在麥田與稻田的交際線上，抬頭仰望
地上的米粒和夜空的星星一樣多
30個只有0.3°C的夜裡澄淨
成就讓人微醺的金黃透亮液體
越光米
Koshihikari
原本是日本代表性的高級稻米之一，以口感細緻、黏性適中、風味純淨著稱。傳入台灣後，農民經過多次改良與在地化，發展出如今口感甘甜、米粒富有彈性、米香更濃郁的台灣越光米。
台灣料理風味多元、調味較重，因此特別講究米飯本身的香氣與存在感，也讓越光米成為許多人心中「為台灣餐桌量身打造」的上選好米。不僅深受台灣家庭喜愛，台灣越光米也廣泛供應給日本料理餐廳，許多在台日本人也指定選用，甚至近年更外銷回日本，成為除日本國產米之外，備受肯定的高品質選擇。
Koshihikari rice was originally one of Japan’s top-quality rice varieties, known for its fine texture, balanced stickiness, and clean taste. After being brought to Taiwan, local farmers improved and adapted it over time, creating today’s Taiwanese Koshihikari. It has a sweeter flavor, springy texture, and a stronger rice aroma.
Taiwanese food has bold and varied flavors, so people care a lot about the taste and presence of the rice. That’s why Koshihikari is seen by many as the perfect match for Taiwanese meals.
It’s not only popular in Taiwanese households, but also widely used in Japanese restaurants in Taiwan. Many Japanese living in Taiwan prefer it, and in recent years, it has even been exported back to Japan—recognized as a high-quality rice alongside Japanese domestic varieties.
使用彰化產越光米釀造
Brewed using Koshihikari rice from Changhua
「米」本就是台灣、乃至亞洲飲食文化的重要核心，以米入酒，讓這款啤酒在餐桌上的搭配性更為廣泛，酒體適度的厚度能承接各式料理的多層次滋味，即使單獨品飲，也能感受到米香圓潤飽滿的口感。FoodSeason與台灣精釀啤酒品牌「吉姆老爹」共同打造，以越光米作為啤酒釀造，不僅能柔化啤酒花的苦味，還能帶來清雅的米香，讓酒體風味更為溫潤順口。透過精釀工藝自然生成的細緻氣泡，融合了日本酒的純淨與啤酒的爽快，展現雙重風味與質地。
Rice has long been an important part of Taiwanese and Asian food culture. By using rice in the brewing process, this beer becomes easier to pair with a wide range of dishes. Its medium body supports rich, layered flavors, and even on its own, you can enjoy the smooth, full taste of rice.
Co-created by FoodSeason and Taiwanese craft beer brand Jim & Dad’s, this beer is brewed with Koshihikari rice, which helps soften the bitterness of hops while adding a light, elegant rice aroma. The result is a smoother, more balanced flavor profile.
Naturally fine bubbles produced through craft brewing bring together the purity of sake and the crispness of beer, offering a unique blend of flavor and texture.
MUSE
越光女神
RICE ALE
●酒精成分-7.5% ●容量-330毫升
●主要原料-水、麥芽、越光米、啤酒花、酵母
這支酒選用台灣彰化的越光米釀造，比使用日本越光米釀造更顯輕盈，米麴味較低，增加青蘋果、香蕉等果香氣。一次的釀造就需要使用240公斤的越光米，搭配360公斤的基礎麥芽，米經過預先麩化後會向米粥一樣，發酵溫度需要細緻的調整，在16°C～17°C溫度下發酵，能使原料完整的被釋放，也能將7.5%的高酒精度藏在啤酒裡，不過於刺激也能感受酒精帶來的放鬆感，也是提高品飲價值的一個做法。為了呈現啤酒的透亮度，發酵完成的啤酒會經過長時間低溫0.3°C的冷降澄清，啤酒的顏色才會這麼透亮、金黃。
This beer is made with Koshihikari rice from Changhua, Taiwan. Compared to Japanese Koshihikari, it creates a lighter taste with less rice koji flavor and brings out fruity notes like green apple and banana. Each batch uses 240 kg of rice and 360 kg of base malt. The rice is pre-cooked until soft like porridge before fermentation.
Fermentation is done at 16–17°C to let the ingredients fully develop and to balance the strong 7.5% alcohol so it feels smooth and relaxing, not harsh. To make the beer clear and golden, it’s chilled to 0.3°C after fermentation for a long time to settle and brighten the liquid.