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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

743

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
71(11.47%)
Kaze no Mori
68(10.99%)
Senkin
66(10.66%)
Aramasa
57(9.21%)
Koeigiku
53(8.56%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
102(13.73%)
Saga
85(11.44%)
Nara
78(10.5%)
Tochigi
74(9.96%)
Akita
68(9.15%)

Timeline

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Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
31
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
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alt 1
31
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
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alt 1
39
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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
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alt 1
32
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
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alt 1alt 2
34
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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
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Isojiman東条山田錦純米吟醸生詰酒
Isojiman ShuzoShizuoka
alt 1alt 2
35
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
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Atagonomatsuささら純米吟醸生酒おりがらみ
Niizawa JozotenMiyagi
alt 1
29
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
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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
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alt 1
28
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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
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alt 1
30
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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
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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
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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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alt 1
37
kizens
Very good. Mild clove, rum, melon, banana, cedar and mint. A light, fine, slightly effervescent mouthfeel. Subdued, soft flavor and freshness. Well-timed, clear acidity and firm astringency. Match with Goro's hot tofu, Yarika, Flounder, Hobo sashimi, and steamed Matsutake mushrooms in an earthenware teapot. Extremely delicate and well balanced. It should be drunk after a few days. Lot 9, 4th brewing period
Japanese>English
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alt 1
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
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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
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alt 1
32
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
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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
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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
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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
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alt 1
33
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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
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