KHÀ Natural Yellow Rice wine

ABV: 17.3 ABV, 3g/l Residual Sugar, 0.88% TA

A take on traditional rượu Cái (Vietnamese fermented rice wine) made purely from the fermentation of two types of native rice with an 18-month solera-style maturation in oak and terracotta amphorae.

A dark-colored bottle with a white label featuring a gold and white logo, placed on a stone surface outdoors in front of a background of tall green grass. A yellow oval shape is behind the bottle, and a white oval logo with stylized text appears above the bottle.

A take on traditional rượu cái (Vietnamese fermented rice wine)

Khà is a bold expression of Vietnam’s terroir - fermentation is carried out exclusively by native microbes and the wine is left to age on lees in the tropical climate before being bottled - no filtration or pasteurization.

Distinguished by bright acidity and distinct savory umami, think sake that drinks like an oloroso sherry / vin jaune.

Khà works well by itself or in cocktails and fits into the natural wine category as well as sherry / oxidative wine category, making it versatile in application in the kitchen as well as bar.

ABV: 17.3 ABV

3g/l Residual Sugar

0.88% TA

$34.99

Collage of images showing wheat farming. Top left: ripe wheat fields. Top right: close-up of green wheat with grains. Center: a person harvesting wheat near a rustic shed on a bright day. Bottom left: bag of black sesame seeds. Bottom right: a hand holding mature wheat grains covered in frost.

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.

Multiple trays of white rice stored in black and metal containers.
Microscopic view of mold fungus with a spore-producing structure and hyphae.
Close-up of a cluster of mustard seeds showing their rough texture and small white hilum

After harvest, both rice are milled to remove husk but are not polished. The rice is soaked, steamed, then inoculated with a mix of local microbes (fungi, bacteria, and yeast).

Industrial stainless steel tanks with valves and a gauge, connected by hoses in a brewery or processing facility.
Close-up of a petri dish with mold growth forming the word 'WOMAN' on a dark background, held by a person's hand.

Microbes include koji (aspergillus oryzae), but also include amylomyces, endomycopsis, rhizopus, and penicillium. The rice undergoes saccharification and solid-state fermentation until liquefaction and is formed into a mass.

Workers handling and inspecting wooden barrels in a warehouse, used for aging spirits like whiskey or wine.

The young wine is racked (to remove rice solids) and transferred to a solera-system of neutral wood and terracotta amphora for maturation and secondary fermentation, sur lees for a minimum of 18 months.

Close-up of a glass of amber-colored beverage against a black background.

Distinguished by bright acidity and distinct savory umami, think sake that drinks like an oloroso sherry / vin jaune / rancio sec with notes reminiscent of tart peach, sticky rice, and soy sauce.