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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

753

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
72(11.45%)
Senkin
70(11.13%)
Kaze no Mori
69(10.97%)
Aramasa
58(9.22%)
Koeigiku
53(8.43%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
103(13.68%)
Saga
85(11.29%)
Nara
80(10.62%)
Tochigi
78(10.36%)
Akita
69(9.16%)

Timeline

kizenskizens
Kaze no MoriALPHA TYPE1 夏の夜空2024
Yucho ShuzoNara
alt 1
35
kizens
Very tasty. Notes of grapes, whey, honey plum and aromatic wood. Light, fine and fizzy mouthfeel. Delicate sweet and sour. Clear minerality. Moderate umami, light astringency. Delicate but not lacking. Serve with fried Chinese cabbage and bean sprouts, grilled white eggplant with yuzu pepper from Uonuma, grilled Manganji peppers, and sauteed Nanbu chicken.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
36
kizens
Very tasty. Notes of muscat, green apple troche, cream powder and wood. Gentle, slightly effervescent mouthfeel. Soft flavor, lush minerality. Slight sweetness and good acidity. Pair with Kurosaki edamame, cucumber and aki miso, fugu sashimi, nameko mushroom sushi rolls, and meat and potatoes.
Japanese>English
kizenskizens
alt 1
34
kizens
Very good. Mild rice, herbs, cloves, ripe pineapple, and whey aromas. Smooth, slightly effervescent mouthfeel. Sweet, sour and juicy. Gentle and rich flavor, with a fresh and light saltiness. Pair with Kurosaki edamame, yose-tofu, grated baby sardines, grilled Manganji togarashi, shrimp cocktail, and shrimp spring rolls. Moderately sweet rather than spicy. Light, with a fizz and acidity that stimulates the tongue from the tip to the center. Extremely refreshing.
Japanese>English
kizenskizens
alt 1
34
kizens
Aromas of grapes, whey, Oronamin C, rice and incense. Mellow, effervescent mouthfeel. Sweet, sour and juicy. Fresh, citrusy and bittersweet. Everything is in harmony. Serve with flatfish sashimi, caprese, grilled sea bream, or sauteed scallops.
Japanese>English
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alt 1alt 2
34
kizens
Mild rum, melon, whey, mint and wood aromas. Slightly smooth and slightly effervescent mouthfeel. The taste is elegant and round with a deep sweetness. Freshness with a firm astringency. Great flavors. Serve with chilled tofu, kochi, Hirame sashimi, grilled sea bream, sauteed scallops. Lot 5 from the 4th brewing period, aged in ice temperature for about 6 months, it has already developed cohesiveness and viscosity. It may be a minority opinion, but I would like to see more acidity.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Mild rummy, whey, rice, woody aroma. Light, fine and stimulating foamy mouthfeel. Beautiful freshness, refreshing acidity, gentle umami, elegant deep sweetness, and clear astringency. Delicate and harmonious. Serve with grilled white eggplant, kochi, sea robin sashimi, caprese, and sea urchin in the shell. 4th Brewing Period 12
Japanese>English
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Kamonishiki荷札酒　月白　仲汲み
Kamonishiki ShuzoNiigata
alt 1
35
kizens
Very tasty. Extremely gentle ice, citrus, lactic acid, high alcohol, rum, rice, and a classy aroma. Smooth and soft mouthfeel. Clean minerality and soft umami. Pleasant astringency and an illusory sweetness, like that of great water. Voluminous but delicate. Excellent quality. Pair with cucumber and akiwaki miso, grilled eggplant and myoga, horse mackerel tataki, and bonito tataki.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of mild citrus, cooked rice and turmeric. Light and hard on the palate. Light flavor and acidity. Mineral and brine. Light citrus bitterness. Serve with cucumber with azuki miso, grilled eggplant and myoga, grilled manganji peppers, and satsuma-age.
Japanese>English
kizenskizens
alt 1
34
kizens
Aromas of bamboo grass, green apple, citrus, rice, and green apple troche. Greasy, slightly effervescent mouthfeel. Gentle umami, broad sweetness, sharp acidity. Freshness, light citrus-like bitterness. Pair with Kurosaki edamame, vermicelli salad, kochi, tuna sashimi, and dried tofu.
Japanese>English
kizenskizens
alt 1
30
kizens
Berry, agarwood, petrol, and incense aromas. Smooth, slightly effervescent mouthfeel. Rich umami, with a hint of deep sweetness. Light acidity and heavy bitterness. Complex and premium flavors. Pair with Miso Cabbage, Queen's Isetan Koya Tofu, Bonito Tataki and Torotaku Maki.
Japanese>English
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
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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
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