Nho Quan Can Wine

The Characteristics of Nho Quan Can Wine (Ruou Can Nho Quan):

Nho Quan Can wine is a well-known Ninh Binh specialty, made by the Muong ethnic group in Nho Quan, Ninh Binh province's mountainous district. High-quality wine because it is naturally fermented without the use of fire distillation. The wine (Cai ruou) is not made directly from the whole grain of rice, but is milled and cracked before being cooked into rice mixed with yeast and aged for 3 months or more before consumption.The aromatic sweetness of the wine creates a gentle intoxication, a feeling of lightheadedness and pleasure as if it were forever clinging and inviting even though you just enjoyed it for the first time.

How to make Nho Quan Can Wine?:

First and foremost, wine yeast: wine yeast has a large influence on whether a wine is delicious or not. Wine yeast is made from ebony bark with galangal root, ginger root, and green guava leaves, all of which are pounded in a certain proportion. Squeeze out the water, then pellet into small pellets that have been swollen in rice husk and dried for about ten days before use. The wine (Cai ruou) is made with milled glutinous rice. After grinding the glutinous rice, it is cooked, then put on a flat surface to cool. After the glutinous rice has cooled, pound it with yeast, evenly sprinkle it on top, and set it aside for 3 months before drinking.

How to drink and store Nho Quan Can Wine:

Can wine be use drink everyday, during conversations with friends, at festivals, receptions for lowland guests, and so on, or as a gift for friends and relatives. Drinking Can wine is not the same as drinking Kim Son wine with rods made from hollowed-out bamboo trunks. To enjoy the Can wine, simply remove the outer layer and fill the wine jar with cooled boiled water or mineral water for 10-15 minutes to allow the wine to infuse, then plug the suction rod close to the bottom of the bottle. Store it in a cool, dry place, and remember to close the lid after use.