光榮菊 月下無賴 天然乳酸菌仕込 神力 火入

【光榮菊 月下無賴 天然乳酸菌仕込 神力 火入】
Aug / Sept 2026

光榮菊酒造位於佐賀縣小城市。原藏停業後，由前電視人日下智、田下裕也接手，改以新品牌再出發；杜氏為前「菊鷹」山本克明。老酒藏大修後，2019 年 12 月才有初搾，卻迅速成為異業種入行的注目例子。酒質輕、果汁甘酸、餘韻輕快，多數為無濾過生原酒，亦做天然乳酸菌仕込與樽熟

這款「月下無賴」採用稀有米種「神力」並僅精米至 93%，以天然乳酸菌培養酒母、火入處理後，在酒藏冰溫熟成約半年再出荷。酒精度 17%，刻意走出光榮菊常見的低酒精、鮮明清爽路線，呈現更飽滿、濃醇且具熟成潛力的風格

香氣可聯想蜜瓜、未熟香蕉、蒸米、焦糖、香草、穀物與淡淡堅果；入口飽滿、圓潤，先有米的甘甜與濃厚旨味；中段由天然乳酸菌帶來的鮮活酸度，配合 17% 酒精度與低精米帶來的穀物深度。尾段有穀物、焦糖、果皮、淡淡香料與適度澀感

飲用溫度
約 10–14°C

飲用場合
秋冬晚餐 · 炭燒、燒肉及濃味居酒屋料理 · 熟成與低精米清酒的比較品飲 · 喜歡高酒精、米味濃厚且帶鮮明酸度的飲家 · 已熟悉光榮菊清爽風格、希望探索其濃醇面向的清酒愛好者 

配餐建議
燒肉、炭燒豬頸肉、炭燒羊架、烤鴨胸、味噌燒鯖魚、銀鱈西京燒、壽喜燒、味噌燉牛筋、關東煮、蟹味噌、蟹肉可樂餅及濃味海鮮料理

【製造者】光榮菊酒造
【清酒等級】非公開
【內容量】720ml
【使用米】神力
【精米步合】93%
【酒精度】~17度

【Koeigiku Gekka Burai Shinriki】

Koeigiku Brewery is based in Ogi, Saga. After the original brewery ceased operation, it was revived by former television producer Satoshi Kusaka and Hiroya Tashita under the new Koeigiku name. Brewing resumed after the old brewery was renovated, with its first pressing in December 2019. The brewery works with former Kikutaka brewer Katsuaki Yamamoto and has developed a style often associated with vivid fruit, bright acidity and a light, lively finish. Alongside its unfiltered nama genshu releases, Koeigiku also produces sake using natural lactic-acid fermentation and barrel maturation.

This expression of Gekka Burai is made with the rare Shinriki rice variety, polished only to 93%. It is brewed with a naturally cultivated lactic-acid starter, pasteurised, then matured at ice temperature in the brewery for around six months before release. At 17% ABV, it deliberately moves beyond Koeigiku’s usual low-alcohol, bright and breezy style, offering a fuller, richer profile with the structure to develop further over time.

The nose suggests melon, unripe banana, steamed rice, caramel, vanilla, grains and gentle nuts. Full and rounded on the palate, it opens with rice sweetness and generous umami. Lively acidity from the natural lactic fermentation shapes the mid-palate, alongside the warmth of 17% ABV and the grain-driven depth of low polishing. The finish brings cereals, caramel, fruit peel, gentle spice and bitterness.

Serving temperature
Lightly chilled, around 10–14°C

Occasion
Autumn and winter dinners · Charcoal-grilled dishes, yakiniku and richer izakaya cooking · Comparative tastings of aged and low-polished sake · Drinkers who enjoy higher-alcohol sake with deep rice character and pronounced acidity · Koeigiku drinkers ready to explore the brewery’s fuller, more concentrated side

Food pairing
Yakiniku · Charcoal-grilled pork neck · Charcoal-grilled lamb rack · Roasted duck breast · Miso-grilled mackerel · Saikyo miso black cod · Sukiyaki · Miso-braised beef tendon · Oden · Crab miso · Crab croquettes · Rich seafood dishes

【Brewery】Koeigiku Brewery
【Sake grade】Undisclosed
【Volume】720ml
【Rice】Shinriki
【Rice polishing ratio】93%
【Alcohol】~17%