Translation guide
The dry, puckering sensation in the mouth, often from tannins in foods like unripe fruit, tea, or wine. In Japanese, this is most commonly expressed with the noun 渋み (shibumi) or the adjective 渋い (shibui).
Describing the physical astringent taste or mouthfeel of food and drink.
The standard noun for astringency as a taste or mouthfeel. Used for tea, wine, unripe fruit, etc.
This tea has a strong astringency.
I like wines with low astringency.
The i-adjective meaning 'astringent'. Commonly used to describe persimmons, tea, or wine.
This persimmon is still astringent.
I don't like astringent tea.
Alternative kanji for 渋み, often used in technical or written contexts (e.g., food science). Same reading and meaning.
The astringent component is tannin.
A technical term for astringency, literally 'converging taste'. Used in wine tasting or food chemistry.
This wine has strong astringency.
Metaphorical use for a stern, sober, or restrained quality, often in art or personality.
渋み (astringency) is a dry, puckering sensation, while 苦味 (bitterness) is a basic taste like coffee or dark chocolate. They often co-occur but are distinct.
This tea is more astringent than bitter.
To say 'remove astringency' (e.g., from persimmons), use 渋を抜く (しぶをぬく) or 渋抜き (しぶぬき).
Please tell me how to remove astringency from persimmons.
That's a subdued-colored tie.
His paintings have a unique astringent quality.