Osake wa Fuufu ni Natte Kara

Not a champagne expert, but that looks like very expensive bubbly. Seen that brand (Mumm) used for podium celebrations at world championship Grand Prix races and the like. I could be completely wrong though.

Needs a chapter from the dudes perspective to balance it out a bit. As it is, he comes off as a very bland stay-at-home husband right now.

that last Bliss wasn't from the champagne ( ͡° ͜ʖ ͡°)

Ahuahuahuahua

I wish all drunk people become cute like that.

sadly most of them become annoying idiots if they're not already

that last Bliss wasn't from the champagne ( ͡° ͜ʖ ͡°)

So innocent and cutee. HAVE TO PROTECT

While I should've seen it earlier, those bliss panels seemed so familiar.

Then I realized it was the same mangaka as Onidere. I'm pretty okay with this

o.O seriously? my god, that is one of my favourite mangas of all time, and i didn't realise that it was the same mangaka

what a cute wife

As if I wasn't sold on this already they go and bring in heart shaped pupils...

Chii-chan kinda reminds me of Umaru(from Himouto)

Lovely art and lovely couple~
Followed~

I just notice this is getting an anime. Well then!

A short, I'm assuming

We Have Onidere Before
Then, We Have Osakedere Now

While I should've seen it earlier, those bliss panels seemed so familiar.

Then I realized it was the same mangaka as Onidere. I'm pretty okay with this

I was wondering why Tadashi got contacts and why Saya had finally grown taller and combed the "horns" out of her hair.

While I should've seen it earlier, those bliss panels seemed so familiar.

Then I realized it was the same mangaka as Onidere. I'm pretty okay with this

I just notice this is getting an anime. Well then!

What a great husbando.

I thought huangjiu's alcohol content was less than baijiu

Yeaaa... well... commercial huangjiu is 16-20% in the south and up to 40% further north. I'm talking about the homemade huangjiu you get from distilling herb-infused baijiu. This can get up to 72%. Not commercial and technically not legal in most of China. It's basically Chinese Absinthe, but consumed raw. Let's just say I hang out with the bad crowd.

Thanks, this does clarify your comment immensely as well as told me something I wasn't aware of, though isn't Wakako-zake a good reference then as its more about the izakaya culture?  Though it is more focused on the food rather than the drinks, but it does often display the beers, sake and sochhu and highballs or watered down drinks you described.

Wakako's drinking habits are actually rather hardcore for a woman, but yes, she does mostly frequent izakayas. She's basically the hardcore version of an izakaya-goer. That said, what I meant was the times she went to specialist bars and clubs. If you combine Bartender and those parts of Wakako-zake, you get a skewed but close enough view of Japanese higher-class drinking culture.

Thanks, this does clarify your comment immensely as well as told me something I wasn't aware of, though isn't Wakako-zake a good reference then as its more about the izakaya culture?  Though it is more focused on the food rather than the drinks, but it does often display the beers, sake and sochhu and highballs or watered down drinks you described.

I think I need to put this in context. Japanese bar/restaurants (or izakaya) serve mostly beer with 3-5% alcohol content (maybe 6-7% for autumn beers) or sake and soju with up to 12% alcohol content. For comparison, the typical sake served in more dedicated Japanese drinking establishments have 15-16% alcohol content and "strong" undiluted sake can be 18-20% (by Japanese law, most sake sold commercially must be diluted to 16% max). There are even stronger sake, of course, but typically these are the kinds of straight alcoholic beverages served in Japanese bars. So, the vast majority of Japanese people rarely drink anything with greater than 12% alcohol content in izakayas. You could of course buy much stronger drinks, but 16% is about the highest typical izakayas will serve you. In any case, for stronger drinks Japanese people will tend to go to Western bars or clubs. This is what we see when reading Bartender and Wakako-zake. They depict the "hard" drinking establishment scene in Japan, not the casual izakaya one where lighter drinks are served.

 

As a result, when izakayas serve cocktail, you'll find that about 90% of the cocktail menu will be dilute cocktails, not fortified ones. That's just the way it is. People go to these places to eat, be merry, and hang out for a long time drinking slowly and in copious amounts, so the establishments keep their cocktails light. The drinks presented so far in this manga are typical izakaya drinks. That said, these drinks are also popular in bars that primarily cater to a female clientele or fancy "safe" bars in upper-class neighborhoods. Umeshu Highball for instance is a Roppongi favorite. The husband might be working in one of these bars.

 

Now, alcohol content for Kahlua is 20%, Baileys is 17%, and Amaretto is 28%. All three drinks are way above the typical 12% served in izakayas, so the "mocha latte cocktail" is actually rather unique in an izakaya menu. That's why I quipped about it to the owner.

 

P.S.: I generally don't drink fortified cocktails because to me they kind of miss the whole point. My work means that I often have to outdrink Chinese salarymen who consume 55-58% baijiu and 68-72% huangjiu on a depressingly regular basis just to get them to obey instructions the next day. When I drink cocktails, I wanna relax and enjoy smooth, diverse flavors, not knock myself out like at work. 

Hmmm, I don't know what to think about this manga. The first and second chapters aren't all that different from each other and if all the chapters are like this, then the manga itself will quickly get boring, but I guess it's OK for a start...

I think I need to put this in context. Japanese bar/restaurants (or izakaya) serve mostly beer with 3-5% alcohol content (maybe 6-7% for autumn beers) or sake and soju with up to 12% alcohol content. For comparison, the typical sake served in more dedicated Japanese drinking establishments have 15-16% alcohol content and "strong" undiluted sake can be 18-20% (by Japanese law, most sake sold commercially must be diluted to 16% max). There are even stronger sake, of course, but typically these are the kinds of straight alcoholic beverages served in Japanese bars. So, the vast majority of Japanese people rarely drink anything with greater than 12% alcohol content in izakayas. You could of course buy much stronger drinks, but 16% is about the highest typical izakayas will serve you. In any case, for stronger drinks Japanese people will tend to go to Western bars or clubs. This is what we see when reading Bartender and Wakako-zake. They depict the "hard" drinking establishment scene in Japan, not the casual izakaya one where lighter drinks are served.

