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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

602

Favorite Brands

10

Hall of Fame

NichinichiKoeigikuAramasa

Most Check-in Brands

Nichinichi
59(12.16%)
Aramasa
52(10.72%)
Senkin
46(9.48%)
Koeigiku
44(9.07%)
Kazenomori
42(8.66%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
76(12.62%)
Saga
67(11.13%)
Akita
63(10.47%)
Yamaguchi
62(10.3%)
Tochigi
54(8.97%)

Timeline

kizenskizens
alt 1
43
kizens
Pink grapefruit, whey, nectar, blue aroma. Light and slightly effervescent. Refreshing and refreshing. Sourness is effective, with a minerality that is moderate in flavor and sweetness. Serve with edamame (soybeans), edamame tofu, vermicelli salad, grilled eggplant, and sashimi of red squid and flatfish.
Japanese>English
kizenskizens
KazenomoriALPHA 1 夏の夜空
Yucho ShuzoNara
alt 1
38
kizens
Melon, banana and honey plum aroma. Sweet and sour, effervescent. The acidity is sharp, fresh and light. The umami flavor remains. Serve with edamame (soybeans), yuzu tofu, kensaki squid sashimi, and grilled chicken.
Japanese>English
kizenskizens
alt 1
34
kizens
Notes of lychee, toast, whey, and green tea. Sweet and sour with strong effervescence. Fruity and complex flavors. Solid hardness and deep astringency. Pair with edamame, oboro tofu, vermicelli salad, white squid and flounder sashimi.
Japanese>English
kizenskizens
alt 1
34
kizens
Whey, lemon cake, koji, sweet aroma. Hard but smooth, slightly effervescent mouthfeel. Citrusy sweet and sour with a hint of bitterness. Very refreshing with juicy acidity, brine and minerality. Match with edamame, caprese, squid, octopus and shrimp sashimi from Tanba Sasayama.
Japanese>English
kizenskizens
alt 1alt 2
30
kizens
Very tasty. Aromas of gentle flowers, muscatel, whey and aromatic wood. Light and slightly effervescent mouthfeel. Minerality with a discreet sweetness and umami. The core of the wine is a discreet acidity and a touch of astringency. Flavors of nobility. Serve with chilled tofu and Kurosaki green tea beans. You can feel the finesse. The balance of all the elements is harmonious in the minimum necessary. Lot 13
Japanese>English
kizenskizens
alt 1alt 2
37
kizens
Very tasty. Faint hints of grape gum, carbonation, wood and vanilla. Light, fine-grained microbubbles. Slightly sweet and acidic, with a clean watery and astringent taste. Richer than usual, but hard and acidic, sharp and loose. Serve with edamame, yose-tofu, grilled summer vegetables, and shrimp spring rolls.
Japanese>English
kizenskizens
alt 1
33
kizens
Notes of lime, whey, melon gum, and ice. The palate is clean and soft. The minerality is followed by sharp acidity and a hint of spice. Serve with Yose-Tofu, Surumei, Torafugu Sashimi, Shrimp Cocktail, or Meat and Potatoes.
Japanese>English
kizenskizens
alt 1
35
kizens
Notes of peach, carbonation, pineapple, spice, cinnamon and mustard. Clean, effervescent mouthfeel. Long lasting slight sweetness, acidity, minerality and brine. A little loose, but not too much. Serve with broccoli ario aurio and oden.
Japanese>English
kizenskizens
alt 1
33
kizens
Aroma of mild green apple and lozenges. Mellow and firmly effervescent mouthfeel. Sweet and sour with a sense of bitterness in its grain. Very refreshing. Grapefruitiness with a hidden sake feel. Serve with edamame, chilled tofu, eggplant, grilled Manganji peppers, broccoli ario aurio, and oden.
Japanese>English
kizenskizens
alt 1
33
kizens
