shingo
Aroma is subtle, no olives.
Sweet and tasty, not reminiscent of 13% ALC.
Refreshing acidity reminiscent of muscatel and greens.
Japanese>English
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shingo
Fresh chili.
Sweet and juicy.
Delicious on its own.
Japanese>English
shingo
Fruity aroma.
A light and clean taste.
Not too sweet and sharp.
Japanese>English
shingo
Gorgeous aroma.
You can also taste umami.
The second half is dry and goes well with meals.
Japanese>English
shingo
Apple aroma.
Beautiful sweetness and flavor.
Dry and sharp.
Japanese>English
shingo
Lactic acid aroma.
Fine bubbles.
Acidity derived from white yeast rice.
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shingo
Light and easy to drink.
Refreshing aroma of Hassaku.
Bitter taste at the end is also good.
Japanese>English
shingo
Smooth and fine bubbles.
Fresh and light.
Vibrant enough to blow you away.
Japanese>English
御前酒菩提酛にごり酒ライト
shingo
Fruit-like sweet aroma.
Umami peculiar to Omachi.
Sweeter than expected.
Japanese>English
shingo
Clear.
Fresh.
Refreshing.
Japanese>English
shingo
Mild mouthfeel.
Delicious sweetness.
Clean with no cloying taste.
Japanese>English
shingo
Fruity aroma.
Clean taste with no cloying flavor.
THE Daiginjo.
Japanese>English
shingo
Mild aroma.
The deepest sweetness among the three bottles.
A hint of acidity is felt afterwards.
Japanese>English
shingo
Pitchy and fresh.
Sweet and wildly delicious.
The complexity of the latter half of the wine goes well with meals.
Japanese>English
shingo
Mild aroma.
Although it is low-polished, it is fresh and easy to drink.
It is full of flavor, just like a chivalrous man.
Japanese>English
shingo
Slightly aged aroma from a gift.
Sweetness of Aizan.
The deliciousness of rice.
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shingo
Freshly opened and shriveled.
Fresh and juicy.
Well-balanced sweetness and acidity.
Japanese>English
shingo
Sweet like white peaches.
Piquant freshness.
Light with acidity.
Japanese>English
shingo
Slightly fruity.
Good acidity.
Dry and sharp.
Japanese>English
shingo
Strawberry milk aroma.
Active and schwarziness.
Milky sweetness.
Japanese>English