shingo
Fresh and crisp.
Freshly picked fruit and a bit of chili.
The second half is slightly bitter and sharp.
Japanese>English
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shingo
Gorgeous aroma.
Balance of sweetness and acidity.
Transparent aftertaste.
Japanese>English
shingo
Apple-like aroma.
Balance of sweet and sour taste.
Beautiful aftertaste.
Japanese>English
shingo
Aroma with a sense of gravity.
Sourness peculiar to Yamahai.
Umami when heated.
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shingo
Fruity and gorgeous aroma.
Rounded mouthfeel with no corners.
Beautiful taste typical of ginjo-shu.
Japanese>English
shingo
Dense sweetness and plenty of umami.
Spicy and alcoholic when heated.
Prefer cold sake.
Japanese>English
shingo
Champagne-like aroma.
Fine and smooth bubbles.
Good sweetness and acidity.
Japanese>English
shingo
Light and smooth.
Light and smooth, with a clean finish.
Sashimi and ◎
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shingo
Aromatic flavor.
Characteristic acidity.
Good for warming up.
Japanese>English
shingo
Anniversary limited edition label.
Sweetness, umami, acidity.
Good overall balance.
Japanese>English
shingo
Thick texture.
Rice sweetness and umami.
It has a chili-like flavor and is refreshingly sharp.
Japanese>English
shingo
Clear sweetness.
The delicious taste of rice.
Good to finish the second half.
Japanese>English
shingo
Rounded mouthfeel.
Moderate sweetness.
Good sharpness.
Japanese>English
shingo
Moderately fruity aroma.
Shrewd and fresh.
Sweet, tasty, acidic and light ◎
Japanese>English
shingo
Fruity overtones.
Beautiful minerality.
Well-balanced and sharp.
Japanese>English
shingo
Gorgeous aroma.
Dense sweetness.
Sour, pungent, and sharp.
Japanese>English
shingo
Muscat and white peach aroma.
Balance of sweetness and acidity.
Shuwa shuwa lightness.
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shingo
The sweetness of Koshihikari.
Low alcohol and light.
Dry aftertaste.
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shingo
Slight alcohol smell.
Excellent flavor.
Good both warmed and at room temperature.
Japanese>English
shingo
Gentle flavor.
Oden and ◎
Warmed, of course.
Japanese>English