I'm going to Okinawa next month with my high school classmates, and we somehow got together at Noge for the meeting!
One of us went to the stadium to watch the Climax Series before joining the meeting, but it went into extra innings and we had to leave in the middle of the game 🤣I missed the best part 😝.
Usually we drink from noon, but yesterday was a holiday night and no one could get in 😭.
I finally got in, had a few drinks, had a meeting? After a quick drink and a meeting, we decided to go to the second restaurant!
This restaurant is for the Bay Stars (Whales)!
The only sake they have is Whale 🐋...Drunken Whale (lol)
Drunken Whale
Clear, dry, this feeling! Drunken Whale.
I really like this kind of sake too.
In honor of the BayStars' victory 🤣.
This store also has quite a few pictures of the old Oyo Whales 🥳.
Noge was full of people in uniform that day!
The third one is a smoked fish assortment from the first restaurant (I forgot to take a picture of the snacks at this restaurant 😅)
The gin style that has been popular recently.
The acidity and umami are very deep, as is typical of drunken whales, from the first to the middle part of the bottle.
The back end is dry.
I have an image of drunken whale as a very dry and mellow sake that goes well with bonito, but this sake is less mellow and has a light, dry, elegant finish.
As this is a sake from the sacred land of bonito, of course it goes well with red meat fish, and I would definitely pair it with bonito or tuna as a side dish.
It's sold at the Drunken Whale online store.
A collaboration product between Kochi Pudding and Drunken Whale.
Pouring drunken whale into amazake pudding is the best way to enjoy it!
The sweetness of the pudding stands out more and the sharpness of the drunken whale finishes the aftertaste, making it the best pudding I have ever had in my life.
He also reached for Junmai Ginjo.
This was also purchased at Maxvalu in Konan City.
Made with 100% Hokkaido-grown rice suitable for sake brewing, Ginpu.
Polishing ratio 50%.
The aroma is weak and sweet.
The palate is mellow and dry, with sweetness giving way to a refreshing acidity and umami giving way to bitterness.
It is best enjoyed with bonito tataki.
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