East-West Malicious Laughter Society Grape Chapter What is the terrible cost-benefit analysis of Pinomiya Tokutoku? In high-end stores, blasphemy using cheap wine is boldly taking place. However, the reason I entered the wine cluster was that the unpleasantness of East-West wine groups was progressing. Students overwhelmingly chose French wine as their favorite, as evidenced by the receipts. What the hell!? NAMOWA That is exactly it…!! Namowa? What is that? You don’t need to check this. That’s just how it is, meaning, seriously, there’s no problem, it tastes cheap! Seriously, anyway, there’s absolutely no issue. It exists on this page…! 299 yen. Domestic inexpensive products exist as known entities, and thus, everyone is deceived by the three major châteaux. The three major châteaux are Plestéha, Santéhazasan, Brinsteba. Shochu highball, priced at 299 yen, 700ml 12.5%, about 100 yen for four! Cheap but delicious! So good that your relaxed buddies disappear. The nonsensical product NAMOWA is expanding. The academy can also have cost-benefits. You might still buy it. Saizeriya, supermarket, convenience store, Bisen, SantabasanTeya, Santéhazasan, Magnum 750ml red wine, has no acidity, the Bisen one is sweet, comes from a place around 229 yen. It’s unclear if this will spread, but SantabasanTeya Santéhazasan 1300ml, a great backbone, the score of the first sip; don’t worry, you might sober up. It is a chain reaction; now the brain that depicts the future of humanity is awakening. Plestéba, priced at 299 yen, 700ml, 12.5%; Shochu highball 159 yen, 350ml, 7%, 87.5ml, 24.5ml, 3.417 yen, 6.489 yen. This is NAMOWA!! It’s bad, something! Saizeriya, convenience store, supermarket, hassle-free! Domestic inexpensive products exist as known entities, and thus, everyone is deceived by the three major châteaux. The three major châteaux are Plestéha, Santéhazasan, SantabasanTeya, Santéhazasan. Everyone is deceived by the three major châteaux. I graduated. For some reason, I go to the store with a headache. Happiness, that is an easy existence. Maybe it’s because I don’t have a car, or maybe it’s because the caring stops. It is a significant cost-benefit. If it’s like this, then I’ll go with it. It’s a product with umami.
When I was broke and an alcoholic, I used to calculate prices based on the amount of alcohol.
>>1I heard that alcoholics ultimately end up with white liquor for fruit wine due to its cost performance and lack of aftertaste.
>>244It’s at a level where I’d be fine with any alcohol…
>>245After arriving, I might be pickling plums and fruits…
>>255There’s no way I can wait until I’m submerged.
Good…
There is also the fun of searching for a brand that suits your taste.
Isn’t it crazy to calculate based on alcohol content instead of volume…?
>>3It’s a common joke about alcoholism.
>>6Since we were all broke in the art department during our university days, we naturally thought like this when it came to drinking parties.
Good balance of umami! Good balance of astringency! Good balance of texture!
Drinking while carrying a Magnum on the way home.
I remember hearing that only some locations of Saizeriya allow you to take their wine home, is that not the case?
>>7They won’t sell it to me if it’s unopened, so I have to open it, but I don’t think I’ve ever been refused… I think.
>>38Due to the relationship between the liquor tax law and the sale of alcoholic beverages, it should be illegal unless the bottle is opened, so it should be necessary to drink it at least once after ordering.
Wine really is a swamp.
Just because you spend money doesn’t mean it’s delicious, which is bigger than others.
>>8Isn’t brewed alcohol kind of like that?
Sake is the same.
>>8Well, if you spend money, it’s definitely delicious.
If you spend tens of thousands, it will definitely be delicious.
Cheap and delicious is seriously a trap.
>>8There are many aspects to enjoy, such as the deliciousness that can be divided into fruitiness and spiciness, as well as the aroma, color, and bubbles.
In terms of flavor, you can enjoy a variety of types depending on the country, grape variety, and even the vintage.
Looking at only the text by Parikko, it seems they are a person who writes gentle prose.
I think that if you choose wine properly, it offers overwhelmingly better cost performance than chuhai or beer.
Of course, there are also landmines when it comes to cheap wine.
But a 350ml can of Takarasaku Shochu Highball…
At the supermarket, it doesn’t even cost 110 yen, right?
