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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

608

Favorite Brands

10

Hall of Fame

NichinichiKoeigikuAramasa

Most Check-in Brands

Nichinichi
60(12.22%)
Aramasa
52(10.59%)
Senkin
49(9.98%)
Koeigiku
44(8.96%)
Kazenomori
43(8.76%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
77(12.66%)
Saga
67(11.02%)
Akita
63(10.36%)
Yamaguchi
62(10.2%)
Tochigi
57(9.38%)

Timeline

kizenskizens
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35
kizens
Calm, good water, green apple, whey aroma. Slightly mellow mouthfeel. Deep sweetness, but not dull. The rich flavor, which is like a chattering sensation, is cleared up by the acidity and minerality. Serve with deep-fried eggplant, simmered thick fried bean curd and komatsuna, deep-fried tofu, matsutake mushroom rice, and duck tsukune mushroom soup.
Japanese>English
kizenskizens
alt 1
35
kizens
Gentle aroma of muscat, whey and banana. Smooth mouthfeel. Well-balanced acidity, rich flavor, and a hint of sweetness. Dry and sharp. Serve with deep-fried eggplant, simmered deep-fried tofu and komatsuna, deep-fried tofu, matsutake mushroom rice, and duck tsukune mushroom soup.
Japanese>English
kizenskizens
alt 1alt 2
37
kizens
kizens Aromas of mild flowers, melon, whey, vanilla and incense. Slightly effervescent mouthfeel. Noble flavors, brine and acidity. Slightly sweet, the flavor is richer than usual. Pair with cucumber pickles, Goro's hot tofu, stir-fried Chinese cabbage and bean sprouts, and grilled seasonal vegetables. Third brewing period Lot 19
Japanese>English
kizenskizens
alt 1alt 2
42
kizens
Very tasty. Mild flavors of Japanese pear, peach farmer's rake and soda. Light and slightly effervescent. A refreshing sweet and sourness fills the mouth, as if to match the wonderful flavors. It disappears with a nice astringent taste that lingers. Serve with fried Chinese cabbage and bean sprouts, tofu with silk tofu, sashimi of sea bream, steamed sea bream with sake, zuwai crab, fried young wakasagi, and sauteed scallops.
Japanese>English
kizenskizens
alt 1
36
kizens
Very tasty. Notes of grapes, whey, ice, rice, mojito, and grape-flavored granulated rum. Slightly smooth and effervescent mouthfeel. Sharp acidity and minerality. Fresh citrus bitterness and good flavor. Serve with dada-cha beans from Kurosaki, silk and cotton tofu from Gororo, octopus sashimi, grilled swordfish, and boiled zuwaigani-gai (snow crab). My favorite label. I bought 4 more bottles.
Japanese>English
kizenskizens
Kazenomori能登の酒を止めるな！　コラボレーションバージョン
Yucho ShuzoNara
alt 1alt 2
38
kizens
Aromas of grape, cooked rice, and fine alcohol. Strong effervescence, hard but smooth mouthfeel. Firm brine, umami and astringency. Sweet aroma, but not too sweet. Serve with grilled and soaked white eggplant, seared squid sashimi, shrimp cocktail, and Spanish mackerel in saikyo zuke. Kanazawa yeast, ultra-hard water, Noto Yamadanishiki. It is an unusual style, but similar to hijirizumuwatari-bune.
Japanese>English
kizenskizens
alt 1alt 2
44
kizens
Aromas of grapefruit, young Delaware and sour cherry. Clean mouthfeel. Delicate, citrusy bitterness, slightly sweet and sour. Great flavors, minerality like a sports drink. Pair with Yamagata edamame, stir-fried bean sprouts and Chinese cabbage, yose-tofu, seared squid sashimi, vermicelli salad, and sautéed southern chicken.
Japanese>English
kizenskizens
alt 1alt 2
41
kizens
Mild whey, pear, carbonation, Kirin lemon-like aroma. Slightly mellow, with a fine, slightly effervescent mouthfeel. Slightly sweet, with a soft umami and acidity. There is a refreshing minerality in the finish, but it is still very much an autumnal sake. Serve with stir-fried Chinese cabbage and bean sprouts, Goro's hot tofu, grilled vegetables, shrimp cocktail, and La Vettra recipe fried egg.
Japanese>English
kizenskizens
alt 1
36
kizens
Scents of cream, banana, tea and Japanese citrus. Smooth and slightly effervescent. Sharp acidity, deep hint of sweetness, rich umami, and refreshing citrus bitterness. Pair with Goro's Tofu, stir-fried Chinese cabbage and bean sprouts, grilled codfish with salt, grilled seasonal vegetables, sauteed scallops, and Nanbu chicken Nanban.
Japanese>English
kizenskizens
alt 1
42
kizens
