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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

kizenskizens
alt 1
35
kizens
Aromas of pear, grapefruit, vanilla, and herbs. Smooth on the palate. Sourness, umami, and citrus-like bitterness. Lighter than usual. Serve with fresh onion salad, yarikai squid, sea bream sashimi, edamame yose-tofu, and Nagoya-style chicken wings.
Japanese>English
kizenskizens
alt 1
37
kizens
Very tasty. Gentle peach blossom, pineapple, mint and carbonation. Light and slightly effervescent. The sharp acidity is the base of the wine, which changes delicately to umami, sweetness, and saltiness. It is clear and has no slackness. Serve with mizutaki.
Japanese>English
kizenskizens
alt 1alt 2
43
kizens
Very tasty. Melon, grapes, new fridge, smell of wood. Moderately smooth and slightly effervescent. Slightly sweet, with acidity, minerality, umami, brine and a hint of bitterness. Delicate but complex and multilayered. Serve with seared squid sashimi, caprese, shrimp cocktail, udo and cod sprout tempura.
Japanese>English
kizenskizens
alt 1
30
kizens
Very tasty. Notes of cider, mint, rice and cinnamon. Smooth and slightly effervescent. Fresh minerality and brine, with a balance of acidity and umami that comes on slowly. Complex and elegant flavors. Serve with hot tofu, pickled cucumber, udo tempura, shrimp and asparagus spring rolls.
Japanese>English
kizenskizens
abeおりがらみ
阿部酒造Niigata
alt 1
39
kizens
Very tasty. Aroma of whey and trochee. Fine, strong effervescence. But gentle on the palate. Sourness and a refined hint of sweetness. Good flavor and citrus-like bitterness. Very good flavor. Serve with Yose-Tofu, Brix Nine with sesame sauce, and Daitora's Kanto takikomi oden.
Japanese>English
kizenskizens
alt 1
39
kizens
Aromas of yogurt, peach, higher alcohol and cloves. Slightly effervescent, sweet and sour. Carbonated mineral flavors, matte and tongue-numbingly rich. Pair with yose-dofu, caprese, or La Bettra recipe egg dishes.
Japanese>English
kizenskizens
Kazenomori笊籬採り 露葉風
Yucho ShuzoNara
alt 1alt 2
44
kizens
Fresh blue melon, aroma of incense. Sweet flavor and acidity, rich flavor and volume, effervescence and clear minerality, complex flavors that will keep you coming back for more. Serve with grilled silk-fried tofu, sea bream carpaccio, caprese, or sauteed scallops.
Japanese>English
kizenskizens
Ubusuna2023山田錦　二農醸
Hananoka ShuzoKumamoto
alt 1
33
kizens
Peach blossom, lychee, daisy, and a complex Scottish single malt-like aroma. Very smooth with fine microbubbles. It is characterized by sweet and sour, dense flavor, and an early and lingering bitterness. Serve with sashimi of squid, caprese, or sautéed scallops. Low alcohol and delicate, but full of energy.
Japanese>English
kizenskizens
KoeigikuSNOW CRESCENT 山田錦
Koeigiku ShuzoSaga
alt 1
43
kizens
Aromas of blue citrus, banana, and yogurt. Strongly effervescent, matte flavor on the palate. Sourness, deep sweetness, and refreshing citrus-like bitterness. Pair with Seijo Ishii's sesame-dressed tomatoes, edamame tofu, shrimp cocktail, and La Vettra recipe fried egg.
Japanese>English
kizenskizens
alt 1
35
kizens
Aroma of aged pears like high alcohol, soap, and atago. Slightly effervescent, smooth and rich. Sweet, umami rich, complex flavors. Sourness and minerality make for a refreshing drink. Pair with edamame tofu, caprese, shrimp cocktail, or sautéed southern chicken.
Japanese>English
kizenskizens
alt 1
38
kizens
Aromas of pineapple, pink grapefruit, strawberry leaf, rummé, and cane sugar. Mellow and slightly effervescent. Citrusy sweet and sour, mineral and bitter. Very smooth, extremely refreshing. Serve with Yose-Tofu, stir-fried Kokufu Chinese cabbage, daikon radish salad, and Mie Satsuma-age (fried fish cake).