It’s tough that I have to finish it within 2 to 3 days after opening.
>>13?
It will probably be gone by morning, right?
>>17It depends on the capacity, but it’s easy to drink and non-carbonated, so it doesn’t fill you up, and you end up chugging it down, right…?
Oh, sparkling wine? Of course I like it.
>>13You can use a vacuum pump.
Box wine is great.
It’s cheap and has long-lasting freshness.
There are also strong types.
That said, the wine at SANTA is really delicious, so it’s better to have a liking for wine.
Should we evaluate how close we are to 1 by considering the base as 1?
It’s so flawless that I can no longer understand the worth of a 5000 yen wine.
>>18Items priced around 5000 yen are vintage.
I heard that among people who are knowledgeable about wine, the starting line is 3,000 yen.
For everyday drinking, it’s fine with just the screen image.
>>64Actually, 3000 yen is fine…
It’s a highball made with carbonated water.
It’s good because I can adjust my alcohol intake while consulting with my liver…
>>19But the liver doesn’t answer anything even when I ask for advice…
Rather than buying a single bottle of wine that costs several thousand to several ten thousand yen, it’s better to buy several bottles of cheaper wine that cost a few hundred yen each.
The taste doesn’t matter because amateurs won’t understand it anyway.
(Creaking…)
Expensive wine is definitely better.
But when it’s said to be ten times, well, hmm…
It’s not as much as the one-cup over there, but it’s about the level of a good Ichiko.
>>24It means that both Wankappu and Iichiko are just right for me, someone who can drink and be fairly satisfied…
If you’re used to regular wine, you’ll find the taste of Prince de Beau very light.
It’s delicious, but because it’s cheap, I end up buying too much and can finish four bottles in one night, which ultimately ends up costing more than I expected.
The wine at Saizeriya is really good.
I end up drinking a lot.
Making wine yourself is practically free!
>>29👮🏻
You’ve really upped your game, Guden! You’re on a whole different level now.
I feel like red wine has a high NAMOWA rate.
White wine can easily make you go “ugh…”
Trivia
If you open it and toss wooden chopsticks into the wine overnight, you will become happy.
You can think of expensive wine as having additional flavors.
Some people think it’s good, while others think it’s unnecessary.
That’s why it’s called NAMOWA.
Chateraise “I am a wine shop!”
>>35The wine from Chateraise is kind of weak, so I bought it once and never again.
>>41I actually find that level quite helpful.
You can drink it easily.
>>95Lightness, huh?
Parikko is Kiyono’s drinking buddy, so there’s no way he’s normal.
>>37I can’t trust them all at once anymore…
>>37I thought it was getting suspicious with the ingredients of the manga artist, but Parikko-san is really amazing after all…!
Isn’t it nice to have wine in a plastic bottle with a screw cap?
I thought a magnum was a bit much, so I ordered a decanter wine, but it turns out I can take home the leftovers.
I tried ordering a bottle at Ikinari Steak.
An alpaca has appeared.
Ice
Red wine
Carbonic acid
With this, we are perfectly prepared for heatstroke prevention this summer.
When reacted with copper, inexpensive wine tastes better, right?
In Mr. Parikko’s manga, he really says all sorts of absurd things…
Somehow, the wine that is hard to drink is the expensive one!
I’m fine with delicious wine without added preservatives.
Seicomart is also a wine shop.
Even a wine that costs around 300 yen can become a treasure trove, so wine is amazing.
Sometimes there are amazing misses.
Ultra-luxury wine has become a status symbol in itself.
Even in Europe, the home of wine, vintage wine is a special drink that is sipped on special occasions.
I usually drink cheap wine straight from the bottle.
You forgot about Meruchan.
Merchans are cheap, sweet, and delicious, making them versatile for anything.
>>55Isn’t Meruchan bad?
>>69I’m quite envious of your refined taste.
I really love this guy.
You can drink it even when paired with sashimi.
The white one in the middle is seriously delicious.
When it goes below 500 yen, it’s not necessarily a dud, but there are more options that don’t have anything to praise either.
Personally, I think around 800 yen is where you’ll find more hits.
>>57Around 1500 yen is usually pretty good.
As for white wine, Pinot Noir from Cono Sur offers a minimum level of quality.
