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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

671

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
66(12%)
Senkin
57(10.36%)
Aramasa
55(10%)
Kaze no Mori
51(9.27%)
Koeigiku
49(8.91%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
89(13.26%)
Saga
77(11.48%)
Akita
66(9.84%)
Tochigi
65(9.69%)
Yamaguchi
63(9.39%)

Timeline

kizenskizens
Nabeshima五百万石純米吟醸生酒
Fukuchiyo ShuzoSaga
alt 1
40
kizens
Aromas of gentle ice, muscat, Japanese paper, and good rice. Mellow, effervescent mouthfeel. Slightly sweet and firm umami. Gentle acidity, brine from clear minerality. Serve with salad with carrot dressing, fresh onion with ponzu sauce, yose-tofu, koya-tofu from Isetan, and chicken nanban.
Japanese>English
kizenskizens
alt 1
34
kizens
Very tasty. Notes of pear, plum, apricot, whey, and trochee. Gentle, effervescent mouthfeel. Moderate sweetness and sharp acidity. Good flavor and light bitterness. Great flavors and clear minerality. Serve with squid, sea bream, scallops, bamboo shoots with Tosa nimame, coleslaw with isetan, and sushi with tuna.
Japanese>English
kizenskizens
alt 1
38
kizens
Peach blossom, dark whey, banana, aroma. Mild mouthfeel. Sweet and sour. It also has a delicious flavor. Yet it is still fresh. There is a slight citrus-like bitterness, which is refreshing. The gap between the attack and the finish is characteristic. Serve with lightly pickled cucumber, spring rolls, carrot rapé, cocktail shrimp, and sea bream stewed with kabuto.
Japanese>English
kizenskizens
alt 1
30
kizens
Very tasty. Aroma of cherry cake, lychee and whey. Slightly smooth and effervescent mouthfeel. Sweet and sour and juicy. Good flavor and flavors spread by the effervescence. Sharp acidity and hard minerality are excellent. Pair with coleslaw, ratatouille, and caprese from Kyoto Yaichi, lotus root satsumaage from Azabudai Shun, red tuna and sea bream kabuto stew from Yamayuki, and bamboo shoot okowa from Sumidaya.
Japanese>English
kizenskizens
alt 1
32
kizens
Aroma of rum, whey, and lozenges. Mellow and effervescent mouthfeel. Sweet and rich flavor. Firm and variable acidity. Flavors and umami that swell with effervescence. Pair with dacha beans, octopus and jellyfish salad, u no hana, hijiki, grilled red fish, sushi rolls, and tsukune.
Japanese>English
kizenskizens
alt 1
32
kizens
Mild cider, citrus, and higher alcohol aroma. Smooth, slightly effervescent mouthfeel. Dense flavor, acidity and a hint of sweetness, cut by astringency and alcohol. Serve with red squid, flounder, sea bream sashimi, and Kyoto-style stew.
Japanese>English
kizenskizens
abeシルバー生酒おりがらみ
阿部酒造Niigata
alt 1
32
kizens
Aromas of whey, banana, peach and Oronamin C. Slightly effervescent mouthfeel. Sweet and sour. Flavor and umami are enhanced by the effervescence. The aftertaste is refreshing and never gets old. Pair it with sashimi of squid, cold tofu from Naotaro Hachioji, salad with sesame sauce, and sushi from Tokyu.
Japanese>English
kizenskizens
alt 1
39
kizens
The nose has gentle grapefruit, banana, whey, fine rice, and Sauvignon Blanc aromas. Mellow mouthfeel. Clean, watery, elegant and rich flavor. Acidity and light astringency. Sharpness like a Japanese sword. Serve with tomato salad, tofu, chopped horse mackerel, chopped bonito, and La Bettra recipe egg dishes.
Japanese>English
kizenskizens
alt 1
40
kizens
Mild whey, soda, banana, and wood aroma. Based on a watery feel, with a hint of sweetness, umami, a more subdued acidity than usual, and a faint astringency. Serve with boiled tofu, simmered bamboo shoots, caprese, or saikyo grilled mackerel.
Japanese>English
kizenskizens
Aramasa亜麻猫スパーク
Aramasa ShuzoAkita
alt 1alt 2
31
kizens
Very tasty. Grapefruit, lemon juice, loquat, whey, wood, complex and noble aromas. Strong effervescent mouthfeel. Great flavors unfold from the start, with sharp acidity, a hint of sweetness, freshness and light bitterness. Extremely well balanced. Serve with Hirame sashimi, snow crab, caprese made with the finest ingredients, grilled sweetfish, and tempura mountain udo. It is a gem that is almost too good to swallow.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
