光榮菊 Sunburst 無濾過生原酒

【光榮菊 Sunburst 無濾過生原酒】
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。原酒藏大修後，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

Sunburst 來自酒造想「更專做酸」的構想，名稱即酸味如陽光爆發。流通定位為夏酒，與黄昏 Orange 的秋柑橘、Anastasia 線分開

香氣是青提子、青瓜般溫和飽滿；入口滑，薄甘與多汁旨味展開，酸存在但不突出，整體偏柔軟。淡苦澀收束，口感乾淨

飲用溫度
5–8°C （可加冰）

飲用場合
盛夏冷酒 · 戶外午後 · 光榮菊酸度線比較 · 開瓶即飲（不適合長放）

配餐建議
生蠔 · 柑橘沙律 · 冷豆腐 · 白身魚刺身 · 炸物 · 香草雞 

【製造者】光榮菊酒造
【清酒等級】純米酒
【內容量】720ml
【使用米】非公開
【精米步合】非公開
【酒精度】~14度

【Koueigiku Sunburst Muroka Nama Genshu】

Koueigiku sits in Ogi, Saga. After the old kura closed, former television producers Tomo Kusaka and Yuya Tashita took it on as a new brand; toji is Katsuaki Yamamoto, formerly of Kikutaka. First pressing was December 2019, after a full rebuild. The house style is light: fruit sweetness, bright acid, a short finish. Most bottlings are muroka nama genshu; they also work with wild lactic-acid shikomi and cask ageing.

Sunburst is the acid experiment: they wanted acidity to lead, so the name is acid bursting like sunlight. It is sold as a summer sake, apart from Tasogare Orange’s autumn citrus and the Anastasia line.

Nose is melon and cucumber — gentle, full. Entry is smooth; a thin sweetness and juicy umami open out. Acid is there but not sharp; the whole feel stays soft. A light bitter-astringent close keeps it clean.

Serving temperature
5–8°C

Occasion
High summer · Outdoor afternoons · Koueigiku acid-line tasting · Open and finish (not for keeping)

Food pairing
Oysters · Citrus salads · Hiyayakko · White-fish sashimi · Fried dishes · Herb chicken

【Brewery】Koei Kiku Shuzo
【Sake grade】Junmai
【Volume】720ml
【Rice】Not disclosed
【Rice polishing ratio】Not disclosed
【Alcohol】~14%