Tribal Honey Wine
Honey beer, also known as rice honey wine or sake, is a traditional alcohol beverage that is popular in many parts of India, including Japan, China, and Korea. In India, especially Tribes in Jharkhand, Chattissgarh, West Bengal and Odisha makes the rice honey beer as given below:
- 4 cups of uncooked glutinous rice
- 1 cup raw honey
- 1/4 cup of koji (a type of mold that is used to ferment the rice)
- Yeast (optional)
Wash and soak the rice in water for several hours, or overnight.
Drain the rice and grind it into a fine paste using a mortar and pestle or a rice grinder.
In a separate container, mix the koji with honey to make a paste.
Combine the rice paste and koji paste in a large container and mix well.
Cover the container and let it sit in a warm place (around 25-30C) for 2-3 days, until the mixture starts to ferment.
After fermentation, strain the mixture to remove any solids and transfer the liquid to a clean container.
If you want to add yeast, you can do it at this point, and let it ferment for another 1-2 days.
Once fermentation is complete, transfer the rice beer to a sealed container and store it in a cool place for several days to allow the flavors to develop.
After a few days, the rice beer is ready to be served.
It's important to note that making rice beer is a traditional process that requires care and patience. The process may vary depending on the region and the specific recipe used. Additionally, the quality of the ingredients, the temperature and the duration of fermentation, will greatly affect the final product.