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Origin

Rai Som is a fermented rice drink made from black sticky rice with a long history in northern Thailand, particularly in Chiang Mai and Lamphun provinces. Locals have used traditional fermentation techniques passed down through generations, primarily for religious ceremonies and major festivals.

Characteristics and Taste

Rai Som has a clear or slightly cloudy appearance, with a fragrant aroma of fermented rice and wild fruits. It offers a sweet-sour taste with a subtle jam-like note, followed by a mild spiciness on the palate when consumed. Naturally, its alcohol content ranges between 10–15%.

Ingredients

Black sticky rice, clean water, natural yeast (mold from wild fruit peels), and sometimes wild fruits such as tamarind or pandan leaves are added.

Serving Method

Serve chilled in a benjarong glass or bamboo cup. Commonly enjoyed during gatherings, merit-making events, or paired with local dishes like larb or tom yum.

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