中国古典发酵的现代呈现。以牛奶与自制酒酿融合的冰酥酪为基底，加入新鲜草莓与野生蓝莓，入口是发酵乳香的冰凉柔滑，莓果明亮的酸，层次清晰，风味干净。酿食材：红颜草莓、草莓果浆、双产地野生蓝莓、发酵雪酪、蓝莓。
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