NUOYAN 糯言
米就起泡米酒Mijooo Sparkling
香槟工艺起泡米酒Sparkling rice wine, made by the Champagne method
瓶中二次发酵，自然产生绵密小泡泡A second fermentation in the bottle — creamy bubbles, formed naturally
- 8% vol
- 320ml
- 半甜型Semi-sweet
- 中国福建Fujian, China
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香槟法酿造The Champagne method
瓶中二次发酵，自然产生绵密小泡泡，不添加二氧化碳A second fermentation in the bottle makes the creamy bubbles — no CO₂ added
- 02
100% 山地纯糯米100% mountain rice
100% 山地纯糯米酿造，配料只有水和糯米Brewed from 100% mountain glutinous rice — just water and rice
- 03
中餐百搭Made for Chinese food
清新酸甜爽口，配麻辣火锅解腻，配海鲜白肉提鲜Fresh and sweet-tart: cuts through a spicy hot pot, lifts seafood and white meats
故事The story
绿蚁新醅酒，红泥小火炉。晚来天欲雪，能饮一杯无？
Bubbles float on the newly brewed wine,
The small red clay stove burns warm and bright.
Evening is falling, the sky threatens snow—
Will you share a cup with me tonight?
米就起泡米酒是一款采用香槟法酿造的纯米酒：100% 山地纯糯米低温慢发酵，去掉米渣、澄清原酒后，添加鲜酵母液装瓶，在瓶中二次发酵，气泡自然产生，不添加二氧化碳。初闻是淡淡的荔枝和苹果梨果香，与米脂香交叠；入口微甜微酸，绵密的小泡泡让口感更加清新爽快——堪称中国美食的百搭款。
Mijooo Sparkling is a pure rice wine made by the Champagne method. 100% mountain glutinous rice is fermented slowly at low temperature; the rice is removed and the wine clarified, fresh yeast is added, and it is bottled to ferment a second time — the bubbles form naturally, with no CO₂ added. Soft lychee and apple-pear over the richness of rice, a touch of sweetness and acidity, and creamy bubbles that keep it fresh and crisp: an all-rounder for Chinese food.
工艺How it's made
01山地糯米Mountain rice
取用武夷山脉南段东麓的山地糯米Glutinous rice from the eastern foothills of the southern Wuyi Mountains
02深井泉水 · 自有酒曲Well water, house koji
酒厂在地三百米深井泉水，配酒厂自有的纯根霉与纯酵母Water from the brewery's own 300-metre well, with the brewery's own pure Rhizopus and pure yeast
03低温慢发酵 35 天35 days, slow and cold
低温（8～12°C）慢发酵 35 天后，去掉米渣，澄清原酒35 days of slow fermentation at 8–12°C; then the rice is removed and the wine clarified
04瓶中二次发酵Second fermentation in bottle
添加鲜酵母液后装瓶，瓶中二次再发酵 60～90 天，自然产生气泡Fresh yeast is added and the wine bottled; it ferments again in the bottle for 60–90 days and the bubbles form naturally
品鉴Tasting
- 闻Nose
初闻有淡淡的荔枝和苹果梨的果香，与米脂香交叠呈现Soft lychee and apple-pear, layered over the richness of rice
- 入口Palate
淡淡的果香和糯糯的米脂味裹着微甜微酸，口感细腻，酒体轻盈Gentle fruit and a soft, rich rice note wrapped in light sweetness and acidity; delicate and light-bodied
- 余韵Finish
酸甜平衡，融合着自然发酵产生的绵密小泡泡，口感更加清新爽快Sweetness and acidity in balance, with the creamy bubbles of natural fermentation keeping it fresh and crisp
风味Profile
- 香气Aroma
- 酸度Acidity
- 甜度Sweetness
- 酒体Body
香气Notes
- 荔枝Lychee
- 苹果梨Apple-pear
- 米脂香Rich rice
怎么喝How to serve
饮用温度Serving temperature
8–10°C
开瓶饮用前冷藏Chill before opening
配餐建议Food pairing
是中餐菜品的绝佳搭配，尤其是川湘火锅和麻辣菜品。堪称中国美食的百搭款：清新酸甜爽口，搭配川渝麻辣火锅，既解腻，还刺激食欲；也可以搭配海鲜和鸡、鸭、鹅等白肉类菜品，提升它们的鲜美度。
A superb match for Chinese food, above all Sichuan and Hunan hot pot and spicy dishes — the all-rounder of Chinese cuisine. Fresh and sweet-tart, it cuts through a Sichuan-Chongqing hot pot and keeps the appetite going, and lifts the freshness of seafood and of chicken, duck and goose.
- 川渝麻辣火锅Sichuan hot pot
- 川湘麻辣菜Spicy Sichuan & Hunan dishes
- 海鲜Seafood
- 鸡鸭鹅等白肉Chicken · duck · goose
规格Details
- 酒精度ABV
- 8% vol
- 容量Volume
- 320ml
- 风格Style
- 半甜型Semi-sweet
- 原料Ingredients
- 水、糯米Water, glutinous rice
- 产地Origin
- 中国福建Fujian, China
- 保质期Shelf life
- 720 天720 days
- 储藏Storage
- 干燥避光阴凉处 5–25°C，建议冷藏保存Cool, dry and dark at 5–25°C; refrigeration recommended
- 包装Pack
- 12 瓶 / 箱12 bottles per case
订购方式How to order
- 1
联系下单Place your order
告诉我们品项和数量，确认后即为您备货。Tell us what and how many — we set it aside once confirmed.
- 2
自提Pick up
Boon Keng 自提点Boon Keng pickup point
下单后告知具体取货时间与地址Exact time and address sent after you order - 3
或配送Or delivery
整箱或以上可安排配送Delivery available for full cases and above
NUOYAN 糯言
传统酿造 · 当代表达Traditional craft, contemporary expression
自 2010 年创立至今，糯言致力打造一个契合中国当代审美和口感需求的中国米酒品牌。在中国传统米酒酿造工艺的基础上，融合现代酿造工艺，创建了一套自有的酿造工艺体系。十五年来，糯言坚持酒品研发与创新，让中国米酒呈现出全新的姿态。糯言相信，古老的中国米酒能以更美好的姿态，呈现于全球不同美食风格的餐桌上；一杯美酒，能给人带来美好的生活念想。
Since 2010, NUOYAN has been building a Chinese rice wine brand for contemporary taste. Starting from traditional rice-wine brewing and bringing in modern technique, it has developed a brewing system entirely its own. Fifteen years on, it keeps refining and reinventing, giving an ancient drink a new form — one that belongs on tables of every cuisine, in the belief that a good glass brings a good life.
