The idea of Sora Khmer started in 2008 when Sokmean and Tayakama were working together to improve people’s lives by removing mines and UXO in Tasen Commune.

Every day, Tayakama saw cassava trucks getting back from Thailand and heard farmers complaining, either about the low selling price of cassava or about damaged production with the rain. He wanted to find a solution for the farmers in Tasen and started doing research with Sokmean.

Inspired by the Japanese sweet potato liquor, they decided to embark on a journey to transform the low-value cassava into a fine cassava liquor, which can secure jobs and bring joy all year long.

In 2013, after 5 years of R&D and a solid intention to support sustainable community development, Sora Khmer was born.

Today, Sora Khmer has expanded its liquor and rum recipes, using jackfruit, banana, mango, rice, coffee, and sugarcane.