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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

654

Favorite Brands

9

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
65(12.15%)
Senkin
55(10.28%)
Aramasa
54(10.09%)
Koeigiku
48(8.97%)
Kaze no Mori
48(8.97%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
86(13.15%)
Saga
75(11.47%)
Akita
65(9.94%)
Tochigi
63(9.63%)
Yamaguchi
63(9.63%)

Timeline

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
kizenskizens
alt 1alt 2
41
kizens
Scents of incense, whey, grape gum, and ice. Slightly dry, fine-grained, strongly effervescent mouthfeel. Lush, with a hint of acidity, favorite flavors, a hint of sweetness, brine, and astringency. Extremely fine and clear. Serve with dada-cha-mame from Kurosaki, zaru-tofu from Dereubaru, grilled summer vegetables, shrimp cocktail, or grilled sea bream. Third Sake Brewing Period Lot 13
Japanese>English
kizenskizens
Ohmine Junmaiひやおろし生詰酒
大嶺酒造Yamaguchi
alt 1
43
kizens
Aromas of mild tangerine, whey, honey, grapefruit and lint. Slightly viscous mouthfeel. Delayed sweetness, citrus acidity, and rich umami. The water is clear and dry. Serve with lightly pickled cucumbers, edamame (soybean curd), grilled eggplant, and La Bettra's recipe for eggs.
Japanese>English
kizenskizens
alt 1
44
kizens
Pineapple juice, whey, mugwort, and a hint of lozenges. Smooth mouthfeel. Slightly sweet and rich flavor. Sourness and alcohol dryness. Rich yet refreshing. Serve with stewed hijiki mushrooms, meatballs, and grilled chicken.
Japanese>English
kizenskizens
alt 1alt 2
33
kizens
Aromas of gentle flowers, muscatel, whey, vanilla and incense. The mouthfeel is smoother than usual and slightly effervescent. Pleasant acidity, dense and full flavor, favorite flavors, and a tucked-in and discreet brine and astringent taste. Pair with soft tofu, grilled summer vegetables, or shrimp cocktail. Delicate but richer than usual. Would go well with autumn flavors. Third Sake Brewing Period Lot 19
Japanese>English
kizenskizens
alt 1
36
kizens
Melon, banana, loquat, citrus, higher alcohol, and herbal notes. Spherical and mellow. Minerality and brine, citrus acidity, puffy flavor and a hint of sweetness. Edamame, pickled cucumber, edamame tofu, chicken nanban.
Japanese>English
kizenskizens
alt 1
41
kizens
Very tasty. Green apple, banana, plum, incense and cemedine aromas. Light and strong effervescent mouthfeel. Firm acidity, deep sweetness. Clean minerality, tasty flavor that stimulates all the way down to the lower sides. Pair with pickled cucumbers, La Bettra-style egg dishes, and meatballs.
Japanese>English
kizenskizens
alt 1
33
kizens
Peach, mint and flint aroma. Moderately smooth, fine-grained, slightly effervescent mouthfeel. Slightly sweet and briny, with refreshing acidity and minerality. Serve with edamame (soybean curd), grilled eggplant, flatfish sashimi, grilled summer vegetables, and baba gump style shiba shrimp.
Japanese>English
kizenskizens
alt 1alt 2
35
kizens
Very tasty. Mild pear, banana and vanilla aroma. Silky and effervescent mouthfeel. Slightly sweet and tart, with a beautiful minerality and a hint of astringency. Pair with lightly pickled cucumber, yose-tofu (tofu), yarikai (squid), and seared octopus sashimi. Light and delicate. Complex and exquisite. It is purified by a quality that makes one's neck crawl. Lot 12, Daisan Shuzo Period
Japanese>English
kizenskizens
alt 1
31
kizens
Gentle melon and koji aroma. A light, refreshing mouthfeel. Rich flavor, acidity, and a dry finish. Classic flavors. Serve with chilled tofu.
Japanese>English
kizenskizens
Kaze no Mori試験醸造酒ver3
Yucho ShuzoNara
alt 1
42
kizens
Melon gum, whey, carrot and flint aromas. Smooth and smooth mouthfeel. Sweet, sour and juicy. Not dull with fizz or astringency. Rich in flavor. Pair with edamame (soybeans), pickled yuzu cabbage, sesame tofu, grilled summer vegetables, and fried southern chicken.
Japanese>English
kizenskizens
alt 1
44
kizens
Very tasty. Gentle rummy, hints of huckleberry and mugwort. Light and slightly effervescent. Solid acidity, with a hint of sweetness and umami. Finishes with a pleasant bitterness. Refreshing and refreshing, with good flavors. Serve with pickled cucumber, yuzu-yose tofu, grilled eggplant and myouka, octopus sashimi, shrimp cocktail, and deep-fried Nanbu chicken.
Japanese>English
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
Kaze no MoriALPHA 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
5

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