Description

• Alcohol %: 45%
• Taste: aromatic, grainy, toasty, nutty, warm alcohol, spicy pepper, umami, long finish
• Food Matching: Sichuan hotpot / 麻辣火鍋, Peking roast duck / 北京烤鴨, Grilled lamb skewers / 燒烤羊肉串, Salted and preserved savoury snacks / 鹹香下酒小食, Rich braised dishes (soy-braised pork) / 紅燒類
• Grape Variety: unknown ,

Tasting note

明江酒 45% 是一支直率又有層次的烈酒：先聞帶出烘焙穀物、芝麻香與些許花香，入口濃郁醇厚，舌底有溫暖的辛香與輕微的焦糖感，質地油潤滑順，餘韻久久不散。建議常溫小杯慢飲，或配水微開放香氣。 酒廠小檔案：來自以手工小批次著稱的作坊，沿用傳統發酵與蒸餾工法，重視手作溫度與發酵節奏，每一批次都保持原料的天然風味。 釀造工藝：採用開放式發酵與甑式／蒸餾器分段蒸餾，保留穀物香氣與口感厚度；成品多在陶甕或不透氧容器中沉澱，使風味更圓熟而不被木質影響。 產地與田地：所用原料來自近郊的穀物田，泥質與河灘沉積層帶來細緻澱粉與飽滿感；日夜溫差與濕潤空氣有助於原料累積風味，最終在杯中呈現豐厚的口感與持久的回味。

A bold, warming spirit at 45% ABV with an expressive aromatic profile. On the nose: toasted grain, sesame, light floral top notes and a hint of white pepper. The palate is full-bodied and silky, delivering concentrated savoury and nutty flavours, a touch of caramelised cereal and a sustained, warming finish. Best enjoyed neat at room temperature or with water to open up its layers. A versatile companion to richly flavoured Chinese cuisine and robust grilled meats. Producer notes: Crafted by a traditional distillery using time-honoured small-batch methods. Fermentation takes place in open vats with a traditional starter culture, followed by careful pot distillation. The spirit is typically rested in inert vessels to integrate and mellow before bottling. Winemaking notes: Multiple short distillations preserve aromatic depth and grain character; no heavy wood influence is used — the emphasis is on clean, concentrated flavour and textural weight. Vineyard / Raw material notes: Raw materials are sourced from nearby plains and river valleys known for starchy cereals, contributing pure grain aromatics and a rounded mouthfeel. The local microclimate — warm days and cool nights — aids in developing balanced, robust base character.

Winery

明江酒坊：以小批量手工釀造見長，沿用傳統的發酵與蒸餾步驟。發酵在開放式大缸進行，蒸餾以分段手法取香，成酒多置於陶缸或密閉容器熟成，使風味凝聚、口感更圓潤。酒坊注重原料來源與工序細節，保留最真實的穀香與口感層次。

Mingjiang Distillery (traditional small-batch producer). The operation favors time-honoured methods: open-vat fermentation with a starter culture, pot-style distillation and resting in inert containers for integration. Focus is on preserving grain-derived aromatics and delivering a full, textured spirit.