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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

750

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
72(11.5%)
Kaze no Mori
69(11.02%)
Senkin
68(10.86%)
Aramasa
58(9.27%)
Koeigiku
53(8.47%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
103(13.73%)
Saga
85(11.33%)
Nara
80(10.67%)
Tochigi
76(10.13%)
Akita
69(9.2%)

Timeline

kizenskizens
alt 1
35
kizens
Notes of melon, cotton candy, hard seeds of fruit and berries. A light, smooth mouthfeel. Deep sweetness that softly unfolds. Dense flavor, hard minerality, light acidity and astringency. Lightness and density coexist. Serve with Goro no Yudofu, Yarika no Sashimi, sautéed mushrooms with spices, and deep fried tofu with five spice powder.
Japanese>English
kizenskizens
alt 1
29
kizens
Yogurt, cotton candy, and carbonated aroma. The beer has a smooth, strong effervescence with a matte finish. Soft, deep sweetness and umami, carbonated and swollen. Minerality, acidity, and a lingering light bitterness. Serve with Goro's hot tofu, sautéed mushrooms with spices, peperoncino with celery leaves, and roast beef.
Japanese>English
kizenskizens
alt 1
36
kizens
Aroma of lime, plum, whey or chalk, something about Osechi. Smooth, strongly effervescent mouthfeel. Sharp citrus acidity. Hard minerality, bitterness. The umami taste softens the harshness. Cocktail-like appearance. Match with flounder sashimi, baba gump style shiba shrimp, moules marinières, cheese fondue.
Japanese>English
kizenskizens
alt 1alt 2
38
kizens
Very tasty. Complex nose of rum, whey, lime, grapes, aromatic flowers, loquat and cloves. Smooth and strong effervescent mouthfeel. Soft sweetness and flavor. Sharp citrus acidity, clean underlying wateriness. Light astringent aftertaste on the finish. Serve with hot tofu, flounder, or Monkfish sashimi. Daigo Shuzo Period Lot 1 Arrived from the brewery and opened immediately. The alcohol content is 11ºC this season as well. This delicate yet drinkable balance is unique.
Japanese>English
kizenskizens
alt 1
28
kizens
Aromas of mild green apple, whey, and vanilla. Slightly effervescent mouthfeel. Delicate and sharp sweet and sour. Soft flavor, hardness and saltiness. Serve with hot tofu, white silver planks of wasabi, pickled Chinese cabbage in Kokufu and fried hanpen.
Japanese>English
kizenskizens
alt 1
34
kizens
Outstanding. Notes of peach, loquat, whey, cedar, vanilla bean, Oronamin C, and vanilla ice cream. Silky, slightly effervescent mouthfeel. Discreet, minimal, deep sweetness. Vertically stimulating citrus acidity. Light flavor and viscous weight that softens. Great flavors and lingering oak astringency. Pair with Aomori Hirame sashimi, hot tofu from Soyenokan, Nishikari bamboo shoots and pickled sansho (Japanese pepper), and Nanbu chicken salad. This wine was stored in ice temperature since it was released from the cellar in June. It is fragile as it is reduced by swallowing.
Japanese>English
kizenskizens
alt 1
40
kizens
Very tasty. Notes of yogurt, banana and melon, rice and cream soda. Strongly effervescent with a matte throat. Gentle sweetness, light acidity, rich flavor, grapefruit-like refreshing bitterness. Serve with grated silken fried tofu, Nishikari pickled bamboo shoots, cream stew, or sautéed southern chicken.
Japanese>English
kizenskizens
KoeigikuSNOW CRESCENT 山田錦
Koeigiku ShuzoSaga
alt 1
35
kizens
Very tasty. Notes of muscat, pear, tangerine, whey and chalk. Strongly effervescent, orizzled, matte mouthfeel. Slightly sweet, rich flavor, clear acidity, clean minerality, and a citrusy bitter finish. Serve with hot tofu, seared red squid sashimi, grilled bean sprouts and Kokufu Chinese cabbage, or vermicelli salad.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
33
kizens
Very tasty. Mild whey, apricot, chalk, flint and green apple torch aroma. Slightly effervescent mouthfeel, light and fine. More delicate and soft watery than usual. Gentle umami and refined acidity. Grapefruit-like bitterness. Serve with onion slices with ponzu sauce, hot tofu, potato salad, and shrimp bisque.
Japanese>English
kizenskizens
alt 1
33
kizens
Very tasty. Aromas of yoghurt, pear, rice, volatile acidity and carbonation. Smooth and highly carbonated, with a matte mouthfeel at the back of the throat. Deep sweetness and rich flavor that comes out slowly. Light acidity and a hint of bitterness. The flavor is beautiful even though it is cloudy, and the presence of rice can be felt more than last year. Match with squid sashimi, hot tofu, bonito tataki, potato salad, and shrimp bisque.
Japanese>English
kizenskizens
alt 1
42
kizens
Aromas of banana, chrysanthemum, higher alcohol, cotton candy, granulated soybeans, and soybean flour. Mellow and smooth mouthfeel. Rich umami and a hint of sweetness. Slightly acidic and lightly astringent. It has a full, soft richness. Serve with sashimi of kochi and ara, fritters of young wakasagi, baba gump style of shiba shrimp, and sauteed southern chicken.
Japanese>English
kizenskizens
alt 1
33
kizens
Citrus, geranium, butterscotch, whey to soap, light petrol notes. Smooth and effervescent mouthfeel. Deep sweetness and concentrated flavor. Citrusy acidity and astringency. Rich and complex flavors. Pair with oboro tofu, flounder, sea bream, yellowfin horse mackerel sashimi, or seared red squid sashimi in a western style.
Japanese>English
kizenskizens
alt 1alt 2
35
kizens
Last year's lot aged at ice temperature. Very tasty. Aromas of whey, banana, cotton candy, rice and vinegar. Fine, highly carbonated, matte mouthfeel. Freshness, rich flavor, citrus-like bitterness, and refreshing acidity. Well-balanced with a long aftertaste. Serve with usubahagi sashimi, matsutake mushroom steamed in an earthen pot, or gratin. We are looking forward to this year's harvest.
Japanese>English
kizenskizens
Isojiman東条山田錦純米吟醸生詰酒
Isojiman ShuzoShizuoka
alt 1alt 2
36
kizens
Aromas of gentle melon, violet, whey, faintly fragrant fine rice flour, and pistache. Smooth mouthfeel. Soft flavor and a hint of sweetness. Moderate, long acidity and a clean watery taste. Flavor of the finest Yamada-Nishiki. The rounded mouthfeel gives way to a crisp, 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
30
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
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