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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

624

Favorite Brands

10

Hall of Fame

NichinichiKoeigikuAramasa

Most Check-in Brands

Nichinichi
62(12.23%)
Aramasa
54(10.65%)
Senkin
53(10.45%)
Kazenomori
45(8.88%)
Koeigiku
45(8.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
81(12.98%)
Saga
69(11.06%)
Akita
65(10.42%)
Yamaguchi
62(9.94%)
Tochigi
61(9.78%)

Timeline

kizenskizens
alt 1alt 2
39
kizens
Outstanding. Aromas of citrus, green apple, blue tomato, hops, dead grass, and powdered potash. Slightly mellow, slightly effervescent mouthfeel. Clear acidity is the keynote. Moderate sweetness, floating freshness, complex and wonderful flavors and a hint of bitterness, like a nutritional drink. Finesse and extremely well balanced. Serve with hot tofu, caprese, fried Chinese cabbage, or Ootora oden. Each sip moves the heart. It is a shame to finish it.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of figs, higher alcohol, incense, hazelnut chocolate, and shiitake mushrooms. Smooth and effervescent mouthfeel. Deep sweetness and umami. Minerality with citrus acidity and astringency. Serve with yuzu kosho and hot tofu, caprese, grilled vegetables, or oden.
Japanese>English
kizenskizens
abe純米大吟醸
阿部酒造Niigata
alt 1alt 2
32
kizens
Very tasty. Aromas of mild green apple, whey, vanilla and yellow peach. Silky, slightly effervescent mouthfeel. Slightly sweet, sharp acidity, full flavor, Aquarius-like freshness and light bitterness. Serve with fried Chinese cabbage and bean sprouts, shrimp ajillo, shrimp cocktail, and saikyo yaki mackerel. This wine is only available at the brewery.
Japanese>English
kizenskizens
alt 1
43
kizens
Aromas of honeyed yogurt, muscat, citrus albedo, and savory chaff. Light and strongly effervescent mouthfeel. Subdued acidity and sweetness than before. Clear freshness, light bitterness and deep flavor. Pair with Caprese, grilled vegetables and mushrooms with olive oil, seared octopus, and shrimp cocktail.
Japanese>English
kizenskizens
alt 1
35
kizens
Lactic acid beverage, carbonic acid, rice or rice vinegar aroma. A matte mouthfeel that goes in smoothly and puffs up with strong effervescence. Sweet and sour, freshness, deep flavor and light bitterness. Great flavors, extremely refreshing. Serve with Yuzu Kosho (Yuzu citrus pepper) and hot tofu, Caprese, Pizza Margherita, or Saikyo Yaki Mackerel.
Japanese>English
kizenskizens
alt 1
34
kizens
Muscat, cream soda, and incense scents. Slightly effervescent mouthfeel. Sourness and deep sweetness. Fresh and crisp flavors. Good flavor and light astringency. Well balanced. Serve with Caprese, Pizza Margherita, or Tempura Cod Roots.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
38
kizens
Very tasty. Mild whey, ponzu, mint gum, chalk and incense. Light and slightly effervescent mouthfeel. Citrus-like acidity and bitterness, with a gentle hint of sweetness and flavor. Fresh, clear and wonderful flavors. Serve with grilled Kunitachi Chinese cabbage, seared red squid, vermicelli salad, shrimp cocktail, and saikyo-yaki grilled Spanish mackerel.
Japanese>English
kizenskizens
alt 1
36
kizens
Lactic acidic, cream soda, rice aroma. Rough and strongly effervescent mouthfeel. Slightly sweet and sour, with creamy flavor and flavor that swells with carbonation and finishes with a light bitterness. Serve with stir-fried Kokufu Chinese cabbage, yose-dofu, saffron rice.
Japanese>English
kizenskizens
alt 1alt 2
41
kizens
Aromas of gentle muscat, whey, and coconut. Slightly effervescent mouthfeel. Gentle watery base, a hint of sweetness, acidity, minimal umami, and a hint of bitterness. Serve with Zoni, Ganmodoki and Bamboo shoot stew, and Oden. Extremely delicate flavor. Lot 5 of the 4th brewing season, produced in Nishidomura.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石　生
Matsumoto ShuzoKyoto
alt 1
40
kizens
Aromas of whey, ripe apples and berries, raw honeysuckle and chalk. Slightly effervescent mouthfeel. The only thing missing from the 2024.12 shipment is a hint of raw honeysuckle. Pair it with Itawanawa (raw fish), Yose-Tofu (tofu), handmade soba (buckwheat noodles) from a good restaurant, or Saikyo-yaki (grilled Spanish mackerel).
Japanese>English
kizenskizens
