With more than 40 years of experience making rice wine, Ms. Me Bla Phui (60 years old, living in Lac Duong town, Lac Duong district, Lam Dong province) still remembers every ingredient and process to make delicious rice wine, a unique cultural feature of the K'ho people.
Unique wine making craft
At the end of 2024, the reporter was led by Mr. Kra Jãn Meng Nôl - Cultural Officer of Lac Duong town (Lac Duong district) to visit and learn about the wine making profession of the K'ho people at the foot of Lang Biang mountain.
This is one of the traditional occupations, which has existed for a long time of the K'ho people in Lac Duong town. In 2015, Lam Dong Provincial People's Committee recognized Bon Lang Biang wine making village as meeting the criteria of a traditional craft village.
Mr. Kra Jãn Meng Nôl led reporters to a traditional K'ho wine making site.
As someone who has been making wine for decades, Ms. Me Bla Phui (60 years old, living in Lac Duong town) took reporters to the place where she brews wine. Ms. Me Bla Phui said that she started learning how to make wine from her grandmother and mother when she was 15 years old. Up to now, she has been making wine for more than 40 years, but she remembers all the steps and ingredients without any mistake.
Mrs. Me Bla Phui introduced to reporters the jars of rice wine that she made herself.
"To make wine, the ingredients are yeast, brown rice or corn, and rice husks. In the past, the type of plant used to ferment wine had to be collected deep in the forest, but now it is very rare, and it is impossible to find. Therefore, most people now have to ferment wine with yeast bought from the market.
First, you must prepare a jar to ferment the wine. Before fermenting the wine, the jar must be thoroughly washed with water or wine and then dried. The rice or corn will be thoroughly washed and then cooked. When cooking, the rice must not be too dry or too wet, otherwise the whole batch of wine will be ruined. After that, the cooked rice is mixed with yeast and rice husks in the appropriate ratio for the desired number of liters of wine.
Finally, the mixture is put into a jar to ferment by sealing it, storing it indoors, with little exposure to light. Wine fermented with rice can be used after 1 month, and wine fermented with corn can be used after 2 to 3 months," Ms. Me Bla Phui shared.
The jars are washed and dried before being used to brew wine.
However, Ms. Me Bla Phui also said that these are the wine brewing steps of most families. To make good jars of wine, one needs "hands" (depending on the maker) or each family has its own secret. These secrets are only passed down to children and grandchildren, not revealed to the outside.
Young people want to preserve
In recent years, the tourism industry in Lac Duong town, Lac Duong district has been gradually developing. The fact that tourist areas and spots such as Lang Biang, Lang Cu Lan, Ma Rung Lu Quan welcome a large number of visitors to visit, travel, and experience the indigenous culture of the indigenous people has helped stabilize the wine making profession.
Festivals, gong performances, and campfires of the K'ho people cannot be without rice wine.
Mr. Kra Jan Meng Nol said that currently in Lac Duong town, there are about 200 households making rice wine, many of which produce regularly. The rice wine produced is supplied to tourist areas and spots to serve visitors in cultural exchanges, gong performances, and campfires. These programs cannot lack rice wine, because it has become a typical cultural feature of the local K'ho people.
Young person Bon Dinh Thanh Hien (26 years old, living in Lac Duong town) shared: "I have learned the craft of making rice wine from my grandparents for 6 years now. The craft of making rice wine is a national identity of the K'ho people, very meaningful. I want to preserve the culture and preserve the traditional craft of making rice wine of my people.
The majority of K'ho people make rice wine. Wherever there is a gong exchange, engagement, or wedding, there is rice wine. Now that the tourism industry has developed, there are more opportunities for rice wine makers like us. The rice wine making profession will definitely be preserved. I will pass this profession on to my children and grandchildren."
Young man Bon Ding Thanh Hien with 6 years of experience making wine wants to preserve the traditional profession of the previous generation.
Mr. Nguyen Vu Hoang - Head of the Department of Culture and Information of Lac Duong district said: "Making rice wine is a unique cultural feature of the K'ho people in the locality. Bringing rice wine into tourism services in Lac Duong not only helps preserve and spread traditional cultural values for the locality but also creates opportunities for people to participate in tourism activities, thereby increasing income and developing a sustainable economy ".
Source: https://danviet.vn/cach-lam-ruou-can-quoc-hon-quoc-tuy-cua-nguoi-kho-qua-mot-nguoi-phu-nu-lam-dong-20241210160857801.htm
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