it easy to drink. 南十字輝5/10
Asahi, a packaged sake.
There is also "Bizen Asahi", isn't there?
As it says "light fresh", it was a refreshing and crisp sake.
I wonder if this is also a summer sake.
I was under the impression that it was a bit out of place, though it could be called a packaged sake. 南十字輝6/10
It's been a while since I drank an Icebreaker. I drank a lot of sake at a sake party, so I decided to drink it on the rocks.
It's a light sake, but it's very nice on the rocks because of its thick and mild taste. 南十字輝6/10
The most popular item of the day was also the chrysanthemum.
The minerality, juiciness, and sweetness made it easy to drink.
Low alcohol is popular for its ethyl caproate aroma. 南十字輝6/10
Sugiyuu's summer sake. The iridocumulus cloud on the label is cute as a cat.
It has the acidity and strength typical of a sake made from the traditional sake yeast, and is drinkable as a summer sake.
I have no information on this sake, but I wonder where it is sold. 南十字輝5/10
This day was a sake party.
We had mainly summer sake.
The first was Raifuku's Ookagata. I didn't know this, but it was produced by a sake YouTuber.
The sweetness is sap-like...?
I wonder if it is an expression of the giant stag beetle. 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. RecommendedContentsSectionView.title
