{"product_id":"光榮菊-月光-火入","title":"光榮菊 月光 天然乳酸菌仕込 火入","description":"\u003cp class=\"p1\" style=\"text-align: center;\"\u003e\u003cstrong\u003e【光榮菊 月光 天然乳酸菌仕込 火入】\u003cbr\u003eAug \/ Sept 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: center;\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e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\u003cstrong\u003e異業種入行的注目例子\u003c\/strong\u003e。酒質\u003cstrong\u003e輕、果汁甘酸、餘韻輕快\u003c\/strong\u003e，多數為無濾過生原酒，亦做天然乳酸菌仕込與樽熟\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: center;\"\u003e這款「月光」以天然乳酸菌產生乳酸，培育酒母，再進行酒精發酵，以100%山田錦釀成，酒精度為13%，經火入處理，呈現甜感克制、酸度清晰的風格。剛開瓶時香味較為內斂，約開瓶四日後開始舒展；隨時間推移，層次與圓潤感逐步展現，適合分次品味開瓶後的變化\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: center;\"\u003e香氣帶\u003cstrong\u003e青蘋果般的清新感\u003c\/strong\u003e，入口\u003cstrong\u003e甜味節制，口感略偏乾爽\u003c\/strong\u003e。中段浮現\u003cstrong\u003e蘋果芯般的微苦與輕微澀感\u003c\/strong\u003e，為滋味增加輪廓；隨後\u003cstrong\u003e酸度接續，帶出清楚、俐落的收結\u003c\/strong\u003e。隨開瓶時間延長，口感可\u003cstrong\u003e逐漸轉為圓融\u003c\/strong\u003e，呈現不同於初開時的層次\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: center;\"\u003e\u003cstrong\u003e飲用溫度\u003c\/strong\u003e\u003cbr\u003e建議先於約10–15°C微冷享用\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e飲用場合\u003cbr\u003e\u003c\/strong\u003e海鮮與烤物聚餐 · 喜歡低甜度與清新酸度的飲家 · 天然乳酸菌釀造酒款品飲 · 開瓶後分次探索風味變化\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"text-align: center;\"\u003e\u003cstrong\u003e配餐建議\u003c\/strong\u003e\u003cbr\u003e柚子醋白身魚 · 鹽燒帶子 · 蝦天婦羅 · 鹽燒雞腿 · 烤菇 · 清蒸海魚\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e【製造者】光榮菊酒造\u003cspan class=\"s1\"\u003e\u003cbr\u003e\u003c\/span\u003e【清酒等級】非公開\u003cspan class=\"s1\"\u003e\u003cbr\u003e\u003c\/span\u003e【內容量】\u003cspan class=\"s1\"\u003e720ml\u003cbr\u003e\u003c\/span\u003e【使用米】山田錦\u003cspan class=\"s1\"\u003e100%\u003cbr\u003e\u003c\/span\u003e【精米步合】非公開\u003cspan class=\"s1\"\u003e\u003cbr\u003e\u003c\/span\u003e【酒精度】~\u003cspan class=\"s1\"\u003e13\u003c\/span\u003e度\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col\"\u003e\n\u003cdiv class=\"flex flex-col gap-4\"\u003e\n\u003cdiv class=\"flex flex-col flex-1 min-w-0 gap-5\"\u003e\n\u003cdiv class=\"flex flex-col flex-1 min-w-0\"\u003e\n\u003cdiv class=\"flex flex-col min-w-0 group\/final-text gap-1 mt-4\" data-workflow-final-text=\"\"\u003e\n\u003cdiv class=\"flex flex-col min-w-0 gap-4\"\u003e\n\u003cdiv class=\"w-full\"\u003e\n\u003cdiv class=\"w-full flex flex-col\"\u003e\n\u003cdiv class=\"break-words min-w-0 flex-1\"\u003e\n\u003cdiv class=\"prose dark:prose-invert inline leading-relaxed break-words min-w-0 [word-break:break-word] [\u0026amp;_\u0026gt;*:first-child]:mt-0 [\u0026amp;_\u0026gt;*:last-child]:mb-0\" data-renderer=\"lm\"\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003e【Koueigiku Natural Lactic-Acid Gekko Pasteurized】\u003cbr\u003eAug \/ Sept 2026\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eKoueigiku Shuzo is located in Ogi, Saga. After the original brewery ceased operations, former television professionals Satoshi Kusaka and Yuya Tashita took it over and relaunched it under a new brand, with former Kikutaka brewer Katsuaki Yamamoto as toji.  Following extensive renovations, the first sake was pressed in December 2019, and the brewery soon attracted attention as a venture led by newcomers from another industry. Its style centres on light textures, juicy sweetness and acidity, and refreshing finishes. Most releases are unfiltered, unpasteurised and undiluted, alongside explorations of naturally occurring lactic acid bacteria and barrel maturation.