shingo
Apple aroma.
Beautiful sweetness and flavor.
Dry and sharp.
Japanese>English
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shingo
Lactic acid aroma.
Fine bubbles.
Acidity derived from white yeast rice.
Japanese>English
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.
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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.
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shingo
Clear.
Fresh.
Refreshing.
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shingo
Mild mouthfeel.
Delicious sweetness.
Clean with no cloying taste.
Japanese>English
shingo
Fruity aroma.
Clean taste with no cloying flavor.
THE Daiginjo.
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shingo
Mild aroma.
The deepest sweetness among the three bottles.
A hint of acidity is felt afterwards.
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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.
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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.
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.
Japanese>English