SakenowaRecord your sake experiences and discover your favorites
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Check-ins

535

Favorite Brands

10

Hall of Fame

NichinichiKoeigikuAramasa

Most Check-in Brands

Aramasa
47(11.03%)
Nichinichi
47(11.03%)
Koeigiku
42(9.86%)
Senkin
40(9.39%)
Tenbi
38(8.92%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Saga
62(11.59%)
Kyoto
61(11.4%)
Akita
57(10.65%)
Yamaguchi
57(10.65%)
Tochigi
48(8.97%)
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Ubusuna2023山田錦　二農醸
Hananoka ShuzoKumamoto
33
kizensPeach blossom, lychee, daisy, and a complex Scottish single malt-like aroma. Very smooth with fine microbubbles. It is characterized by sweet and sour, dense flavor, and an early and lingering bitterness. Serve with sashimi of squid, caprese, or sautéed scallops. Low alcohol and delicate, but full of energy.
Japanese>English
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KoeigikuSNOW CRESCENT 山田錦
Koeigiku ShuzoSaga
43
kizensAromas of blue citrus, banana, and yogurt. Strongly effervescent, matte flavor on the palate. Sourness, deep sweetness, and refreshing citrus-like bitterness. Pair with Seijo Ishii's sesame-dressed tomatoes, edamame tofu, shrimp cocktail, and La Vettra recipe fried egg.
Japanese>English
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Kamonishiki黄水仙
Kamonishiki ShuzoNiigata
35
kizensAroma of aged pears like high alcohol, soap, and atago. Slightly effervescent, smooth and rich. Sweet, umami rich, complex flavors. Sourness and minerality make for a refreshing drink. Pair with edamame tofu, caprese, shrimp cocktail, or sautéed southern chicken.
Japanese>English
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Zaku新酒
Shimizuseizaburo ShotenMie
38
kizensAromas of pineapple, pink grapefruit, strawberry leaf, rummé, and cane sugar. Mellow and slightly effervescent. Citrusy sweet and sour, mineral and bitter. Very smooth, extremely refreshing. Serve with Yose-Tofu, stir-fried Kokufu Chinese cabbage, daikon radish salad, and Mie Satsuma-age (fried fish cake).
Japanese>English
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Kazenomori秋津穂　山乃かみ酵母　精米歩合65
Yucho ShuzoNara
41
kizensGorgeous melon, aoi banana, flower tea, cinnamon, and clove aroma. Smooth and slightly effervescent. Slightly sweet, with hints of acidity, umami, and astringency. Voluminous but refreshing. Pair with silken fried tofu, Seijo Ishii sesame-drenched tomatoes, pickled Kokufu Chinese cabbage, and cabbage hot pot. The yeast was isolated from sasa lilies harvested in the sacred grounds of Ojin Shrine.
Japanese>English
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KamoshibitokuheijiEAU DU DESIR
Ban JozojoAichi
43
kizensVery tasty. Pineapple, rum, cream and mint. Moderately smooth. The acidity is effective and synergizes with the flavor. Clean and refreshing. Slightly bitter and slightly dry. Complex flavors and well balanced. Serve with sashimi of sea bream, caprese, shrimp cocktail, bonito tataki, satsuma-age octopus, roast beef, udo and taran sprout tempura.
Japanese>English
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Chiebijin山田錦　3割5分純米大吟醸生詰酒
Nakano ShuzoOita
38
kizensCalming berry, brown sugar, and soapy aroma. Smoothness of soft water. Dense but not dull. Slightly sweet, with a strong flavor, acidity, and minerality. Serve with hot tofu or shabu-shabu with jaw broth. Aged in ice temperature since 2021.
Japanese>English
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Kamoshibitokuheijiいのね　4つ星
Ban JozojoAichi
37
kizensVery tasty. Mild Mitsuya cider, rice, mineral, vanilla and nutmeg-like aromas. Smooth and slightly effervescent. Citrusy acidity, sweetness and umami, with a distinct saltiness followed by a light bitterness. The finish is dry and crisp. Brandy-like flavor and weight. Serve with sashimi of squid, fried Chinese cabbage, caprese, or chicken nanban.
Japanese>English
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Nabeshima
Fukuchiyo ShuzoSaga
42
kizensVery tasty. Calm jasmine, mint and ice aroma. Slightly effervescent. Sharp acidity, rich flavor layered with a hint of sweetness, and a clear minerality that keeps you coming back for more. Serve with fried Chinese cabbage and bean sprouts, sashimi of squid and bouillabaisse.
Japanese>English
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Aramasaアース
Aramasa ShuzoAkita
40
