// Workers AI · dad joke modeWhat did Zutho say to Zutho? Zutho much alike.
| Type | Rice wine |
|---|---|
| Origin |  India, Nagaland |
| Introduced | Naga people |
| Alcohol by volume | 5% |
| Color | White |
| Ingredients | Glutinous rice |
| Related products | Judima, thuthse, Choujiu |
Zutho is a fermented drink, originating from the Indian state of Nagaland, obtained from rice. It is a traditional drink of the Angami and Chakhesang Nagas and is commonly consumed by all Nagas in both urban and rural regions of Nagaland.[1][2]
It contains approximately 5%(v/v) of ethanol, and is known for its fruity odor, which is partly imparted by the acetyl esters in generous amounts. It is often compared to other Asian Rice Wines, like the Japanese sake in terms of production methods and mild alcoholic strength.[3] Traditionally zutho is prepared by allowing starch-rich solutions to broken down by enzymes into sugars that are fermented by yeast. Starch in rice has to be made into malt by sprouting, or digested by enzymes that Nagas learned to grow in a separate process on a plant.
See also
[edit]
- Choujiu—Chinese equivalent of Zutho
- Makgeolli—Korean equivalent of Zutho
- Nigori—Japanese equivalent of Zutho
- Thuthse
- Naga cuisine
References
[edit]- ↑ "Nagaland's dying tradition of rice beer making". The Morung Express. 10 June 2018. Retrieved 20 June 2023.
- ↑ Ajungla, T.; Yeptho, Lydia; Kichu, Asangla; Nyenthang, Gloria (2020), "Some Ethnic Fermented Foods and Beverages of Nagaland", in Tamang, Jyoti Prakash (ed.), Ethnic Fermented Foods and Beverages of India: Science History and Culture, Singapore: Springer, pp. 459–477, doi:10.1007/978-981-15-1486-9_17, ISBN 978-981-15-1486-9, retrieved 2025-05-11
- ↑ Dias, Raul (2024-11-14). "Something's brewing in the Northeast | Entrepreneurs are taking mead and canned bitchi commercial". The Hindu. ISSN 0971-751X. Retrieved 2026-09-07.
Further reading
[edit]- Y. Teramoto, S. Yoshida and S. Ueda: Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India, World Journal of Microbiology and Biotechnology, December 2002.
- Chaya, Neivikhotso. 'My Journey with Rice Beer.' In Dolly Kikon and Joel Rodrigues (Eds.) Food Journeys: Stories from the Heart, pp. 267–276. New Delhi: Zubaan, 2023.
External links
[edit]
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