醪糟
醪糟的成长过程如同一场精湛细腻的生化变奏，
更似一场 在时间的延伸中演绎的能量代谢与转化的精彩剧目。
微小而神奇的酒曲菌在每一颗糯米中唤醒了沉睡的甜味。
它们是隐形的艺术家和时间的魔法师，
在糯米间穿梭，在时光中低语.
酒曲菌悄然间将糯米的甜分子转化为酒精和二氧化碳，
宛如幻化的气泡。
整个过程不仅是科学的展现,更是大自然微观分子之间的华美舞蹈。
在这场舞蹈中， 每个分子都在恰到好处的转化和融合中，
创造出 一种能够触动心灵的甜美。
The growth process of sweet fermenting grains resembles an exquisite and delicate biochemical variation, more like a spectacular performance unfolding in the extension of time, depicting the fascinating drama of energy metabolism and transformation.
Tiny yet miraculous yeast strains awaken the dormant sweetness in each glutinous rice grain. They act as invisible artists and wizards of time, weaving through the grains, whispering in the passage of time.
The yeast quietly transforms the sweet molecules of glutinous rice into alcohol and carbon dioxide, akin to bubbles undergoing enchanting metamorphosis. The entire process is not only a scientific exposition but also a graceful dance of molecular intricacies orchestrated by nature. In this dance, each molecule undergoes precise transformations and harmonious fusion, creating a sweetness capable of touching the soul.
