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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

kizenskizens
alt 1
38
kizens
Melon, ice, honey lemon, and skinny soda flavors. Light, slightly effervescent mouthfeel. Sharp acidity and a hint of sweetness. Mineral, light bitterness. Great flavors, extremely refreshing. Serve with 419 cabbage and Aoki miso, grilled eggplant, morning corn, yose-tofu, and eggs from La Bettra's recipe.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Aromas of gentle peach, lint, ink, whey, rice, ice, and cider. Slightly mellow and effervescent mouthfeel. Fresh and clear minerality. A refined flavor that gives the illusion of sweetness. Fresh acidity and hard brine. Perfect harmony. Serve with cucumber and ajiki miso, grilled eggplant, yose-tofu, grated young sardines, bonito tataki, and grilled mehikari.
Japanese>English
kizenskizens
Kaze no Mori秋津穂 657 真中採り
Yucho ShuzoNara
alt 1
36
kizens
Muscat, citrus, whey, and incense aromas. Smooth and effervescent mouthfeel. Soft flavor and super minerality. Light sweetness and hidden acidity. Firm astringent finish. Pair with cucumber and Aoki miso, Yose Tofu, Akaka no Sashimi, Unohana salad, and bonito tataki.
Japanese>English
kizenskizens
Yamasanひとごこち純米吟醸おりがらみ
山三酒造Nagano
alt 1
36
kizens
Aromas of grape, rice, honey and paper typical of Nagano. Slightly smooth and effervescent mouthfeel. Dense flavor, acidity and minerality like soda water. Slightly sweet and slightly bitter. Fresh and dry. Serve with tengu edamame, oboro tofu, kochi sashimi, caprese, and miso soup with enoki mushrooms and tofu.
Japanese>English
kizenskizens
alt 1
40
kizens
Aromas of gentle melon, pineapple, and cooked rice. Smooth and effervescent mouthfeel. Sweet and sour, juicy, soft and delicious. Fresh minerality, light brine and astringency. Serve with kochi, okoze, kuei sashimi, caprese made with the best ingredients, or shoulder steak.
Japanese>English
kizenskizens
alt 1alt 2
33
kizens
Very tasty. Aroma of hansaku, geranium and Oronamin C. Mellow and refreshing mouthfeel. Discreet and deep sweetness, spicy acidity. Clear minerality, light astringency. Serve with cucumber, Kin Kameko Miso & Aoki Miso Akane, scorpionfish, kochi, kuei sashimi, and sauteed scallops.
Japanese>English
kizenskizens
KoeigikuNoon Crescentおりがらみ
Koeigiku ShuzoSaga
alt 1
33
kizens
Very tasty. Mild whey, navel, jelly supernatant, vanilla aroma. Light and strongly effervescent mouthfeel. Clear minerality and brine. Soft flavor, clear acidity. Deep, subtle sweetness, light citrus bitterness. Serve with tengu edamame, lettuce salad, grilled eggplant, kochi, flatfish, sea urchin in the shell, and miso soup with aki miso.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
28
kizens
Calm wood, vanilla, whey, soap, muscat, and berry aromas. Fine, slightly effervescent, smooth mouthfeel. Gentle and clear minerality. Good flavor and sharp acidity. Delicate and refined. Serve with grated baby sardines, cucumbers picked in the morning, and grilled young corn.
Japanese>English
kizenskizens
alt 1
31
kizens
Sweet aroma of lime, apricot, plum, whey, and a hint of rice. Light and smooth on the palate. Slightly sweet with sharp acidity. Soft umami and minerality, not spicy. Good flavors and light citrus-like bitterness. Serve with edamame, oboro tofu, caprese, seared red squid, red shrimp sashimi, koshiabura and ukogi tempura.
Japanese>English
kizenskizens
alt 1
36
kizens
Complex aromas of peach, pineapple, ice, cooked rice, cream, fine alcohol and cloves. Velvety mouthfeel. Gentle and deep flavor. Fresh minerality, a hint of acidity. Illusion of sweetness, light bitterness. Serve with sashimi of squid with yuzu kosho pepper from Uonuma, snow crab, grilled mehikari with yuzu kosho pepper, sauteed scallops.