28
kizens
Apple peel, berry, clove, whey and chalky aroma. Slightly effervescent mouthfeel. Crisp acidity and elegant flavor. Delicate minerality and a hint of bitterness. Serve with fugu sashimi, yose-tofu, sauteed white eggplant, and caprese. It is a gem that you will not be able to relax unless it is stocked.
Japanese>English
kizenskizens
Koeigiku若草ランデブー
Koeigiku ShuzoSaga
alt 1
36
kizens
Reduced smell of fresh hine, calm and ripe peaches and oranges, young grass and herbs, wood and vanillin. Green and smooth mouthfeel. Dense sweetness and juiciness. Acidity and minerality without tartness. It shows a variety of contradictory expressions. Serve with fresh onion with ponzu sauce, deep-fried tofu with grated radish, grilled vegetables, tempura taranobudo, spring rolls with shrimp and asparagus.
Japanese>English
kizenskizens
alt 1
25
kizens
Floral, banana, dark whey, rice, and lint aromas. Slightly effervescent, dense mouthfeel. Slightly sweet, intense flavor. Mineral and good acidity, like a sports drink. Serve with yose-tofu, sea bream sashimi, and caprese.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
38
kizens
Mild berry, ice, lactic acid, and clove aromas. Gentle, mellow, slightly effervescent mouthfeel. Slightly sweet and sharp acidity. Great flavors and clear freshness. Rich, dense flavor with a hint of bitterness. Serve with fresh onion salad, simmered bamboo shoots, yose-dofu, seared red squid, caprese, and nameko mushrooms.
Japanese>English
kizenskizens
alt 1
41
kizens
Outstanding. Aromas of strawberry, blue banana, high alcohol, rice, and carbonation. Slightly smooth, finely effervescent mouthfeel. Deep, slightly sweet, rich flavor. Clear and hard minerality in the middle. Refreshing finish with acidity and a hint of bitterness. Serve with grilled soaked eggplant with fresh eggplant, lovely sakura, Niigata soybean yose-dofu, seared squid, and bamboo shoots on rice. Excellent quality. Keep this label in mind so you don't miss it.
Japanese>English
kizenskizens
alt 1
30
kizens
Aromas of gentle banana, azalea, and rice. Mellow mouthfeel. Rich flavor. Hard and clear minerality. Slightly bitter and dry. Serve with hot tofu, tomatoes, shrimp cocktail, yuzu daikon, and oden.
Japanese>English
kizenskizens
alt 1
37
kizens
Very tasty. Melon, whey, ice, and incense. Salty and effervescent mouthfeel. Sweet and sour, juicy and fresh. Good flavor, hard minerality and astringency. Harmonious, including the way the flavors come through. Serve with red squid, Hirame sashimi, Kagoshima bamboo shoots simmered in Tosa sauce, Seijo Ishii and Isetan simmered dishes, and sea urchin and salmon roe on a gunkan (a small boat with a small amount of sea urchin and salmon roe).
Japanese>English
kizenskizens
alt 1
34
kizens
Complex aroma of cherry candy, flowers, mint and rice. Slightly sweet, sharp acidity. The flavor is fizzy and full, with a hardness and sports drink-like brine. Increased flavor and complexity. Serve with Vietnamese spring rolls, bamboo shoots simmered in Tosa, Yedo tofu, coleslaw salad, and steamed egg custard.
Japanese>English
kizenskizens
alt 1
33
kizens
Scent of lavender, sports drink, and seirogan. Slightly smooth mouthfeel. Strong flavor and light acidity. Strong minerality and firm brine. Serve with yuba and rape salad, harusame salad, tsukune, shrimp and broccoli ario aurio.
Japanese>English
kizenskizens
alt 1
30
kizens
Mild whey, muscat, high alcohol, rum, and new wood aromas. Slightly effervescent mouthfeel. Freshness, subtle sweetness. Flavor and light acidity spread by the effervescence. Discreet umami and a hint of bitterness. Extremely delicate finish. Pair with Goro no Yudofu, grilled and soaked eggplant and fresh onion, kinpira, zuwai crab, shrimp cocktail, yamaudo tempura, and sauteed scallops. Fourth Brewing Period Lot 3 It seems that it still needs more time.
Japanese>English
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