negombos

Negombos refers to a type of traditional rice wine produced in various regions of Southeast Asia, particularly in Vietnam and Laos. The production method typically involves fermenting cooked sticky rice with a starter culture, often containing a mold called Rhizopus. This mold breaks down the complex carbohydrates in the rice into simpler sugars, which are then converted into alcohol by yeast. The resulting beverage can vary significantly in its alcohol content, ranging from mildly alcoholic to quite potent.

Negombos are often consumed during traditional ceremonies, festivals, and social gatherings. The flavor profile can range from sweet and slightly sour to a more robust, earthy taste depending on the specific ingredients and fermentation process. In some communities, the production of negombos is a closely guarded tradition passed down through generations. The starter cultures used, known locally by various names such as "mốc" in Vietnam, are crucial to the unique character of the rice wine and are often homemade. While generally consumed locally, there is growing interest in negombos as a unique cultural beverage.