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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

649

Favorite Brands

9

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
64(12.05%)
Aramasa
54(10.17%)
Senkin
54(10.17%)
Koeigiku
47(8.85%)
Kaze no Mori
47(8.85%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
85(13.1%)
Saga
74(11.4%)
Akita
65(10.02%)
Yamaguchi
63(9.71%)
Tochigi
62(9.55%)

Timeline

kizenskizens
Hanaizumi活性純米にごり酒
Hanaizumi ShuzoFukushima
alt 1
37
kizens
Lactic acidic, muscat, match and koji aromas. Light, fine-grained, strong effervescence, matte texture on the tongue. Honey-like sweetness, profound umami. Lingering bitterness. Serve with Yose-Tofu, Caprese, Vermicelli Salad, Shrimp and Asparagus Spring Rolls.
Japanese>English
nabe
Hello. Thank you for having a drink from my hometown, Minamiaizu Town!
Japanese>English
kizens
Aizu is attractive. Water, rice, and people are good. Ramen noodles, too.
Japanese>English
kizenskizens
alt 1
40
kizens
Very tasty. Aromas of whey, blue citrus, banana and incense. Slightly smooth and slightly effervescent mouthfeel. Sharp citrus-like acidity. Clean minerality and supporting umami, light bitterness. Pair with Caesar salad, shrimp ajillo, and tempura cod sprouts. Favorite label. Last of the stock has been finished.
Japanese>English
kizenskizens
alt 1
40
kizens
Mild citrus, banana, whey, and pear aromas. Smooth, slightly effervescent mouthfeel. Soft acidity and umami that stimulate the center of the tongue. A sports drink-like saltiness and a light citrus bitterness. Gentle, light and complex. Serve with Goro's hot tofu, caprese, grilled vegetables, snow crab, or saikyo-yaki broiled Spanish mackerel.
Japanese>English
kizenskizens
alt 1
33
kizens
Very tasty. Notes of cider, pineapple, vanilla, huckleberry, white wine and chamomile. Smooth, slightly effervescent mouthfeel. Beautiful freshness, harmonious flavor, moderate sweetness and elegant acidity, tight brine and bitterness. Serve with yuba tofu, caprese, grilled sea bream from Ishikawa, grilled vegetable aglio aurio, shrimp cocktail, or gratin.
Japanese>English
kizenskizens
alt 1alt 2
36
kizens
Aromas of rum, whey, muscat, higher alcohol, vanilla, and rice. Slightly effervescent mouthfeel. Delicate and fresh. Slightly sweet, sharp acidity, good flavor, pleasant astringency. Great flavors. Serve with boiled red rape blossoms, harusame (bean-starch vermicelli) salad, daikon with mentaiko mayo, shrimp, octopus and avocado salad, and saikyo-yaki (grilled silver salmon).
Japanese>English
kizenskizens
alt 1alt 2
40
kizens
Outstanding. Aromas of citrus, green apple, blue tomato, hops, dead grass, and powdered potash. Slightly mellow, slightly effervescent mouthfeel. Clear acidity is the keynote. Moderate sweetness, floating freshness, complex and wonderful flavors and a hint of bitterness, like a nutritional drink. Finesse and extremely well balanced. Serve with hot tofu, caprese, fried Chinese cabbage, or Ootora oden. Each sip moves the heart. It is a shame to finish it.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of figs, higher alcohol, incense, hazelnut chocolate, and shiitake mushrooms. Smooth and effervescent mouthfeel. Deep sweetness and umami. Minerality with citrus acidity and astringency. Serve with yuzu kosho and hot tofu, caprese, grilled vegetables, or oden.
Japanese>English
kizenskizens
abe純米大吟醸
阿部酒造Niigata
alt 1alt 2
32
kizens
Very tasty. Aromas of mild green apple, whey, vanilla and yellow peach. Silky, slightly effervescent mouthfeel. Slightly sweet, sharp acidity, full flavor, Aquarius-like freshness and light bitterness. Serve with fried Chinese cabbage and bean sprouts, shrimp ajillo, shrimp cocktail, and saikyo yaki mackerel. This wine is only available at the brewery.
Japanese>English
kizenskizens
alt 1
43
kizens
Aromas of honeyed yogurt, muscat, citrus albedo, and savory chaff. Light and strongly effervescent mouthfeel. Subdued acidity and sweetness than before. Clear freshness, light bitterness and deep flavor. Pair with Caprese, grilled vegetables and mushrooms with olive oil, seared octopus, and shrimp cocktail.
Japanese>English
kizenskizens
alt 1
35
kizens