Aramasaコスモスラベル
Aramasa ShuzoAkita
alt 1alt 2
42
kizens
Mild whey, lychee, Japanese pear, and shiso aroma. Slightly smooth mouthfeel. Salty, deep, slightly sweet, sharply acidic, bitter. Citrusy freshness. Unique in the way the flavors and tastes come out. Serve with stir-fried Kokufu Chinese cabbage and bean sprouts, or cabbage hot pot.
Japanese>English
kizenskizens
alt 1alt 2
32
kizens
Outstanding. Complex aromas of rum, melon, fine rice and baby saliva. Slightly effervescent mouthfeel. Slight sweetness, acidity, umami, astringency. All in harmony, like a sphere in its modesty. Serve with boiled tofu, seared squid, sashimi of red shrimp, and saikyo-yaki grilled mackerel. Lot 12 from the second brewing period, purchased two years ago and aged at -3°C. Delicate and elegant, with noble flavors and clean water.
Japanese>English
kizenskizens
alt 1
39
kizens
Very tasty. Aromas of lactic acid beverage, muscat, citrus and rice. Strongly effervescent and rough but smooth. Refreshing acidity, a hint of sweetness, and bitterness. Rich flavor, freshness. Serve with stir-fried Kokufu Chinese cabbage and bean sprouts, Yose-Tofu, minestrone, and roast chicken.
Japanese>English
kizenskizens
alt 1
36
kizens
Green apple, pear, light green troche, banana, and whey aromas. Extremely light mouthfeel. Mineral notes. Slightly sweet, fresh, citrusy acidity and bitterness. Pair it with Goro no Yudofu, Gindara no Saikyo-yaki, and Nanbu Dori sauteed chicken. When I visited the brewery, I could see the scenery as shown on the label.
Japanese>English
kizenskizens
alt 1
33
kizens
Calm peach, mint, and flint aroma. Slightly smooth, fine-grained, slightly effervescent mouthfeel. The wine has a deliciously brine-like flavor. Clear and deep with a hint of sweetness, refreshing acidity and bitterness. Serve with fried Chinese cabbage and bean sprouts, grilled mushrooms and vegetables, or chicken with terimayo. A bottle of the September shipment came out from the back.
Japanese>English
kizenskizens
alt 1
42
kizens
Lassi, rice, floral aroma. Strongly effervescent, matte mouthfeel. Sweet and sour, dense and rich flavor. Lactic acid flavors and a light bitter finish. Pair with stir-fried Chinese cabbage and bean sprouts, tofu with hot tofu with goro, sesame-dressed tomatoes, shrimp cocktail, and sautéed scallops.
Japanese>English
kizenskizens
alt 1
40
kizens
Very tasty. Lactic acid, muscat, citrus, rice, chalk, about the size of a lassi or yogurt. Strong effervescence, light and matte on the tongue. Sweet and sour, the flavor is rich and full with the effervescence. Flavors also spread with the effervescence. Serve with Yose-Tofu and Chicken Nanban.
Japanese>English
kizenskizens
alt 1
30
kizens
Very tasty. Notes of grape, citrus, whey, rice and flowers. Smooth, effervescent mouthfeel. Slightly sweet and sharp acidity. Mineral and refreshing bitterness. Great flavors and taste. Pair with Kokufu Hakusai and Bean Sprouts, Yose Tofu, Grilled Mushrooms and Vegetables, Shrimp Cocktail, Chicken Nanban.
Japanese>English
kizenskizens
alt 1
37
kizens
Very tasty. Mild lactic acidity, green apple troche, citrus and apricot aromas. Smooth, slightly effervescent mouthfeel. Sharp sweet and sourness. Umami, a hint of bitterness, and a subtle but lingering sweetness. Serve with lettuce salad, chilled tofu with mamean, vermicelli salad, seared squid and octopus sashimi, and saikyo grilled karei. I purchased this wine when I visited the brewery last month. Kashiwazaki was a nice place with beautiful and tasty fish.
Japanese>English
ジェイ&ノビィ
Good evening, kizens 😃. Abechan! It's delicious 😋. I love it and would love to visit the brewery👍
Japanese>English
kizens
The sake is great, the people and scenery are great, and even the local fish is delicious in Kashiwazaki. I recommend it.
Japanese>English
kizenskizens
alt 1
36
kizens
Very tasty. Aroma of lactic acid, granulated rummies and cream soda. Strongly effervescent, matte but light mouthfeel. Slightly sweet and sour, with a minerality that swells with carbonation, followed by a lingering taste of umami and bitterness. Serve with stir-fried Kokufu Chinese cabbage and bean sprouts, shrimp cocktail, steamed chicken, or roast beef.
Japanese>English
1

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