Jar wine Rượu cần
Undistilled grain wine fermented with forest-leaf yeast in a jar and sipped in turns through bamboo straws. It is gently sweet, with a faint bitter edge from the yeast and the smell of fermented sticky rice.
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Search on KlookWhy it matters
The jar sits at the center of the communal house at festivals. People share the straws while gongs play and the xoang is danced, and the host tops up the water after each round.
Taste
Black sticky rice turns the wine red or deep purple. Sedang jar wine from Măng Đen is more fragrant and lower in alcohol, at 3–7 percent.
How to enjoy it
Sit at one jar, let the host pour in spring water or cooled boiled water, and sip in turns. The point is to share it slowly, not to finish the jar. It belongs to harvests, Tết, new-rice meals, a new communal house, and family rites.
Where to try it
Communal houses and festivals around Kon Tum, and district markets.