Aromas of citrus, whey, melon gum, shiso and lint. Clean and slightly effervescent. Mouthfeel like a glass ball. Strong citrus-like acidity and bitterness. The stimulating and refreshing sensation is unparalleled. Pair with edamame (soybean curd), grilled eggplant with shiso dressing, grilled Manganji peppers, and sashimi of flatfish.
Japanese>English
kizenskizens
alt 1
38
kizens
Very tasty. Aroma of gentle lychee, tea and incense. Fine effervescence and a thick mouthfeel. Sweet and sour and refreshing. Sharp citrus acidity and deep bitterness. The aftertaste is clean and refreshing. Pair with Caprese, Katamina's top quality edamame yose-tofu, seared octopus, and Hirame sashimi.
Japanese>English
kizenskizens
alt 1alt 2
36
kizens
Calming scent of white flowers, muscatel, and soap. Clean, fine-grained and slightly effervescent. Hard minerality and subtle, complex flavors. Sourness, moderate sweetness and astringency. Very clean to the finish. Pair with edamame tofu, octopus sashimi, shrimp cocktail, and vichyssoise. Third Brewing Period Lot 12
Japanese>English
kizenskizens
Koeigiku黄昏オレンジ
Koeigiku ShuzoSaga
alt 1
42
kizens
Very tasty. Lactic aroma of bluish orange, plum and cream. Slightly smooth and slightly effervescent mouthfeel. Sweet and sour. Citrus-like sweetness, tartness and bitterness. Very refreshing and nice flavors. Pair it with salad with carrot dressing from Grandma's Honpo, flatfish sashimi, miso cabbage from Tsumagoi, and pickles.
Japanese>English
kizenskizens
alt 1
31
kizens
Gentle rice, spice, cider, and Kuheiji-like aromas. Smooth mouthfeel. Subdued, deep sweetness, dense umami, and a salty aftertaste. Serve with yose-tofu, caprese, crab, shrimp and asparagus spring rolls.
Japanese>English
kizenskizens
alt 1
37
kizens
Aromas of yogurt with banana, rice and spices, aged wine and takuan. Gentle and smooth. Sweet and sour and dense. The citrus-like acidity and umami flavor are combined and loosened. The extremely clean wateriness makes the cup go on and on. Serve with Yose-Tofu, grilled summer vegetables, and La Bettra recipe eggs.
Japanese>English
kizenskizens
abe夏酒　火入れ
阿部酒造Niigata
alt 1
31
kizens
Aromas of grapes, mugwort, dry syrup, and rice. Slightly sweet and sour, slightly effervescent. Berry acidity. Well-rounded and rich umami. Citrus bitterness. Refreshing aftertaste. Serve with edamame, kawahagi sashimi, and panini.
Japanese>English
kizenskizens
alt 1
41
kizens
Lime, yogurt, and a hint of apricot. The mouthfeel is light. Sharp citrus-like acidity and bitterness spread in the mouth. Extremely refreshing. Serve with caprese, sashimi of squid and shrimp, or grilled sweetfish.
Japanese>English
kizenskizens
Sakuyabi直汲み　荒ばしり純米吟醸
Kimusume ShuzoGunma
alt 1
31
kizens
Aroma of azuki beans, fresh green pepper, and green apple. Light and effervescent. It is sweet and sour, with a strong umami flavor. There is a refreshing minerality and brine. Serve with sesame-dressed tomatoes, ratatouille, vichyssoise, shrimp cocktail, or roast beef.
Japanese>English
kizenskizens
alt 1
30
kizens
Aromas of pineapple, vanilla, and rice. Smooth, rich, slightly effervescent mouthfeel. Rich sweetness and flavor. Sourness and wateriness are a little subdued. Pair with Yose Tofu, Shrimp Cocktail, Roast Chicken, Roast Beef. Was it a tough vintage?
Japanese>English
kizenskizens
alt 1
34
kizens
Very tasty. Complex aroma of loquat, Oronamin C, wood and rice. Clean and slightly effervescent. Sweet and sour, with a citrusy, sinking acidity. Slight bitterness. The sweetness is completely gone, leaving a watery finish. Serve with lightly pickled cucumber and turnip, yose-tofu, yakira squid, sea bream, and flatfish sashimi.
Japanese>English
3

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