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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

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Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
33
kizens
Very good. Aromas of whey, vanilla bean, cloves and spices, green apple and troche. Slightly effervescent, clean mouthfeel. Faint sweetness, good acidity, minerality, and a slightly bitter finish. Pair with morning vegetable salad, Yose-Tofu, Caprese, Pizza Margherita, or sautéed southern chicken. This is my first Sawaya Matsumoto in a long time. Excellent quality. I have a feeling that I will be a repeat customer again.
Japanese>English
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alt 1alt 2
32
kizens
whey, late citrus aroma. Slightly effervescent. Distinctive acidity, minerality, and refreshing bitterness. A strong personality unique to Kabutobushi. Match with good lettuce with a strong milky texture, pickled cucumber and turnip, and sashimi of octopus and seared squid. 2023 stored at ice temperature.
Japanese>English
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38
kizens
Very tasty. Gentle grape, carbonation and rice aroma. Fine bubbles. The mouthfeel is light. Complex flavors and subtlety. Subdued flavor, clean, watery and lightly astringent. Well-defined with a firm acidity. Serve with Yose-Tofu, grilled sea bream, grilled eggplant with myoga and yamaudon tempura.
Japanese>English
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Shinshu Kirei美山錦純米大吟醸
Okazaki ShuzoNagano
alt 1
42
kizens
Berries, tomato-like aromas of southern Rhone and Blanc de Noirs Champagne. Mellow and tangy mouthfeel. Concentrated and richly unctuous sweetness and flavor. Light acidity that doesn't weigh it down and a watery finish. It is wonderfully crisp. Serve with sesame-dressed tomatoes, shrimp cocktail, grilled sweetfish, or sauteed scallops. The 2022.11 shipment was stored at -3°C. Slight bubbles remain.
Japanese>English
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alt 1alt 2
31
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Calming floral, higher alcohol, clove, muscatel, rumminess, and icy aromas. Slightly effervescent, gentle but clean mouthfeel. The wine is juicy, rich, and astringent, with a persistent acidity, a watery feel, and a richer, firmer flavor than usual. Serve with pickled cucumber, caprese, yamaudo tempura, soba noodles. 23.05 Lot 34
Japanese>English
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alt 1
30
kizens
Red apple, sour citrus-like fruit and soapy aroma. Mild mouthfeel. No sweetness, clean and watery. Strong flavor, modern citrus acidity. Serve with yose-tofu, lightly pickled cucumbers, and satsuma-age.
Japanese>English
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alt 1alt 2
37
kizens
Very tasty. Notes of apricot, loquat, green apple, shiso, Oronamin C, and rice. Sweet and sour and refreshing. Slightly effervescent and light, with subtle and complex flavors. I like the clingy, sharp acidity. Pair with yarika or hirame sashimi and La Vettera recipe fried eggs.
Japanese>English
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alt 1
41
kizens
Aromas of pineapple, mint, flowers and tea. Clean and slightly effervescent. Acidity, umami, spicy brine, and a clean watery finish. Serve with fresh onion salad, dressed yam and okra with ume plum, yose-tofu, caprese, or fried tofu with lemon sauce.
Japanese>English
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alt 1
42
kizens
Notes of muscat, banana, incense, and Leoville-like soda. Clean and slightly effervescent. Sweet and sour, with a touch of minerality. The flavor is intense but extremely refreshing. Serve with grilled eggplant with fresh onion, edamame tofu, sesame-dressed tomatoes, chikuzen-ni (boiled and seasoned), and mushroom omelette.
Japanese>English
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alt 1
45
kizens
Lychee, rum, whey, and rice aromas. Slightly effervescent, gentle mouthfeel. Sweet and sour. Light with clean acidity and minerality. Good grapefruit-like bitterness. Serve with pickled cucumber, yose-tofu, sesame-dressed tomatoes, and fried chicken with scallion sauce.
