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Alcoholic drinks from Nagaland, India
Zutho is the milky rice beer of the Angami Naga. Sticky rice is soaked, dried and pounded to a powder, mixed with water and a starter of sprouted rice (akhri), and left in an earthen pot for four to seven days. Water is then added and the beer is strained off; strained without water, the same mash gives the thicker, sweeter thutshe. Made in 7 steps over 4.1 days – 7.2 days. The longest step, ferment, takes 4–7 days (Neihu K. 2018). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 4–7 daysReported[morung2018] | Ferment |
|---|---|---|
| Acidity | pH 3.6Measured[kaken-teramoto] | Ferment |
| Sticky rice (kemenya)[morung2018] |
| Akhri starter cake · Sprouted rice[morung2018] |
| Water · To make a thick mixture, and again before straining[morung2018] |
| Starter: other: akhri, a starter cake of sprouted rice |
Total time across the recorded steps: 4.1 days – 7.2 days
What changes: Rice sprouts to make the akhri starter
The account says only that akhri is sprouted rice; it gives no method. Output: akhri starter cake.
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
Zutho's starter is sprouted rice, so the enzymes that turn starch into sugar come from sprouting, as in a malt beer. Neighbouring rice beers such as judima use a dried starter cake of rice and plant bark instead.
No safety limits specific to zutho were found. It is sour (pH 3.6 in one sample).
Every number is labelled with how it is known. How this atlas is made
Zu was part of festivals, rituals, marriages, births and deaths among the Angami. It was given to mothers after childbirth and offered in leaf cups during 30 days of mourning, and brewing was once a skill expected of a married woman. A 2018 account describes it as a dying tradition.
