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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

652

Favorite Brands

9

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
65(12.17%)
Aramasa
54(10.11%)
Senkin
54(10.11%)
Koeigiku
48(8.99%)
Kaze no Mori
48(8.99%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
86(13.19%)
Saga
75(11.5%)
Akita
65(9.97%)
Yamaguchi
63(9.66%)
Tochigi
62(9.51%)

Timeline

kizenskizens
alt 1
5
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
kizenskizens
alt 1
33
kizens
Very tasty. Melon, whey, carbonation, and rice aroma. Light and strongly effervescent mouthfeel. Deep sweetness, rich and deep flavor. Sourness and hidden saltiness that balance the whole. A masterpiece of harmony. Serve with boiled tofu, caprese, fried Chinese cabbage and bean sprouts, shrimp cocktail, grilled sea bream, Caesar salad, and grilled vegetables.
Japanese>English
kizenskizens
alt 1
36
kizens
Very tasty. Prince melon, whey and cream, fine alcohol and incense aromas. Fine microbubbles and silky mouthfeel. Fresh acidity, gorgeous sweetness. Fresh and unctuous flavor, strict bitterness. Match with cucumber marinated in malted rice, Corporal hot tofu, sea bream sashimi, shrimp cocktail, Caesar salad, and grilled vegetables.
Japanese>English
kizenskizens
alt 1
38
kizens
Pineapple, higher alcohol, xylitol berry gum, Japanese paper, and aroma typical of Iomangoku. Smooth and tangy mouthfeel. Deep sweetness, rich umami. Sourness and mineral brine and bitterness follow. Rich impression for an early rice. Match with Yose hot tofu, Caprese, Tajiriya's Wasabi-zuke (pickled wasabi), lightly pickled daikon radish from Nishikari, and saury grilled in Saikyo style.
Japanese>English
kizenskizens
alt 1
32
kizens
Very tasty. Peach blossom, high alcohol, cherry, carbonation, rice and cloves, vitamin carbonated drink-like aroma. Slightly smooth and finely effervescent mouthfeel. Modest sweetness, sharp citrus-like acidity. Mineral and sports drink-like brine. Delicate, refreshing, white yeast-like taste and great flavors. Serve with Nishikari bamboo shoots, edamame tofu, fried Chinese cabbage and bean sprouts.
Japanese>English
kizenskizens
alt 1
36
kizens
Aromas of plum syrup, pears and Onshu mandarins, malted rice, and chocolate. Slightly smooth mouthfeel. Sweet and sour and juicy. Deep sweetness and firm umami. Sourness and bitterness that lighten the aftertaste. Serve with fresh onion salad, hot tofu, sashimi of squid, kawahagi sashimi, and roast beef.
Japanese>English
kizenskizens
abeシルバーおりがらみ
阿部酒造Niigata
alt 1
36
kizens
Very tasty. Whey, banana, melon soda, rice and chalky notes. Strongly effervescent with a matte mouthfeel. Lush and fresh, the flavor expands with the effervescence. Refreshing, citrusy acidity and bitterness keep the drink going. Serve with boiled tofu, grilled and soaked eggplant with fresh onion, and satsuma-age.
Japanese>English
kizenskizens
alt 1
36
kizens
Gentle rummy, grape and melon gum aroma. Slightly effervescent mouthfeel. Extremely delicate this year. Great flavors and wateriness. Full flavor, good acidity, a hint of sweetness, and a tight astringency. Serve with squid, sea bream sashimi, or caprese. Lot 3, 4th brewing period
Japanese>English
kizenskizens
alt 1
38
kizens
Aromas of cedar, rice and banana. Smooth mouthfeel. Sweet and rich flavor. Noble flavors. Low acidity and long finish. Pair with caprese or sukiyaki, which is made with the finest ingredients.
Japanese>English
kizenskizens
alt 1
32
kizens
Very tasty. Mild peach, soda, rice and whey aroma. Slightly mellow, slightly effervescent mouthfeel. Hard, clean minerality. Mellow, full flavor and crisp acidity. Slightly sweet, with a pleasant saltiness. Serve with caprese, shrimp soup, quiche pizza.
