Sapa is well-known for the splendid view of terraced rice field which make tourist in no doubt fall for from the very first sight. Besides the beautiful golden of ripe rice, you can also see the fresh green of the corn field. Just like its appearance, not very stunning or special but its silent contribution in the colorful cuisine of Sapa will make you impressive.
Come to Sapa, you come to the land of tradition not only about the culture but also the art of culinary. But don’t forget about drinks which plays such an important role in the daily life and spiritual life of the residents. Talking about that we can count Tao meo wine, San Lung wine… and of course corn wine, simple but special.
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It’s easy for tourist to see the fresh green of corn covering the hill in contrary the golden terraced ripe rice field. People may forget about the amazing role of corn in local cuisine because of many flavorful delicacy but corn still play a huge role in the daily life of the residents.
The famous handmade corn wine is a very special boozy drink of the upland northwestern Vietnam. The ingredient to make this special wine must have the best quality with the yellow and round seed, the tasty and sweet flavor. After collected, corns are dried in the sun about 1-2 day then hung in the kitchen for preservation and making wine.
Thank for the traditional art of making wine, corn wine in no doubt become an important specialty of local people because of the exotic and fragrant flavor. To make the distinct liquor, firstly people have to boil the whole corn with the husk in a period of time, then get rid of the outside and let them get cool before fermenting.
People in this area use a wild plant named Hong Mi for fermenting. The secret key to make this wine is about the ration between corn and the specific yeast. In about a week people leave the corn in a cool and dry place to make sure a “white layer” covering the mix then stuff it in the barrel. After 5-6 days, it’s ready for distillation for the legendary corn wine.
For the best flavor of rice wine, the heat is really important that’s the reason why the wine maker have to patiently keep an eye on the whole process of distillation. But the feeling of looking at the very transparent and fragrant liquid is somehow the best reward. Then the next time, when you taste the typical corn wine, you will remember about the delicate art of making this traditional drink and the admirable effort of the brewer.
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As a matter of fact, besides Tao meo wine, corn wine is the soul of the cuisine in Sapa. Not only well-known as a special drink in the daily meal or a traditional ceremony but also the representative for the hospitality of the host toward guest. This liquor symbolize the combination of the quintessence of the nature and the traditional art of making wine handed down generation to generation.
Homemade corn wine is no doubt the highlight of Sapa cuisine as well as the quintessence of the traditional culture and custom, do don’t let yourself miss a chance to taste this symbolic boozy drink.
See more: Information to know of Sapa – the wonder land