Khà is the sound you make after drinking something refreshing.
A traditional Vietnamese Rice Wine (Rượu Cái) made using both Yellow Flower Sticky Rice and Purple Sticky Rice, chosen for their amylose content, following traditional methods in a manner as natural as possible.
Fermented with native yeasts and koji, matured ‘sur lie’ for at least 18 months in an uncontrolled solera system cellar, with weekly batonnage.
A full-bodied umami bomb – miso and vegemite, brown butter, with a walnut-husk nuttiness. A slight daikon-like freshness, and caramel roundness. Halfway between an oloroso sherry and vin jaune.
