Timeline
南十字輝7/10
Laughing Four Seasons has many colors, but Sensation is the standard line.
Black is made with No. 701 yeast.
By the way, the other lineups are white, vermilion, blue, and gold. Each has a different yeast.
I think this black one is the easiest to drink.
The sourness and fermented rice aroma are interesting.
Laughing Four Seasons is easy to drink or hard to drink, and I think it is fun that you don't know if it is to your liking until you try it. 南十字輝7/10
This sake is brewed by Akita Brewery, which brews it in a room in an apartment building.
The use of Aizan and the No. 6 yeast makes for a clean and crisp sake.
It was just right for a first drink, but a high level sake that I could drink all the time.
I would like to purchase it and drink it carefully. 南十字輝5/10
This is a new sake.
It has a freshness and a slightly tangy acidity.
It is better to let it sit for a little while than to drink it right after opening the mouth.
I drank it in the second half of the bottle and regretted it a little, thinking that I should have drunk it in the first glass. 南十字輝6/10
Sentori's Snowman is a seasonal staple.
I don't think about buying it myself, but once a year, I try to drink it somewhere.
The reason I don't buy it is because it is more acidic and refreshing than I imagine.
It is good in the sense that it is easy to drink, but it is winter and I want it to be rich.
It is a delicious sake with a fruity aroma, despite what I wrote. 南十字輝8/10
Jikin is still delicious.
Special Junmai Namae uses Gohyakumangoku for the Kake rice and Yamadanishiki for the Koji rice.
The golden ratio seems to be 8:2.
Putting this aside, the aroma is of muscat and pineapple.
It is sweet and juicy.
When I compared various kinds of sake, I found that Hizama has a strong flavor anyway.
And yet it is well-balanced.
That makes me think "Jikin is good, isn't it?
I am a meek person, but I like Jikin. 南十字輝6/10
An easy to understand, gorgeous sake with a muscat-type aroma.
It has acidity and a sharp, full-bodied aftertaste.
It is easy to drink and goes down easy, so it would come in handy if you have it at home. 南十字輝6/10
Wind Forest drinking party.
Yamadanishiki 80% polished rice type.
Made from Hyogo Prefecture.
It has a full flavor like Yamada-Nishiki.
The low milling allows the umami of the rice to be fully appreciated.
The taste is easy to understand.
The lingering aftertaste in the latter half of the bottle is also good, with a good balance of acidity and bitterness. 南十字輝dew leaves and wind 807
6/10
Wind Forest drinking party.
Dew leaf wind 80% polished rice type.
Slightly heavier than 507.
It was sweet and tasty, and had a white wine-like atmosphere.
It had a mineral aroma and a strong aftertaste. 南十字輝6/10
Wind Forest drinking party.
Dew leaf wind 50% polished rice type.
Thick and thick sake.
It also has a beautiful acidity, and the second half is tangy.
It was an easy-drinking sake with a fizzy taste. 南十字輝6/10
Wind Forest drinking party.
Akitsuho 80% polished rice type.
I think this high milling is the strength of Kaze no Mori.
It has a strong fruity aroma and a robust flavor.
I felt sweetness, bitterness, and astringency. 南十字輝6/10
Wind Forest drinking party.
Akitsuho 65% polished rice type
I think it was the standard sake of Kaze no Mori.
Sake with a strong acidity that comes through tangily in the latter half.
The rice flavor was relatively strong and full. 南十字輝6/10
Wind Forest drinking party.
Akitsuho 50% polished rice type.
Fizzy and refreshing green apple type taste.
The second half of the sake was quite full-bodied, with a bitter taste. 南十字輝6/10
Wind Forest drinking party.
Highly polished sake made with Omachi.
Aromas of banana and muscat, but the second half is dry.
The lingering taste is strong and the rice flavor seems to follow you all the way through. 南十字輝8/10
Wind Forest drinking party.
They prepared this limited edition sake as a highlight.
It is an unfiltered raw sake with Daiginjo specs and made with Yamadanishiki.
It was very tasty, with a combination of umami and freshness.
It was the most popular sake of the day. 南十字輝6/10
Wind Forest drinking party.
This one from the ALPHA series is called "The Quest for Heated SAKE".
I didn't try heating it up this time, but it tastes good enough chilled.
It is a very refreshing type of sake, so it would certainly have more flavor if it were heated up.
It is crisp and refreshing. 南十字輝6/10
Wind Forest drinking party.
The ALPHA series seems to be made entirely from Bodai yeast.
This ALPHA1 is the standard.
It is 14% low ALPHA and has a slightly fizzy taste.
Sourness from the aroma of banana. And there was a lingering bitterness in the second half. 南十字輝7/10
This is another limited edition autumn sake.
The aroma is very gorgeous and the taste is softly sweet in the mouth.
The aroma is like that of white peaches and melon, with a rich umami flavor.
In the latter half of the bottle, you can taste the acidity, which changes the impression to sweet and sour.
It is sweet but not cloying, and is a very tasty sake. 南十字輝7/10
Yamamoto's limited edition autumn sake.
It has an apple and white peach aroma, and a slightly sour, tangerine-like flavor.
It is fresh and easy to drink as a mid-meal drink.
The second half is dry and crisp, making it a good match for any dish. 南十字輝6/10
Red dragonflies, an autumn tradition.
Sentori is good at branding seasonal sake.
The taste is sweet and sour.
The sourness comes over the pear and muscat aroma.
It is easy to drink and refreshing. 南十字輝7/10
This sake is said to be from Niigata and is made from a sake rice called Koshigaraki.
Koshigaraku "Yamadanishiki" and "Hokuriku 174" and they aimed to use Yamadanishiki for cold regions.
The sake is then bottled and stored in bottles. Storage in bottles, not tanks.
The difference is that it can be stored at low temperatures, whereas in tank storage it is stored at room temperature.
Just a note to remember.
The taste has a beautiful pear-like fruity aroma with a touch of bitterness in the latter half.
It had a daiginjo character and was easy to drink. RecommendedContentsSectionView.title