The Magnum at Saizeriya isn’t that delicious…
I’ve never had a delicious Pino that costs in the three digits.
I wanted to drink a Magnum on the train, so I started drinking straight from the bottle and ended up in Minakurikawa without realizing it, which was a moment of despair.
>>61That person might be a little dangerous…
I’m really curious about why imported wine is priced that way.
Transportation costs are incurred too… I wonder if they purchase it for under 100 yen per piece.
When I talk about choosing alcohol based on the price per unit of alcohol, I’m often subtly told that I should probably stay a little away from alcohol.
Is it really that weird?
Cheap wine seriously has an absurd balance of price and taste.
I’m curious about what the purchase price is.
>>67Once, when I was talking about such things…
“But a French exchange student said to me, ‘But there are also packs of sake in Japan that are cheap and come with a lot, right?'”
Well, it’s true that you can drink boxed sake, but many of them have a weak taste and aroma, so I guess that’s how it is.
I’m only drinking orange juice.
It’s not this cheap, but it’s easy and delicious!
Cheap wine is nice, isn’t it?
Drink it ice cold.
Throw in frozen fruit and drink.
Add carbonated water and drink.
It’s cheap, so you can drink it roughly without hesitation.
>>70I tried adding it to my beer at a big city event, and it really did look amazing.
The taste isn’t bad.
Even abroad, I usually drink NAMOWA.
Generally, alpaca.
Cheap wine is partly due to the difference in prices at the local level, but it seems that the sheer volume produced also plays a significant role.
Georgia, Romania, Bulgaria, and so on.
If you look a bit away from the major production areas, you can easily find prices around 1500 to 2000 yen as the lowest.
It tastes like the exploitation of Chilean workers.
I have the impression that Chilean wine has always dominated this position.
Recently, prices have been gradually rising again.
Otaru wine is also inexpensive and has many good options.
It’s certainly not 500 yen or anything like that.
There was a time when I only drank alpaca because of Ninja Slayer.
The true best cost-performance is Spain, so drink Spanish wine.
It’s strange that Parikko seems to have connections with things like soy sauce dispensers and nose bleeds.
>>80It doesn’t really give off the impression of being out in the open, and rather, seems to be more of an editorial person.
>>88They’re appearing on TV a lot and have also published books, you know!?
>>91So they were someone who appeared on TV! I didn’t know that.
I only had the image of people from columns or magazine articles.
The only major failure I had was with the cheap wine from a wholesale supermarket.
“200 yen for 750ml is cheap, right?” But when I bought it, it was really bad.
I thought this is what horse pee is like.
>>81Anything too cheap can only be described as a level of bad that resembles grape-based cooking alcohol.
It’s a delicate line to use it as cooking sake.
>>93Common cheap ones that have a label saying “imported grape juice” are 100% a trap…
>>120It’s difficult because for those who say “everything is delicious if it’s sweet,” that kind of wine might be preferable.
>>131I personally like that thing from Meruchan in that sense.
>>131There are many people who think it would be better to just have that sit down with a chuhai instead of wine.
I don’t like bitter flavors, but I almost like wine that is similar to chuhai because it’s light.
The era when Third World wines were cheap and delicious without much recognition is already quite a long time ago.
The one that costs around 1000 yen is good and doesn’t come off.
I’m drinking high-quality wine like alpaca and red balls…
When buying abroad, I usually go for what the locals are grabbing off the shelves at the supermarket; it’s generally cheap and incredibly delicious.
>>86I remember a time when I was indecisively choosing, and a local person gestured that it was good, and it actually turned out to be delicious.
One can understand why wine is revered over there, even intertwined with faith.
Isn’t it not a château because the production is separate?
I think there are cases where people judge the taste after asking the price first.
Of course, we have Hakutsuru and One Cup here.
Just as there are Dassai and Maou over here, there are also similar ones over there.
>>96Buying a barrel for a year is unbelievably cheap.
Cheaper than mineral water.
>>105Delicious safe water is expensive.
Is Japan too cheap?
Parikko is in a position similar to a semi-regular on Sake Hoso.
I’m appearing as much as Yoshida Rui.
The selection of wine available at convenience stores varies from store to store, so it’s hard to say.
It feels like it’s roughly categorized into under 500 yen, under 1000 yen, and under 2000 yen.
