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kizenskizens

Registered Date

Check-ins

737

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
71(11.58%)
Kaze no Mori
67(10.93%)
Senkin
64(10.44%)
Aramasa
57(9.3%)
Koeigiku
52(8.48%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
101(13.7%)
Saga
84(11.4%)
Nara
77(10.45%)
Tochigi
72(9.77%)
Akita
68(9.23%)

Timeline

kizenskizens
Isojiman東条山田錦純米吟醸生詰酒
Isojiman ShuzoShizuoka
alt 1alt 2
34
kizens
Aromas of gentle melon, violets, faintly fragrant good rice flour, and pistache. Smooth mouthfeel. Soft flavor and a hint of sweetness. Subdued, long acidity and a clean, watery, dry finish. Serve with oden from Daitora and pickled Chinese cabbage from Miyashi Grocery Store.
Japanese>English
kizenskizens
Atagonomatsuささら純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
alt 1
28
kizens
Aroma of mild apple, whey, and sports drink. Smooth, matte mouthfeel. Deep sweetness, rich flavor, Aquarius-like saltiness and firm bitterness. Serve with grilled tofu with grated silk, shrimp cocktail, or stir-fried Chinese cabbage and bean sprouts.
Japanese>English
kizenskizens
alt 1
31
kizens
Aromas of grapes, lime, whey and chalk, and something about the osechi. Smooth, hard and fizzy mouthfeel. Citrus acidity and bitterness. The flavor is not overly harsh. Hard and harsh but elegant. Serve with Tanba Sasayama black soybean edamame, yose-tofu, flatfish sashimi, and matsutake mushroom rice.
Japanese>English
kizenskizens
alt 1
28
kizens
Very tasty. Aromas of banana, blue citrus, loofah and vitamin drinks. Slightly mellow, fine, slightly effervescent mouthfeel. Sweet and sour and light. Delicate but deep sweetness and flavor, tight acidity. Great flavors, with a hint of bitterness. Serve with steamed matsutake mushrooms in an earthenware teapot, tofu with hot tofu from Gororo, and white squid sashimi. Ice aging has brought out a well-balanced cohesiveness. Lot 2024 1-3
Japanese>English
kizenskizens
alt 1
30
kizens
Aromas of lime, whey, plum, banana, and vanilla. Slightly smooth and effervescent mouthfeel. Fresh freshness, sharp acidity. Softening umami, refreshing bitterness. Serve with grilled eggplant, tofu, roast beef, or grilled salt-crusted swordfish.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
32
kizens
Notes of grapes, flowers, whey, and wood. The mouthfeel is light and slightly effervescent. Soft flavor, illusory sweetness, tight acidity, lush and delicate. Serve with lightly pickled cucumber, yose-tofu, steamed matsutake mushrooms in an earthen pot, bonito tataki, grilled sea bream with saikyo mushrooms, and matsutake mushroom rice.
Japanese>English
kizenskizens
alt 1
31
kizens
Notes of muscat, lychee, lactic acid and incense. Smooth, effervescent mouthfeel. Sharp citrusy acidity, hard minerality, great flavors, deep bitterness. Serve with soymilk-roasted tofu, seared red squid sashimi, okara and sautéed scallops.
Japanese>English
kizenskizens
alt 1
37
kizens
Very good. Mild clove, rum, melon, banana, cedar and mint. A light, fine, slightly effervescent mouthfeel. Subdued, soft flavor and freshness. Well-timed, clear acidity and firm astringency. Match with Goro's hot tofu, Yarika, Flounder, Hobo sashimi, and steamed Matsutake mushrooms in an earthenware teapot. Extremely delicate and well balanced. It should be drunk after a few days. Lot 9, 4th brewing period
Japanese>English
kizenskizens
alt 1
32
kizens
Aromas of gently ripe melon, banana, cream, and candy cane. Hard but gentle, slightly effervescent mouthfeel. Clearly citrus-like acidity and bitterness. Viscous flavor, Aquarius-like saltiness and minerality. Ripe and heady character. Serve with cucumber and aki miso, chilled tofu, kawahagi, or flatfish sashimi.
Japanese>English
kizenskizens
alt 1
26
kizens
Aromas of whey, green apple, lily of the valley, cooked rice, pineapple candy and honey. Mellow and slightly effervescent mouthfeel. Sticky, soft flavor and freshness. Slight sweetness, gentle acidity. Great flavors, citrusy and refreshing bitterness. Serve with pickled cucumber, Yose-Tofu, simmered bamboo shoots in Tosa sauce, or shrimp cocktail.
Japanese>English
kizenskizens
alt 1
32
kizens
