🕊️🕊️🕊️🕊️🕊️🕊️ flies away from 🕊️🕊️🕊️🕊️🕊️🕊️ Aroma Festival Ikahashi
Gin like it's not sake?
It goes well with sticky chocolate 🥰.
I'm too happy to drink it 🤤.
Hiran Infinity ∞ 2025
Rating 4.4
Rice used/Koji rice: Yamadanishiki, Kake rice: Nikomaru, Polishing ratio: undisclosed, 12% alc.
The theme of this season's Infinity is "lactic acid fermentation. Most of the Tobisagi series are brewed using the kamoto method of sake making. In kimotsukuri, the process of safely growing yeast through natural lactic acid fermentation is important. From the start of this season, the lactic acid fermentation process has been different from the past, and although lactic acid bacteria usually play a role in the sake mother process and are supposed to be eliminated by the yeast alcohol, there were many cases where they were not eliminated and migrated to the main fermentation process. The result was this brand.
It is low-alcohol, lactic acidic, and has a light Yakult-like taste with a moderate sweetness. A little pickle-like...
We had the pleasure of meeting with Fukuoka members of SAKEWA during the Kyushu training weekend: ‼️
Fukuoka members were MAJ, Gura, Rika, Mr. and Mrs. Bekai🐤, and Eiji!
From outside Kyushu, we had NOCHI, Rigel, kino., Choroki and me 😆.
Thank you very much for your warm hospitality and all the Kyushu members who arranged the event 🙏.
I arrived a little late due to a training, so I joined the party from the middle of the day, but it was a lot of fun. ‼️
We were amazed at the wide variety of alcoholic beverages 😲.
We started with "Hiran"! We were impressed by the delicious drinks 😂 Of course, we had to drink a lot after that 😁.
Good evening, Mr. Menshuoh!
It is a great honor for you to be able to hold an off-line meeting in Kyushu, the place you visited for training, thanks to your personality.
I can fully feel the excitement from the photos: ✨️
Good morning, Jive 😃.
I can only thank you so much, not for my personality and personality, but for all the Fukuoka members and Mahjong members 😌 It was so much fun ❗
The all-you-can-drink prepared was mostly junmai. According to the master, a higher grade course would be a better sake.
It was also the first time for me to taste sake from Nagasaki.
The aroma is slightly fruity.
The taste is full-bodied with a gentle sweetness.
The freshness is great.
It's a dangerous one that you can drink easily.
I think I felt more sweetness in the raw sake, but this is good.
but this one is just as good.
Nikomaru" is a variety of rice originally grown for food use.
By daring to use it in sake brewing, the taste is full and the flavor of the rice can be felt.
The natural acidity and minerality typical of the sake brewing process are pleasantly soft on the palate, yet it has a strong core.
When poured into a wine glass, the aroma is of ripe bananas and custard cream.
In the mouth, a rich sweetness and graininess spreads.
There is zero sense of sake. It is like juice squeezed from a fruit called "Fayran"...
Strangely, it doesn't leave any aftertaste, so you can drink it smoothly.
I think it is the best of noble sake. It's like the acidity of Yonotori has been eliminated and the sweetness has been strengthened.
Very delicious!
98 points / out of 100
