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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
31
kizens
Banana, whey and cream, rum, muscat, and banana shake aromas. Slightly smooth and matte mouthfeel. Moderate sweetness, sharp acidity. Fresh as a soft drink, the flavor is intense and rich. Serve with fried Chinese cabbage and bean sprouts, caprese, marinated shrimp and avocado, and chopped horse mackerel.
Japanese>English
kizenskizens
KoeigikuNoon Crescentおりがらみ
Koeigiku ShuzoSaga
alt 1
29
kizens
Very good. Aromas of rum, lactic acid beverage, navel, pear, and vanilla. Light, strongly effervescent and puffy mouthfeel. Moderate sweetness, rich flavor with a hint of origami. Firm acidity, citrus bitterness. Serve with edamame tofu, caprese, seared red shrimp and squid, and bonito tataki.
Japanese>English
kizenskizens
alt 1
32
kizens
Aromas of mild muscat, ice, rice, cider and nutritional drinks. Slightly effervescent mouthfeel. Extremely delicate. Slightly sweet with a hint of acidity. The taste is like drinking water, but with a delicious flavor. Serve with grilled eggplant, grated tofu, burrata fresca from MuMu MOZZARELLA, and caprese with tomatoes from Sanko Farm.
Japanese>English
kizenskizens
alt 1
40
kizens
Aromas of muscat, blue banana, horseradish and brown rice. Smooth and effervescent mouthfeel. Juicy and rich flavor. Clear minerality. Slightly sweet, with light acidity and a firm astringency. Serve with grilled eggplant, hot tofu, shrimp cocktail, bamboo shoots, and cooked fried bean curd.
Japanese>English
kizenskizens
alt 1
28
kizens
Muscat, herbal and citrus aromas. Smooth, slightly effervescent mouthfeel. Sweet and sour, rich in flavor. Clear minerality and light bitterness. Pair with kochi sashimi, caprese, sushi from Seijo Ishii, and shrimp cocktail.
Japanese>English
kizenskizens
alt 1
36
kizens
Very tasty. Aroma of rum, apricot, jasmine, and lozenges. Mild, slightly effervescent mouthfeel. Faint sweetness, good flavor. Sharp citrusy acidity and bitterness. Great flavors develop with the effervescence. Serve with dada-cha-mame (green soybeans), u-no-hana (the flower of the rabbit), and sushi with sea bream.
Japanese>English
kizenskizens
alt 1
28
kizens
Grapefruit, banana, whey, rice, and Oronamin C aroma. Silky, finely effervescent mouthfeel. Very juicy. Deep and moderate sweetness, citrusy acidity and bitterness. Viscous and dense, but extremely refreshing. Pair with edamame (soybean curd), grilled eggplant, caprese made with the finest ingredients, or grilled saury.
Japanese>English
kizenskizens
abeブラック生酒おりがらみ
阿部酒造Niigata
alt 1
37
kizens
Cherry, whey, koji or turmeric, and the scent of baby's breath. Mellow, matte, effervescent mouthfeel. Slightly sweet, rich flavor. Sharp acidity, sports drink-like minerality. Serve with eggplant and fresh onion with ponzu sauce, hot tofu, caprese, or sautéed southern chicken.
Japanese>English
kizenskizens
alt 1
32
kizens
Aromas of banana, prince melon, citrus and aromatic wood. Silky, effervescent mouthfeel. Sweet, sour and juicy. Good flavor, minerality and light astringency. Flavorful and refreshing. Pair with oboro tofu, caprese, saikyo yaki of mackerel, and bamboo shoots on rice.
Japanese>English
kizenskizens
alt 1
39
kizens
Complex aromas of grape gum, roses, ice, corn soup and rice. Smooth, slightly effervescent mouthfeel. Mineral and juicy. Rich flavor and light acidity. Good sharpness with light astringency and alcohol. Pair with simmered fresh onion and eggplant, caprese, grated silk-fried tofu, and chopped horse mackerel. I like the non-sweet, high-end Bordeaux-like flavors and have been repeating this wine for some time now.
