Timeline
南十字輝6/10
Carnivorous Junmai series from Concept Workers Selection.
I think there was a lion and a wolf, but this is a summer sake eagle.
It is characterized by a firm dry taste at a high al. of 17 degrees Celsius.
The aroma is a little bit like a vinegar iso type. It has a slight aroma of vinegar-iso-type.
It may be more fragrant when it is opened.
There is a slight gaseous feeling, and it is a very drinkable drink. 南十字輝7/10
Harukasumi's label is limited to the rice planting season.
I wonder if it is more of a summer sake.
The sake has a slightly high sake strength, a dry taste, and, as the label suggests, a slightly green flavor.
The first sip gives the impression of being refreshing, but then comes the acidity and a firm bitterness.
The fact that it is not only refreshing but also tasty is very impressive. 南十字輝7/10
Hiyoroshi of mansaku no hana.
It was a delicious sake with a mellowness like so-called hiyaoroshi, and a lingering aftertaste that was clean and crisp in the second half.
It has a strong fruity aroma, with elements of melon and green apple, and a bit of bitterness.
This sake seems to be a bottle-stored hiyaoroshi.
Bottle storage is becoming more and more common these days.
I wonder if this also affects the quality of the sake. 南十字輝7/10
A refreshing sake with a gaseous feel that is typical of unfiltered, directly brewed sake.
It is rare to find a sake made with Watafune Rokugo.
It is a fresh yet sweet sake with a sour taste in the second half.
It has a rather modern taste, and it might have been better to drink it in the beginning.
I would like to drink this sake again.
If I see it at a liquor store, I will buy it immediately. 南十字輝7/10
South Kochi is not like Kochi Prefecture, or, well, it's solidly dry.
I wonder what it is, it's a bit twisted or unique.
It is what is called a dry sake, but it has malic acidity, a strong aroma, and acidity.
It has a strong aroma and acidity, but at the same time, it has the assertiveness of Kochi Prefecture's sake.
I like it, Minami. 南十字輝7/10
A summery sake.
It is a junmai ginjo, but the rice polishing ratio is 50%, making it a daiginjo spec.
It has a slight gaseous taste and is softly sweet.
The blue label and the gaseous taste makes you think of ramune, but when you taste it carefully, it is not that sweet.
The second half of the beer is sharp and a bit dry.
If you pair it with something strong in flavor, you will finish it right away.
It would be better to pair it with sashimi. 南十字輝7/10
A limited series with a different atmosphere from Kuromatsu Senjo.
Hitogokochi is used.
The label is cute.
The deer on the bottom right actually has a woodpecker perched on its horns.
The aroma spread quickly, with a strong acidity in the latter half of the taste.
In a crude way, it tastes trendy, and one can sense the desire to make this brand distinct from Kuromatsusenkozo.
It is said to be made in small batches, so I would like to drink it whenever I can. 南十字輝6/10
Nanamizu's raw sake. I wonder if it is a standard sake.
The green bottle makes me imagine it tastes young.
This one had a rather dry taste that impressed me.
The white wine-like aroma and taste make it easy to drink as a food sake.
It may be a good choice for home use because of its good cost performance. 南十字輝7/10
We had some Sugiyuu that looked almost the same as our cat's face.
It seemed juicy and would go well with solid dishes.
It has a nuance of sake yeast in the latter half, but I could enjoy it as it is.
I took a picture of my cat with a similar composition and she looked almost the same.
Cats have the cutest faces like this. 南十字輝7/10
Wakanami's blue label is a junmai sake.
The sake rice is called Jugemu.
It is said to be a new type of sake rice with Yamada-Nishiki as the father and Yume-Ichikai as the mother.
The aroma of green apples can be felt in the mouth from the very first sip.
It is fresh and has a nice, refreshing taste.
The balance of the sake, which is not too sweet, makes it an addictive sake.
I wish I had some at home! 奥THE MOON 満月 純米吟醸おりがらみ生酒純米吟醸生酒おりがらみ 南十字輝6/10
The MOON series in the back.
They have a full moon, half moon, and crescent moon, and the full moon we drank this time was the youngest sake.
It is made from 55% polished Yumesansui rice.
I think I've had a sake made with Yumesansui recently.
Ah, it's Shichiken.
I remember that the other one was refreshing, but this one is sweeter, partly because it is orikara-mi.
It had a melon-like fruity aroma and a milky flavor. 南十字輝7/10
Sake made with Sake Mirai by Naraman, which uses only Gohyakumangoku.
They are good friends with Takagi Shuzo.
Melon and white peach type aroma on the attack, but the dryness continues in the latter half.
It has a sweet and sour taste that makes it easy to drink, and it is a sake that can be easily matched with any food. 南十字輝4/10
I regret that this was not the last sake I had.
It is a Zoka spring sake, but it was a very light and refreshing sake.
The aroma was a little weak, but it was clear and crisp, so it was hard to taste the flavor when drinking it in the second half of the bottle.
I will record this as my resolution to drink it again next year. 南十字輝7/10
The second extra edition of the three stars.
This one is said to be different koji.
According to the description
According to the explanation, this sake uses "yellow koji that was isolated from rice koji for the first time in Japan by a German brewer, Mr. Ahlburg.
which was separated from rice malt by a German, Mr. Ahlburg, for the first time in Japan.
I don't know much about it, but I guess it means they used an old type of yellow koji.
The taste itself does not seem to have changed that much, and the umami is a little weak.
I have the impression that it was not very distinctive for an extra edition.
I always look forward to the experimental sakes at Sanryusei. 南十字輝6/10
Yamamoto's Uki Uki is a light nigori sake for spring.
I think Yamamoto is good at making this kind of concept sake.
The pink color is visually pleasing.
The low alcohol content may be a bit lacking, but it has a lingering sweetness.
It has a characteristic aroma of white peaches and flowers, and is likely to be well-liked by women. 南十字輝7/10
Haneya's special junmai is a standard sake, but Shiboritate is a seasonal sake.
The fresh flavor and fruity melon-like aroma typical of Haneya can be enjoyed.
The taste was youthful and fresh, just like the image of the green bottle.
Haneya is still good. 南十字輝6/10
A draft type of Tenbi's standard Hakuten. This one is seasonal.
It has the freshness and gassiness typical of nama sake.
Tenbi is a safe bet as they continue to release very high level sake that needs no more talking about.
The juicy flavor was delicious. 南十字輝6/10
It's been a long time since I've had a Hanami Lomang.
It is a low-alcohol sake with a low alcohol content of 13%, so you can drink it by the glass at Hanami (which may be dangerous).
It is light, sweet and easy to drink, which sounds a bit dangerous when written like this.
I think it is too sweet to drink with food.
I think it is best to drink it with fried food. 南十字輝7/10
Nanaken's winter sake.
Junmai Ginjo-shu made from 57% polished Yumesansui rice.
Yumesansui is a sake rice produced in Aichi Prefecture and is said to be characterized by its low protein content.
It tends to have a refreshing taste.
As the name "silky snow" implies (?), the aroma is not so strong. The aroma is not so strong, and the taste is light and refreshing.
It tastes like a sip of a drink that will make you feel relaxed.
I would like to drink it with rape blossoms tempura. 南十字輝5/10
This sake is made with white malted rice, so it has a strong acidity that is easy to understand.
Not only that, it also has a strong umami flavor.
I couldn't imagine pairing it with a meal, but it can be enjoyed on its own.
The image color is CFK-029 Michaelis, the Witch of Mercury.
So she is already the Witch of Mercury. RecommendedContentsSectionView.title
