Timeline
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. 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. RecommendedContentsSectionView.title
