The secret of making wine of the Red Dao people

According to the traditional wine-making method of the Red Dao people in Nam Can near Sapa Vietnam, there are only two days in a year when they can pick forest leaves to make wine yeast, during the Thanh Minh and Coc Vu periods. Dao people believe that only those two days are good for yeast, new wine and good wine. If the corn wine of the H’mong people in Ban Pho is unique because the yeast is extracted from the red mi tree, the San Lung rice wine of the Red Dao people in Ban Xeo (Bat Xat) is made by soaking and brewing the rice. The Red Dao people in Nam Can also have unique secrets in how to make yeast, then soak and cook specialty sticky rice.

The strong scent of wine mixed with kitchen smoke, creating a unique flavor of the wine pot boiling on a red fire, from the bamboo tube attached to the cooking pot, a jar of clear, hot water flows out, smoked with a sweet aroma. Take a sip of the wine, not pungent, have a sweet taste and a very strange aroma that perhaps no connoisseur can distinguish if you have tasted Nam Can sticky rice wine near Sapa Vietnam. According to the sharing of the Red Dao here, the way to cook wine is quite simple, just need to bring sticky rice with sticky rice, then wash it with cold water, let it not stick and then ferment. After 3 days, put it in a jar, then pour cold water into it and soak it again, after 11 days, it will be distilled.

Although the method of soaking and distilling is quite simple, to get that kind of yeast used for soaking is a treasure of indigenous knowledge contained in it. Especially in a year, there are only two days to go to the forest to pick leaves to make yeast, which is in Thanh Minh and Coc Vu periods. For the Dao people, it is only those two days that make good yeast, new wine, and good wine. Yeast leaves are picked from the forest and there are many types and depending on the family, different types of yeast are processed with their own unique taste. Therefore, when drinking in Nam Can near Sapa Vietnam, seeing that each house has a different aroma is understandable. According to a Red Dao woman in the village, she told us more: “There are up to 30 types of leaves that can be used to make yeast. Women go to the forest to pick just a few leaves from each tree. The process of making yeast is quite sophisticated. when picking leaves from the forest, boil the water mixed with rice bran, add female yeast, hold the large round fruit with both hands, then ferment the yeast and bring it to the kitchen floor. It takes 3 months for yeast until it can be used to soak and ferment. Currently, the winemaking profession of the Red Dao people in Nam Can is revealing a traditional craft village with its own unique identity.

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