關於米發酵
Regarding Rice Fermentation
米發酵這項承載東方飲食智慧的傳統技藝卻逐漸被忽視
米，作為亞洲飲食的核心，曾廣泛應用於紅麴、味噌與米醋等發酵食品中展現獨特風味與文化價值。隨著生活節奏加快與飲便利化，這項工藝逐漸消失，需要被重新認識與了解
Rice fermentation, a traditional craft embodying the culinary wisdom of Eastern food cultures, has gradually been overlooked. Rice, as a core component of Asian diets, was historically and widely used in fermented foods such as red yeast rice, miso, and rice vinegar, showcasing distinctive flavors and cultural value. However, with the acceleration of modern lifestyles and the increasing convenience of food consumption, this craft has steadily declined and now calls for renewed recognition and understanding.
設計架構About Design
建立米發酵作為文化與設計議題的背景，再透過菌種、發酵方式，食品應用與田野調查等研究內容，系統性整理知識基礎，接著聚焦目標族群與使用情境，發展明確的設計概念與執行策略最後以實體製作項目與成果展示收斂
This study establishes rice fermentation as a cultural and design-oriented subject, and systematically organizes its foundational knowledge through research on microbial cultures, fermentation methods, food applications, and field studies. It then focuses on target user groups and usage contexts to develop clear design concepts and implementation strategies. Finally, the research is consolidated through physical production projects and the presentation of outcomes.
設計架構設與策略
Design Framework
以「發酵時間」作為主要敘事軸，建立由淺入深的體驗節奏
對應三階段：快速（甘酒）→ 中期（酒釀）→ 深層（米醋）
Fermentation time as the main narrative axisThree stages: Fast (Amazake) → Mid-term (Rice Wine) → Deep (Rice Vinegar)
三種米的特點
Features of Three Rice Varieties
1
高雄139號米
Kaohsiung No. 139
高雄139號米因具有較高支鏈澱粉比例
良好的糖化特性與細緻米香，經發酵後能產生自然甜味、濃稠滑順的質地，並提升甘酒的風味層次與口感表現。同時其穩定的蒸煮特性也有助於發酵品質控制，因此適合作為甘酒原料。
Kaohsiung No. 139 rice is well suited for amazake production due to its high amylopectin content, favorable saccharification properties, and delicate rice aroma. During fermentation, it develops natural sweetness and a smooth, rich texture while enhancing overall flavor complexity. Its stable cooking characteristics also support better fermentation control, making it an ideal raw material for amazake production.
台南台梗糯米3號
Tainan Taikeng Glutinous Rice No. 3
台南台梗糯米3號 適合做酒釀，主要因為它支鏈澱粉含量高，糖化效率好，能提供酵母與麴菌充分轉化糖分；同時糯性高、質地黏軟，有助形成穩定發酵環境，使酒釀更容易產生自然甜味、濃郁米香與滑順口感，因此非常適合作為酒釀原料。
Tainan Taikeng Glutinous Rice No. 3 is suitable for making fermented rice wine due to its high amylopectin content and efficient saccharification properties, which support effective sugar conversion during fermentation. Its soft and sticky texture helps create a stable fermentation environment, while enhancing natural sweetness, rich rice aroma, and a smooth mouthfeel, making it an ideal raw material for fermented rice wine production.
花東縱谷米
Huatung Valley rice
花東縱谷米 適合做米醋，因其澱粉組成均衡、米質純淨，有助於糖化與醋酸發酵穩定進行；其天然米香與淡雅甜味可提升米醋風味層次，而穩定的米粒品質也有助於形成酸度柔和、口感清爽、風味細緻的成品，因此適合作為米醋原料。
Huatung Valley rice is suitable for rice vinegar production due to its balanced starch composition and pure grain quality, which support stable saccharification and acetic acid fermentation. Its natural rice aroma and mild sweetness enhance flavor complexity, while its consistent grain quality helps produce rice vinegar with smooth acidity, a clean taste, and refined flavor, making it an ideal raw material for rice vinegar production.
發酵方式介紹
Fermentation method introduction
甘酒
Rice Amazake
甘酒是以米麴菌將蒸煮過的米或糯米進行自然發酵而成。在發酵過程中，澱粉被分解為葡萄糖，釋放出天然米糖，因此甘酒帶有自然的甜味而不含酒精，口感溫潤順滑，帶有淡淡米香，因為營養成分豐富，被譽為「天然能量飲品」
Amazake is produced through the natural fermentation of steamed rice or glutinous rice by Aspergillus oryzae. During fermentation, starch is enzymatically converted into glucose, resulting in a naturally sweet, non-alcoholic beverage with a smooth texture and mild rice aroma. Owing to its rich nutritional profile, amazake is often described as a “drinkable IV” or a natural energy beverage.
