酔鯨Suigei
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A chart created from flavor analysis of user comments.
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Popular Comments
(˶>˶<˵˵)ノ🍶🍶🍶🍶´-
Today I opened a bottle of drunken whale for the first (second?) time in a long time 😊. Today we opened a bottle of Drunken Whale.
The aroma is a nice ginjo aroma 😘The mouthfeel is clean and light 🤔It has a good acidity and sharpness so you don't get tired of drinking 💕😚It seems to be an all-purpose food sake 🥰.
Japanese>English
My favorite drunken whale lipstick!
Gorgeous aroma
It is a dry taste with good sharpness✨.
The concept is to "make Junmai Daiginjo more accessible".
was born with the concept
It is a bottle with excellent cost performance.
Capacity: 720ml
Price: 2,200 yen
It goes well with delicately seasoned Japanese dishes😋.
Japanese>English
Based on a light dry taste,
The umami of rice is added to the light and dry base,
It has a dry, light taste with a hint of rice flavor.
It is easy to match with any meal,
It is easy to match with any meal.
Sake rice is Ginpu from Hokkaido,
Polishing ratio is 50%.
Japanese>English
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Saru808🐒
This Sake is dry and sweet. It is sweet and crisp at first sip, then the dryness starts. The mouth feel is full and the finish is short and clean.
まるもと
レジェンド
Suigei純米吟醸 吟麗
fish
Purchased at a nearby liquor store.
I won't go there anymore because they are not friendly and they don't have any sake that I want.
This sake was not my favorite either!
Japanese>English
よっち
by shinmeh kanda
At the anniversary event
Yamadanishiki Kirei, different expression depending on the food to match, I think I liked it best with salted fish.
Japanese>English
SuigeiTOSAGURA Craft Series 蒼 Light
立山ギンレイ
At Haneda Market in the basement of Hakata Station.
Dry and therefore refreshing in summer. It was a good comfort, and my legs went on to Chinese food and Hakata Ramen.
Japanese>English
オールドスポルト
A surprisingly refreshing junmai ginjo.
It is best served well chilled in summer with edamame (green soybeans) on the porch, or with katsuo tataki (bonito tataki).
Japanese>English
酔生夢死
vocal recital
Type Junmai Daiginjo-shu
Original rice: Ginpu (Hokkaido)
Polishing ratio 50%.
Holding temperature 5˚C or less
Alcohol content 17
Sake degree 7
Acidity 2.0
Amino acidity 1.3
Ginpu" is a rice suitable for sake brewing grown only in Hokkaido. It inherits the crisp flavor characteristic of its parent variety, Hachitan-Nishiki.
Kochi yeast "AC-17
Japanese>English
ちゃんねこ
醇酒
酔生夢死
Subdued citrus aroma
Light mouthfeel to lovely acidity ⭕️
Almost no sweetness.
Slightly bitter aftertaste.
Low alcohol but not thin ❗️
The acidity is clear, especially when gulped down in the mouth.
The acidity is clearly perceptible, especially when swallowed in a gulp.
Well balanced. ⭕️
After looking at the formula, it has a slight strawberry aroma in the aftertaste.
Slight strawberry aroma in the aftertaste: ❗️
Rice source: Yamadanishiki (Hyogo Prefecture)
Rice polishing ratio 60
Alcohol 14%.
Sake degree +3
Acidity 2.0
Amino acidity 0.9
A blend of two types of yeast: Kochi yeast (M-9), which produces a lot of malic acid, and Kochi yeast (AC-17), which has a characteristic aroma of strawberries and melons.
A higher than usual percentage of brewing water is added for low-alcohol fermentation of the unrefined sake.
Japanese>English
7641chia
半合
gk1
At a nearby bar.
Light and easy to drink. Delicious.
Japanese>English
まりも
I like the whales on the label, they look like they're having fun!
Japanese>English