Japanese>English
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Joyo吉川産山田錦原酒生酒無濾過
Joyo ShuzoKyoto
alt 1alt 2
33
kizens
Aromas of gentle muscat, cloves, and paint. Smooth and slightly effervescent. Sourness and a dense, long flavor. Gentle wateriness, firm astringency and bitterness. Good rice flavors. Pair with Yose Tofu, Shrimp Cocktail, Caprese, Oden.
Japanese>English
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alt 1
39
kizens
Very good. Aromas of grapefruit, malted rice, rum, cream, chalk, and soda water. Smooth, fine-grained microbubbles. Low alcohol and delicate, yet full-bodied and mellow. Fresh acidity and light flavors are the keynote, but with classic aromas and bitterness. Serve with wakame seaweed, bamboo shoots, cooked ganmono, sesame-dressed tomatoes, or kinpira. Extremely unique and complex. I like the watery margin, the unique taste stimulation, and the flavor of Tedorigawa River.
Japanese>English
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alt 1
35
kizens
kizens Lychee, toast, whey, and higher alcohol aromas. Sweet and sour, effervescent. Fruity and complex flavors. Mineral and astringent. Pair with sesame-dressed tomatoes, bamboo shoots stewed in Tosa, vermicelli salad, and roast beef.
Japanese>English
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Koeigiku黄昏オレンジ
Koeigiku ShuzoSaga
alt 1
34
kizens
Orange, whey, mint, mitarashi, and dentist scents. Sweet and sour, slightly effervescent. Grapefruit-like acidity, good flavor and refreshing bitterness. Pair with pickled cucumber, yose-tofu, chicken nanban. I like it because of the amount of acidity and its unique flavor characteristics.
Japanese>English
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33
kizens
Sweet and complex aroma of plum, green apple, apricot and brown sugar. Sweet and sour. Deep sweetness, clear acidity and minerality. A little bit of astringency and umami. There is no harshness. Serve with Yose-Tofu, Udo and Cod Sprouts Tempura.
Japanese>English
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Aramasaコスモスラベル
Aramasa ShuzoAkita
alt 1alt 2
34
kizens
Complex aromas of mountain lilies, strawberry jam, cooked rice, and soda. Light, sweet-sour and slightly effervescent. Deep sweetness, but extremely refreshing. Flavor is not of the sake genre, with a nice bitterness that seems to come from the wooden vat. Serve with lightly pickled cucumber, caprese, udo and taran sprout tempura.
Japanese>English
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alt 1alt 2
37
kizens
Very tasty. Aromas of pear, melon, rum, rice and incense. Light and slightly effervescent. Slightly sweet, with gentle acidity, umami, clean minerality and bitterness. It soaks in like famous mountain water. Serve with lightly pickled cucumber and turnip, simmered bamboo shoots, and yose-tofu.
Japanese>English
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Kazenomori山田錦　607 真中採り
Yucho ShuzoNara
alt 1
37
kizens
Very tasty. Scents of strawberry, pear, lemon, soap, rice, and incense. Smooth and slightly effervescent. Good flavor, acidity, minerality and a hint of sweetness at the end. Sharp, hard and dry. Serve with Yose-Tofu, grilled eggplant with fresh onion, cold cappellini with tomato, shrimp cocktail, Koshiabura tempura, and roast beef.
Japanese>English
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alt 1
35
kizens
Very tasty. Lychee, cream and fine alcohol with a Senkyo-like aroma. Fine, slightly effervescent, gentle mouthfeel. Sweet and sour with a hint of sweetness. Aquarius-like saltiness and bitterness. Serve with sesame-dressed tomatoes, yariki, kingfish, horse mackerel sashimi, caprese, udo, koshi-abura, and cod sprout tempura.
Japanese>English
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alt 1
39
kizens
Aromas of rum, peach blossom, and rice. Slightly effervescent, refreshing. Sweet and sour. Full flavor and minerality. Sweeter than last year. Serve with sesame-dressed tomatoes, fresh onion salad, shrimp cocktail, sashimi konnyaku, and sauteed southern chicken.
Japanese>English
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