Unveiling the recipe of Cambodian Rice Wine:

A Delightful Journey for Your Taste Buds
Crafting Authentic Cambodian Rice Wine: From Fermentation to Distillation

Introduction: Step into the captivating realm of Cambodian rice wine

Where age-old traditions harmonize with innovative practices. Across centuries, rice wine has woven itself into the very fabric of Cambodian customs and celebrations. This extraordinary beverage is meticulously fashioned with unwavering devotion, yielding a delightful potion that promises to dance upon your palate.

Cambodia boasts a rich heritage of producing rice wine

A tradition that spans over a millennium. Known as Sra Sor, this delightful and versatile beverage holds a cherished place in the hearts of people of all ages across the country.
In this article, we delve into the world of Sra Sor, exploring the meticulous production process, its cultural significance, and various types of this beloved Cambodian rice wine. We’ll also share tips on savoring this unique libation.

History of Sra Sor:

Sra Sor has graced Cambodia with its presence for centuries. Its earliest documented mentions trace back to the Angkorian era (9th-15th centuries). Through the ages, Sra Sor continued to gain popularity, and today.

Production of Sra Sor:

  1. Select the Rice: The finest choice for Sra Sor is sticky rice, renowned for its high starch content.
  2. Wash and Soak: Thoroughly cleanse the rice to remove impurities. Subsequently, soak the rice in water for several hours or overnight.
  3. Steam the Rice: Once soaked, steam the rice until it reaches full tenderness.
  4. Cool the Rice: After cooking, allow the rice to cool entirely.
  5. Mix with Yeast: In a spacious container, combine the cooked rice with yeast.
  6. Fermentation: Transfer the rice and yeast mixture to a jar or airtight container. Seal it tightly and allow it to ferment for one day and one night. The duration may vary depending on the temperature.
  7. After fermentation, transfer the mixture to a larger container and add water. Allow it to sit overnight.
  8. Filtering: Once fermentation concludes, filter the Sra Sor to eliminate any residual rice solids.
  9. Distillation: To create rice wine, boil the fermented rice in a specialized container with a lid. The steam travels through a conduit to a cooling tank, where it condenses and drips into a container, forming the rice wine. This process typically spans four hours or until the rice wine’s alcohol content reaches 25 degrees.
  10. Enjoy or Age: Sra Sor can be savored fresh or aged for months, or even years, to enhance its flavor and achieve a smoother texture. For a distinctive twist, don’t miss the opportunity to try Sombai unique infused version, where fruits and spices are carefully soaked for months…

Types of Sra Sor: Sra Sor encompasses two primary varieties: Sra Sor Khmao (white rice wine) and Sra Sor Khem (red rice wine). Sra Sor Khmao, crafted from white rice, is the more prevalent of the two, while Sra Sor Khem, derived from red rice, boasts a richer color and flavor profile.
Beyond these two primary types, various other Sra Sor variations exist. For instance, some infused, imparting a distinct flavor.
Enjoying Sra Sor: Sra Sor offers a plethora of enjoyment options. It can be relished neat, over ice, or blended with other beverages to craft enticing cocktails. Furthermore, Sra Sor often plays a pivotal role in Cambodian cuisine, particularly in savory dishes and stir-fries.
Conclusion: Sra Sor, with its delectable taste and cultural significance deeply rooted in Cambodia, stands as a testament to the nation’s rich heritage. Whether you’re a visitor to Cambodia or simply intrigued by this unique rice wine, make sure to savor a sip of this remarkable tradition.

You have a deep appreciation for Cambodia’s food and a desire to better understand our rich culinary culture. I highly recommend exploring the Adventures Cambodia After Dark Food Tour. It’s not only a fantastic culinary experience but also offers the opportunity to visit our workshop, with one of their stops being at Sombai. This Food tour of Siem Reap will allow you to delve into the essence of Khmer cuisine while enjoying an evening filled with delightful surprises.

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At Sombai, the hand-painted bottles are created by young Cambodian artists. They represent: Angkor, of course, and also the Apsara dancers, the Cambodian countryside and daily activities on the Tonle Sap Lake. All these images are captured as a memento from your stay in Siem Reap.
The bottles are colourful, proudly ‘wearing’ a traditional krama on the cap or around the bottle neck. The Sombai painted-bottles enable you to buy souvenirs or offer a wonderful gift both very original and unique. Moreover, some small fit-for-carry-on luggage bottles are also available. This will allow you to bring it back even if you do not have any check-in luggage.
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