Khà made purely from the fermentation of two types of rice native to Vietnam.

Yellow Flower sticky rice (nếp Cái Hoa Vàng): a prized sticky rice strain known for its aromatic qualities and fermentation capabilities (low amylose content). Popular and well-known in Vietnamese lowlands, nếp Cái Hoa Vàng is considered to be a precious rice strain for special occasions – festivals, ancestor offerings, etc.

Purple sticky rice (nếp Cẩm): considered superior and rare (during the period of Vietnamese monarchy, this rice was reserved exclusively for the emperor and royalty), it is a staple in H’mông cuisine and best cultivated in the highlands. When fermented, nếp Cẩm yields flavors akin to port wine with distinct levels of amino acids and umami.