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Alcoholic drinks from Philippines
Pangasi, also called pangase, is a group of Filipino rice wines from the Visayas and Mindanao. Among the Subanen it is made from rice, Job's tears or, more and more, cassava, mixed with rice hulls and a starter culture called tapay, and fermented in a jar. In a 2025 field study at Malagandis, Titay, no wine had formed after 15 days and the rice-based wine was made by two months.
A short entry: the sources we found record only what is said here about Pangasi itself.
| Rice (upland rice grown on the family farm) | Cassava tubers are used instead when upland rice is scarce, which gives a rice-based and a cassava-based pangasi; Job's tears are another traditional grain[antone2025][WP:Pangasi] |
| Rice hulls | Named as an ingredient in the 2025 field study[antone2025] |
| Tapay (starter culture) | Traditionally spiced with ginger; hot peppers are also used in modern times[WP:Pangasi][antone2025] |
| Starter | tapay, a starter culture |
Total time across the recorded steps: 2 months
What changes: Rice or cassava is cooked before the starter goes in
The field study describes the procedure as cooking the ingredients first, then mixing in the other elements that start the fermentation. Output: cooked rice or cassava.
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
Pangasi, also called pangase, is a group of Filipino rice wines from the Visayas and Mindanao. Among the Subanen it is made from rice, Job's tears or, more and more, cassava, mixed with rice hulls and a starter culture called tapay, and fermented in a jar. In a 2025 field study at Malagandis, Titay, no wine had formed after 15 days and the rice-based wine was made by two months. Made in 4 steps over 2 months. The longest step, ferment in a jar, takes 2 months (Antone J.M.B 2025). The tapay starter culture does most of the fermenting.
| Main step | 2 monthsReported[antone2025][WP:Pangasi] | Ferment in a jar |
|---|
Pangasi is made by the Subanen with a starter culture called tapay, ginger and rice hulls, and the Subanen version can also be made from Job's tears. Cassava has increasingly replaced the grain in modern pangase.
No safety limits specific to pangasi were found. Cassava pangasi starts from cooked roots, and Codex keeps direct cooking for low-cyanide sweet cassava, because cyanide-forming compounds survive heat [codex-rcp73]. Do not make it from bitter cassava.
Every number is labelled with how it is known. How this atlas is made
The study's Subanen informants trace pangasi to pre-modern and pre-colonial times, a tradition handed down by their ancestors [antone2025]. Early Spanish explorers mentioned pangasi as common in the Visayas, where it has largely disappeared [WP:Pangasi]. A 2012 study of the Subanen of Dumingag records that they served pangasi at ceremonial celebrations, gatherings and rituals [sali-ot2012].
