How the Hmong people brew rice-grain liquor

Rice wine, one of Vietnam's most famous specialties. This is the rice wine from Ben Thai Quang. This is Lam Ben district. This is a type of rice wine. Rice wine. After washing and mixing, we make the rice starter. We take out the starter. The starter is called rice starter. Rice starter. Vietnamese countryside is welcoming and full of challenges. This is how they cultivate different crops like rice and paddy rice. They produce a local grain here, corn. Then use it to make wine and other products. Vietnamese countryside also has a unique kind of wine. It supplies domestic distribution channels and exports. Today, I'm visiting the model for producing rice wine. The production method here is also very unique. These aren't aluminum or copper brewing vessels. They're made of wood. Made of wood. Now we'll meet at the house, shall we? Who's Chi? Master Chi Hong. Chi Hong, right? Chi Hong, could you introduce Qua and explain the family's traditional winemaking method here? Yes. The family has followed this tradition since ancient times. Then we distill the wine. Before making it, we have to collect the starter leaves. Then we dry them in the sun, or mix them evenly. Then we sieve the rice to clean it, rubbing it until the water runs clear. Then we let it drain, and pound the starter. We pound it into powder, mix it with water, then squeeze it into starter balls. Yes, squeeze them into starter balls. Once they're formed, we place a woven mat underneath and put something clean on top. Then we cover it with the lid. Fit the lid on evenly. Then we. On top, we. It's the hot season now. So we'll only use the. That mat there is. We'll just lay it on top. Cover it, and after. About 2 days later, the mold will form. We collect the white mold, and then we. Peel that mat off. After that. Let it dry for about 10 days. We put it on the stove for 1 month. Then we can start distilling the wine. Before distilling the wine. This is the process called preparing the starter. When distilling the wine, for example, if we're cooking rice or distilling paddy rice, then we have to clean it thoroughly. After cleaning it, we put it in a pot to boil and cook the paddy rice. Once the rice is fully cooked and has expanded, we start by crushing or pounding it clean. Once it has completely cooled, we begin fermenting the starter. After fermenting the starter, let's say we start today. Tomorrow morning, we put it into the fermentation vessel. The starter needs 30 days in the vessel. Then we can begin distilling In winter, the women here take about 1 month or 2 months before it is ready. So here, how long does it take to ferment the starter? To ferment the starter? Fermenting the starter. Since we started fermenting it this morning, we can't begin distilling until tomorrow morning. After that, we leave it to ferment. How long does that take? It takes 30 days to ferment. In winter, it takes about 3. 30 days or 2 months, so around 30 days. The longer we leave it, the more fragrant the wine becomes. More fragrant, right? Soaking is how the starter is made. The soaking is done dry. It's not done in water, because the water will sour. We don't soak it in water. When we ferment the starter, we can't add water either. Right. I say ferment, ferment means boiling, however the boiling is done, we just ferment it that way. It isn't sprinkled with water. I started making wine at 11, you know. This is, this is called, a wooden tray. A wooden tray, a wooden utensil. During our inspection visit, this is, A representative of the Ben Fin Kin Kuang delegation. Dong is here, right? Dung came to supervise and evaluate our production process. We placed an order for production following the double steaming process. This is rice, and this is paddy rice. This is what the paddy rice looks like. Once it ripens, we let it cool and then sprinkle on the starter. This is the wooden section. This is wood, not aluminum or cardboard. Please subscribe to our channel to support us.