Logo
SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

652

Favorite Brands

9

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
65(12.17%)
Aramasa
54(10.11%)
Senkin
54(10.11%)
Koeigiku
48(8.99%)
Kaze no Mori
48(8.99%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
86(13.19%)
Saga
75(11.5%)
Akita
65(9.97%)
Yamaguchi
63(9.66%)
Tochigi
62(9.51%)

Timeline

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
kizenskizens
alt 1
42
kizens
Lassi, rice, floral aroma. Strongly effervescent, matte mouthfeel. Sweet and sour, dense and rich flavor. Lactic acid flavors and a light bitter finish. Pair with stir-fried Chinese cabbage and bean sprouts, tofu with hot tofu with goro, sesame-dressed tomatoes, shrimp cocktail, and sautéed scallops.
Japanese>English
kizenskizens
alt 1
40
kizens
Very tasty. Lactic acid, muscat, citrus, rice, chalk, about the size of a lassi or yogurt. Strong effervescence, light and matte on the tongue. Sweet and sour, the flavor is rich and full with the effervescence. Flavors also spread with the effervescence. Serve with Yose-Tofu and Chicken Nanban.
Japanese>English
kizenskizens
alt 1
30
kizens
Very tasty. Notes of grape, citrus, whey, rice and flowers. Smooth, effervescent mouthfeel. Slightly sweet and sharp acidity. Mineral and refreshing bitterness. Great flavors and taste. Pair with Kokufu Hakusai and Bean Sprouts, Yose Tofu, Grilled Mushrooms and Vegetables, Shrimp Cocktail, Chicken Nanban.
Japanese>English
kizenskizens
alt 1
38
kizens
Very tasty. Mild lactic acidity, green apple troche, citrus and apricot aromas. Smooth, slightly effervescent mouthfeel. Sharp sweet and sourness. Umami, a hint of bitterness, and a subtle but lingering sweetness. Serve with lettuce salad, chilled tofu with mamean, vermicelli salad, seared squid and octopus sashimi, and saikyo grilled karei. I purchased this wine when I visited the brewery last month. Kashiwazaki was a nice place with beautiful and tasty fish.
Japanese>English
ジェイ&ノビィ
Good evening, kizens 😃. Abechan! It's delicious 😋. I love it and would love to visit the brewery👍
Japanese>English
kizens
The sake is great, the people and scenery are great, and even the local fish is delicious in Kashiwazaki. I recommend it.
Japanese>English
kizenskizens
alt 1
36
kizens
Very tasty. Aroma of lactic acid, granulated rummies and cream soda. Strongly effervescent, matte but light mouthfeel. Slightly sweet and sour, with a minerality that swells with carbonation, followed by a lingering taste of umami and bitterness. Serve with stir-fried Kokufu Chinese cabbage and bean sprouts, shrimp cocktail, steamed chicken, or roast beef.
Japanese>English
kizenskizens
alt 1alt 2
30
kizens
Mild lactic acid, rum, grape and citrus aromas. Silky, slightly effervescent mouthfeel. Between flavor, acidity and minerality, slight sweetness and a hint of citrus bitterness. Delicate and elegant. Serve with boiled asparagus greens, fried Kokufu Chinese cabbage and bean sprouts, yuba tofu, seared red squid sashimi, octopus, sea bream sashimi, and saury saikyo yaki.
Japanese>English
kizenskizens
alt 1
35
kizens
Aromas of lactic acid, tangerine, baked goods and corn. Light and strongly effervescent. Sourness and rich flavor. Beer-like finish with more complex flavors. Serve with fried Chinese cabbage and bean sprouts, gratin. This is the first year it has been brewed with a sake yeast yeast yeast.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
29
kizens
Notes of vanilla bean, lactic acid, mugwort and wood. Soft, slightly effervescent mouthfeel. It is clean and fresh. Full-bodied flavor, with a refined acidity and bitterness. Serve with oboro-dofu (soft tofu), yudofu (boiled tofu), and sashimi of flatfish and sea bream from Kashiwazaki.
