shingo
Freshly opened and shriveled.
Fresh and juicy.
Well-balanced sweetness and acidity.
Japanese>English
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shingo
Sweet like white peaches.
Piquant freshness.
Light with acidity.
Japanese>English
shingo
Slightly fruity.
Good acidity.
Dry and sharp.
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shingo
Strawberry milk aroma.
Active and schwarziness.
Milky sweetness.
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shingo
Gentle sweetness and chili.
Slight bitterness in the second half.
Tempura of spring vegetables and ◎
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shingo
Thick texture.
Sweet and juicy.
Green apple feeling.
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shingo
Mild aroma.
Sweetness and umami of rice.
The acidity of Yamahai makes it a versatile all-around food wine.
Japanese>English
shingo
Slightly fruity aroma.
Green apple in the nose.
The acidity in the latter half balances the aroma.
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shingo
Tropical aroma.
Fruit sweetness.
Complexity at the end.
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shingo
White peach aroma.
Beautiful fruit sweetness.
Fresh and chili-like.
Japanese>English
shingo
Aroma of rice.
Gentle sweetness and umami.
Slight sourness and ◎
Japanese>English
shingo
Banana and grain aroma.
Clear sweetness.
Low-polished flavor with a bitter aftertaste.
Japanese>English
Kirei辛口純米 八拾
shingo
Mild aroma.
The umami of rice.
Dry and refreshing.
Japanese>English
shingo
Rounded sweetness.
Full-bodied umami.
Excellent when heated.
Japanese>English
shingo
Mature aroma.
Full of caramel-like richness and rice flavor.
Deep flavor.
Japanese>English
shingo
Mild aroma.
Fresh with a chili sensation.
Rice sweetness, umami and complexity.
Japanese>English
shingo
Mild aroma.
Melon-like sweetness.
Good taste of rice and eating ◎
Japanese>English
shingo
Mild aroma and a hint of sweetness.
Freshness of new sake.
Umami and complexity ◎
Japanese>English
shingo
A gift.
Slightly aged aroma.
Clear and dry.
Japanese>English
shingo
Apple-like aroma.
Fresh and a little gassy.
Good balance of sweet and sour.
Japanese>English