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Familiar to many, Kim Son Rice Wine is a renowned specialty of Ninh Binh, listed among the finest traditional wines of Vietnam. What makes Kim Son Rice Wine so special, and what must be adhered to in the distillation process to meet the standards? Let's explore with BDATrip!
Kim Son Rice Wine boasts four standout differences, creating a uniquely traditional flavor:
- Rice for Wine Brewing: Kim Son - Ninh Binh, along with Hai Hau - Nam Dinh and Tien Hai - Thai Binh, is among the top three high-yield rice regions in the North, producing 5 tons of rice per hectare. However, what sets Kim Son apart is the special sticky rice primarily grown for wine brewing. This rice has a distinctive aroma and stickiness, akin to the enduring beauty of the coastal girls here. The rice is not polished white but husked to retain its outer layer, creating the unique flavor of Kim Son Wine found nowhere else.
- Fermentation Yeast: Kim Son Wine is fermented using traditional Northern herbal yeast, utilized by some families who have lived in this area since its founding. This yeast, made from 36 medicinal herbs, is not only healthy but combined with centuries-old family secrets, creating the famously delicious wine flavor.
- Water Source: The water used in Kim Son for brewing wine is pure, flowing from major upstream rivers, clear and refreshing. This precious natural gift contributes to the unique taste of Kim Son Wine.
- Brewing Method: The brewing technique in Kim Son also plays a crucial role in creating the distinctive flavor. The distillation and aging process follows traditional methods, meticulously attended to at each stage, from selecting ingredients to distillation techniques, all aimed at preserving the pure and distinctive taste of Kim Son Wine.
The perfect combination of special rice, traditional herbal yeast, pure water, and traditional brewing methods has established the reputation of Kim Son Wine, a proud symbol of the local people.
After selecting the right sticky rice from Kim Son, locals meticulously cook the rice, maintaining the traditional values passed down through generations.
Today, in many villages, some families skip traditional rice cooking for higher profits, instead fermenting rice directly with water to produce more wine to meet market demand. However, in Kim Son, families passionate about their craft and respecting tradition consider this strictly forbidden. Skipping the rice cooking step not only loses the distinctive flavor of the sticky rice but also reduces the wine quality. Despite taking more time, the result is fragrant and rich Kim Son Wine, worthy of the wait.
To ensure quality and meet growing demand, families in Kim Son now apply modern technology in rice cooking. Instead of using iron pots and coal stoves, they use industrial rice steamers. This method ensures the sticky rice is evenly cooked and aromatic without the effort and time required before. Nevertheless, the spirit of respecting tradition and love for the craft remains strong, producing special Kim Son Wine that is not only delicious but also deeply embodies the flavor of the land and its people.
The process of cooking and cooling rice in wine brewing is not just a necessary step but also an art, requiring meticulousness and patience. The goal is to break down the cell membranes of the starch in the rice, converting it into a gelatinized state, soluble in the solution. This crucial step ensures the starch in the rice ferments most efficiently.
To quickly and evenly cool the rice, it is spread on a large bamboo tray. Bamboo not only helps maintain ventilation but also keeps a stable temperature, avoiding strange odors. After evenly spreading the rice on the tray, wait until the rice temperature drops to about 25-30 degrees Celsius, or when it feels just warm to the touch.
When the rice has cooled to the ideal temperature, the herbal yeast made from 36 medicinal herbs is sprinkled onto the rice. This family secret yeast not only aids fermentation but also promotes health. The yeast mixing ratio is crucial, directly affecting the wine quality. According to traditional recipes, the yeast ratio is about 5% of the total cooked rice weight.
Sprinkling yeast and mixing it evenly with rice requires even-handedness and a keen sense. The yeast must be evenly distributed across each grain of rice to ensure uniform fermentation. This step demands not only technique but also patience and love for the craft, as only careful and diligent effort can produce fragrant, traditional, and distinctive Kim Son Wine.
The fermentation process in producing Kim Son Wine is divided into two main stages: solid fermentation and liquid fermentation. Each stage plays a crucial role in developing the wine's flavor and quality, requiring precision and patience from the winemaker.
This stage involves enzymatic and bacterial activity breaking down the starch in the sticky rice. After mixing the herbal yeast with rice, the mixture is fermented for 6-8 hours. To maintain ideal temperature and humidity, a cloth is placed over the tray in a cool place. During this time, enzymes and bacteria actively break down the starch.
When mold starts growing on the rice surface and spreads, the solid fermentation is complete. The temperature must be kept around 30 degrees Celsius for smooth fermentation. This stage lasts 4-5 days, depending on weather and environmental conditions.
After completing the solid fermentation, the mixture is transferred to the liquid fermentation stage. This involves mixing the fermented rice with water in fixed proportions: one part fermented rice to three parts water. This process allows yeast to utilize the sugars produced from hydrolysis to ferment, producing alcohol and distinctive wine flavors.
Fermentation in jars lasts 13-15 days in summer and 18-20 days in winter, depending on environmental temperature and humidity. During this stage, the winemaker must regularly check and adjust conditions to ensure stable and effective fermentation.
This step perhaps requires the most skill and delicate experience from the winemaker. The fire control step, though seemingly simple, is crucial to the quality and flavor of the final product. If the fire is not adjusted accurately, the wine may burn, resulting in an unpleasant taste and less wine yield.
Typically, producing wine from 10 kg of sticky rice involves complex stages from cooking rice, solid fermentation, liquid fermentation, to distillation. After completing all these stages, the amount of wine obtained from 10 kg of sticky rice is at most 2-3 liters of initial wine, also known as base wine.
Base wine is the highest quality, most flavorful, and purest part, containing high alcohol content and few impurities. Achieving this requires meticulous maintenance of stable fire temperature throughout distillation. Too strong a fire causes rapid evaporation, losing precious aromas, while too weak a fire makes distillation inefficient, resulting in impure and subpar wine.
Furthermore, fire adjustment must suit weather conditions and humidity. Kim Son winemakers, with experience and love for the craft, have passed down these secrets through generations, preserving and developing the traditional wine-making profession.
We hope the content shared in this article helps you understand more about the process of brewing Kim Son Rice Wine. Wishing you success!
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