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SakenowaRecord your sake experiences and discover your favorites
kizenskizens

Registered Date

Check-ins

684

Favorite Brands

10

Hall of Fame

NichinichiAramasa

Most Check-in Brands

Nichinichi
67(11.9%)
Senkin
58(10.3%)
Aramasa
55(9.77%)
Kaze no Mori
55(9.77%)
Koeigiku
50(8.88%)

Sake Map

The origins of the sake you've drunk are colored on the map.
Kyoto
90(13.16%)
Saga
78(11.4%)
Akita
66(9.65%)
Tochigi
66(9.65%)
Nara
64(9.36%)

Timeline

kizenskizens
alt 1alt 2
30
kizens
Mild lactic acid, rum, grape and citrus aromas. Silky, slightly effervescent mouthfeel. Between flavor, acidity and minerality, slight sweetness and a hint of citrus bitterness. Delicate and elegant. Serve with boiled asparagus greens, fried Kokufu Chinese cabbage and bean sprouts, yuba tofu, seared red squid sashimi, octopus, sea bream sashimi, and saury saikyo yaki.
Japanese>English
kizenskizens
alt 1
35
kizens
Aromas of lactic acid, tangerine, baked goods and corn. Light and strongly effervescent. Sourness and rich flavor. Beer-like finish with more complex flavors. Serve with fried Chinese cabbage and bean sprouts, gratin. This is the first year it has been brewed with a sake yeast yeast yeast.
Japanese>English
kizenskizens
Sawayamatsumoto守破離　五百万石
Matsumoto ShuzoKyoto
alt 1
29
kizens
Notes of vanilla bean, lactic acid, mugwort and wood. Soft, slightly effervescent mouthfeel. It is clean and fresh. Full-bodied flavor, with a refined acidity and bitterness. Serve with oboro-dofu (soft tofu), yudofu (boiled tofu), and sashimi of flatfish and sea bream from Kashiwazaki.
Japanese>English
kizenskizens
alt 1
34
kizens
Very tasty. Notes of rum, banana, and Leoville-like soda. Soft, slightly effervescent, light mouthfeel. Sharp acidity sweet and sour, rich flavor, subtle and wonderful flavors. Pair with yudofu tofu, sesame-dressed tomatoes, Kashiwazaki sea bream sashimi, shrimp cocktail, and saikyo-yaki karei.
Japanese>English
kizenskizens
alt 1alt 2
40
kizens
Very tasty. Aromas of gentle loquat, cooked rice, vanilla, persimmon, pineapple candy and Oronamin C. Silky, slightly effervescent mouthfeel. Great acidity with minerality. Great flavors. Expansive flavor and sweetness. Slightly bitter, penetrating finish. Nothing is left behind. Serve with Gororo's hot tofu, seared sashimi of squid, harusame salad, steamed matsutake mushrooms in earthen jar, and grilled swordfish.
Japanese>English
kizenskizens
alt 1
39
kizens
Lychee, whey, mint and citrus aromas. Strong effervescent mouthfeel with a slight viscosity. Sharp citrusy acidity and bitterness as a base. Clear minerality and good umami. Serve with fried Chinese cabbage and bean sprouts, sashimi of flatfish, and cod roe.
Japanese>English
kizenskizens
Kaze no Mori奥能登の白菊
Yucho ShuzoNara
alt 1
38
kizens
Banana milk, melon, high alcohol, and soda water aroma. Gently effervescent mouthfeel. Mineral, sweet, umami and briny. Alcoholic, umami and bitter aftertaste. Serve with Yose-Tofu, grilled and soaked eggplant, pickled turnip, sauteed Gindara (cod), and Nanbu chicken.
Japanese>English
kizenskizens
Kaze no Mori山田錦507 Kazenomori Weeks2024
Yucho ShuzoNara
alt 1
35
kizens
Very tasty. Notes of lychee, grape gum, lactic acid, citrus, black tea, chaff and horseradish. Fine effervescence, silky mouthfeel. Discreet, deep sweetness, clear minerality, sharp citrus acidity, umami and a hint of bitterness. Serve with oboro tofu, fried Chinese cabbage and bean sprouts, seared squid and octopus, baby ayu fish, and salmon roe on top of a bowl of rice. Complex but light and refreshing. The elegant aroma is very elegant and finesse.
Japanese>English
kizenskizens
alt 1
alt 2alt 3
30
kizens
Aroma of soda, wood, and five million stone. Clean mouthfeel. Strong flavor, classic but clean. Slightly dry. Serve with fish dishes.
Japanese>English
kizenskizens
alt 1
31
kizens
Pineapple flavoring, whey, mint, rice, and hackberry candy aroma. Smooth mouthfeel. Rich flavor supported by acidity. Clear minerality. Great flavors. Serve with tomatoes and Seijo Ishii sesame sauce, potato salad, Kamide pickles, grilled chicken with salted cartilage, and chikuzen-ni.
Japanese>English
kizenskizens
Dassai発泡にごり酒スパークリング 45
Asahi ShuzoYamaguchi
alt 1
29
kizens
Aroma of apple, lactic acid type, and sake lees. Strong fizzy mouthfeel. Rich sweetness and umami. Finishes dry, leaving a salty and sticky taste in the throat. Pair with Kuzaiya's local tofu, vermicelli salad, pickled root vegetables, broccoli ario aurio, duck tsukune mushroom soup, and matsutake mushroom rice.
Japanese>English
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
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