Japanese>English
kizenskizens
alt 1
36
kizens
Very tasty. Gentle grape, vinegar iso, vanilla, melon soda, clove, and St. Julien red wine-like aromas. Smooth, slightly effervescent mouthfeel. The palate has a firm, watery, brine-like quality to it. There is also a hint of sweetness and acidity derived from the umami. Great flavors. Pair with boiled tofu, grilled eggplant, homemade pickles, and quiche from Seijo Ishii. Repeat because it is delicious. It is best to wait until the third day after opening the bottle.
Japanese>English
kizenskizens
alt 1
34
kizens
Light yogurt, rice flour, banana, carbonation, lint, clay and glycerin aromas. Fine effervescence, matte texture. Sweet and sour, with a rich, full, dark flavor. Clean minerality and great flavors. Pair with chilled tomato pasta, Seijo Ishii's small basket of rice, or La Bettra's recipe for egg dishes.
Japanese>English
kizenskizens
abeThe sazanami 五百万石
阿部酒造Niigata
alt 1
23
kizens
Whey, blue apple, carbonation, baby underwear scent. Fine bubbles like Champagne. Gentle, full flavor and deep, elegant sweetness. Sharp acidity, firm bitterness. Serve with caprese, shrimp cocktail, or tempura of cod roe.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of gentle peach, rum, rice, soda, and sakura mochi. Mellow, effervescent mouthfeel. Sweet, sour and juicy. Light saltiness and clean watery taste. Rich umami and moderate bitterness. Good sharpness. Serve with hot tofu, caprese, vermicelli salad, or sauteed southern chicken.
Japanese>English
kizenskizens
alt 1
33
kizens
Melon gum, grapes, cream, and incense. Smooth and effervescent mouthfeel. Very juicy. Slightly sweet and rich. A firm brine with acidity and minerality. Serve with boiled tofu, squid sashimi, grilled vegetables, spring vegetables, and roast beef.
Japanese>English
kizenskizens
abeシルバーおりがらみ
阿部酒造Niigata
alt 1alt 2
34
kizens
Very tasty. Notes of grapes, banana, whey and chamomile. Light and fine effervescence, with a matte texture of puffy origami. Slightly sweet and gentle flavor. Sharp grapefruit-like acidity and bitterness. Serve with sesame-dressed tomatoes, coleslaw salad, puffer fish, squid, seared octopus, and sea bream sashimi.
Japanese>English
kizenskizens
Denshu渡船二号純米吟醸
Nishida ShuzotenAomori
alt 1
47
kizens
Aromas of apple, rice, spices, and rice wine. A thick mouthfeel. Sweet and mellow flavor. Although heavy, it is not dull at all due to the acidity and wateriness. Serve with boiled tofu, stewed eggplant, or Milanese cutlet.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
36
kizens
Calming lactic acid, grape, and cosmetic scents. Slightly effervescent and fine-grained. Citrus-like acidity, moderate umami. Delicate and gentle wateriness. Light bitterness. Serve with boiled tofu, pickled Chinese cabbage, snow crab, fritters of queen crab, mozzarella, asparagus and tomatoes with egg.
Japanese>English
kizenskizens
Mimurosugi辛口　露葉風純米
Imanishi ShuzoNara
alt 1
41
kizens
Very good. Mild rum, rice, grapes, spices, red wine and popcorn aromas. Smooth mouthfeel. Soft and rich flavor, cool acidity, clear hard water. Serve with hot tofu, pickled Chinese cabbage, caprese, or sautéed southern chicken.
Japanese>English
kizenskizens
AKABU結の香　new born
赤武酒造Iwate
alt 1
38
kizens
Aromas of pineapple, carbonation, cooked rice, lemon coke and nutritional drinks. Smooth, effervescent mouthfeel. Fresh, sweet and sour. Rich and harmonious flavor. Pair with caprese, marinated shrimp and avocado, tempura udo and cod sprouts, and saury saikyo yaki.
Japanese>English
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