Timeline
南十字輝8/10
I drank Senbon-Nishiki for the first time.
I see it is a rice from Hiroshima prefecture.
I have a preconceived notion that it is a Jikin, so it should taste good no matter how I drink it.
This sake had a cherry-like sweetness and freshness.
Anyway, I was taken in by the aroma.
When I enjoy this kind of sake, I am glad to be on the user side.
The hard work of the brewers is immeasurable. 南十字輝8/10
I don't know how many times I've had this Sharaku junmai ginjo.
It is as delicious as ever.
I bought it when I went to Fukushima, bought it before staying at a ryokan and brought it with me, and was allowed to drink it at an excellent sushi restaurant.
The taste is fruity with a strong ginjo aroma.
I would say it smells like melon, lychee, and acacia.
I think it is a strong brand, not just high specs. 南十字輝7/10
Sugiyuu's autumn cat, not autumn sake.
This cat really looks like our cat.
It has a vinegared iso-type aroma and a lactic acid taste typical of a sake made from the traditional sake brewing method.
It has a strong flavor like a pure sake, but it is not monotonous.
The soft acidity is good as a mid-meal drink. 南十字輝6/10
This was the first time I drank Ichiju Senzan.
It is said to be a rather classical type of sake brewery in Gifu Prefecture.
Asahi no Yume is a rice rice grown mostly in Tochigi Prefecture.
The taste is crisp and smooth, with a tangy finish.
I felt a tangy taste in the latter half. 南十字輝7/10
I love Tazake because I never get tired of drinking it and it is consistently delicious.
It has a slight acidity, and the umami comes later.
The ginjo aroma on the nose is also wonderful.
It has the image of a sake that can be enjoyed by everyone.
I appreciate the fact that I never get tired of drinking it. 南十字輝7/10
Takano-Fukamari is said to be delicious from fall through winter.
This time, I had it cold, but it was definitely a sake with a fuller, richer rice flavor that would be better heated.
It is the type of sake that warms and wakes up the umami that lies dormant in the depths of the bottle.
It will probably increase the sweetness and go well with oden. 南十字輝8/10
We already know that Jikin is delicious.
This special junmai is less umami and more gentle and crisp.
It has a refreshing acidity and is well-balanced as a food sake.
I am really impressed with the high level of Jikin, even though it is a light and refreshing sake. 南十字輝6/10
The blue one of Dodoshi is the raw sake.
The sake is more in the direction of sharpness than spiciness.
The blue one here has a sweetness, if anything, and it becomes sharp in the latter half of the bottle.
I tend to lose sight of the concept of spiciness, so I guess it is good to reconfirm it in this way.
However, the quality of dryness differs considerably from brewery to brewery, so it is still difficult. 南十字輝6/10
I drank Hana-yoku for the first time in a while.
It is a summer-only Ginpu.
The moment I drank it, I knew it was Hana-yosuyu with its fruity aroma and sweetness.
I think this character is the secret of its popularity.
The aroma is gaseous, refreshing, and wafts through the nose.
If I were to drink a sake like this for the first time, I would have a lot of misconceptions.
I can imagine many things about this sake. 南十字輝7/10
This day was the annual sake party.
It is hosted by a certain bar every year.
On this day, the toast was Shinmasa No. 6.
It had been a while since I had had an R-type sake.
I prefer S-type to No.6, but R-type was good for the toast.
It was the first saké to open, but it was soft and fruity.
It was a toast, so I took a sip.
I think I will enjoy Niimasa as an event sake now. 南十字輝6/10
I couldn't write it in the title, but it says "Ogasawara-ryu" which refers to Mr. Ogasawara, the toji (master brewer).
I wonder if it means that Ogasawara-san's unique technique is included.
The rice used is "Koku Ryoto. This is the first time I have heard of it.
I heard it is called "Kokuryo Miyako.
The sake level is quite high, but the sweetness comes first.
There is a fresh lychee aroma, and it has a delicious mouthfeel.
The second half is dry, but the sweetness and freshness continue.
Overall, it was a well-balanced and delicious sake.
I have never had Yamagata, but I would like to try other sakes. 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. RecommendedContentsSectionView.title
