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kizenskizens

Registered Date

Check-ins

729

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
70(11.55%)
Kaze no Mori
64(10.56%)
Senkin
64(10.56%)
Aramasa
57(9.41%)
Koeigiku
52(8.58%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
99(13.58%)
Saga
84(11.52%)
Nara
74(10.15%)
Tochigi
72(9.88%)
Akita
68(9.33%)

Timeline

kizenskizens
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32
kizens
Aromas of gently ripe melon, banana, cream, and candy cane. Hard but gentle, slightly effervescent mouthfeel. Clearly citrus-like acidity and bitterness. Viscous flavor, Aquarius-like saltiness and minerality. Ripe and heady character. Serve with cucumber and aki miso, chilled tofu, kawahagi, or flatfish sashimi.
Japanese>English
kizenskizens
alt 1
26
kizens
Aromas of whey, green apple, lily of the valley, cooked rice, pineapple candy and honey. Mellow and slightly effervescent mouthfeel. Sticky, soft flavor and freshness. Slight sweetness, gentle acidity. Great flavors, citrusy and refreshing bitterness. Serve with pickled cucumber, Yose-Tofu, simmered bamboo shoots in Tosa sauce, or shrimp cocktail.
Japanese>English
kizenskizens
alt 1
31
kizens
Gentle grape, whey, wood, clove, berry, and mint aromas. Smooth, slightly effervescent mouthfeel. Soft and rich flavor. Light astringency, good acidity. Delicate but concentrated. Pair with Akita Honoka edamame, steamed vegetables, sea bream, sweet shrimp, tuna sashimi, and negitoro rolls.
Japanese>English
kizenskizens
Kaze no MoriWEEKS2025 愛山607
Yucho ShuzoNara
alt 1
34
kizens
Aromas of grapes, grapefruit, berries, rice and rice husks. Silky, effervescent mouthfeel. Sharp acidity, discreet but deep sweetness. Hard minerality and a beautiful astringency. Pair with sea bream sashimi, lightly pickled cabbage from Nishikari, grilled eggplant with Minamiuonuma yuzu kosho, and grilled salt fish.
Japanese>English
kizenskizens
alt 1
32
kizens
Notes of rum, honey, grapes, lychee, and water. Mellow, slightly effervescent mouthfeel. Concentrated flavor and a hint of sweetness. Clean wateriness, acidity and light astringency. Serve with Yose-Tofu, Marinated Shrimp and Avocado, and Saikyo Grilled Spanish Mackerel.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Notes of grape, citrus, whey, rice and Oronamin C. Light and strongly effervescent mouthfeel. Fresh and sharp acidity. Severe minerality and softening umami. Delicate, lemon-sour freshness, great flavors. Pair with Yamagata dadacha beans, zaru-tofu (tofu) from Tsuji Tofu, grilled white eggplant, seared red squid sashimi, and Pizza Margherita. My favorite type. It is evolving again this year. I bought three bottles as I recall, but I will buy more.
Japanese>English
kizenskizens
alt 1
33
kizens
Melon, whey to cream, sports drink or Leoville-like soda, flint, cream soda aroma. Smooth, slightly effervescent mouthfeel. Slight sweetness, acidity, great flavors and minerality wrapped in a round hiyaoroshi-like flavor. Serve with Yose Tofu from Toyokawa Tsuji Tofu Shop, stir-fried bean sprouts and pea shoots, red shrimp and red squid sashimi, and grilled summer vegetables.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
34
kizens
Mild vanilla, citrus, chalk, and lozenge aroma. Slightly mellow and slightly effervescent mouthfeel. Clean watery, mellow flavor, light acidity and light brine and bitterness. Serve with kingfish, kochi, flatfish, ara sashimi, grilled white eggplant, sweet hijiki simmered dish, and grilled salt-baked swordfish.
Japanese>English
kizenskizens
alt 1
30
kizens
Very tasty. Aromas of gentle vanilla, mugwort, soda, mint, and Yamadanishiki. Mature yellowish hue. Characteristic mouthfeel with a gentle, viscous, velvety, fine-grained microbubbles lurking in the background. Gentle freshness. A sweetness that gives the illusion of famous water, and a deep, rounded flavor. Vertical acidity that gradually stimulates the tongue, deep, light bitterness and dryness. Serve with dacha-mame (green soybeans), zaru-tofu (tofu), lightly pickled cabbage from Nishikari, boiled greens, steamed vegetables, and rice with pickled sea bream. Delicate but layered and complex. It has finesse and everything is in harmony. An aged sake produced in February 2020.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of gentle melon, muscatel, and fragrant wood. Slightly smooth and effervescent mouthfeel. Sweet, sour and juicy. Gentle umami and light bitterness. Fresh and clear. Serve with Yose-Tofu, cucumber and Aoki Miso, grilled eggplant, and sauteed abalone.
Japanese>English
kizenskizens
Kaze no Moriweeks2025 山田錦507
Yucho ShuzoNara
alt 1
29
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 bonito tataki.
Japanese>English
kizenskizens
alt 1
37
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
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