Gentle grape, whey, wood, clove, berry, and mint aromas. Smooth, slightly effervescent mouthfeel. Soft and rich flavor. Light astringency, good acidity. Delicate but concentrated. Pair with Akita Honoka edamame, steamed vegetables, sea bream, sweet shrimp, tuna sashimi, and negitoro rolls.
Japanese>English
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Kaze no MoriWEEKS2025 愛山607
Yucho ShuzoNara
alt 1
34
kizens
Aromas of grapes, grapefruit, berries, rice and rice husks. Silky, effervescent mouthfeel. Sharp acidity, discreet but deep sweetness. Hard minerality and a beautiful astringency. Pair with sea bream sashimi, lightly pickled cabbage from Nishikari, grilled eggplant with Minamiuonuma yuzu kosho, and grilled salt fish.
Japanese>English
kizenskizens
alt 1
32
kizens
Notes of rum, honey, grapes, lychee, and water. Mellow, slightly effervescent mouthfeel. Concentrated flavor and a hint of sweetness. Clean wateriness, acidity and light astringency. Serve with Yose-Tofu, Marinated Shrimp and Avocado, and Saikyo Grilled Spanish Mackerel.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Notes of grape, citrus, whey, rice and Oronamin C. Light and strongly effervescent mouthfeel. Fresh and sharp acidity. Severe minerality and softening umami. Delicate, lemon-sour freshness, great flavors. Pair with Yamagata dadacha beans, zaru-tofu (tofu) from Tsuji Tofu, grilled white eggplant, seared red squid sashimi, and Pizza Margherita. My favorite type. It is evolving again this year. I bought three bottles as I recall, but I will buy more.
Japanese>English
kizenskizens
alt 1
33
kizens
Melon, whey to cream, sports drink or Leoville-like soda, flint, cream soda aroma. Smooth, slightly effervescent mouthfeel. Slight sweetness, acidity, great flavors and minerality wrapped in a round hiyaoroshi-like flavor. Serve with Yose Tofu from Toyokawa Tsuji Tofu Shop, stir-fried bean sprouts and pea shoots, red shrimp and red squid sashimi, and grilled summer vegetables.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
35
kizens
Mild vanilla, citrus, chalk, and lozenge aroma. Slightly mellow and slightly effervescent mouthfeel. Clean watery, mellow flavor, light acidity and light brine and bitterness. Serve with kingfish, kochi, flatfish, ara sashimi, grilled white eggplant, sweet hijiki simmered dish, and grilled salt-baked swordfish.
Japanese>English
kizenskizens
alt 1
30
kizens
Very tasty. Aromas of gentle vanilla, mugwort, soda, mint, and Yamadanishiki. Mature yellowish hue. Characteristic mouthfeel with a gentle, viscous, velvety, fine-grained microbubbles lurking in the background. Gentle freshness. A sweetness that gives the illusion of famous water, and a deep, rounded flavor. Vertical acidity that gradually stimulates the tongue, deep, light bitterness and dryness. Serve with dacha-mame (green soybeans), zaru-tofu (tofu), lightly pickled cabbage from Nishikari, boiled greens, steamed vegetables, and rice with pickled sea bream. Delicate but layered and complex. It has finesse and everything is in harmony. An aged sake produced in February 2020.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of gentle melon, muscatel, and fragrant wood. Slightly smooth and effervescent mouthfeel. Sweet, sour and juicy. Gentle umami and light bitterness. Fresh and clear. Serve with Yose-Tofu, cucumber and Aoki Miso, grilled eggplant, and sauteed abalone.
Japanese>English
kizenskizens
Kaze no Moriweeks2025 山田錦507
Yucho ShuzoNara
alt 1
29
kizens
Very tasty. Aromas of pear, muscat, ice, peppermint, and chaff. Light and effervescent mouthfeel. Fresh and clear. Delicate and finesse. Slightly sweet, soft flavor and refreshing acidity. Light astringency and a watery finish without habit. Serve with dada-cha-mame, cucumber and aki miso, vichyssoise, and bonito tataki.
Japanese>English
kizenskizens
alt 1
37
kizens
Gentle aroma of grape gum, banana, and rice. Smooth mouthfeel. Slight sweetness that gives the illusion of sweetness, acidity with a touch of astringency, clear wateriness, and a full flavor. Serve with chilled tofu, dressed with unohana, cooked gan and bamboo shoots, and Robuchon's classic baguette.
Japanese>English
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