Lactic acid beverage, carbonic acid, rice or rice vinegar aroma. A matte mouthfeel that goes in smoothly and puffs up with strong effervescence. Sweet and sour, freshness, deep flavor and light bitterness. Great flavors, extremely refreshing. Serve with Yuzu Kosho (Yuzu citrus pepper) and hot tofu, Caprese, Pizza Margherita, or Saikyo Yaki Mackerel.
Japanese>English
kizenskizens
alt 1
34
kizens
Muscat, cream soda, and incense scents. Slightly effervescent mouthfeel. Sourness and deep sweetness. Fresh and crisp flavors. Good flavor and light astringency. Well balanced. Serve with Caprese, Pizza Margherita, or Tempura Cod Roots.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
37
kizens
Very tasty. Mild whey, ponzu, mint gum, chalk and incense. Light and slightly effervescent mouthfeel. Citrus-like acidity and bitterness, with a gentle hint of sweetness and flavor. Fresh, clear and wonderful flavors. Serve with grilled Kunitachi Chinese cabbage, seared red squid, vermicelli salad, shrimp cocktail, and saikyo-yaki grilled Spanish mackerel.
Japanese>English
kizenskizens
alt 1
36
kizens
Lactic acidic, cream soda, rice aroma. Rough and strongly effervescent mouthfeel. Slightly sweet and sour, with creamy flavor and flavor that swells with carbonation and finishes with a light bitterness. Serve with stir-fried Kokufu Chinese cabbage, yose-dofu, saffron rice.
Japanese>English
kizenskizens
alt 1alt 2
41
kizens
Aromas of gentle muscat, whey, and coconut. Slightly effervescent mouthfeel. Gentle watery base, a hint of sweetness, acidity, minimal umami, and a hint of bitterness. Serve with Zoni, Ganmodoki and Bamboo shoot stew, and Oden. Extremely delicate flavor. Lot 5 of the 4th brewing season, produced in Nishidomura.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石　生
Matsumoto ShuzoKyoto
alt 1
40
kizens
Aromas of whey, ripe apples and berries, raw honeysuckle and chalk. Slightly effervescent mouthfeel. The only thing I miss is the raw honeysuckle aroma, which has faded with time. Serve with Itawa Wasa (raw fish), Yose-Tofu (tofu), handmade soba noodles from a good restaurant, or Saikyo-yaki grilled Spanish Mackerel.
Japanese>English
kizenskizens
Aramasaコスモスラベル
Aramasa ShuzoAkita
alt 1alt 2
42
kizens
Mild whey, lychee, Japanese pear, and shiso aroma. Slightly smooth mouthfeel. Salty, deep, slightly sweet, sharply acidic, bitter. Citrusy freshness. Unique in the way the flavors and tastes come out. Serve with stir-fried Kokufu Chinese cabbage and bean sprouts, or cabbage hot pot.
Japanese>English
kizenskizens
alt 1alt 2
32
kizens
Outstanding. Complex aromas of rum, melon, fine rice and baby saliva. Slightly effervescent mouthfeel. Slight sweetness, acidity, umami, astringency. All in harmony, like a sphere in its modesty. Serve with boiled tofu, seared squid, sashimi of red shrimp, and saikyo-yaki grilled mackerel. Lot 12 from the second brewing period, purchased two years ago and aged at -3°C. Delicate and elegant, with noble flavors and clean water.
Japanese>English
kizenskizens
alt 1
39
kizens
Very tasty. Aromas of lactic acid beverage, muscat, citrus and rice. Strongly effervescent and rough but smooth. Refreshing acidity, a hint of sweetness, and bitterness. Rich flavor, freshness. Serve with stir-fried Kokufu Chinese cabbage and bean sprouts, Yose-Tofu, minestrone, and roast chicken.
Japanese>English
kizenskizens
alt 1
38
kizens
Green apple, pear, light green troche, banana, and whey aromas. Extremely light mouthfeel. Mineral notes. Slightly sweet, fresh, citrusy acidity and bitterness. Pair it with Goro no Yudofu, Gindara no Saikyo-yaki, and Nanbu Dori sauteed chicken. When I visited the brewery, I could see the scenery as shown on the label.
Japanese>English
kizenskizens
alt 1
33
kizens
Calm peach, mint, and flint aroma. Slightly smooth, fine-grained, slightly effervescent mouthfeel. The wine has a deliciously brine-like flavor. Clear and deep with a hint of sweetness, refreshing acidity and bitterness. Serve with fried Chinese cabbage and bean sprouts, grilled mushrooms and vegetables, or chicken with terimayo. A bottle of the September shipment came out from the back.
Japanese>English
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