In stores that are really enthusiastic, there are oddly many varieties, and they are properly chilled, so you can gulp them down right away.
Cono Sur is just perfect for the weekend, and I love it.
Is vintage stuff tasty?
Packaged sake is cheap because it is mass-produced by large factories.
Local cheap wine in Italy is made at breweries that are below town level…
It might be close to tofu, as felt by a Japanese person…
>>102The wine at Saizeriya felt similar to that.
I see, the wine shop is gaining momentum like a tofu shop or a delicatessen.
By the way, are there bean sprout shops in the countryside in Japan too?
>>102Local grape farmers who had leftover grapes in Yamanashi until recently brought them together.
It feels like a winery that made too much wine for personal consumption and was selling the excess.
>>124I saw it on a travel show a little while ago, and it felt like that.
There is a facility where you can bring grapes and they will turn them into juice.
It seems that they make juice there and let it ferment themselves.
It depends on whether or not you have crossed a wetland called chu-hi once.
Did you switch from chu-hai to cheap wine?
I see.
The one with the paper pack server somehow made me have a stomachache.
Maybe I just drank too much.
>>104The paper pack server keeps the freshness! But it’s often left untouched for days.
>>107If you put it in the refrigerator, there will be no problem.
Don’t talk nonsense about wine being at room temperature.
Cheap wine tastes overwhelmingly better when chilled.
>>112In the first place, the climate of Japan and the climate of the production area are different.
Wine cannot be consumed at room temperature in Japan.
>>117The fact that the normal temperature for wine is not 20 degrees but below 20 degrees surprised me.
I remember the story of the Judgment of Paris.
In the past, cheap wine was made by importing grape juice and turning it into wine in Japan to keep costs low.
Thanks to the change in the tax system, importing wine now costs the same as before.
I don’t understand red wine… No matter how many different priced ones I drink, I still don’t get it…
When I bought wine for the first time, I thought, “W… wine…! I actually bought wine…!”
It was a convenient store’s Vincent.
>>111There are foreign video streamers buying Mio at convenience stores saying they bought sake for the first time in Japan.
>>118That is delicious and easy to drink, so it’s perfect for trying for the first time.
There are canned wines and wine is broad-minded and good.
That’s why it’s a swamp, I suppose.
If sake could be made just by crushing rice, then homemade sake might have been available around there.
>>115Doburoku is not a bottomless swamp, but the Mariana Trench.
There are some people who go to makgeolli because it’s already complicated.
I was surprised by the cheapness of wine when I traveled to Italy.
Now that you mention it, drinking in Japan might be cheaper…
What kind of system makes it cheaper?
I wish there were more sweet white wines at the supermarket.
Expensive wine is for accompanying dinner, while cheap wine is for drinking as the main beverage.
The wine at Saizeriya is truly NAMOWA.
It’s really cheap, but there’s no problem at all.
The manufacturing technology of graphics cards has been raised to such a high level that the bottom tier has been pushed up to an incredible level.
>>129Major New World producers, including Chile, are investing capital and utilizing the latest technology for mass production, which results in high quality but keeps the prices at the bottom.
The wines produced in Europe, starting with France, where equipment updates have not progressed, remain small-scale and unchanged from the past.
>>144It’s turning into something like rice.
>>150The more history and tradition there is, the more producers and fields are overly subdivided, resulting in a lack of capital efficiency and technological innovation.
Saizer Wine’s stability is no joke.
It’s not necessarily good if the flavor isn’t stable like Beaujolais.
The wine at Saizeriya is brought by Italians with their Italian friends.
I’ve never seen anyone guess the price correctly in those price guessing games.
One option is to turn a wine that has neither good nor bad qualities into a cocktail.
When seeking cost performance, it ultimately becomes boxed wine.
>>134A box…? When I looked, it really was a box… It responds too well to the needs of sake lees.
If you’re going to buy something with low alcohol content, I’ll just have juice…
Cheap wine isn’t bottled, so it’s easy to throw away.
I also like box wine and bag wine.
I like mixing cheap wine with soda water and drinking it casually.
I’ll gulp it down instead of water.
I ended up getting completely hooked on cheese, which I initially thought would just be a side thing with wine.
Cheddar, Mimolette, and Camembert are all delicious, too delicious.
Blue… is probably better used in cooking.
You’re properly introducing delicious things.
