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 😁.
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
Today's sake is here after a long time!
A famous sake from Nagasaki, Hiragane.
The label is very stylish!
There is a star on the label to remind us of the Tanabata Festival, and the rice polishing ratio is 77%, so it may be a little too seasonal 😆.
The first aroma is a slight yeastiness, or perhaps a bread-like aroma! When you put it in your mouth, you will feel a slight bubbling sensation and a bitter sweetness like grapefruit will spread. ☺️ I love this bittersweet taste...
The alcohol content is 14, which is low, so it's very light and you won't get tired of drinking it ✨It's the perfect sake for an early autumn evening!
Thank you for the sake!
I took the course in Motoyawata because the deadline for retaking the liquor sales manager's course was approaching. I came to Motoyawata, which means I had no choice but to stop by Sake no Oikawa. This liquor store is famous as J&N's home base in Ichikawa these days, and I noticed for the first time on my third visit that they have a refrigerated room🤣No, I thought they didn't have a large selection of refrigerated sake... I almost laughed because it was so quirky and stupid.
The first choice was the Hiran, which I haven't had in quite a while. Nikomaru, which seemed to be the standard among several.
The last time I drank Heaven for the first time, I was left with the impression that it was like Senkou, perhaps because of its acidity. It was so delicious that I drank it all up in one day for the first time since Urasato Nigori 😥 and the next day I got sick safely😇😇😇.
Good evening, Mr. Freelancer!
There is no one who comes to Motoyawata and doesn't go to Oikawa's, right? No, I'm talking about the sake world😅.
But I'm surprised you didn't know about that refrigerated room 😳.
I love choosing my sake in the cold ‼️ I'll be back 🤗
Hi Jay & Nobby ^^^^.
I guess there's no way for a Sakewa user not to go there - it's probably the strongest in this neighborhood 💪😎.
I thought it was just a wall and didn't notice it at all 😅I will freeze and choose it from now on 😚.
Is BLACK JACK a heretic in the Hiran series?
We imagine "Hiran" to be sweet and sour, but how dry is it? Now, let's open the bottle!
The first aroma is faintly fruity with a hint of alcohol in the back.
The mouthfeel is not extremely dry, but rather moderately dry and refreshing. Above all, it has a strong flavor! Various flavors layered on top of each other, generally delicious!
It may be good on the rocks for some people.
Don't torture me, I'll just say sake without permission.
〜The heat is over, but I don't want a long rain!
Thank you for the food and drink!
Here's the sake I chose.
This is my favorite brand of sake!
Since we had a lot of dry sake, let's enjoy the acidity of the sake made from the traditional sake brewing method.
The main dish of the day was
A lot of meat!
Can we eat all of them?
I like this kind of sake. ❤️
By the way, the sake we've had so far was unfiltered, but this time it was fire-brewed!
extensive knowledge
Alcohol 14%.
Rice used: Koji rice : Yamadanishiki 20%, Kake rice : Nikkomaru 80
Polishing ratio Koji rice: 60%, Kake rice: 65
Sake degree: undisclosed
A clerk at a liquor store told me that Mori Sake Brewery was not sure if they wanted to release it.
I am not sure if it is due to the use of natural lactic acid bacteria, but at lower temperatures it has a tart taste.
As the temperature rises, the tartness disappears and the sake becomes tasty.
It has a strong umami and acidity.
It was a sake that I would like to drink again...
14 degrees, slightly tangy on the palate, aroma like a mixture of herbs and fruits? Gentle sweetness and moderate acidity, the slightly low alcohol content makes it slurpable and delicious!
