Heart of Sake - 酒の心
Joyo, hiyaoroshi with pizza!!! Wonderful pairing.
SakenowaRecord your sake experiences and discover your favorites
Venues With Most Check-Ins
Timeline
Heart of Sake - 酒の心
Smooth, easy drinking and rice forward. Wonderful on an Okinawan evening.
Heart of Sake - 酒の心
Made with Chardonnay yeast. This sake certainly has the aroma of a Chardonnay as well as a refreshing, crisp flavor. Wonderful on a hot Okinawan night.
Heart of Sake - 酒の心
A special gold medal winning sake from Joyo shuzo. Made with the revived rice strain, Iwai. Easy drinking and refreshing.
Heart of Sake - 酒の心
What a fine day for sake by the river!!! Always a delicious brew.
Heart of Sake - 酒の心
Made with naturally occurring yeast and Gohyakumangoku rice polished to 66%. I usually am not impressed with Gohyakumangoku rice, but this sake changes everything! Amazing umami and a nice acidity blend with crazy fresh, fruity notes. This sake is a winner.
Heart of Sake - 酒の心
Bubble gum nose. Ricey and rich with balanced acidity.
Heart of Sake - 酒の心
Wow!! Sweet but not overpowering. Ripe, juicy mango and green apple. Easy to drink and rich. I hear it is good as kanzake too!! Maybe tomorrow.
Heart of Sake - 酒の心
Wow!!! This sake is made using sake yeast #1. This yeast was the first sake yeast to be isolated. It was done at a brewery in the Nada area of Hyogo prefecture in 1906! It is no longer available through the Japanese Brewers Association, so it is a rare yeast indeed. Almost no aroma at all, but a big, bold flavor. Round and full in the mouth with a nice acidity and long finish. A truly special sake from one of my favorite breweries.
Heart of Sake - 酒の心
Fresh and clean On the palette. Using gohyakumangoku rice polished to 55% makes this shin-shu feel more like a daiginjo. Very easy to drink and it pairs well with subtly seasoned dishes like nabe and sashimi.
Heart of Sake - 酒の心
Oh my my! Fresh and round in the mouth. A nice long finish with notes of green apple and tropical fruit.
Heart of Sake - 酒の心
Wow!! Another amazing sake from Taiyo Shuzo in Hyogo Prefecture. This sake is made with Maboroshi rice. This rice has not been used in over 40 years. It has been revived by Taiyo. I am happy they did!!! Tonight i am drinking this junmai ginjo atsukan and it is amazing. Rich mouthfeel and a strong flavor of steamed rice. Good acidity to pair with nabe!!
Heart of Sake - 酒の心
Lucky to score a bottle of this Tamagawa shiboritate. Wow!!! Classic Tamagawa flavor and mouthfeel but with a mild freshness tht shiboritate delivers. Dangerously delicious.
Heart of Sake - 酒の心
Amazing Hiyaoroshi from Akishika shuzo. Slightly dry finish, but a good round, rich mouthfeel and mild acidity. Great at any temperature, but maybe best near room temperature.
Heart of Sake - 酒の心
Delicious acidity and subtle sweetness. Full mouthfeel. Wonderful on a cool Okinawa night.
Heart of Sake - 酒の心
This 大辛口sake from akishika is just perfect. Easy to drink and delicious on the palate.
Heart of Sake - 酒の心
Junmai shu from Taiyo Shuzo. This is actually polished to 50% seimaubuai and recommended in a daiginjo glass. This brewery only has three workers making sake. So delicious. Full, and flavorful with a nice dry finish. I cannot wait to try other sake from Taiyo.
Heart of Sake - 酒の心
Rich, full and aromatic. Smell of lees and tropical fruits. Such a wonderful sake.
Heart of Sake - 酒の心
Wow! Made with Oomachi rice, this sake delivers a big mouthfeel and soft round edges. So easy to drink at any temperature. Ookura Honke is quickly becoming my favorite brewery.
Heart of Sake - 酒の心
Amazing Tamagawa flavor with a Daiginjo elegance. Can also be warmed.