Sra Sor (Cambodian Rice Wine)
The village rice wine: sra sor — Cambodia's white rice wine (fermented and often distilled), made in Khmer villages for ceremonies, weddings and ancestors (offered at Pchum Ben), plus the palm wine (tek thnaot) tapped from sugar palms each dry season.
What it is
The village rice wine: sra sor — Cambodia's white rice wine (fermented and often distilled), made in Khmer villages for ceremonies, weddings and ancestors (offered at Pchum Ben), plus the palm wine (tek thnaot) tapped from sugar palms each dry season. Origins: rice wine in Cambodia is Angkor-era old (Chinese envoys noted Khmer drinks in the 13th century); every province guards its yeast recipes. Made from: rice and traditional yeast cakes (for sra sor); palm sap for tek thnaot. How it's made: 1) Steam rice; inoculate; ferment in jars. 2) Drink the wine or distil it clear. 3) Palm sap: collect at dawn, drink by noon. Served: at village celebrations and spirit offerings, in small cups with prahok-rich feasts aside. Flavor: sra sor sweet-sour to fiery by strength; palm wine honeyed and quick-souring. Strength: 15-40% (sra sor range). Culture: in Cambodia the first cup is often for the spirits of the land — the drinker comes second. See also: Vietnam's Rượu (the neighbour's cousin).
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