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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

720

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
70(11.73%)
Kaze no Mori
62(10.39%)
Senkin
62(10.39%)
Aramasa
57(9.55%)
Koeigiku
52(8.71%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
96(13.33%)
Saga
84(11.67%)
Nara
72(10%)
Tochigi
70(9.72%)
Akita
68(9.44%)

Timeline

kizenskizens
Kaze no Moriweeks2025 山田錦507
Yucho ShuzoNara
alt 1
20
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 chopped horse mackerel.
Japanese>English
kizenskizens
alt 1
36
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
kizenskizens
alt 1
36
kizens
Notes of muscat, banana and water. Slightly smooth mouthfeel. Slightly sweet, clean and watery. Rich flavor, refreshing acidity. A sharp finish. Serve with dacha beans, Yose Tofu from Iwaki Dairaku, kochi, raw tuna sashimi, simmered bamboo shoots in Tosa sauce, and Nanbu chicken marinated in salted malted rice.
Japanese>English
kizenskizens
Denshu古城錦純米吟醸
Nishida ShuzotenAomori
alt 1
34
kizens
Green apple, their nectar, vanilla and hydrangea aroma. A thick mouthfeel. Illusory sweetness, layered flavor. Moderate acidity and firm bitterness. High-end flavors, rich and bitter. Pair with dacha bean, sea bream sashimi, dressed with unohana, hijiki, negima, tsukune, shrimp mayo, and Nanbu chicken grilled with salted malted rice.
Japanese>English
kizenskizens
Koeigiku黄昏オレンジ
Koeigiku ShuzoSaga
alt 1
40
kizens
Navel, whey, aqua, and rice aromas. Smooth, slightly effervescent mouthfeel. Deep honeyed sweetness, light citrus acidity, freshness, and layered flavor. Pair with chilled tofu, tomatoes with carrot dressing, kochi, and aji sashimi.
Japanese>English
kizenskizens
Nabeshimaきたしずく純米吟醸
Fukuchiyo ShuzoSaga
alt 1
34
kizens
Aromas of dark grapes, rum, citrus, fireworks and flint, and rice. Slightly smooth, slightly effervescent mouthfeel. Fresh and clear. Firm sweetness and umami. Juicy, with good acidity and brine. Serve with edamame (soybean curd), kurasaki brown beans, yarika squid sashimi, grilled manganji fish, and La Vettera recipe fried egg.
Japanese>English
kizenskizens
Kaze no MoriALPHA TYPE1 夏の夜空2024
Yucho ShuzoNara
alt 1
35
kizens
Very tasty. Notes of grapes, whey, honey plum and aromatic wood. Light, fine and fizzy mouthfeel. Delicate sweet and sour. Clear minerality. Moderate umami, light astringency. Delicate but not lacking. Serve with fried Chinese cabbage and bean sprouts, grilled white eggplant with yuzu pepper from Uonuma, grilled Manganji peppers, and sauteed Nanbu chicken.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
36
kizens
Very tasty. Notes of muscat, green apple troche, cream powder and wood. Gentle, slightly effervescent mouthfeel. Soft flavor, lush minerality. Slight sweetness and good acidity. Pair with Kurosaki edamame, cucumber and aki miso, fugu sashimi, nameko mushroom sushi rolls, and meat and potatoes.
Japanese>English
kizenskizens
alt 1
34
kizens
Very good. Mild rice, herbs, cloves, ripe pineapple, and whey aromas. Smooth, slightly effervescent mouthfeel. Sweet, sour and juicy. Gentle and rich flavor, with a fresh and light saltiness. Pair with Kurosaki edamame, yose-tofu, grated baby sardines, grilled Manganji togarashi, shrimp cocktail, and shrimp spring rolls. Moderately sweet rather than spicy. Light, with a fizz and acidity that stimulates the tongue from the tip to the center. Extremely refreshing.
Japanese>English
kizenskizens
alt 1
34
kizens
Aromas of grapes, whey, Oronamin C, rice and incense. Mellow, effervescent mouthfeel. Sweet, sour and juicy. Fresh, citrusy and bittersweet. Everything is in harmony. Serve with flatfish sashimi, caprese, grilled sea bream, or sauteed scallops.
Japanese>English
kizenskizens
alt 1alt 2
34
kizens
