kizens
Green apple, lemon water, yogurt, paper scent.
Viscous and effervescent, matte throat.
Minerality and acidity. Very dense flavor, deep sweetness and lingering bitterness.
Serve with cabbage hot pot.
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kizens
Very tasty.
Gentle green apple, banana, whey, Kyara, fine Yamada Nishiki, complex and noble aroma.
Slightly effervescent, silky, round mouthfeel.
Fresh and clear minerality. The taste is elegant and layered with the illusion of sweetness, and the acidity is superb with wonderful behavior. Hard brine, deep astringent aftertaste.
Pair with Yose Tofu, New Year's Eve Soba noodles from a famous restaurant, or shrimp cocktail.
Japanese>English
kizens
Aroma of apple, plum extract, apple seeds and peel.
Smooth, strongly effervescent mouthfeel.
Sharp, strong acidity, no residual sugar. Heavy beyond imagination, with harsh minerality and bitterness, like a seed or Champagne.
Serve as an aperitif.
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Kaze no MoriALPHA TYPE1
kizens
Ripe grape, citrus and petrol aromas.
Smooth, effervescent mouthfeel.
Sweet, delicious and juicy. Denser than usual, but light with minerality, acidity and astringency.
Serve with torafugu sashimi, vermicelli salad, fried Chinese cabbage and bean sprouts, deep-fried silken tofu with grated radish, and deep-fried Nanbu chicken.
Japanese>English
kizens
Very tasty.
Notes of banana, yogurt, muscat and cream.
Light, fine-grained, strongly effervescent, matte throat.
Neutral minerality, deep flavor, a hint of sweetness, light acidity, and refreshing citrus bitterness.
Serve with boiled tofu, bonito tataki, or shrimp ajillo.
Japanese>English
kizens
Yogurt, cotton candy, carbonation, and a hint of clove.
The wine is light, strongly effervescent, and has a matte throat.
The soft flavor is carbonated and swollen. Minerality, acidity, and light bitterness in the middle.
Serve with hot tofu, shrimp cocktail, or shrimp gratin.
Japanese>English
kizens
Aromas of gentle melon, vanilla, and fine alcohol.
Modest sweetness, light acidity, and a long, round, layered flavor finish.
Kikunoi Akasaka's Fugu Milt Grilled Pufferfish and Kabako Crab are served with it. It is a Kikunoi original.
Japanese>English
MimurosugiDio Abita
kizens
Notes of melon, cotton candy, hard seeds of fruit and berries.
A light, smooth mouthfeel.
Deep sweetness that softly unfolds.
Dense flavor, hard minerality, light acidity and astringency. Lightness and density coexist.
Serve with Goro no Yudofu, Yarika no Sashimi, sautéed mushrooms with spices, and deep fried tofu with five spice powder.
Japanese>English
kizens
Yogurt, cotton candy, and carbonated aroma.
The beer has a smooth, strong effervescence with a matte finish. Soft, deep sweetness and umami, carbonated and swollen. Minerality, acidity, and a lingering light bitterness.
Serve with Goro's hot tofu, sautéed mushrooms with spices, peperoncino with celery leaves, and roast beef.
Japanese>English
Kaze no MoriALPHA TYPE1 Dry
kizens
Aroma of lime, plum, whey or chalk, something about Osechi.
Smooth, strongly effervescent mouthfeel.
Sharp citrus acidity. Hard minerality, bitterness. The umami taste softens the harshness. Cocktail-like appearance.
Match with flounder sashimi, baba gump style shiba shrimp, moules marinières, cheese fondue.
Japanese>English
kizens
Very tasty.
Complex nose of rum, whey, lime, grapes, aromatic flowers, loquat and cloves.
Smooth and strong effervescent mouthfeel.
Soft sweetness and flavor. Sharp citrus acidity, clean underlying wateriness. Light astringent aftertaste on the finish.
Serve with hot tofu, flounder, or Monkfish sashimi.
Daigo Shuzo Period Lot 1
Arrived from the brewery and opened immediately. The alcohol content is 11ºC this season as well. This delicate yet drinkable balance is unique.