The aroma is gentle lime, cream, rice, a hint of neo-political apricot, and lemon cake-like. Slightly smooth mouthfeel. Sharp acidity. Slight sweetness, refreshing citrus bitterness. Impression of harmony after aging. Serve with pickled cucumber, yose-tofu, grilled seasonal vegetables, or gratin.
Japanese>English
kizenskizens
alt 1
41
kizens
Very tasty. Lychee, whey, ice, mint and citrus albedo with mojito-like notes. Strong fizzy mouthfeel with a bit of viscosity. Sharp citrusy acidity as a base. Clear minerality, good flavor and refreshing bitterness. Pair with high-sugar Numata edamame, sautéed white eggplant, kawahagi sashimi, or grilled salt-torpedo fish. Excellent quality. I like the label. Buy as many as you can.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
33
kizens
Aromas of whey, late citrus or troche, rice flour, and gas. Gently mellow and slightly effervescent. Delicate hint of sweetness, citrusy acidity and bitterness, and a matte, deep flavor. Serve with Yamagata green tea beans, yuzu tofu, fried Chinese cabbage and bean sprouts, grilled swordfish, or boiled red snow crab.
Japanese>English
kizenskizens
alt 1alt 2
41
kizens
Melon, banana, sweetie, lemon water, and whey aromas. Smooth and slightly effervescent. Delicate, yet loaded with sweetness and autumnal flavor. Lemon water-like flavors, acidity, and a moderate astringency. Pair with Kurosaki dada-cha-mame, stir-fried Chinese cabbage and bean sprouts, grilled white eggplant and mizu-aubergine with Josephine sauce, oboro-tofu, harusame salad, and saikyo zuke-zuke (pickled sea bream). Vacuum-packed with space brothers. What a great Nishidomura Yamada Nishiki. We had to wait for the harvest moon of mid-autumn before we could enjoy it.
Japanese>English
kizenskizens
alt 1
36
kizens
Gentle peach, rice, flint and spice aromas. Smoother than usual and slightly effervescent. Fresh minerality, rich flavor and brine. Good acidity. Quite dry. Serve with oboro tofu, grilled summer vegetables, seared octopus sashimi, and deep-fried Nanbu chicken.
Japanese>English
kizenskizens
alt 1
38
kizens
Aromas of mild whey, cooked rice, green apple, and sunflower. Clean, slightly effervescent mouthfeel. Strong lemon-sour minerality, brine, and sharp acidity. Sweetness and umami come out late. Good new political flavors. Pair with dada-cha beans from Kurosaki, tofu from Deiryuhara, shrimp cocktail, or grilled sea bream.
Japanese>English
kizenskizens
alt 1alt 2
41
kizens
Scents of incense, whey, grape gum, and ice. Slightly dry, fine-grained, strongly effervescent mouthfeel. Lush, with a hint of acidity, favorite flavors, a hint of sweetness, brine, and astringency. Extremely fine and clear. Serve with dada-cha-mame from Kurosaki, zaru-tofu from Dereubaru, grilled summer vegetables, shrimp cocktail, or grilled sea bream. Third Sake Brewing Period Lot 13
Japanese>English
kizenskizens
Ohmine Junmaiひやおろし生詰酒
大嶺酒造Yamaguchi
alt 1
43
kizens
Aromas of mild tangerine, whey, honey, grapefruit and lint. Slightly viscous mouthfeel. Delayed sweetness, citrus acidity, and rich umami. The water is clear and dry. Serve with lightly pickled cucumbers, edamame (soybean curd), grilled eggplant, and La Bettra's recipe for eggs.
Japanese>English
kizenskizens
alt 1
44
kizens
Pineapple juice, whey, mugwort, and a hint of lozenges. Smooth mouthfeel. Slightly sweet and rich flavor. Sourness and alcohol dryness. Rich yet refreshing. Serve with stewed hijiki mushrooms, meatballs, and grilled chicken.
Japanese>English
kizenskizens
alt 1alt 2
33
kizens
Aromas of gentle flowers, muscatel, whey, vanilla and incense. The mouthfeel is smoother than usual and slightly effervescent. Pleasant acidity, dense and full flavor, favorite flavors, and a tucked-in and discreet brine and astringent taste. Pair with soft tofu, grilled summer vegetables, or shrimp cocktail. Delicate but richer than usual. Would go well with autumn flavors. Third Sake Brewing Period Lot 19
Japanese>English
kizenskizens
alt 1
36
kizens
Melon, banana, loquat, citrus, higher alcohol, and herbal notes. Spherical and mellow. Minerality and brine, citrus acidity, puffy flavor and a hint of sweetness. Edamame, pickled cucumber, edamame tofu, chicken nanban.
Japanese>English
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