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酔鯨Suigei
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Suigei
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Location
566 Nagahama, Kochi,Open in Google Maps
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「酔鯨酒造」の代表銘柄「酔鯨」は、いまや東京ではコンビニやスーパーで買えるほどメジャーな高知の銘酒です。 酔鯨SAKETIMES | 日本酒をもっと知りたくなるWEBメディアTimeline
たけるパパ
We brought a drunken whale we saw in the supermarket.
The rice used was domestic rice
Polishing ratio is 55
Alcohol level is 15
Sake degree is +7
Association No. 9 yeast is used as the base yeast.
When the bottle is first opened, the aroma is slightly sharp and dry, with a hint of grain and nuts. The aroma is mixed with a light sourness. The fruity flavor is quite subdued.
When poured into a sake cup, it is like clear water with a strong sense of transparency, and has a smooth, light character.
When you take a sip, the mouthfeel is sharp and clear. The sweetness is subdued and the dry dryness stands out from the start, but there is also a hint of rice flavor. In the mouth, umami and acidity spread in good balance. The acidity tightens the aftertaste and gives a clean taste that disappears easily with little clutter.
It has a modest aroma, dryness, and acidity to tighten the taste, and umami to support the overall flavor, which is the nature of a so-called "food sake. It is not so dry as to be dry, but you can fully taste the umami. Delicious 😋.
I've had it for a few years now,
Japanese>English
madamarr（まだまー
As August is the last month of the year, here is the last summer sake. I bought it at a local liquor store while I was back home. I thought the dry and refreshing taste was suitable for the last summer sake. I thought it would be a good choice for the last summer sake. I drank a lot of summer sake this year.
We are steadily preparing autumn sake. We will introduce them as soon as possible.
Japanese>English
Suigei秋あがり 寒露
ailoveosake
Fruity on the palate, yet refreshing as it quickly disappears in the throat.
Japanese>English
かとさと
Easy to drink and a sake that I repeat many times!
Japanese>English
akikoda3
drunken whale junmai daiginjo koiku akiagari
Rating 4.4
Rice: Gin no Sei, Polishing ratio: 45%, Yeast used: Kumamoto yeast (KA-4), Kochi yeast (A-14)
Sake meter: +6.0, Acidity: 1.7, Alcohol level: 16
A blend of two different types of sake: Kumamoto yeast (KA-4) with a clean taste and Kochi yeast (A-14) with a fresh banana-like aroma. The sake is stored in ice temperature and refrigeration, resulting in a sake with a mature aroma and umami flavor. The taste has the unique ginjo aroma of a daiginjo and the firm acidity typical of drunken whales.
It has a banana-melon aroma, perhaps because it has been laid down to rest, and is a bit languid. The convergence is refreshing.
Japanese>English
yumari
3.5 More umami and less acidic than regular drunken whales. As a food sake, it can go well with anything. However, there is no point to recommend it.
Japanese>English
Suigei吟麗summer
SuigeiTYPE25
なす
It's the season for whales to settle into their red labels🐳.
It's still hot, but at least it feels
It's still hot, but at least it feels like fall 🍁.
Japanese>English
あいあい
Clean, spicy and refreshing
Japanese>English
sho7go
Delicious. Rich aroma. Not sweet.
Japanese>English
うぴょん（豊盃こそ至高）
Source Rice Hachitan-Nishiki (Hiroshima Prefecture)
Polishing ratio 60
Alcohol 15%.
Sake degree +7
Acidity 1.5
Amino acidity 0.9
This is one of the brands I tried when I first started drinking sake. I wonder what I would think of it if I drank it now. Here we go!
The aroma is mild and slightly yogurt-like. The smooth brewing water blends together a bit of astringency, sweetness, and umami. It is light and light on the palate with no weight, and you will enjoy sips after sips. It also has a good sharpness that comes down the throat slightly. This gives the sake a refreshing taste that makes it especially delicious in the summer. The design concept is similar to that of Kenkunichi. It was very tasty and gave us a glimpse of the underlying strength of Kochi, which is one of the kingdoms of sake! I recommend it as the next best thing to sweet and fruity! Thank you again for the treat this evening!
Japanese>English