The rice wine has a typical red colour with a special flavor that no other rice wine has; hence, the wine made from this type is very sweet, tasty and smooth. People typically harvest the rice from the fields in November, and then begin to prepare the wine to use for the Tet holiday.
After harvesting, the rice is stripped of its skin, steamed, and then mixed with natural yeast from leaves for three days. Then the mixture is put into jars with glutinous rice for incubating. The jars are sealed by banana leaves and afterwards buried in the soil.
While burying the wine, the owner often prays for god to bring the perfect taste to the wine.
After 3 months and 10 days, the jars are taken out and the mixture inside it is filtered to get the wine. The wine now has the red –purple color of the rice, with the distinctively attractive smell.
It can be drunk during the normal course of a meal, to treat friends, and to recover health. It is suitable to any age thanks to the comfortably smooth taste, and is definitely unforgettable to anyone who has ever tried.
