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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

682

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
67(11.94%)
Senkin
57(10.16%)
Aramasa
55(9.8%)
Kaze no Mori
55(9.8%)
Koeigiku
50(8.91%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
90(13.2%)
Saga
78(11.44%)
Akita
66(9.68%)
Tochigi
65(9.53%)
Nara
64(9.38%)

Timeline

kizenskizens
alt 1
36
kizens
Very tasty. Gentle grape, vinegar iso, vanilla, melon soda, clove, and St. Julien red wine-like aromas. Smooth, slightly effervescent mouthfeel. The palate has a firm, watery, brine-like quality to it. There is also a hint of sweetness and acidity derived from the umami. Great flavors. Pair with boiled tofu, grilled eggplant, homemade pickles, and quiche from Seijo Ishii. Repeat because it is delicious. It is best to wait until the third day after opening the bottle.
Japanese>English
kizenskizens
alt 1
34
kizens
Light yogurt, rice flour, banana, carbonation, lint, clay and glycerin aromas. Fine effervescence, matte texture. Sweet and sour, with a rich, full, dark flavor. Clean minerality and great flavors. Pair with chilled tomato pasta, Seijo Ishii's small basket of rice, or La Bettra's recipe for egg dishes.
Japanese>English
kizenskizens
abeThe sazanami 五百万石
阿部酒造Niigata
alt 1
23
kizens
Whey, blue apple, carbonation, baby underwear scent. Fine bubbles like Champagne. Gentle, full flavor and deep, elegant sweetness. Sharp acidity, firm bitterness. Serve with caprese, shrimp cocktail, or tempura of cod roe.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of gentle peach, rum, rice, soda, and sakura mochi. Mellow, effervescent mouthfeel. Sweet, sour and juicy. Light saltiness and clean watery taste. Rich umami and moderate bitterness. Good sharpness. Serve with hot tofu, caprese, vermicelli salad, or sauteed southern chicken.
Japanese>English
kizenskizens
alt 1
33
kizens
Melon gum, grapes, cream, and incense. Smooth and effervescent mouthfeel. Very juicy. Slightly sweet and rich. A firm brine with acidity and minerality. Serve with boiled tofu, squid sashimi, grilled vegetables, spring vegetables, and roast beef.
Japanese>English
kizenskizens
abeシルバーおりがらみ
阿部酒造Niigata
alt 1alt 2
34
kizens
Very tasty. Notes of grapes, banana, whey and chamomile. Light and fine effervescence, with a matte texture of puffy origami. Slightly sweet and gentle flavor. Sharp grapefruit-like acidity and bitterness. Serve with sesame-dressed tomatoes, coleslaw salad, puffer fish, squid, seared octopus, and sea bream sashimi.
Japanese>English
kizenskizens
Denshu渡船二号純米吟醸
Nishida ShuzotenAomori
alt 1
47
kizens
Aromas of apple, rice, spices, and rice wine. A thick mouthfeel. Sweet and mellow flavor. Although heavy, it is not dull at all due to the acidity and wateriness. Serve with boiled tofu, stewed eggplant, or Milanese cutlet.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
36
kizens
Calming lactic acid, grape, and cosmetic scents. Slightly effervescent and fine-grained. Citrus-like acidity, moderate umami. Delicate and gentle wateriness. Light bitterness. Serve with boiled tofu, pickled Chinese cabbage, snow crab, fritters of queen crab, mozzarella, asparagus and tomatoes with egg.
Japanese>English
kizenskizens
Mimurosugi辛口　露葉風純米
Imanishi ShuzoNara
alt 1
41
kizens
Very good. Mild rum, rice, grapes, spices, red wine and popcorn aromas. Smooth mouthfeel. Soft and rich flavor, cool acidity, clear hard water. Serve with hot tofu, pickled Chinese cabbage, caprese, or sautéed southern chicken.
Japanese>English
kizenskizens
AKABU結の香　new born
赤武酒造Iwate
alt 1
38
kizens
Aromas of pineapple, carbonation, cooked rice, lemon coke and nutritional drinks. Smooth, effervescent mouthfeel. Fresh, sweet and sour. Rich and harmonious flavor. Pair with caprese, marinated shrimp and avocado, tempura udo and cod sprouts, and saury saikyo yaki.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
37
kizens
Very good. Berry, lactic acid, rice powder, shortcake aroma. Light and slightly effervescent mouthfeel. Clear freshness, gentle and delicate umami and acidity. Balancing brine and bitterness. Serve with boiled tofu, shrimp cocktail, or meat and potatoes.
Japanese>English
kizenskizens
alt 1
38
kizens
Very good. Calm peach, soap, clove and rice aromas. Smooth, slightly effervescent mouthfeel. Clear and fresh. Gentle flavor, refined acidity and brine. Great flavors. Serve with squid sashimi, hot tofu, caprese, cream stew.
Japanese>English
kizenskizens
alt 1
35
kizens
White peach, canned mandarin oranges, chalk, rice, and syrupy Miyamanishiki-like aroma. Smooth, fine, slightly effervescent mouthfeel. Sensual sweetness is the keynote. After the minerality, a dense sweetness opens up, followed by umami, acidity, and a hint of bitterness. The volume is modest in relation to the sweetness. Serve with fresh onion salad, caprese, pickles, shrimp cocktail, or pizza margherita.
Japanese>English
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
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