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Sujen (also written suze) is the rice beer of the Deori people of Assam. One review lists it among the rice beers of Northeast India and reports that its starter cake was tested for antioxidant activity, but the one paper on how it is made could not be read, so no process is given here.
A short entry: the sources we found record only what is said here about Sujen itself. Its own sources do not record how it is made, so the steps and scenes below are those of Judima (Dimasa rice wine), the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Sujen.
Short entryAlcoholic drinks
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
rice
Starter
starter cake
Total time across the steps of Judima (Dimasa rice wine): 7 days – 12 days
Start
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What changes:Thembra bark is sun-dried, cut and crushed to powder
Step 1 of 9 · steps of Judima (Dimasa rice wine)
Dry and powder the thembra bark
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: bark powder.
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
At a glance
Sujen (also written suze) is the rice beer of the Deori people of Assam. One review lists it among the rice beers of Northeast India and reports that its starter cake was tested for antioxidant activity, but the one paper on how it is made could not be read, so no process is given here.