Japanese>English
kizenskizens
alt 1
34
kizens
とても美味しい。 マスカット、乳清、バナナ、柑橘、低精白の香り。 ややなめらかで、きめ細かい発泡の口あたり。 甘酸っぱくジューシー。硬くクリアなみずみずしさ、ほどよい渋味。 伍郎の豆腐、カプレーゼ、こしあぶらの天ぷらと合わせる。
kizenskizens
alt 1
31
kizens
Very tasty. Notes of pear, whey, apricot and citrus. Light and slightly effervescent mouthfeel. Sweet and sour, lush. Great flavors, citrusy and refreshing finish. Serve with edamame tofu, caprese, grilled mehikari, sauteed scallops, and koshiabura tempura.
Japanese>English
kizenskizens
Nabeshima五百万石純米吟醸生酒
Fukuchiyo ShuzoSaga
alt 1
42
kizens
Aromas of gentle ice, muscat, Japanese paper, and good rice. Mellow, effervescent mouthfeel. Slightly sweet and firm umami. Gentle acidity, brine from clear minerality. Serve with salad with carrot dressing, fresh onion with ponzu sauce, yose-tofu, koya-tofu from Isetan, and chicken nanban.
Japanese>English
kizenskizens
alt 1
34
kizens
Very tasty. Notes of pear, plum, apricot, whey, and trochee. Gentle, effervescent mouthfeel. Moderate sweetness and sharp acidity. Good flavor and light bitterness. Great flavors and clear minerality. Serve with squid, sea bream, scallops, bamboo shoots with Tosa nimame, coleslaw with isetan, and sushi with tuna.
Japanese>English
kizenskizens
alt 1
38
kizens
Peach blossom, dark whey, banana, aroma. Mild mouthfeel. Sweet and sour. It also has a delicious flavor. Yet it is still fresh. There is a slight citrus-like bitterness, which is refreshing. The gap between the attack and the finish is characteristic. Serve with lightly pickled cucumber, spring rolls, carrot rapé, cocktail shrimp, and sea bream stewed with kabuto.
Japanese>English
kizenskizens
alt 1
30
kizens
Very tasty. Aroma of cherry cake, lychee and whey. Slightly smooth and effervescent mouthfeel. Sweet and sour and juicy. Good flavor and flavors spread by the effervescence. Sharp acidity and hard minerality are excellent. Pair with coleslaw, ratatouille, and caprese from Kyoto Yaichi, lotus root satsumaage from Azabudai Shun, red tuna and sea bream kabuto stew from Yamayuki, and bamboo shoot okowa from Sumidaya.
Japanese>English
kizenskizens
alt 1
32
kizens
Aroma of rum, whey, and lozenges. Mellow and effervescent mouthfeel. Sweet and rich flavor. Firm and variable acidity. Flavors and umami that swell with effervescence. Pair with dacha beans, octopus and jellyfish salad, u no hana, hijiki, grilled red fish, sushi rolls, and tsukune.
Japanese>English
kizenskizens
alt 1
32
kizens
Mild cider, citrus, and higher alcohol aroma. Smooth, slightly effervescent mouthfeel. Dense flavor, acidity and a hint of sweetness, cut by astringency and alcohol. Serve with red squid, flounder, sea bream sashimi, and Kyoto-style stew.
Japanese>English
kizenskizens
abeシルバー生酒おりがらみ
阿部酒造Niigata
alt 1
32
kizens
Aromas of whey, banana, peach and Oronamin C. Slightly effervescent mouthfeel. Sweet and sour. Flavor and umami are enhanced by the effervescence. The aftertaste is refreshing and never gets old. Pair it with sashimi of squid, cold tofu from Naotaro Hachioji, salad with sesame sauce, and sushi from Tokyu.
Japanese>English
kizenskizens
alt 1
39
kizens
The nose has gentle grapefruit, banana, whey, fine rice, and Sauvignon Blanc aromas. Mellow mouthfeel. Clean, watery, elegant and rich flavor. Acidity and light astringency. Sharpness like a Japanese sword. Serve with tomato salad, tofu, chopped horse mackerel, chopped bonito, and La Bettra recipe egg dishes.
Japanese>English
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