米醋
Rice Vinegar
酒釀
Rice Ferment
米醋是透過將米（如在來米）先進行糖化，接著經由酵母菌產生酒精，再經乳酸菌或醋酸菌進行第二次發酵，使酒精轉化為醋酸而成。其發酵過程層層轉化，最終產出酸香自然、色澤清亮的發酵液，保留豐富的有機酸與微量礦物質，具有促進代謝、幫助消化與調節體質的保健效果。米醋在亞洲料理中廣泛應用，如涼拌小菜、壽司飯調味、醃漬蔬菜、滷味增香等，亦可作為健康飲品稀釋飲用。近年來，更有許多創新品牌將米醋與水果結合，發展成天然無添加的機能型飲品。
以糯米加入酒麴進行自然發酵而成，經過發酵後釋放出天然的米糖與酒精成分，具有微甜口感與淡淡酒香。其口感綿密順滑，常用於製作甜酒釀湯圓、桂圓甜酒、冰酒釀等甜品，也可搭配生薑或紅棗等食材煮成補品，具有溫暖身體、促進血液循環的傳統療效。在東亞地區如中國、台灣與 韓國等地，酒釀不僅是家常美食，更常與節慶文化（如冬至、元宵）結合，是傳統飲食中兼具養生與儀式感的發酵米製品
Rice vinegar is produced through a multi-stage fermentation process in which rice undergoes saccharification, followed by alcoholic fermentation by yeast, and subsequent conversion of ethanol into acetic acid by lactic acid bacteria or acetic acid bacteria. This sequential fermentation yields a clear, mildly aromatic acidic liquid rich in organic acids and trace minerals, and is traditionally associated with benefits related to metabolism, digestion, and physiological regulation. Widely used in Asian cuisine for dressings, sushi rice seasoning, pickled foods, and braised dishes, rice vinegar is also consumed in diluted form as a health beverage. In recent years, it has been increasingly combined with fruits to develop naturally formulated functional drinks.
Fermented rice wine is produced through the natural fermentation of glutinous rice with jiuqu, releasing natural rice sugars and mild alcohol. It is characterized by a subtly sweet flavor, light alcoholic aroma, and smooth texture. Widely consumed in East Asia, it is used in both desserts and warming tonics and is traditionally associated with seasonal festivals such as the Winter Solstice and the Lantern Festival
米發酵實驗套組
Rice Fermentation Experience Kit
體驗盒為甘酒、酒釀的體驗盒,附有一盒原味酒釀、甘酒跟攪拌棒還有溫度計,能在家輕鬆體到發酵的樂趣。米發酵體驗盒主打在家輕鬆入門發酵樂趣,內含原味酒釀、甘酒、攪拌棒與溫度計,從基礎到實作一次到位不論是初學者還是喜歡手作的人,都能透過簡單步驟感受米發酵的變化與香氣,享受療癒又有成就感的 DIY 時光。
The fermentation experience kit features both amazake and rice koji ferment, and includes a box of original rice ferment, amazake, a stirring stick, and a thermometer, allowing users to easily explore the joy of fermentation at home. Designed as an accessible introduction to home fermentation, the Mi Fermentation Experience Kit includes original rice ferment, amazake, a stirring stick, and a thermometer, providing everything needed to move from foundational understanding to hands-on practice. Whether for beginners or craft enthusiasts, users can experience the transformation, aroma, and process of rice fermentation through simple steps, while enjoying a therapeutic and rewarding DIY experience.
米發酵材料組
Rice Fermentation Experience Set
以發酵時間為核心,規劃高雄甘酒(快速)、台南酒釀(中期)與花蓮米醋(深層)三大系列,呈現風味由清甜轉為濃厚酸香的變化歷程,並結合台灣代表米種與產地文化,搭配玻璃容器與溫度計,讓使用者在家即可透過實作與感官體驗,理解發酵如何連結土地、作物與微生物文化。每盒裡面會有三個口味,而裡面的內 盒 結 構 依 發 酵 階 段 進 行 分 層 設計,使開盒與取用本身成為一段由淺入深的釀 造文化體驗。快速發酵呈現清甜柔和中期發酵發展香氣層次,裡面附有真空材料包。
Centered on fermentation time, this kit features three series: Kaohsiung Amazake (fast), Tainan Rice Wine (mid-term), and Hualien Rice Vinegar (deep), showcasing a progression from light sweetness to rich acidity.
Paired with Taiwanese rice varieties and regional culture, and equipped with glass containers and a thermometer, it enables hands-on fermentation at home.
Each box includes three flavors, with a layered internal structure based on fermentation stages, turning the unboxing into an immersive brewing experience. Vacuum-sealed ingredient packs are included for convenience
實體作品介紹Physical Works
結語
Conclusion
「米發酵」,象徵一段從米出發的味覺探索。日常米粒中,蘊藏著深厚的飲食文化與時間痕跡。透過發酵這項古老且細膩的技藝,我們轉化食材、保存風味,創造出有生命力的飲食形式。以研究與實驗的態度,重新思考傳統與創新,延伸食物背後的文化可能。
Mi Fermentation” symbolizes a sensory journey that begins with rice. Within each everyday grain lies a rich culinary heritage and the traces of time. Through the ancient and delicate craft of fermentation, ingredients are transformed, flavors are preserved, and living forms of food are created. Guided by a spirit of research and experimentation, we seek to rethink the relationship between tradition and innovation, extending the cultural possibilities embedded within food.
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