福建 Fujian
糯言
nuoyan
sophisticated, thoughtful, complex wines
that balance tradition, science, and innovation
served in Michelin star restaurants across China:
Product
Line
米就起泡米酒
“Mijooo” Rice Champagne
选取武夷山脉东麓南段单季糯白糯米，其微量元素与矿物质丰富。又刨除15%表层米皮，和糯言独立配比的三款纯酵母，用糯言酒厂在地300米深井泉水酿造。中国首款采用香槟工艺酿造的起泡米酒，采用瓶中二次发酵，起泡细 腻悠长、充满活力，新鲜米香和果梨香交叠呈现，层次丰富，酸甜平衡，鲜爽撩人，自然发酵产生二氧化碳，泡泡清爽细腻。
Crafted from single-season mineral-rich white glutinous rice harvested from Wuyi Mountains. After a 15% polish, the rice is combined with Nuoyan's uniquely formulated blend of three pure yeast strains and brewed using water from a 300-meter deep well. This is China's first sparkling rice wine produced using the Champagne method, involving secondary fermentation in the bottle. The result is a delicate and long-lasting effervescence, bursting with vitality, where fresh rice and pear aromas intertwine. The layers of flavor are rich, crisp, with a balanced sweet and sour profile.
半甜型 | 酒精度: 8%vol | 含糖量: 70克/L | 原材料: 水、糯米
Semi-Sweet | ABV: 8%vol | Sugar: 70g/L | Main Ingredients: water, glutinous rice
雪糯清酿纯米酒
“Snow Bloom” Rice Wine
取用武夷山脉东麓南段的高山白糯米，和糯言独立配比的三款纯酵母 ，用酒厂在地深井泉水，初始发酵35天，低温静置澄清后，转入零 度低温罐，并加入法国烘焙橡木片，继续熟成6个月。 口感温润甘爽，初闻有奶油和熟杏果香，后味有淡淡的米脂香，在微 酸的衬托下，平衡干净，酒体轻盈，甘爽怡人。
Crafted using high-altitude white glutinous rice from the southern foothills of the eastern Wuyi Mountains, combined with Nuoyan's uniquely formulated blend of three pure yeast strains, and brewed with deep well spring water from the distillery's grounds. After an initial 35-day fermentation, it undergoes low-temperature static clarification, then is transferred to zero-degree low-temperature tanks with added French roasted oak chips for six months of further maturation. The palate is warm, smooth, and sweet. Initial aromas of cream and ripe apricot are followed by a subtle rice fat fragrance. A balanced, clean profile is highlighted by a gentle acidity, resulting in a light-bodied, pleasantly sweet and refreshing experience.
半干型 | 酒精度: 12%vol | 含糖量: 42克/L | 原材料: 水、糯米
Semi-Dry | ABV: 12%vol | Sugar: 42g/L | Main Ingredients: water, glutinous rice
檀寂桂纯米酒
“Woody Osmanthus” Rice Wine
选取武夷山脉东麓南段单季糯白糯米，其微量元素与矿物质丰富。又刨除15%表层米皮，和糯言独立配比的三款纯酵母，用糯言酒厂在地300米深井泉水酿造。初始发酵30天，出酒后，在零度的环境下历经250天的静置澄清之后，取清澈原酒转入檀木桶继续熟成90天，成酒后再转入零度库继续长期熟成，至今两年有余，前段浮起的是讨喜的蜜桃果香 ，淡淡桂花香恰到好处的悠悠隐藏在后段，酸度很轻盈，口感柔和，尾韵浮现淡淡檀木香，悠长细腻。
Crafted from single-season mineral-rich white glutinous rice harvested from Wuyi Mountains. After a 15% polish, the rice is combined with Nuoyan's uniquely formulated blend of three pure yeast strains and brewed using water from a 300-meter deep well. After a 30-day initial fermentation, the wine undergoes 250 days of static clarification at 32°F, then transferred to sandalwood barrels for 90 days of further maturation. Then, it enters 2+ years of aging at 32°F. The initial aroma is a pleasing peach fruitiness, with a subtle osmanthus fragrance delicately hidden in the finish. The acidity is very light, the palate is smooth, and a faint sandalwood aroma emerges in the long, delicate aftertaste.
