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Alcoholic drinks from Cambodia
Cooked rice is mixed with a dried rice-ball starter and fermented in jars for a few days, first as a damp mass and then with water added. Most village sraa is then distilled into a clear liquor of about 40 % alcohol and cut with water before sale, and the spent mash feeds the household's pigs. Made in 6 steps over 4.1 days – 4.2 days. The longest step, ferment in jars as a damp mass, takes 2 days (Sakuraba Y. 2021) and runs at 30 °C (Sakuraba Y. 2021). Rhizopus oryzae, the only starch-splitting mould found and Saccharomyces cerevisiae and Saccharomycopsis fibuligera, the main yeasts after fermentation do most of the fermenting.
| Main step | 2 daysReported[sakuraba2021] | Ferment in jars as a damp mass |
|---|---|---|
| Temperature | 30 °CReported[sakuraba2021] | Ferment in jars as a damp mass |
| About 23 kg | Rice · Brown rice, a brown and white mix, or broken rice[sakuraba2021] |
| Dried starter (dombea), or commercial starter balls · The household observed used two commercial starters made in Vietnam[sakuraba2021][yamamoto2011] | |
| By eye | Well water · Added to the mash after two days, and again to cut the spirit[sakuraba2021] |
| Starter | koji/qu/mold-starter (dombea, also called mae dombae or mae sra, "liquor starter") |
Total time across the recorded steps: 4.1 days – 4.2 days
What changes: The rice is cooked through
Output: cooked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sraa sar is distilled, not drunk as a brewed rice wine like sato or Cambodian red rice wine. In the observed Takeo method the mash goes from cooked rice to the still in four days, and the distilling is tied to pig keeping, because the spent mash is the pigs' feed.
Spent mash from the still is fed to pigs. No safety limit specific to sraa was found in the sources; the risk with any home-distilled spirit is the unknown strength and quality of each batch.
Every number is labelled with how it is known. How this atlas is made
Khmer speakers call the starter (mae) dombae or mae sra, "liquor starter". A 2011 survey of 69 starter makers found two Cambodian traditions, an older "rice wine culture" and a "rice liquor culture" that blows liquor over new starters. In a Takeo village in 2016, rice liquor was still drunk among family and neighbours, while beer had taken over at weddings.
