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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

653

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(13.17%)
Saga
75(11.49%)
Akita
65(9.95%)
Yamaguchi
63(9.65%)
Tochigi
62(9.49%)

Timeline

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
kizenskizens
abeぼくたちの酒VOL17 春陽スパークリングおりがらみ
阿部酒造Niigata
alt 1
39
kizens
Aromas of lactic acidity, ay citrus, ay banana, and sauvignon blanc. Quite a strong effervescent mouthfeel. Sharp acidity, minerality and a hint of citrus. No residual sugar is felt due to the origami. Serve with Yose-Tofu, stir-fried Chinese cabbage and bean sprouts, grilled vegetables, or bouillabaisse.
Japanese>English
kizenskizens
Nabeshima純米吟醸 山田錦
Fukuchiyo ShuzoSaga
alt 1
36
kizens
Aroma of mild peach blossom, rice, mint, and soda water. Slightly effervescent. Deep hint of sweetness on the base, berry-like acidity, dense, matte flavor, and hard mineral clarity. Serve with fried Chinese cabbage and bean sprouts, grilled and soaked white eggplant, yose-tofu (tofu), sashimi of squid, and salt-baked swordfish.
Japanese>English
kizenskizens
Yamamotoピュアブラック
YamamotoAkita
alt 1
42
kizens
Green apple, high alcohol, and divine forest water aroma. Mild mouthfeel. The acidity and saltiness are the main tones, reminding one of citrus fruits. The volume of the wine is very generous, but the sharpness and minerality make it easy to drink. Serve with chilled tofu, Nadaman vegetables and yuba cooked with yuzu pepper, and shrimp yam.
Japanese>English
kizenskizens
alt 1
36
kizens
Very tasty. Rumney, banana, apricot, powdery medicinal aroma. Light and slightly effervescent. Dense sweet and sour. Soft drink-like minerality. Refreshing citrusy bitterness. Flavor reminiscent of Shinsei. Match with Oboro Tofu, Sanwa's Tsukune and Negima, Chawanmushi, Chikuzen-ni, Nadaman's Mineoka Tofu with Yuzu Miso.
Japanese>English
kizenskizens
alt 1
35
kizens
Calm, good water, green apple, whey aroma. Slightly mellow mouthfeel. Deep sweetness, but not dull. The rich flavor, which is like a chattering sensation, is cleared up by the acidity and minerality. Serve with deep-fried eggplant, simmered thick fried bean curd and komatsuna, deep-fried tofu, matsutake mushroom rice, and duck tsukune mushroom soup.
Japanese>English
kizenskizens
alt 1
35
kizens
Gentle aroma of muscat, whey and banana. Smooth mouthfeel. Well-balanced acidity, rich flavor, and a hint of sweetness. Dry and sharp. Serve with deep-fried eggplant, simmered deep-fried tofu and komatsuna, deep-fried tofu, matsutake mushroom rice, and duck tsukune mushroom soup.
Japanese>English
kizenskizens
alt 1alt 2
37
kizens
kizens Aromas of mild flowers, melon, whey, vanilla and incense. Slightly effervescent mouthfeel. Noble flavors, brine and acidity. Slightly sweet, the flavor is richer than usual. Pair with cucumber pickles, Goro's hot tofu, stir-fried Chinese cabbage and bean sprouts, and grilled seasonal vegetables. Third brewing period Lot 19
Japanese>English
kizenskizens
alt 1alt 2
42
kizens
Very tasty. Mild flavors of Japanese pear, peach farmer's rake and soda. Light and slightly effervescent. A refreshing sweet and sourness fills the mouth, as if to match the wonderful flavors. It disappears with a nice astringent taste that lingers. Serve with fried Chinese cabbage and bean sprouts, tofu with silk tofu, sashimi of sea bream, steamed sea bream with sake, zuwai crab, fried young wakasagi, and sauteed scallops.
Japanese>English
kizenskizens
alt 1
36
kizens
Very tasty. Notes of grapes, whey, ice, rice, mojito, and grape-flavored granulated rum. Slightly smooth and effervescent mouthfeel. Sharp acidity and minerality. Fresh citrus bitterness and good flavor. Serve with dada-cha beans from Kurosaki, silk and cotton tofu from Gororo, octopus sashimi, grilled swordfish, and boiled zuwaigani-gai (snow crab). My favorite label. I bought 4 more bottles.
Japanese>English
kizenskizens
Kaze no Mori能登の酒を止めるな！　コラボレーションバージョン
Yucho ShuzoNara
alt 1alt 2
38
kizens