半干型-偏甘口 | 酒精度: 11.3%vol | 含糖量: 48克/700ml | 原材料: 水、糯米
Semi-Dry | ABV: 11.3%vol | Sugar: 48g/L | Main Ingredients: water, glutinous rice
檀寂血糯酿
“Silent Santal” Purple Rice Wine
取用云南墨江老品种紫糯米和糯言独立配比的三款纯酵母，用酒厂在地300米深井泉水酿造。初始发酵3个月，低温静置澄清后，转入檀木桶熟成7个月，再转到超低温桶继续熟成4年，历经5年成酒。口 感纯净浓郁，初闻有玫瑰和丁香的香气交叠出现，中段有淡芝士奶油、独特持续展现，中后段带着独特的檀木香和紫米特有的味道涌现，酒体扎实干净，香气和口感复杂，尾韵悠长。
Crafted using purple glutinous rice of the old Mojiang variety from Yunnan, Nuoyan's uniquely formulated blend of three pure yeast strains, and 300-meter deep well spring water. After an initial 3-month fermentation, the wine undergoes low-temperature static clarification, 7 months of maturation in sandalwood barrels, 4 years of further maturation in ultra-low temperature barrels, resulting in a 5-year aged wine. The palate is pure and rich, with initial aromas of rose and clove, followed by a light creaminess. The mid-to-late palate reveals a unique sandalwood aroma and the distinctive flavor of purple rice. The body is solid and clean, with complex aromas and flavors, and a long, lingering finish.
干型 | 酒精度: 15%vol | 含糖量: 9克/L | 原材料: 水、紫糯米
Dry | ABV: 15%vol | Sugar: 9g/L | Main Ingredients: water, purple glutinous rice
Production
Process
米
Rice
糯米的选取，来自武夷山脉东麓南段单季糯，微量元素与矿物质丰富，又刨除15%表层米皮，保留其精华，这是形成糯言酒、清爽凉感、复合果香等独特风格的基础之一。
The selection of glutinous rice comes from single-season glutinous rice at the southern foot of the eastern section of the Wuyi Mountains. This varietal is rich in trace elements and minerals. Polished to 85%, this rice selection is one of the foundations for forming the unique style of Nuoyan wine, with its refreshing coolness and complex fruity aroma.
水
Water
水取自酒厂所在地将近300米深的岩层渗透软水，与地表水形成阻隔，历经层层渗漏过滤，矿物质丰富，且口感甘润清爽。
The water is sourced from soft water that has seeped through rock layers nearly 300 meters deep below the distillery. This water is isolated from surface water and undergoes layers of seepage and filtration, resulting in rich minerals and a sweet, smooth, and refreshing taste.
曲和酵母
Qu & Yeast
糯言所使用的曲和酵母是本土根霉以及三款驯化提纯后的本土酵母，并结合引进的葡萄酒酵母和清酒酵母进行多酵母融合。糯言独立培养的根霉不但有超强的糖化能力，并在糖化过程中能代谢出乳酸，乳酸不但能高品质的保障发酵安全，还能让酒体的风味更具特点。
Nuoyan uses local rhizopus and yeast blends combined with classic varietals of wine yeast and koji. Nuoyan’s homegrown rhizopus ensures strong saccharification and lactic acid production, enhancing both fermentation and flavor.
发酵
Fermentation
发酵过程，是恒定的超低温自然发酵。糯言在传统自然法酿造的基础上延伸，更严苛的进行温度控制，在主发酵期，恒定在10~12度的恒温下进行，让酵母持续转化及代谢出更丰富美妙的风味物质，且大大减少了杂醇及嘌呤的产生。
Nuoyan employs a constant, ultra-low temperature fermentation process, maintaining 10-12°C. This controlled environment enhances complex flavor development while minimizing unwanted compounds like fusel alcohols and purines.
出酒
Filtering
出酒使用自流法布袋去渣，糯言选用孔隙在10微米的布袋进行出酒去渣，酒槽内自然流出，此工艺并非简单大压力重压榨，更耗时耗力，但因此保留了更完整的风味物质，保留原酒中生与鲜。
Nuoyan uses a 10-micron cloth bag filtration, allowing the wine to flow naturally. This gentle method is more time and labor consuming, but preserves the wine’s raw and fresh flavor compounds better than high-pressure extraction.
熟成
Aging
3个月以上的 0 ~ -6 度低温澄清熟成，最大化的锁住米酒的“生与鲜”，让酒体更饱满圆润，让糯言酒每一滴都是升华之美的神灵之水。
A low-temperature clarification and maturation process of over three months, at 0 to -6 degrees Celsius, maximizes the preservation of the rice wine's 'raw and fresh' qualities. This process makes the body of the wine fuller and more rounded.