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Alcoholic drinks from Assam
Jou is the rice beer of the Bodo people of Assam. Cooked rice is mixed with crumbled amao, a starter cake of rice and herbs, with a few chillies and a piece of charcoal, and ferments in an earthen pot for a few days until a sweet-smelling froth appears. It is thinned with water and filtered; one sample measured pH 4.1 and 5.55 % alcohol.
| Cooked rice, air-dried | [khapudang2018] |
| Amao starter1 cake per 1 kg of rice | [khapudang2018] |
| Chilli3–4 pieces | Added with a piece of charcoal[khapudang2018] |
| Water | A little at the start; more to dilute before filtering[nath2019][khapudang2018] |
| Starter | koji/qu/mold-starter (amao or emao). Customarily 3–5 herbs go into the starter cakes. |
Total time across the recorded steps: 8.8 days – 16 days
What changes: Rice-and-herb cakes dusted with old starter grow a white coat
Non-sticky rice powder and herbs are dusted with powdered old amao; the cakes turn white as microbes grow. Output: dry amao cakes.
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
Jou is the rice beer of the Bodo people of Assam. Cooked rice is mixed with crumbled amao, a starter cake of rice and herbs, with a few chillies and a piece of charcoal, and ferments in an earthen pot for a few days until a sweet-smelling froth appears. It is thinned with water and filtered; one sample measured pH 4.1 and 5.55 % alcohol. Made in 5 steps over 8.8 days – 16 days. The longest step, ferment in an earthen pot, takes 3.8–9 days (Das R 2026). Saccharomyces cerevisiae and Rhizopus delemar do most of the fermenting.
| Main step | 3.8–9 daysReported[das2026] | Ferment in an earthen pot |
|---|---|---|
| Acidity | pH 4.1Measured[das2026] | Ferment in an earthen pot |
Jou is fermented with chillies and a piece of charcoal in the pot, and its amao starter is made from non-sticky rice powder with customarily 3–5 herbs.
One jou sample measured pH 4.1 ± 0.2 and 5.55 ± 0.18 % v/v alcohol (Das et al. 2026).
Every number is labelled with how it is known. How this atlas is made
Narzary et al. 2021 call brewing rice beer with emao an age-old tradition of the Bodo (Boro), one of the earliest settlers of North-East India. They say the Bodo, Dimasa and Garo might have emerged from a common ancestor about 1500 years ago.
