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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

723

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
70(11.67%)
Senkin
63(10.5%)
Kaze no Mori
62(10.33%)
Aramasa
57(9.5%)
Koeigiku
52(8.67%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
98(13.55%)
Saga
84(11.62%)
Nara
72(9.96%)
Tochigi
71(9.82%)
Akita
68(9.41%)

Timeline

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17
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
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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
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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
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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
kizenskizens
alt 1alt 2
34
kizens
Mild rum, melon, whey, mint and wood aromas. Slightly smooth and slightly effervescent mouthfeel. The taste is elegant and round with a deep sweetness. Freshness with a firm astringency. Great flavors. Serve with chilled tofu, kochi, Hirame sashimi, grilled sea bream, sauteed scallops. Lot 5 from the 4th brewing period, aged in ice temperature for about 6 months, it has already developed cohesiveness and viscosity. It may be a minority opinion, but I would like to see more acidity.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Mild rummy, whey, rice, woody aroma. Light, fine and stimulating foamy mouthfeel. Beautiful freshness, refreshing acidity, gentle umami, elegant deep sweetness, and clear astringency. Delicate and harmonious. Serve with grilled white eggplant, kochi, sea robin sashimi, caprese, and sea urchin in the shell. 4th Brewing Period 12
Japanese>English
kizenskizens
Kamonishiki荷札酒　月白　仲汲み
Kamonishiki ShuzoNiigata
alt 1
35
kizens
Very tasty. Extremely gentle ice, citrus, lactic acid, high alcohol, rum, rice, and a classy aroma. Smooth and soft mouthfeel. Clean minerality and soft umami. Pleasant astringency and an illusory sweetness, like that of great water. Voluminous but delicate. Excellent quality. Pair with cucumber and akiwaki miso, grilled eggplant and myoga, horse mackerel tataki, and bonito tataki.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of mild citrus, cooked rice and turmeric. Light and hard on the palate. Light flavor and acidity. Mineral and brine. Light citrus bitterness. Serve with cucumber with azuki miso, grilled eggplant and myoga, grilled manganji peppers, and satsuma-age.
Japanese>English
kizenskizens
alt 1
34
kizens
Aromas of bamboo grass, green apple, citrus, rice, and green apple troche. Greasy, slightly effervescent mouthfeel. Gentle umami, broad sweetness, sharp acidity. Freshness, light citrus-like bitterness. Pair with Kurosaki edamame, vermicelli salad, kochi, tuna sashimi, and dried tofu.
Japanese>English
kizenskizens
alt 1
30
kizens
Berry, agarwood, petrol, and incense aromas. Smooth, slightly effervescent mouthfeel. Rich umami, with a hint of deep sweetness. Light acidity and heavy bitterness. Complex and premium flavors. Pair with Miso Cabbage, Queen's Isetan Koya Tofu, Bonito Tataki and Torotaku Maki.
Japanese>English
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