Mild rum, melon, whey, mint and wood aromas. Slightly smooth and slightly effervescent mouthfeel. The taste is elegant and round with a deep sweetness. Freshness with a firm astringency. Great flavors. Serve with chilled tofu, kochi, Hirame sashimi, grilled sea bream, sauteed scallops. Lot 5 from the 4th brewing period, aged in ice temperature for about 6 months, it has already developed cohesiveness and viscosity. It may be a minority opinion, but I would like to see more acidity.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Mild rummy, whey, rice, woody aroma. Light, fine and stimulating foamy mouthfeel. Beautiful freshness, refreshing acidity, gentle umami, elegant deep sweetness, and clear astringency. Delicate and harmonious. Serve with grilled white eggplant, kochi, sea robin sashimi, caprese, and sea urchin in the shell. 4th Brewing Period 12
Japanese>English
kizenskizens
Kamonishiki荷札酒　月白　仲汲み
Kamonishiki ShuzoNiigata
alt 1
35
kizens
Very tasty. Extremely gentle ice, citrus, lactic acid, high alcohol, rum, rice, and a classy aroma. Smooth and soft mouthfeel. Clean minerality and soft umami. Pleasant astringency and an illusory sweetness, like that of great water. Voluminous but delicate. Excellent quality. Pair with cucumber and akiwaki miso, grilled eggplant and myoga, horse mackerel tataki, and bonito tataki.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of mild citrus, cooked rice and turmeric. Light and hard on the palate. Light flavor and acidity. Mineral and brine. Light citrus bitterness. Serve with cucumber with azuki miso, grilled eggplant and myoga, grilled manganji peppers, and satsuma-age.
Japanese>English
kizenskizens
alt 1
34
kizens
Aromas of bamboo grass, green apple, citrus, rice, and green apple troche. Greasy, slightly effervescent mouthfeel. Gentle umami, broad sweetness, sharp acidity. Freshness, light citrus-like bitterness. Pair with Kurosaki edamame, vermicelli salad, kochi, tuna sashimi, and dried tofu.
Japanese>English
kizenskizens
alt 1
30
kizens
Berry, agarwood, petrol, and incense aromas. Smooth, slightly effervescent mouthfeel. Rich umami, with a hint of deep sweetness. Light acidity and heavy bitterness. Complex and premium flavors. Pair with Miso Cabbage, Queen's Isetan Koya Tofu, Bonito Tataki and Torotaku Maki.
Japanese>English
kizenskizens
alt 1
38
kizens
Melon, ice, honey lemon, and skinny soda flavors. Light, slightly effervescent mouthfeel. Sharp acidity and a hint of sweetness. Mineral, light bitterness. Great flavors, extremely refreshing. Serve with 419 cabbage and Aoki miso, grilled eggplant, morning corn, yose-tofu, and eggs from La Bettra's recipe.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Aromas of gentle peach, lint, ink, whey, rice, ice, and cider. Slightly mellow and effervescent mouthfeel. Fresh and clear minerality. A refined flavor that gives the illusion of sweetness. Fresh acidity and hard brine. Perfect harmony. Serve with cucumber and ajiki miso, grilled eggplant, yose-tofu, grated young sardines, bonito tataki, and grilled mehikari.
Japanese>English
kizenskizens
Kaze no Mori秋津穂 657 真中採り
Yucho ShuzoNara
alt 1
36
kizens
Muscat, citrus, whey, and incense aromas. Smooth and effervescent mouthfeel. Soft flavor and super minerality. Light sweetness and hidden acidity. Firm astringent finish. Pair with cucumber and Aoki miso, Yose Tofu, Akaka no Sashimi, Unohana salad, and bonito tataki.
Japanese>English
kizenskizens
Yamasanひとごこち純米吟醸おりがらみ
山三酒造Nagano
alt 1
36
kizens
Aromas of grape, rice, honey and paper typical of Nagano. Slightly smooth and effervescent mouthfeel. Dense flavor, acidity and minerality like soda water. Slightly sweet and slightly bitter. Fresh and dry. Serve with tengu edamame, oboro tofu, kochi sashimi, caprese, and miso soup with enoki mushrooms and tofu.
Japanese>English
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