kizensVery tasty. Aromas of black cherry, loquat, sandalwood and ginger. Concentrated. Discreet sweetness and sharp acidity. Dense smoothness with delicacy, Slightly effervescent and sharp like cold water. Serve with flatfish sashimi, caprese, or La Bettra-style fried eggs.
Japanese>English
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Senkinゆきだるま
せんきんTochigi
37
kizensGentle aroma of navel and yogurt. Light and strongly effervescent. Cloudy but not sticky mouthfeel. The taste is sweet and sour with a moderate sweetness, rich flavor, and a firm bitterness. Serve with fried Chinese cabbage, fried satsuma-age with kujo leeks, and Milanese cutlet.
Japanese>English
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Tenbi
Choshu ShuzoYamaguchi
39
kizensAromas of rum, citrus, and higher alcohol. Fine-grained, slightly effervescent. Gentle but refreshing mouthfeel. Berry sweet and sour, clean and watery. Umami and a hint of citrus bitterness. Serve with shrimp cocktail or mizutaki.
Japanese>English
ジェイ&ノビィGood evening, kizens 😃. I haven't raised it yet, but I had the same one last night 🤗I think I know what you mean about the aroma of fine alcohol as well as the taste 😌.
Japanese>English
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AkabuSnow Extra生酒にごり酒
赤武酒造Iwate
31
kizensVery tasty. Notes of pineapple juice, citrus and yogurt. Fizzy and light. Refreshingly sweet and sour. Gorgeous Niagara-like acidity, or rather, stimulation to the tongue and a delicious outpouring of flavor. Nice light, fresh watery feel. Pair with Seijo Ishii's Sesame Dre Salad, Japanese Carpaccio of Seared Red Ribbon, and Oden.
Japanese>English
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Banshuikkonののさん純米吟醸生酒
San'yohai ShuzoHyogo
27
kizensGorgeous aroma of pineapple, lychee, dried persimmon and good rice. Sweet and smooth. Rich and mellow, with a ripe, tropical fruit vibrancy. Rich, but with a fruity acidity that lingers. Serve with fried Chinese cabbage, yose-tofu, or oden. It is a blend of Yamadanishiki from Yoshikawa and Hyogo Yume Nishiki.
Japanese>English
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Nichinichi
Nichinichi Inc.Kyoto
26
kizensVery tasty. Gentle pear, cream, high alcohol and clove aromas. Light and slightly effervescent. Extremely smooth. Slightly sweet, with a crisp, relaxing acidity and wateriness. Gentle umami and astringency also balance it out. Serve with sashimi of spear squid and leatherfish, and stir-fried Chinese cabbage.
Japanese>English
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Nabeshima特別純米
Fukuchiyo ShuzoSaga
38
kizensVery tasty. Smells of gentle pineapple, lint, herbs, stones, and soap. Smooth, fine and slightly effervescent. Citrusy acidity, gentle flavor, and mineral brine. Severe but gentle, penetrating clarity. Serve with yose-tofu, senmaizuke (pickled radish), hand-rolled sushi with negitoro (leek toro), and pork miso soup.
Japanese>English
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Senkinゆきだるま
せんきんTochigi
29
kizensBanana, whey, carbonation, aoi grass and rice aroma. Fine-grained, strong bubbles that stimulate the tongue and swell. Dark flavor overlapping with carbonated minerals. Slight sweetness, acidity, and firm bitterness. Serve with oboro-dofu (tofu) and cabbage hot pot.
Japanese>English
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Tenbi純米吟醸生酒
Choshu ShuzoYamaguchi
35
kizensBanana, peach, rum, and water aromas. Slightly thickened and slightly effervescent. Sweet and sour and juicy. A clean, watery sensation that permeates through. It has a gentle flavor. Pair with seared red squid sashimi, Hofu wasabi, and Nanbu chicken stew.
Japanese>English
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AramasaNo.6 X-type純米大吟醸生酒
Aramasa ShuzoAkita
31
kizensOutstanding. Notes of apricot, grapefruit and wood. Slightly effervescent and smooth. Sweet and sour with a hint of bitterness. Rich, complex and delicate. Great flavors. Excellent acidity. Serve with kingfish sashimi, caprese, seared octopus sashimi, marinated shrimp, octopus and avocado.
Japanese>English
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Wataya美山錦特別純米
Kanenoi ShuzoMiyagi
35
kizensMelon, raspberry, rice and koji, typical Miyamanishiki aroma. Smooth mouthfeel. Slightly sweet with a strong umami flavor. Sourness, wateriness in the middle layer, and a dry finish. Pair with salad with sesame sauce from Seijo Ishii, torafugu (blowfish), sea bream sashimi, oboro tofu, chikuzen-ni stew, and stewed pork cubes. This is a special junmai with 55% polished rice.
Japanese>English
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