Japanese>English
kizenskizens
alt 1alt 2
35
kizens
Pear, carbonation, and Kuroryu-like aroma. Strong sparkling mouthfeel. Soft rounded flavor. Balance of clean minerality and dryness. Match with Akasaka Kikunoi's Hachisun and Mukozuke. Connect with Niimasa Viridian, Earth, Sengoku Organic Naturals, Jigikin Special Junmai, and Jyushidai Omachi.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Notes of sudachi, melon, sports drink and whey. Light and faintly effervescent. Fresh minerality, sharp acidity. Slightly sweet with a lingering light bitterness. Refreshing at a low temperature. Serve with tofu, cold potage of asparagus, ratatouille, and cooked rice with dacha bean.
Japanese>English
kizenskizens
alt 1
34
kizens
Cider, Igusa, whey, and rice aromas. Mild, slightly effervescent mouthfeel. Fresh and clear. Soft, rich flavor and minerality. Slightly acidic, with a gentle saltiness. Serve with edamame (soybeans with branches), Kamo tofu, flatfish, horse mackerel, or tuna sashimi.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
33
kizens
Very tasty. Mild berry, grapefruit, vanilla, wood and clove, and whey aromas. Light, slightly effervescent mouthfeel. Slightly sweet and sharp acidity. Fresh minerality and brine. Good umami and astringency. Delicate, with great balance and flavors. Serve with edamame (soybean curd), seared red squid sashimi, with unohana, caprese, or shrimp cocktail.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Notes of lychee, berries, whey, flowers and molasses. Silky, slightly effervescent mouthfeel. Sweet, sour and juicy. Fresh and lightly astringent. Clear, with a pronounced acidity. Serve with grilled eggplant, grated whitebait, grated baby sardine, edamame zaru-tofu, and mountain udo sprout tempura.
Japanese>English
kizenskizens
alt 1
33
kizens
Aroma of Kirin lemon, whey, rice, and melon. Slightly smooth mouthfeel. Fresh and clear. Sharp acidity, soft umami. Slight citrus bitterness. Pair with morning lettuce, Katamina oboro tofu, yuzu tofu, caprese, and yamaudo sprout tempura.
Japanese>English
kizenskizens
Azumaichi山田錦 純米酒 精米64%おりがらみ
Gochoda ShuzoSaga
alt 1
31
kizens
Gentle mojito, semi-dried raisins in clusters, whey, paper, and malted rice aromas. Mellow, heavy mouthfeel. Quite dry. Concentrated, rich flavor and classic flavors swell. Slightly lactic sweetness and light acidity. The alcohol is strongly felt, yet strangely not dull. Serve with Unohana (fried tofu with grated radish), Hirame sashimi, Caprese, and sautéed abalone.
Japanese>English
kizenskizens
alt 1alt 2
39
kizens
Very tasty. Loquat, soda, muscat, incense and fresh cedar notes. Mellow, slightly effervescent mouthfeel. Sweet and sour. Delicate and fresh. Spherical balance. Serve with dada-cha-mame (green soybeans), chilled tofu, boiled bracken, red shrimp, seared sashimi of squid, and grilled sweetfish. We enjoy it while comparing it with Nichinichi no Sake Komachi.
Japanese>English
kizenskizens
alt 1alt 2
31
kizens
Very tasty. Aromas of loquat, soda, vanilla, clove, and fir. Slightly smooth and slightly effervescent mouthfeel. Slightly sweet and discreet acidity. Fresh minerality. Firm umami and astringency. Serve with dada-cha-mame (green soybeans), chilled tofu, boiled bracken, red shrimp, seared sashimi of squid, and grilled sweetfish. Extremely delicate. Alc 11%. Slightly lower in whiteness than the Ecru. The flavor is gorgeous, just like that of Shinmasa. I am a big fan of this wine, so I even bought the front cover of the brewery.
Japanese>English
kizenskizens
alt 1
34
kizens
Very tasty. Notes of rum, passion fruit seeds, red currant and vanilla. Slightly mellow and slightly effervescent mouthfeel. The keynote is minerality. Deep hint of sweetness, sharp acidity, rich flavor and light bitterness before returning to water. Pair with morning lettuce, oboro tofu, sea bream sashimi, peperoncino with fresh vegetables, and yukari daikon radish from Nishikari.
Japanese>English
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