Jar wine Rượu cần
Rice wine fermented in a jar with yeast made from forest leaves and bark, then drunk through one bent bamboo straw passed from host to guest. Left two to six months, it turns thick like honey and brown-yellow.
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Search on KlookWhy it matters
The tourism portal says the jar is an offering to spirits and the land, used for festivals, important days in the bon or village, and for guests. One bent bamboo straw passes from host to guest.
Texture
VnExpress says that after two to six months the wine thickens like honey and turns brown-yellow.
How to enjoy it
The tourism portal says the jar is fermented, not distilled, from rice, rice husk, and yeast made from forest leaves and bark. Drink it through one shared bamboo straw.
VnExpress says the yeast uses leaves, roots, and forest bark, with gạo nếp cái hoa vàng, brown rice, or local rice, fermented two to six months.
Bao Lam Dong says the wine is made from local leaves and roots, then fermented, and that it carries both a spiritual and a material value for the people who make it.
Where to try it
Ceremonies and guest welcomes in M'Nong, Ma, and Ede communities. The tourism portal’s shop listing places a jar-wine cooperative in bon Ting Wel Đơm, Đắk Nia.