飛鸞 HIRAN Infinity∞ 2026 α

【飛鸞 HIRAN Infinity∞ 2026 α】

Infinity∞ 2026 是長崎縣平戶森酒造場「飛鸞」每年的實驗系列，以「無限可能」為題，杜氏刻意挑戰尚未做過的造法。2026 年首次一次推出三款：α、β、γ，三者皆為生酛，但麴米、掛米、酵母與酸的來源完全不同

α 是飛鸞首次不添加酵母，交給藏付自然酵母；麴米山田錦、掛米朝日，14%，風格較沉靜、柔滑、帶桃香與複雜旨味

β 用協會 77 號高產蘋果酸酵母，山田錦 × にこまる，13%，おりがらみ生酒；青蘋果、甘酸、氣感最明顯

γ 以白麴 + 協會 12 號酵母，麴米雄町、掛米にこまる，14%；檸檬酸、雄町旨味與清爽收結

α 是飛鸞首次「酵母無添加」：不添加培養酵母，改以藏內棲息的自然酵母發酵。麴米為山田錦 20%、掛米為朝日米 80%，生酛仕込，酒精度 14%。溫和果香、帶桃般甜香、柔軟質地、複雜旨味與自然甘味，酸度溫柔，整體偏乾爽、清爽，口感柔滑

飲用溫度
6–10°C

飲用場合
實驗系列品飲 · 自然發酵探索 · 精緻日式晚餐 · 想比較三款 Infinity 的第一杯

配餐建議
鯛魚刺身 · 帶子 · 白味噌魚料理 · 蒸蛋 · 菇菌 

【製造者】森酒造場
【清酒等級】非公開
【內容量】720ml
【使用米】麴米：山田錦 20%；掛米：朝日米 80%
【精米步合】非公開
【酒精度】~14度

【HIRAN Infinity∞ 2026 α】

Infinity∞ is Hiran’s annual experimental series from Mori Shuzojo in Hirado, Nagasaki. The name points to brewing without a fixed ceiling: each year the tōji takes on a method he has not yet tried.For 2026, three bottles were released together for the first time—α, β and γ. All three are kimoto. Beyond that, the koji rice, kakemai, yeast, and the character of the acidity are entirely different.

Type α is Hiran’s first no-added-yeast sake, fermented with brewery in-house wild yeast. Koji rice is Yamadanishiki; kakemai is Asahi, at 14% ABV. The style is quieter and silkier, with peach-like fruit and layered umami.

Type β uses Association Yeast No. 77, a high malic-acid strain, with Yamadanishiki and Nikomaru at 13% ABV. It is an origarami nama: green apple, sweet-tart acidity, and the most obvious lift of carbonation.

Type γ pairs white koji with Association Yeast No. 12. Koji rice is Omachi (20%) and kakemai is Nikomaru (80%), at 14% ABV. Citric acidity in a lemon register meets Omachi’s savoury depth, finishing clean and light.

Type α is Hiran’s first no-added-yeast sake: no cultured yeast is introduced, and fermentation is left to wild yeast resident in the brewery. Koji rice is Yamadanishiki (20%) and kakemai is Asahi (80%), brewed as kimoto, at 14% ABV.

The fruit is quiet, with a peach-like sweetness. Texture is soft; umami is layered; sweetness feels natural rather than pushed. Acidity stays gentle. Overall it drinks dry, fresh, and notably silky.

Serving temperature
6–10°C

Occasion
Experimental-sake tastings · Natural-yeast exploration · Refined Japanese dinners · The first glass when comparing the Infinity trio

Food pairing
Sea bream sashimi · Scallops · White-miso fish dishes · Chawanmushi · Mushroom dishes

【Brewery】Mori Shuzojo
【Sake grade】Not disclosed
【Volume】720ml
【Rice】Koji rice: Yamada Nishiki 20%; kakemai: Asahi rice 80%
【Rice polishing ratio】Not disclosed
【Alcohol】~14%