Lao-hai
Some Farmer in Laos in Unknown, Laos 🇱🇦
Traditional Beer Regular|
Score
6.72
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It is brewed with glutinous rice (ข้าวเหนียว) (also called sticky rice); a starter culture, a mixture including primarily sugar; yeast; and water.
It is typically served at room temperature. In Isan, sato is usually served in a large bowl, into which individuals dip their glasses or cups. Lao hai is sold with a pair of drinking straws, and labels recommend serving to couples.
This is a generic entry for traditional versions and should not be used for commercial versions which should have their own entry.
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Kyotolefty (15977) reviewed Lao-hai from Some Farmer in Laos 8 years ago
Appearance - 8 | Aroma - 6 | Flavor - 7 | Texture - 6 | Overall - 7
Clay jar bought in Vientiane from "an old woman from the hill tribes in the north” who is considered a master of brewing the beverage. Had the contents brought back to Japan, then put into a pitcher and mixed in water as instructed. Waited about an hour. Poured into a wine glass a little at a time in roughly 4 stages. As expected, over time, the beverage became progressively stronger and richer (and better overall). The color was a milky off-white with salmon tints. The aroma was rice, light vanilla, white grape, apple, koji. Lightly medicinal too, which weakened as it got progressively stronger. The flavor got creamy and rich as time passed on the husks. Notes of raisins and cinnamon came out along with a light tartness and apricots. I would recommend waiting at least an hour to 90 minutes before drinking, as the bottom of the pitcher was far superior to the top. We will do at least one more fill, and then try filling it with sake or with spirits, as they do in Laos.