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003eGekko is brewed with \u003cstrong\u003ea starter that develops acidity through naturally occurring lactic acid bacteria\u003c\/strong\u003e, using 100%\u003cstrong\u003e Yamada Nishiki rice\u003c\/strong\u003e. Pasteurized and bottled at 13% ABV, it offers restrained sweetness and clearly defined acidity. Initially reserved after opening, it \u003cstrong\u003ebegins to unfold after around four days\u003c\/strong\u003e, gradually revealing greater complexity and roundness. It is a sake to revisit over several sittings and enjoy as it develops.\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\" style=\"text-align: center;\"\u003e\u003cstrong\u003eFresh green apple aromas\u003c\/strong\u003e lead to a lightly textured, slightly dry palate. A \u003cstrong\u003egentle apple-core bitterness\u003c\/strong\u003e and a touch of\u003cstrong\u003e astringency\u003c\/strong\u003e give the middle definition, before \u003cstrong\u003ebright acidity\u003c\/strong\u003e brings a clean finish. With time after opening, the \u003cstrong\u003epalate can become rounder and more expressive\u003c\/strong\u003e.\u003cbr\u003e\u003cspan class=\"citation inline\"\u003e\u003cspan class=\"relative -mt-px max-w-full min-w-0 whitespace-nowrap -top-px font-sans text-base text-primary select-none selection:bg-super-selection selection:text-primary dark:selection:text-super-primary\"\u003e\u003cspan class=\"text-3xs rounded-md group min-w-4 max-w-full cursor-pointer align-middle font-mono tabular-nums font-normal transition-colors duration-150 inline-flex items-center gap-0 py-[0.1875rem] leading-snug px-[0.3rem] [@media(hover:hover)]:hover:bg-subtle group-data-[state=open]\/trigger:bg-subtle border-soft ring-soft [:where(\u0026amp;\u0026gt;:not([hidden])~:not([hidden]))]:border-soft bg-soft\"\u003e\u003cspan class=\"inline-block relative !mt-0 ![vertical-align:unset]\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e\u003cbr\u003eSuggested chilled at approximately 10–12°C, then allowed to warm slightly in the glass.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOccasion\u003c\/strong\u003e\u003cbr\u003eSeafood and grilled-food gatherings · Drinkers who prefer restrained sweetness and fresh acidity · Exploring naturally occurring lactic-acid fermentation · Following a sake’s development after opening\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003cbr\u003eWhite fish with ponzu · Salt-grilled scallops · Prawn tempura · Salt-grilled chicken thigh · Grilled mushrooms · Steamed sea fish\u003c\/p\u003e\n\u003cp class=\"my-2 [\u0026amp;+p]:mt-4 [\u0026amp;_strong:has(+br)]:inline-block [\u0026amp;_strong:has(+br)]:align-top\"\u003e【Brewery】Koueigiku Shuzo\u003cbr\u003e【Region】Saga\u003cbr\u003e【Grade】Undisclosed\u003cbr\u003e【Volume】720ml\u003cbr\u003e【Rice】100% Yamadanishiki\u003cbr\u003e【Polishing Ratio】Undisclosed\u003cbr\u003e【ABV】13%\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"光榮菊","offers":[{"title":"720ml","offer_id":51546988413095,"sku":"Koueigiku_Gekko_Hiire_720ml","price":298.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0509\/1757\/2775\/files\/product-9731133.jpg?v=1793940974","url":"https:\/\/sippinhk.com\/products\/%e5%85%89%e6%a6%ae%e8%8f%8a-%e6%9c%88%e5%85%89-%e7%81%ab%e5%85%a5","provider":"呷．Sippin 日本清酒專門店","version":"1.0","type":"link"}