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.
Japanese>English
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.
Japanese>English
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.
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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
shingo
Fruity aroma.
Easy to drink with sweetness.
The second half of the bottle is refreshing and clean.
Japanese>English
shingo
Fruity aroma.
Rounded sweetness.
Beautiful taste typical of daiginjos.
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shingo
Fresh and crisp.
Freshly picked fruit and a bit of chili.
The second half is slightly bitter and sharp.
Japanese>English
shingo
Gorgeous aroma.
Balance of sweetness and acidity.
Transparent aftertaste.
Japanese>English