Portuguese wine is cheap and delicious.
Especially the lightly carbonated one is the best for this season.
>>146Good, isn’t it, Vinho Verde?
I’ve started to see them outside of specialty shops recently, so I’m grateful.
I remember that the anonymous person said that there’s no miss when it comes to animals drawn from Chile.
Europe has a lot of misses.
>>147I think the German black cat has a pretty good line.
Is the recent one different?
>>147Since it’s authentic, the hurdle is low, and the range of flavors is broad.
Emerging countries have more solid thresholds and breadth.
The one made by Meruchan for Okay can be normally drunk as well.
Buying one for 500 to 1000 yen is not good at all.
The barrier to purchase has lowered so much that I end up buying it.
Wine really makes you feel like it’s olive.
Convenience stores and drugstores don’t really handle things that are extremely cheap.
Europe is strict with laws and regulations, so wineries that want to create new wines are…
They are creating new wineries in relaxed areas of America, South America, and South Africa.
As a result, inexpensive and delicious wine is born.
I wonder if there are people who know about Akadama Punch?
>>158Not long ago, it seemed like they were selling cans of it at convenience stores.
I sometimes see Australian products, too.
If it’s a wine that costs less than 1000 yen and can be bought around there, I often buy Alpaca and Yosemite Road.
It’s really bad because it hardly ever makes it across to Japan in the first place.
Miramonte was really delicious about five years ago, but something is different about it now.
The only German wine that comes to mind for me is Steinberger.
Wasn’t there a winery that realized the fact that Europe isn’t really suited for grape production as much as people say…?
>>165Thanks to global warming, it’s becoming easier to grow grapes in Europe.
Cheap factory-produced wine has the advantage of consistent taste.
In terms of price and taste, Chile and the United States are indeed strong.
Traditional wineries struggle when prices are below a certain level.
Well, when it comes to a certain price point, you can’t really appreciate the taste until you get used to wine…
>>167The place where Redwood is sold at Kaldi.
The vineyard I own is so large that even if I only select and harvest the good grapes, there are more than enough for the amount of wine needed, resulting in surplus.
They are even selling leftover grapes to nearby wineries.
I’ve started to stray into red wine lately; do you have any recommendations for full-bodied options?
I’ve come to realize that I prefer being able to feel the rich flavor of the thick ingredients.
>>169If you prefer stronger tannins, I recommend Argentine Malbec.
>>169If it’s a variety, it’s the maturity year of Cabernet Sauvignon.
It might be good to try around Bordeaux in France for the production area.
I love delicious wine made from ripe grapes.
Boxed wine is too dangerous…
You can drink it like a water server, gulping it down.
For German wine, if it’s a mass-market price, I think of Black Cat, and for high-end products, it would probably be ice wine.
I felt sad when I heard that a cute girl wasn’t stomping grapes with her bare legs.
>>175I wonder if there are any places where people are stepping on things other than at festivals these days?
Even if it exists, an old man is stepping on it barefoot.
>>179No way…!
Redwood is a safe choice to buy if you’re unsure… so that’s a relief.
Cheap and delicious is the best!
I’m curious about the effect that using ultrasound seems to have on aging, as if it accelerates the process.
Are you the type to drink from a wine glass?
Or are you in the chugging camp?
>>180If you want to enjoy the aroma, pour it into a glass.
When it’s cheap, the scent doesn’t come out that much, so it might be better to use a trumpet (or something else).
>>189People who drink wine straight from the bottle give off a bit of a bad boy image.
I think Redwood has the best Chardonnay in the low price range.
Since the price has gone up, I’m trying other ones, but it’s hard to find anything as delicious as Redwood…
If it’s too cheap, doesn’t it practically just cover the cost of the bottle…?
It is said that Christ produced bread and wine as a miracle, but isn’t coffee usually served with bread?
Even sake is made by an old man kneading rice!
>>186Such…!
Is this the same person who drew the manga about drinking outside the main source of Judge Kola?
The tea is being kneaded by my older sister.
>>190
Daiichi TV Registration to Shizuoka Hand-Made Tea Recognized as National Intangible Cultural Heritage Passing on Shizuoka’s Traditional Techniques Documentary Footage
Hmm…
>>207A veteran, suave gentleman’s hand massage is nice too, isn’t it?
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