Japanese>English
kizenskizens
alt 1
34
kizens
Very tasty. Notes of rum, banana, and Leoville-like soda. Soft, slightly effervescent, light mouthfeel. Sharp acidity sweet and sour, rich flavor, subtle and wonderful flavors. Pair with yudofu tofu, sesame-dressed tomatoes, Kashiwazaki sea bream sashimi, shrimp cocktail, and saikyo-yaki karei.
Japanese>English
kizenskizens
alt 1alt 2
40
kizens
Very tasty. Aromas of gentle loquat, cooked rice, vanilla, persimmon, pineapple candy and Oronamin C. Silky, slightly effervescent mouthfeel. Great acidity with minerality. Great flavors. Expansive flavor and sweetness. Slightly bitter, penetrating finish. Nothing is left behind. Serve with Gororo's hot tofu, seared sashimi of squid, harusame salad, steamed matsutake mushrooms in earthen jar, and grilled swordfish.
Japanese>English
kizenskizens
alt 1
39
kizens
Lychee, whey, mint and citrus aromas. Strong effervescent mouthfeel with a slight viscosity. Sharp citrusy acidity and bitterness as a base. Clear minerality and good umami. Serve with fried Chinese cabbage and bean sprouts, sashimi of flatfish, and cod roe.
Japanese>English
kizenskizens
Kaze no Mori奥能登の白菊
Yucho ShuzoNara
alt 1
38
kizens
Banana milk, melon, high alcohol, and soda water aroma. Gently effervescent mouthfeel. Mineral, sweet, umami and briny. Alcoholic, umami and bitter aftertaste. Serve with Yose-Tofu, grilled and soaked eggplant, pickled turnip, sauteed Gindara (cod), and Nanbu chicken.
Japanese>English
kizenskizens
Kaze no Mori山田錦507 Kazenomori Weeks2024
Yucho ShuzoNara
alt 1
35
kizens
Very tasty. Notes of lychee, grape gum, lactic acid, citrus, black tea, chaff and horseradish. Fine effervescence, silky mouthfeel. Discreet, deep sweetness, clear minerality, sharp citrus acidity, umami and a hint of bitterness. Serve with oboro tofu, fried Chinese cabbage and bean sprouts, seared squid and octopus, baby ayu fish, and salmon roe on top of a bowl of rice. Complex but light and refreshing. The elegant aroma is very elegant and finesse.
Japanese>English
kizenskizens
alt 1
alt 2alt 3
30
kizens
Aroma of soda, wood, and five million stone. Clean mouthfeel. Strong flavor, classic but clean. Slightly dry. Serve with fish dishes.
Japanese>English
kizenskizens
alt 1
31
kizens
Pineapple flavoring, whey, mint, rice, and hackberry candy aroma. Smooth mouthfeel. Rich flavor supported by acidity. Clear minerality. Great flavors. Serve with tomatoes and Seijo Ishii sesame sauce, potato salad, Kamide pickles, grilled chicken with salted cartilage, and chikuzen-ni.
Japanese>English
kizenskizens
Dassai発泡にごり酒スパークリング 45
Asahi ShuzoYamaguchi
alt 1
29
kizens
Aroma of apple, lactic acid type, and sake lees. Strong fizzy mouthfeel. Rich sweetness and umami. Finishes dry, leaving a salty and sticky taste in the throat. Pair with Kuzaiya's local tofu, vermicelli salad, pickled root vegetables, broccoli ario aurio, duck tsukune mushroom soup, and matsutake mushroom rice.
Japanese>English
kizenskizens
alt 1alt 2
41
kizens
Very tasty. Mild lactic, pear, citrus, rice, baby slobber aroma. Clean, mellow and slightly effervescent. Carbonated minerality, sharp acidity, slight bitterness, slight sweetness. Pair with fried Chinese cabbage and bean sprouts, seared red squid sashimi, sauteed Narabusa and Yamabushi mushrooms, shrimp cocktail, and saikyo-yaki grilled Spanish mackerel. Third Sake Brewing Period Lot 22
Japanese>English
3

RecommendedContentsSectionView.title

AreaLinks.titleAreaLinks.titleAreaLinks.title
FlavorLinks.titleFlavorLinks.titleFlavorLinks.title