Aromas of grape, cooked rice, and fine alcohol. Strong effervescence, hard but smooth mouthfeel. Firm brine, umami and astringency. Sweet aroma, but not too sweet. Serve with grilled and soaked white eggplant, seared squid sashimi, shrimp cocktail, and Spanish mackerel in saikyo zuke. Kanazawa yeast, ultra-hard water, Noto Yamadanishiki. It is an unusual style, but similar to hijirizumuwatari-bune.
Japanese>English
kizenskizens
alt 1alt 2
44
kizens
Aromas of grapefruit, young Delaware and sour cherry. Clean mouthfeel. Delicate, citrusy bitterness, slightly sweet and sour. Great flavors, minerality like a sports drink. Pair with Yamagata edamame, stir-fried bean sprouts and Chinese cabbage, yose-tofu, seared squid sashimi, vermicelli salad, and sautéed southern chicken.
Japanese>English
kizenskizens
alt 1alt 2
41
kizens
Mild whey, pear, carbonation, Kirin lemon-like aroma. Slightly mellow, with a fine, slightly effervescent mouthfeel. Slightly sweet, with a soft umami and acidity. There is a refreshing minerality in the finish, but it is still very much an autumnal sake. Serve with stir-fried Chinese cabbage and bean sprouts, Goro's hot tofu, grilled vegetables, shrimp cocktail, and La Vettra recipe fried egg.
Japanese>English
kizenskizens
alt 1
36
kizens
Scents of cream, banana, tea and Japanese citrus. Smooth and slightly effervescent. Sharp acidity, deep hint of sweetness, rich umami, and refreshing citrus bitterness. Pair with Goro's Tofu, stir-fried Chinese cabbage and bean sprouts, grilled codfish with salt, grilled seasonal vegetables, sauteed scallops, and Nanbu chicken Nanban.
Japanese>English
kizenskizens
alt 1
42
kizens
The aroma is gentle lime, cream, rice, a hint of neo-political apricot, and lemon cake-like. Slightly smooth mouthfeel. Sharp acidity. Slight sweetness, refreshing citrus bitterness. Impression of harmony after aging. Serve with pickled cucumber, yose-tofu, grilled seasonal vegetables, or gratin.
Japanese>English
kizenskizens
alt 1
41
kizens
Very tasty. Lychee, whey, ice, mint and citrus albedo with mojito-like notes. Strong fizzy mouthfeel with a bit of viscosity. Sharp citrusy acidity as a base. Clear minerality, good flavor and refreshing bitterness. Pair with high-sugar Numata edamame, sautéed white eggplant, kawahagi sashimi, or grilled salt-torpedo fish. Excellent quality. I like the label. Buy as many as you can.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
33
kizens
Aromas of whey, late citrus or troche, rice flour, and gas. Gently mellow and slightly effervescent. Delicate hint of sweetness, citrusy acidity and bitterness, and a matte, deep flavor. Serve with Yamagata green tea beans, yuzu tofu, fried Chinese cabbage and bean sprouts, grilled swordfish, or boiled red snow crab.
Japanese>English
kizenskizens
alt 1alt 2
41
kizens
Melon, banana, sweetie, lemon water, and whey aromas. Smooth and slightly effervescent. Delicate, yet loaded with sweetness and autumnal flavor. Lemon water-like flavors, acidity, and a moderate astringency. Pair with Kurosaki dada-cha-mame, stir-fried Chinese cabbage and bean sprouts, grilled white eggplant and mizu-aubergine with Josephine sauce, oboro-tofu, harusame salad, and saikyo zuke-zuke (pickled sea bream). Vacuum-packed with space brothers. What a great Nishidomura Yamada Nishiki. We had to wait for the harvest moon of mid-autumn before we could enjoy it.
Japanese>English
kizenskizens
alt 1
36
kizens
Gentle peach, rice, flint and spice aromas. Smoother than usual and slightly effervescent. Fresh minerality, rich flavor and brine. Good acidity. Quite dry. Serve with oboro tofu, grilled summer vegetables, seared octopus sashimi, and deep-fried Nanbu chicken.
Japanese>English
kizenskizens
alt 1
38
kizens
Aromas of mild whey, cooked rice, green apple, and sunflower. Clean, slightly effervescent mouthfeel. Strong lemon-sour minerality, brine, and sharp acidity. Sweetness and umami come out late. Good new political flavors. Pair with dada-cha beans from Kurosaki, tofu from Deiryuhara, shrimp cocktail, or grilled sea bream.
Japanese>English
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