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Alcoholic drinks from Dima Hasao
Judima is the rice wine of the Dimasa people of Assam and the first drink of Northeast India to receive a Geographical Indication. Women make a starter cake (humao) from pounded rice and the bark of thembra (Acacia pennata), crumble it into boiled rice and leave the mix in a covered earthen or bamboo vessel. After about a week a pale yellow liquid collects, which is strained and diluted; aged judima is preferred. Made in 9 steps over 7 days – 12 days. The longest step, ferment, takes 3–7 days (Sarmah P 2022). Lactic acid bacteria does most of the fermenting.
| Main step | 3–7 daysReported[sarmah2022][yumnam2024] | Ferment |
|---|---|---|
| Acidity | pH 4.9Measured[sarmah2022] | Keep and age |
| 80–100 g per cake, 5–7 cm in radius | Humao starter cake of soaked, pounded rice and powdered thembra bark · 15–20 g of "old rice" is sprinkled over each new cake; one large cake serves about 5 kg of rice[sarmah2022] |
| About 5 kg | Rice, boiled and cooled · Bairing rice, grown for judima, or bora (glutinous) rice is preferred[sarmah2022] |
| Water · To dilute the liquid before drinking[sarmah2022] | |
| Starter | koji/qu/mold-starter: humao, a sun-dried cake of rice and thembra bark |
Total time across the recorded steps: 7 days – 12 days
What changes: Thembra bark is sun-dried, cut and crushed to powder
Output: bark powder.
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
Judima's starter cake is made with thembra bark (Acacia pennata), which the Dimasa credit with turning rice sweet. It is the first traditional drink of Northeast India with a Geographical Indication.
No safety limits specific to judima were found. Rice beers from southern Assam, judima among them, carried genera such as Staphylococcus and Klebsiella as well as lactic acid bacteria.
Hazards the sources name: Staphylococcus and Klebsiella (genera detected across the same rice beers).
Every number is labelled with how it is known. How this atlas is made
A Dimasa folk tale says an ancestor hung his rice lunch, wrapped in banana leaves, in a tree; when he came back a sweet liquid was dripping from it, which the Dimasa put down to thembra bark. Judima is served to guests at marriages, births and mourning. The GI application was filed on 16 January 2019 and the product was certified on 14 September 2021.
