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.
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.
このお茶は苦味より渋みが強い。
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).
柿の渋を抜く方法を教えてください。
Please tell me how to remove astringency from persimmons.
このお茶は渋みが強い。
This tea has a strong astringency.
渋みが少ないワインが好きです。
I like wines with low astringency.
The i-adjective meaning 'astringent'. Commonly used to describe persimmons, tea, or wine.
この柿はまだ渋い。
This persimmon is still astringent.
渋いお茶が苦手です。
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.
渋味成分はタンニンです。
The astringent component is tannin.
A technical term for astringency, literally 'converging taste'. Used in wine tasting or food chemistry.
このワインは収斂味が強い。
This wine has strong astringency.
Also used figuratively to mean 'subdued', 'sober', 'refinedly austere'. Describes a person's taste, style, or character.
彼は渋い声をしている。
He has a deep, sober voice.
渋い色のネクタイですね。
That's a subdued-colored tie.
Noun form of 渋い for the abstract quality of being 'shibui' (astringent, austere, refined).
彼の絵には独特の渋さがある。
His paintings have a unique astringent quality.