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Alcoholic drinks from Northern hills of Manipur, India
Zhuchu is a rice beer of the Mao Naga of Manipur, started with sprouted paddy (khekhrii). Paddy is soaked in spring water with charcoal and Elsholtzia twigs, sprouted in a basket, sun-dried and pounded. The powder is stirred into a paste of rice flour and boiling water, and the beer is ready in three or four days.
A short entry: the sources we found record only what is said here about Zhuchu itself.
| Paddy, not more than a year old | For the starter (khekhrii)[mao1998] |
| Spring water, carried in a gourd shell | Makers hold that water brought in any other vessel spoils the starter[mao1998] |
| Charcoal2 pieces | In the soaking jar[mao1998] |
| Elsholtzia blanda2 fresh twigs | In the soaking jar[mao1998] |
| Fresh leaves of Justicia adhatoda | To close the jar and wrap the sprouting paddy[mao1998] |
| Dried sprouted paddy, pounded to powder1 mug | The starter for one brew[mao1998] |
| Rice (glutinous rice gives the best beer), soaked overnight and pounded to flour | [mao1998] |
| Starter | other: sprouted, sun-dried paddy (khekhrii), pounded to powder |
Total time across the recorded steps: 28 days – 37 days
What changes: Paddy soaks in a sealed jar with charcoal and herb twigs until it smells
A foul smell when the jar is opened shows the soak is done.
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
Zhuchu is a rice beer of the Mao Naga of Manipur, started with sprouted paddy (khekhrii). Paddy is soaked in spring water with charcoal and Elsholtzia twigs, sprouted in a basket, sun-dried and pounded. The powder is stirred into a paste of rice flour and boiling water, and the beer is ready in three or four days. Made in 6 steps over 28 days – 37 days. The longest step, soak paddy in spring water with charcoal and Elsholtzia twigs, takes 7–14 days (Mao A.A. 1998).
| Main step | 7–14 daysReported[mao1998] | Soak paddy in spring water with charcoal and Elsholtzia twigs |
|---|
The starter is khekhrii, paddy that is soaked, sprouted in a basket, sun-dried and pounded, and the rice is cooked only by stirring flour into boiling water (Mao 1998).
The 1998 account notes it is considered good for health in moderation but becomes toxic when drunk in large quantity.
Every number is labelled with how it is known. How this atlas is made
The 1998 report, written by a Mao Naga botanist, calls itself the first ethnobotanical report on rice beer preparation by the Mao. Rice beer is served at the four main Mao festivals (Chijini, Saleni, Onooni and Chithooni).
