Timeline
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. 南十字輝6/10
This sake is just delicious.
It has the juiciness and complexity of Yamahai, but for some reason it is easy to drink.
I was drinking it with an acquaintance who said it was very good, so maybe I was just influenced by that.
However, it is from the company "Yukino Kayasha". I guess they are trusted and have a good track record. 南十字輝7/10
New sake from Manjusen.
The label is "Kanbotan" from this year.
Yamadanishiki and No. 9 yeast are easy-to-understand specs.
The taste is also easy to understand, aromatic, and slightly dry.
It was well-balanced and easy to drink. Nito干支ボトル 2023 純米吟醸 萬歳五十五 しぼりたて直汲み生原酒純米吟醸原酒生酒 南十字輝5/10
Two hare zodiac bottles.
Last year they used Omachi and this year they use Manzai.
I think they hardly ever drink Manzai sake.
It is a very well-balanced sake, not too dry and not too fruity.
I wonder if it is more of a vinegared iso type.
It tasted like it would go well with any kind of food. 南十字輝6/10
New Year zodiac sign bottle of Shinmasa.
As a matter of course, we missed the lottery and ended up having it at a bar where we are always allowed to drink it.
It tastes sweet and sour with a strong acidity.
As expected.
It's consistently tasty, but it tastes like it's supposed to taste.
It is easy to drink, partly because of the low alcohol content.
It is the kind of sake you would drink in the morning on New Year's Day.
I was told that the taste would become more subdued at room temperature, but I finished it before that. 南十字輝6/10
Zankuro's mellow dry sake with a cool, simple label.
This one is a draft type.
The brewer is particular about Miyamanishiki and sticks to dry sake.
The sake is clean and crisp, and is indeed what one would expect from a dry sake.
It has a slightly mellow, apple-like aroma.
It is said to be from the same brewery as the Shinanonishiki sake we had previously tasted, but the type was quite different. 南十字輝8/10
Jikin reminds me how good it tastes every time I drink it.
It is juicy and has a consistent taste.
The Hachitan-Nishiki is especially juicy, with a citrusy, pineapple-like flavor.
Since it was served at the opening of the mouth, the aroma wafting from the glass was pleasant.
This sake should be paired with a main dish, whether meat or fish. 南十字輝8/10
Brewing Forest is unique in that it uses a "single-stage brewing process" instead of a three-stage brewing process.
The effect is that the sugar is pressed in the middle of being broken down into alcohol, resulting in a low-alcohol, fresh sake. The official website explains more about this.
The sake is also made entirely from raw sake and pressed in bags, which is a very time-consuming and labor-intensive process.
This sake has a soft sweet aroma of melon, pear, and lychee, and is sweet and sour with a firm acidity.
The rice flavor is also present, and the sake has a gaseous taste.
The brewery says that it is made with the intention of making a toast, and the taste made me think that it is indeed a sake for toasting.
It is extremely tasty. 南十字輝7/10
This is the first sake I have ever had.
According to my research, the sake is made by just four people in a room of an apartment in Shiwa Town, Iwate Prefecture, led by Hiromi Ono, the first female Nanbu Touji (master brewer).
This is the second year for the brand.
This is the new R4BY sake.
It is made from Gohyakumangoku rice.
The taste is modern but not too fruity, with a dryness.
It has a sharpness that is typical of new sake, but it is also a well-balanced and delicious sake.
It is a sake that I would like to keep in mind and drink again somewhere. Myokosan新酒 フレッシュスペード 不思議の国のアリス Ver vol.2 南十字輝6/10
The spade in the Trump series means winter, and this was a new sake brewed with new rice.
Even though it was a new sake, it had a mild, fruity aroma, with a strong sweet and sour taste. 南十字輝6/10
New sake from Sakusaku.
It was slightly sharp, and I was told it tasted good because of that.
Well, it is very tasty, but I could imagine that it would be like this since it is a new sake from Saku, and it was mostly like that, and I could understand why.
It was kind of rude to write that, but that's how high the level is.
It was a sharp yet fresh and easy to drink sake. RecommendedContentsSectionView.title
