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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

698

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
68(11.81%)
Senkin
61(10.59%)
Aramasa
57(9.9%)
Kaze no Mori
56(9.72%)
Koeigiku
51(8.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
93(13.32%)
Saga
81(11.6%)
Tochigi
69(9.89%)
Akita
68(9.74%)
Nara
65(9.31%)

Timeline

kizenskizens
KoeigikuNoon Crescentおりがらみ
Koeigiku ShuzoSaga
alt 1
33
kizens
Very tasty. Mild whey, navel, jelly supernatant, vanilla aroma. Light and strongly effervescent mouthfeel. Clear minerality and brine. Soft flavor, clear acidity. Deep, subtle sweetness, light citrus bitterness. Serve with tengu edamame, lettuce salad, grilled eggplant, kochi, flatfish, sea urchin in the shell, and miso soup with aki miso.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
28
kizens
Calm wood, vanilla, whey, soap, muscat, and berry aromas. Fine, slightly effervescent, smooth mouthfeel. Gentle and clear minerality. Good flavor and sharp acidity. Delicate and refined. Serve with grated baby sardines, cucumbers picked in the morning, and grilled young corn.
Japanese>English
kizenskizens
alt 1
31
kizens
Sweet aroma of lime, apricot, plum, whey, and a hint of rice. Light and smooth on the palate. Slightly sweet with sharp acidity. Soft umami and minerality, not spicy. Good flavors and light citrus-like bitterness. Serve with edamame, oboro tofu, caprese, seared red squid, red shrimp sashimi, koshiabura and ukogi tempura.
Japanese>English
kizenskizens
alt 1
36
kizens
Complex aromas of peach, pineapple, ice, cooked rice, cream, fine alcohol and cloves. Velvety mouthfeel. Gentle and deep flavor. Fresh minerality, a hint of acidity. Illusion of sweetness, light bitterness. Serve with sashimi of squid with yuzu kosho pepper from Uonuma, snow crab, grilled mehikari with yuzu kosho pepper, sauteed scallops.
Japanese>English
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alt 1alt 2
35
kizens
Pear, carbonation, and Kuroryu-like aroma. Strong sparkling mouthfeel. Soft rounded flavor. Balance of clean minerality and dryness. Match with Akasaka Kikunoi's Hachisun and Mukozuke. Connect with Niimasa Viridian, Earth, Sengoku Organic Naturals, Jigikin Special Junmai, and Jyushidai Omachi.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Notes of sudachi, melon, sports drink and whey. Light and faintly effervescent. Fresh minerality, sharp acidity. Slightly sweet with a lingering light bitterness. Refreshing at a low temperature. Serve with tofu, cold potage of asparagus, ratatouille, and cooked rice with dacha bean.
Japanese>English
kizenskizens
alt 1
34
kizens
Cider, Igusa, whey, and rice aromas. Mild, slightly effervescent mouthfeel. Fresh and clear. Soft, rich flavor and minerality. Slightly acidic, with a gentle saltiness. Serve with edamame (soybeans with branches), Kamo tofu, flatfish, horse mackerel, or tuna sashimi.
Japanese>English
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Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
33
kizens
Very tasty. Mild berry, grapefruit, vanilla, wood and clove, and whey aromas. Light, slightly effervescent mouthfeel. Slightly sweet and sharp acidity. Fresh minerality and brine. Good umami and astringency. Delicate, with great balance and flavors. Serve with edamame (soybean curd), seared red squid sashimi, with unohana, caprese, or shrimp cocktail.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Notes of lychee, berries, whey, flowers and molasses. Silky, slightly effervescent mouthfeel. Sweet, sour and juicy. Fresh and lightly astringent. Clear, with a pronounced acidity. Serve with grilled eggplant, grated whitebait, grated baby sardine, edamame zaru-tofu, and mountain udo sprout tempura.
Japanese>English
kizenskizens
alt 1
33
kizens
Aroma of Kirin lemon, whey, rice, and melon. Slightly smooth mouthfeel. Fresh and clear. Sharp acidity, soft umami. Slight citrus bitterness. Pair with morning lettuce, Katamina oboro tofu, yuzu tofu, caprese, and yamaudo sprout tempura.
Japanese>English
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Azumaichi山田錦 純米酒 精米64%おりがらみ
Gochoda ShuzoSaga
alt 1
31
kizens
