akikoda3
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...
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