Japanese>English
kizenskizens
Kazenomori秋津穂　山乃かみ酵母　精米歩合65
Yucho ShuzoNara
alt 1
41
kizens
Gorgeous melon, aoi banana, flower tea, cinnamon, and clove aroma. Smooth and slightly effervescent. Slightly sweet, with hints of acidity, umami, and astringency. Voluminous but refreshing. Pair with silken fried tofu, Seijo Ishii sesame-drenched tomatoes, pickled Kokufu Chinese cabbage, and cabbage hot pot. The yeast was isolated from sasa lilies harvested in the sacred grounds of Ojin Shrine.
Japanese>English
kizenskizens
alt 1
43
kizens
Very tasty. Pineapple, rum, cream and mint. Moderately smooth. The acidity is effective and synergizes with the flavor. Clean and refreshing. Slightly bitter and slightly dry. Complex flavors and well balanced. Serve with sashimi of sea bream, caprese, shrimp cocktail, bonito tataki, satsuma-age octopus, roast beef, udo and taran sprout tempura.
Japanese>English
kizenskizens
Chiebijin山田錦　3割5分純米大吟醸生詰酒
Nakano ShuzoOita
alt 1
38
kizens
Calming berry, brown sugar, and soapy aroma. Smoothness of soft water. Dense but not dull. Slightly sweet, with a strong flavor, acidity, and minerality. Serve with hot tofu or shabu-shabu with jaw broth. Aged in ice temperature since 2021.
Japanese>English
kizenskizens
alt 1
37
kizens
Very tasty. Mild Mitsuya cider, rice, mineral, vanilla and nutmeg-like aromas. Smooth and slightly effervescent. Citrusy acidity, sweetness and umami, with a distinct saltiness followed by a light bitterness. The finish is dry and crisp. Brandy-like flavor and weight. Serve with sashimi of squid, fried Chinese cabbage, caprese, or chicken nanban.
Japanese>English
kizenskizens
alt 1
42
kizens
Very tasty. Calm jasmine, mint and ice aroma. Slightly effervescent. Sharp acidity, rich flavor layered with a hint of sweetness, and a clear minerality that keeps you coming back for more. Serve with fried Chinese cabbage and bean sprouts, sashimi of squid and bouillabaisse.
Japanese>English
kizenskizens
alt 1alt 2
40
kizens
Very tasty. Aromas of black cherry, loquat, sandalwood and ginger. Concentrated. Discreet sweetness and sharp acidity. Dense smoothness with delicacy, Slightly effervescent and sharp like cold water. Serve with flatfish sashimi, caprese, or La Bettra-style fried eggs.
Japanese>English
kizenskizens
alt 1
37
kizens
Gentle aroma of navel and yogurt. Light and strongly effervescent. Cloudy but not sticky mouthfeel. The taste is sweet and sour with a moderate sweetness, rich flavor, and a firm bitterness. Serve with fried Chinese cabbage, fried satsuma-age with kujo leeks, and Milanese cutlet.
Japanese>English
kizenskizens
alt 1
39
kizens
Aromas of rum, citrus, and higher alcohol. Fine-grained, slightly effervescent. Gentle but refreshing mouthfeel. Berry sweet and sour, clean and watery. Umami and a hint of citrus bitterness. Serve with shrimp cocktail or mizutaki.
Japanese>English
ジェイ&ノビィ
Good evening, kizens 😃. I haven't raised it yet, but I had the same one last night 🤗I think I know what you mean about the aroma of fine alcohol as well as the taste 😌.
Japanese>English
kizenskizens
AkabuSnow Extra生酒にごり酒
赤武酒造Iwate
alt 1alt 2
31
kizens
Very tasty. Notes of pineapple juice, citrus and yogurt. Fizzy and light. Refreshingly sweet and sour. Gorgeous Niagara-like acidity, or rather, stimulation to the tongue and a delicious outpouring of flavor. Nice light, fresh watery feel. Pair with Seijo Ishii's Sesame Dre Salad, Japanese Carpaccio of Seared Red Ribbon, and Oden.
Japanese>English
5

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