 

As a result, when izakayas serve cocktail, you'll find that about 90% of the cocktail menu will be dilute cocktails, not fortified ones. That's just the way it is. People go to these places to eat, be merry, and hang out for a long time drinking slowly and in copious amounts, so the establishments keep their cocktails light. The drinks presented so far in this manga are typical izakaya drinks. That said, these drinks are also popular in bars that primarily cater to a female clientele or fancy "safe" bars in upper-class neighborhoods. Umeshu Highball for instance is a Roppongi favorite. The husband might be working in one of these bars.

 

Now, alcohol content for Kahlua is 20%, Baileys is 17%, and Amaretto is 28%. All three drinks are way above the typical 12% served in izakayas, so the "mocha latte cocktail" is actually rather unique in an izakaya menu. That's why I quipped about it to the owner.

 

P.S.: I generally don't drink fortified cocktails because to me they kind of miss the whole point. My work means that I often have to outdrink Chinese salarymen who consume 55-58% baijiu and 68-72% huangjiu on a depressingly regular basis just to get them to obey instructions the next day. When I drink cocktails, I wanna relax and enjoy smooth, diverse flavors, not knock myself out like at work. 

I thought huangjiu's alcohol content was less than baijiu

Many cocktails are not made easier to drink by lowering alcohol content.  Lowering alcohol content does make something easier to drink, that is true, however many cocktails are a mix of various alcohols and the only thing that lowers the alcohol at all is the dilution when shaken with ice.

Consider the martini and kangaroo for example.  Classic cocktails of gin, vermouth or vodka and vermouth, often served without the vermouth at all.  Stirred or shaken, you're not getting much dilution.   
There are some cocktails that include mixers which water drinks down by using juice or tea.
You may want to read some of the other drinking mangas out there if you haven't already.  (Bartender, Wakako-zake which have both been referenced in the comments already.)

I think I need to put this in context. Japanese bar/restaurants (or izakaya) serve mostly beer with 3-5% alcohol content (maybe 6-7% for autumn beers) or sake and soju with up to 12% alcohol content. For comparison, the typical sake served in more dedicated Japanese drinking establishments have 15-16% alcohol content and "strong" undiluted sake can be 18-20% (by Japanese law, most sake sold commercially must be diluted to 16% max). There are even stronger sake, of course, but typically these are the kinds of straight alcoholic beverages served in Japanese bars. So, the vast majority of Japanese people rarely drink anything with greater than 12% alcohol content in izakayas. You could of course buy much stronger drinks, but 16% is about the highest typical izakayas will serve you. In any case, for stronger drinks Japanese people will tend to go to Western bars or clubs. This is what we see when reading Bartender and Wakako-zake. They depict the "hard" drinking establishment scene in Japan, not the casual izakaya one where lighter drinks are served.

As a result, when izakayas serve cocktail, you'll find that about 90% of the cocktail menu will be dilute cocktails, not fortified ones. That's just the way it is. People go to these places to eat, be merry, and hang out for a long time drinking slowly and in copious amounts, so the establishments keep their cocktails light. The drinks presented so far in this manga are typical izakaya drinks. That said, these drinks are also popular in bars that primarily cater to a female clientele or fancy "safe" bars in upper-class neighborhoods. Umeshu Highball for instance is a Roppongi favorite. The husband might be working in one of these bars.

Now, alcohol content for Kahlua is 20%, Baileys is 17%, and Amaretto is 28%. All three drinks are way above the typical 12% served in izakayas, so the "mocha latte cocktail" is actually rather unique in an izakaya menu. That's why I quipped about it to the owner.

P.S.: I generally don't drink fortified cocktails because to me they kind of miss the whole point. My work means that I often have to outdrink Chinese salarymen who consume 55-58% baijiu and 68-72% huangjiu on a depressingly regular basis just to get them to obey instructions the next day. When I drink cocktails, I wanna relax and enjoy smooth, diverse flavors, not knock myself out like at work. 

Hmmm... The Japanese bar/restaurant I frequent has a "mocha latte cocktail" which is basically Kahlua, Bailey's Irish Cream, and a dash of Amaretto topped with cocoa powder. When you think about it, this mix kinda misses the point of making a cocktail easier to drink by lowering the alcohol content. I pointed this out to the owner once and he just laughed.

Many cocktails are not made easier to drink by lowering alcohol content.  Lowering alcohol content does make something easier to drink, that is true, however many cocktails are a mix of various alcohols and the only thing that lowers the alcohol at all is the dilution when shaken with ice.

Consider the martini and kangaroo for example.  Classic cocktails of gin, vermouth or vodka and vermouth, often served without the vermouth at all.  Stirred or shaken, you're not getting much dilution.   
There are some cocktails that include mixers which water drinks down by using juice or tea.
You may want to read some of the other drinking mangas out there if you haven't already.  (Bartender, Wakako-zake which have both been referenced in the comments already.)

Hmmm... The Japanese bar/restaurant I frequent has a "mocha latte cocktail" which is basically Kahlua, Bailey's Irish Cream, and a dash of Amaretto topped with cocoa powder. When you think about it, this mix kinda misses the point of making a cocktail easier to drink by lowering the alcohol content. I pointed this out to the owner once and he just laughed.

As an Irishman I disagree with this assessment! 

The Gap Moe is powerful.