shingo
Slightly effervescent.
Light, sweet and delicious.
Pairs well with cream cheese and salmon salad.
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shingo
Gorgeous and beautiful taste.
A bottle that is typical of the New Year.
Pair it with crab.
Japanese>English
shingo
Gorgeous and beautifully sweet.
Easy to drink.
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shingo
Slightly effervescent.
Silky sweetness and dry crispness.
Banana nuances.
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shingo
100% "Wakamizu" sake rice from Aichi Prefecture.
You can feel the delicious taste of rice in this bottle.
At room temperature.
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shingo
Fruity aroma.
Beautiful, fresh sweetness.
Fresh and chili-like.
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shingo
Fruity aroma.
Spicy with sweet and tasty flavors that go well with meals.
Long finish.
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shingo
Mild aroma.
Gentle umami.
Warmed up mildly.
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shingo
Fruity aroma.
Rich sweet flavor.
The sharpness of the second half makes it perfect for eating.
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shingo
Beautiful bubbles.
Sweet but dry and balanced in the second half.
Serve with Western food at Christmas.
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shingo
Mild aroma.
Freshly squeezed.
Good sharpness with umami flavor.
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shingo
Shuwa shuwa.
Nigori sweetness and umami.
Dry in the latter half.
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shingo
Slightly effervescent and light.
Muscat-like sweetness.
With cured ham and cheese ◎.
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shingo
A gift from Nagano.
Fruity sweetness.
It starts to crisp up nicely in the latter half of the bottle.
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shingo
Mild aroma.
Beautiful sweetness and rice flavor.
Stable taste.
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shingo
The acidity and umami of a sake yeast yeast yeast yeast yeast strain.
Kirei (sharpness) in the latter half.
Warm it up and enjoy.
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shingo
Slight sweetness.
Gentle umami.
Overall, it is refreshingly dry.
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shingo
Aroma: Slightly sweet with a hint of sweetness.
The second half is dry and sharp.
Pair with bonito tataki and ◎.
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shingo
Slightly golden color.
It has a round sweetness and umami.
The acidity is unique to Yamahai.
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shingo
Surprisingly moderate sweetness and umami.
The latter half of the bottle is dry and refreshing.
A bottle to be paired with sushi.
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