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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
alt 1alt 2
35
kizens
Pear, carbonation, and Kuroryu-like aroma. Strong sparkling mouthfeel. Soft rounded flavor. Balance of clean minerality and dryness. Match with Akasaka Kikunoi's Hachisun and Mukozuke. Connect with Niimasa Viridian, Earth, Sengoku Organic Naturals, Jigikin Special Junmai, and Jyushidai Omachi.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Notes of sudachi, melon, sports drink and whey. Light and faintly effervescent. Fresh minerality, sharp acidity. Slightly sweet with a lingering light bitterness. Refreshing at a low temperature. Serve with tofu, cold potage of asparagus, ratatouille, and cooked rice with dacha bean.
Japanese>English
kizenskizens
alt 1
34
kizens
Cider, Igusa, whey, and rice aromas. Mild, slightly effervescent mouthfeel. Fresh and clear. Soft, rich flavor and minerality. Slightly acidic, with a gentle saltiness. Serve with edamame (soybeans with branches), Kamo tofu, flatfish, horse mackerel, or tuna sashimi.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
33
kizens
Very tasty. Mild berry, grapefruit, vanilla, wood and clove, and whey aromas. Light, slightly effervescent mouthfeel. Slightly sweet and sharp acidity. Fresh minerality and brine. Good umami and astringency. Delicate, with great balance and flavors. Serve with edamame (soybean curd), seared red squid sashimi, with unohana, caprese, or shrimp cocktail.
Japanese>English
kizenskizens
alt 1
35
kizens
Very tasty. Notes of lychee, berries, whey, flowers and molasses. Silky, slightly effervescent mouthfeel. Sweet, sour and juicy. Fresh and lightly astringent. Clear, with a pronounced acidity. Serve with grilled eggplant, grated whitebait, grated baby sardine, edamame zaru-tofu, and mountain udo sprout tempura.
Japanese>English
kizenskizens
alt 1
33
kizens
Aroma of Kirin lemon, whey, rice, and melon. Slightly smooth mouthfeel. Fresh and clear. Sharp acidity, soft umami. Slight citrus bitterness. Pair with morning lettuce, Katamina oboro tofu, yuzu tofu, caprese, and yamaudo sprout tempura.
Japanese>English
kizenskizens
Azumaichi山田錦 純米酒 精米64%おりがらみ
Gochoda ShuzoSaga
alt 1
31
kizens
Gentle mojito, semi-dried raisins in clusters, whey, paper, and malted rice aromas. Mellow, heavy mouthfeel. Quite dry. Concentrated, rich flavor and classic flavors swell. Slightly lactic sweetness and light acidity. The alcohol is strongly felt, yet strangely not dull. Serve with Unohana (fried tofu with grated radish), Hirame sashimi, Caprese, and sautéed abalone.
Japanese>English
kizenskizens
alt 1alt 2
39
kizens
Very tasty. Loquat, soda, muscat, incense and fresh cedar notes. Mellow, slightly effervescent mouthfeel. Sweet and sour. Delicate and fresh. Spherical balance. Serve with dada-cha-mame (green soybeans), chilled tofu, boiled bracken, red shrimp, seared sashimi of squid, and grilled sweetfish. We enjoy it while comparing it with Nichinichi no Sake Komachi.
Japanese>English
kizenskizens
alt 1alt 2
31
kizens
Very tasty. Aromas of loquat, soda, vanilla, clove, and fir. Slightly smooth and slightly effervescent mouthfeel. Slightly sweet and discreet acidity. Fresh minerality. Firm umami and astringency. Serve with dada-cha-mame (green soybeans), chilled tofu, boiled bracken, red shrimp, seared sashimi of squid, and grilled sweetfish. Extremely delicate. Alc 11%. Slightly lower in whiteness than the Ecru. The flavor is gorgeous, just like that of Shinmasa. I am a big fan of this wine, so I even bought the front cover of the brewery.
Japanese>English
kizenskizens
alt 1
34
kizens
Very tasty. Notes of rum, passion fruit seeds, red currant and vanilla. Slightly mellow and slightly effervescent mouthfeel. The keynote is minerality. Deep hint of sweetness, sharp acidity, rich flavor and light bitterness before returning to water. Pair with morning lettuce, oboro tofu, sea bream sashimi, peperoncino with fresh vegetables, and yukari daikon radish from Nishikari.
Japanese>English
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
4

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