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Fermentation Atlas

Alcoholic drinks from Nepal, Sikkim, Darjeeling hills, Arunachal Pradesh, Tibet

Raksiरक्सी

Rice or millet is cooked, mixed with murcha starter and fermented for one to several weeks into a jaanr mash, which is then distilled in a stack of three pots. The cold water in the top pot is changed several times, and each change gives one draw (pani) of clear spirit of roughly 20–40 % alcohol. Made in 3 steps over 7 days – 25 days. The longest step, ferment into jaanr, takes 7–25 days (Shrivastava K 2012). The jaanr's yeasts does most of the fermenting.

Key numbers
Main step7–25 daysReported[shri2012][subedi2024]Ferment into jaanr
AciditypH 4.1Measured[thapa2004]Ferment into jaanr

Recipe

Amounts from a sourceA lab batch made to the Rolpa recipe gathered from 15 makers, giving about 4 L of spirit at about 40 %. Household batches vary.
3 kgRice, washed and cooked · Lab version of the Rolpa method[subedi2024]
20 gMurcha (manapu), powdered · For the 3 kg of rice[subedi2024]
1.25 kg and 200 gJaggery and murcha (mana), added for a second ferment · Rolpa practice; not used everywhere[subedi2024]
Starterkoji/qu/mold-starter (murcha, through the fermented jaanr)

Total time across the recorded steps: 7 days – 25 days

Start
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What changes: Cooked, cooled grain is mixed with powdered murcha

Step 1 of 3
Cook the grain and mix in murcha
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Moulds
Yeasts

Output: inoculated grain.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

What makes this one different

Raksi is distilled; the jaanr it comes from is drunk as a mild beer. Its still is a local three-pot stack, and the strength is set by how many changes of cooling water the maker collects.

Related ferments

Variants

  • Aila (Newar)Newar rice or millet spirit, used in ritual.
  • Timur raksi (Rolpa)Sichuan pepper (timur) is added to the mash at distillation; 50–100 g in the lab study.
  • Arunachal raksi (Monpa, Miji, Mishmi)Finger millet, rice or barley cooled on a charang mat and fermented 1 week in summer or 2 weeks in winter before distilling.
  • Karbi rakshi5 kg of fermented stock gives 3 L apong and 10–12 L rakshi (figures as printed).

Safety

Distilling concentrates both alcohol and other volatile compounds. In the Rolpa lab method the first 20 ml of each run was thrown away to reduce unwanted compounds; methods differ by maker.

History and sources

Every number is labelled with how it is known. How this atlas is made

Raksi is a household spirit across the Himalayas. In a 2024 survey in Rolpa, Nepal, it was made mostly by women, and sellers reported strong local demand.

  1. [subedi2024] Subedi K., Dhungel A. 2024, Preparation and quality evaluation of "timur raksi", an indigenous alcoholic beverage of Rolpa, Nepal, Journal of Food Science and Technology Nepal 14:19–28paper
  2. [tamang2016] Tamang J.P., Watanabe K., Holzapfel W.H. 2016, Review: Diversity of microorganisms in global fermented foods and beverages, Frontiers in Microbiology 7:377 (raksi strength citing Kozaki et al. 2000)paper
  3. [thapa2004] Thapa S., Tamang J.P. 2004, Product characterization of kodo ko jaanr, fermented finger millet beverage of the Himalayas, Food Microbiology 21:617–622 (abstract)paper
  4. [shri2012] Shrivastava K., Greeshma A.G., Srivastava B. 2012, Biotechnology in tradition: a process technology of alcoholic beverages practiced by different tribes of Arunachal Pradesh, North East India, Indian Journal of Traditional Knowledge 11(1):81–89paper
  5. [wp-raksi] Wikipedia, Raksi (outline only)wiki