Japanese>English
kizens
Aromas of mild green apple, whey, and vanilla.
Slightly effervescent mouthfeel.
Delicate and sharp sweet and sour.
Soft flavor, hardness and saltiness.
Serve with hot tofu, white silver planks of wasabi, pickled Chinese cabbage in Kokufu and fried hanpen.
Japanese>English
AramasaNo.6 S-type
kizens
Outstanding.
Notes of peach, loquat, whey, cedar, vanilla bean, Oronamin C, and vanilla ice cream.
Silky, slightly effervescent mouthfeel.
Discreet, minimal, deep sweetness.
Vertically stimulating citrus acidity.
Light flavor and viscous weight that softens.
Great flavors and lingering oak astringency.
Pair with Aomori Hirame sashimi, hot tofu from Soyenokan, Nishikari bamboo shoots and pickled sansho (Japanese pepper), and Nanbu chicken salad.
This wine was stored in ice temperature since it was released from the cellar in June.
It is fragile as it is reduced by swallowing.
Japanese>English
kizens
Very tasty.
Notes of yogurt, banana and melon, rice and cream soda.
Strongly effervescent with a matte throat.
Gentle sweetness, light acidity, rich flavor, grapefruit-like refreshing bitterness.
Serve with grated silken fried tofu, Nishikari pickled bamboo shoots, cream stew, or sautéed southern chicken.
Japanese>English
KoeigikuSNOW CRESCENT 山田錦
kizens
Very tasty.
Notes of muscat, pear, tangerine, whey and chalk.
Strongly effervescent, orizzled, matte mouthfeel. Slightly sweet, rich flavor, clear acidity, clean minerality, and a citrusy bitter finish.
Serve with hot tofu, seared red squid sashimi, grilled bean sprouts and Kokufu Chinese cabbage, or vermicelli salad.
Japanese>English
kizens
Very tasty.
Mild whey, apricot, chalk, flint and green apple torch aroma.
Slightly effervescent mouthfeel, light and fine. More delicate and soft watery than usual. Gentle umami and refined acidity. Grapefruit-like bitterness.
Serve with onion slices with ponzu sauce, hot tofu, potato salad, and shrimp bisque.
Japanese>English
kizens
Very tasty.
Aromas of yoghurt, pear, rice, volatile acidity and carbonation.
Smooth and highly carbonated, with a matte mouthfeel at the back of the throat.
Deep sweetness and rich flavor that comes out slowly. Light acidity and a hint of bitterness. The flavor is beautiful even though it is cloudy, and the presence of rice can be felt more than last year.
Match with squid sashimi, hot tofu, bonito tataki, potato salad, and shrimp bisque.
Japanese>English
kizens
Aromas of banana, chrysanthemum, higher alcohol, cotton candy, granulated soybeans, and soybean flour.
Mellow and smooth mouthfeel.
Rich umami and a hint of sweetness. Slightly acidic and lightly astringent. It has a full, soft richness.
Serve with sashimi of kochi and ara, fritters of young wakasagi, baba gump style of shiba shrimp, and sauteed southern chicken.
Japanese>English
Kaze no MoriALPHA TYPE1
kizens
Citrus, geranium, butterscotch, whey to soap, light petrol notes.
Smooth and effervescent mouthfeel.
Deep sweetness and concentrated flavor. Citrusy acidity and astringency. Rich and complex flavors.
Pair with oboro tofu, flounder, sea bream, yellowfin horse mackerel sashimi, or seared red squid sashimi in a western style.
Japanese>English
kizens
Last year's lot aged at ice temperature.
Very tasty.
Aromas of whey, banana, cotton candy, rice and vinegar.
Fine, highly carbonated, matte mouthfeel.
Freshness, rich flavor, citrus-like bitterness, and refreshing acidity. Well-balanced with a long aftertaste.
Serve with usubahagi sashimi, matsutake mushroom steamed in an earthen pot, or gratin.
We are looking forward to this year's harvest.
Japanese>English