(HBO) – Mai Ha wine made with yeast from plants is a precious gift of Mai Chau forest in the northern province of Hoa Binh.
Ms. Vi Thi Ton from
Chieng Ha hamlet is preparing different types of leaves to make yeast for wine.
Mai Ha wine became available on the market in
the 1990s. The price of this wine is relatively high thanks to its special
flavour which comes from the local yeast made from leaves. As the demand is
increasing, Hung, a local, seized this opportunity to develop this trade to
increase incomes for his family.
Having done this trade for over 20 years, Vi Thi
Ton, Hung’s wife, shared that the most difficult step is to make the yeast
because more than 20 types of leaves, tubers and fruits are needed. The leaves,
tubers and fruits are picked in the forest, then washed, dried, crushed, and
sifted to get fine flour, which is then mixed with steamed flour from dried
cassava, corn and soybean, and left to ferment for about 20-25 days before
distilling wine. For the making of "ruou can” (fermented wine without
distilling), the fermentation process will be longer, at around two months.
Over the past time, Hung’s wine production
facility has welcomed hundreds of visitors who came to experience the
wine-making process and buy products right at the distillation place. Every
week, three to five tourist groups from Buoc hamlet (Xam Khoe commune), Lac
hamlet (Chieng Chau commune), and Long hamlet (Van Mai commune) come to enjoy
Mai Ha rice wine. Recently, Hung accepted the proposal of cooperation from
Herbal King Mai farm in Thung Khe commune, Mai Chau district, to supply wine for
the making of cordyceps wine to sell to tourists.
Forty-five households in Chieng Ha are engaged
in making wine. The hamlet is expected to be recognised as a traditional
wine-making village./.
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