Gentle mojito, semi-dried raisins in clusters, whey, paper, and malted rice aromas. Mellow, heavy mouthfeel. Quite dry. Concentrated, rich flavor and classic flavors swell. Slightly lactic sweetness and light acidity. The alcohol is strongly felt, yet strangely not dull. Serve with Unohana (fried tofu with grated radish), Hirame sashimi, Caprese, and sautéed abalone.
Japanese>English
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alt 1alt 2
39
kizens
Very tasty. Loquat, soda, muscat, incense and fresh cedar notes. Mellow, slightly effervescent mouthfeel. Sweet and sour. Delicate and fresh. Spherical balance. Serve with dada-cha-mame (green soybeans), chilled tofu, boiled bracken, red shrimp, seared sashimi of squid, and grilled sweetfish. We enjoy it while comparing it with Nichinichi no Sake Komachi.
Japanese>English
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alt 1alt 2
31
kizens
Very tasty. Aromas of loquat, soda, vanilla, clove, and fir. Slightly smooth and slightly effervescent mouthfeel. Slightly sweet and discreet acidity. Fresh minerality. Firm umami and astringency. Serve with dada-cha-mame (green soybeans), chilled tofu, boiled bracken, red shrimp, seared sashimi of squid, and grilled sweetfish. Extremely delicate. Alc 11%. Slightly lower in whiteness than the Ecru. The flavor is gorgeous, just like that of Shinmasa. I am a big fan of this wine, so I even bought the front cover of the brewery.
Japanese>English
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alt 1
34
kizens
Very tasty. Notes of rum, passion fruit seeds, red currant and vanilla. Slightly mellow and slightly effervescent mouthfeel. The keynote is minerality. Deep hint of sweetness, sharp acidity, rich flavor and light bitterness before returning to water. Pair with morning lettuce, oboro tofu, sea bream sashimi, peperoncino with fresh vegetables, and yukari daikon radish from Nishikari.
Japanese>English
kizenskizens
alt 1
31
kizens
Banana, whey and cream, rum, muscat, and banana shake aromas. Slightly smooth and matte mouthfeel. Moderate sweetness, sharp acidity. Fresh as a soft drink, the flavor is intense and rich. Serve with fried Chinese cabbage and bean sprouts, caprese, marinated shrimp and avocado, and chopped horse mackerel.
Japanese>English
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KoeigikuNoon Crescentおりがらみ
Koeigiku ShuzoSaga
alt 1
29
kizens
Very good. Aromas of rum, lactic acid beverage, navel, pear, and vanilla. Light, strongly effervescent and puffy mouthfeel. Moderate sweetness, rich flavor with a hint of origami. Firm acidity, citrus bitterness. Serve with edamame tofu, caprese, seared red shrimp and squid, and bonito tataki.
Japanese>English
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alt 1
32
kizens
Aromas of mild muscat, ice, rice, cider and nutritional drinks. Slightly effervescent mouthfeel. Extremely delicate. Slightly sweet with a hint of acidity. The taste is like drinking water, but with a delicious flavor. Serve with grilled eggplant, grated tofu, burrata fresca from MuMu MOZZARELLA, and caprese with tomatoes from Sanko Farm.
Japanese>English
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alt 1
40
kizens
Aromas of muscat, blue banana, horseradish and brown rice. Smooth and effervescent mouthfeel. Juicy and rich flavor. Clear minerality. Slightly sweet, with light acidity and a firm astringency. Serve with grilled eggplant, hot tofu, shrimp cocktail, bamboo shoots, and cooked fried bean curd.
Japanese>English
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alt 1
28
kizens
Muscat, herbal and citrus aromas. Smooth, slightly effervescent mouthfeel. Sweet and sour, rich in flavor. Clear minerality and light bitterness. Pair with kochi sashimi, caprese, sushi from Seijo Ishii, and shrimp cocktail.
Japanese>English
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alt 1
36
kizens
Very tasty. Aroma of rum, apricot, jasmine, and lozenges. Mild, slightly effervescent mouthfeel. Faint sweetness, good flavor. Sharp citrusy acidity and bitterness. Great flavors develop with the effervescence. Serve with dada-cha-mame (green soybeans), u-no-hana (the flower of the rabbit), and sushi with sea bream.
Japanese>English
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