->The Anonymous Earthling No edit summary |
KingsCharts (talk | contribs) cleaned up content for consistency and fixed typos |
||
| Line 1: | Line 1: | ||
{{Short description|Alcoholic beverage of Naga origin}} | {{Short description|Alcoholic beverage of Naga origin}} | ||
{{Italic title|reason= | |||
}} | |||
{{Use American English|date=September 2020}} | {{Use American English|date=September 2020}} | ||
{{Infobox beverage | {{Infobox beverage | ||
| Line 9: | Line 10: | ||
| type = [[Rice wine]] | | type = [[Rice wine]] | ||
| abv = 5% | | abv = 5% | ||
| proof = | | proof = | ||
| manufacturer = | | manufacturer = | ||
| distributor = | | distributor = | ||
| origin = | | origin = {{flag|India}} | ||
| region = [[Nagaland]] | | region = [[Nagaland]] | ||
| introduced = | | introduced = [[Naga people]] | ||
| discontinued = | | discontinued = | ||
| color = White | | color = White | ||
| flavour = | | flavour = | ||
| ingredients = [[ | | ingredients = [[Glutinous rice]] | ||
| variants = | | variants = | ||
|related = ''[[ | |related = ''[[Judima]]'', ''[[thuthse]]'', ''[[Choujiu]]'' | ||
| website = | | website = | ||
}} | }} | ||
'''''Zutho''''' is a [[fermented drink]], originating from the Indian state of [[Nagaland]], obtained from rice. It is a traditional drink of the [[Angami Naga|Angami]] and [[Chakhesang Naga|Chakhesang]] [[Naga people|Naga]]s and is commonly consumed by all [[Naga people|Naga]]s in both urban and rural regions of Nagaland.<ref>{{cite web|url=https://morungexpress.com/nagalands-dying-tradition-rice-beer-making|title=Nagaland's dying tradition of rice beer making|date=10 June 2018|website=[[The Morung Express]]|access-date=20 June 2023}}</ref><ref>{{Citation |last=Ajungla |first=T. |title=Some Ethnic Fermented Foods and Beverages of Nagaland |date=2020 |work=Ethnic Fermented Foods and Beverages of India: Science History and Culture |pages=459–477 |editor-last=Tamang |editor-first=Jyoti Prakash |url=https://link.springer.com/chapter/10.1007/978-981-15-1486-9_17 |access-date=2025-05-11 |place=Singapore |publisher=Springer |language=en |doi=10.1007/978-981-15-1486-9_17 |isbn=978-981-15-1486-9 |last2=Yeptho |first2=Lydia |last3=Kichu |first3=Asangla |last4=Nyenthang |first4=Gloria|url-access=subscription }}</ref> | |||
'''''Zutho''''' is a fermented drink, originating from the Indian state of [[Nagaland]], obtained from rice. It is a drink of the [[Angami Naga|Angami]] and [[Chakhesang Naga|Chakhesang]] [[Naga people|Naga]]s and is commonly consumed by all | |||
It contains approximately 5%(v/v) of [[ethanol]], and is known for its fruity odor, which is partly imparted by the acetyl esters in generous amounts. Traditionally zutho is prepared by allowing [[starch]]-rich solutions to broken down by enzymes into sugars that are fermented by yeast. Starch in rice has to be made into malt by sprouting, or digested by enzymes that Nagas learned to grow in a separate process on a plant. | It contains approximately 5%(v/v) of [[ethanol]], and is known for its fruity odor, which is partly imparted by the acetyl esters in generous amounts. Traditionally zutho is prepared by allowing [[starch]]-rich solutions to broken down by enzymes into sugars that are fermented by yeast. Starch in rice has to be made into malt by sprouting, or digested by enzymes that Nagas learned to grow in a separate process on a plant. | ||
==See also== | ==See also== | ||
*''[[Choujiu]]'' | {{portal|Drink}} | ||
*''[[Choujiu]]''—Chinese equivalent of Zutho | |||
*''[[Makgeolli]]''—Korean equivalent of Zutho | *''[[Makgeolli]]''—Korean equivalent of Zutho | ||
*''[[Nigori]]'' | *''[[Nigori]]''—Japanese equivalent of Zutho | ||
*''[[Thuthse]]'' | |||
*[[Naga cuisine]] | |||
== | == References == | ||
{{Reflist}} | |||
== Further reading == | |||
*Y. Teramoto, S. Yoshida and S. Ueda: [https://doi.org/10.1023%2FA%3A1021293804327 Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India], ''World Journal of Microbiology and Biotechnology'', December 2002. | |||
*Chaya, Neivikhotso. 'My Journey with Rice Beer.' In [[Dolly Kikon]] and Joel Rodrigues (Eds.) ''Food Journeys: Stories from the Heart,'' pp. 267–276. New Delhi: Zubaan, 2023. | |||
== External links == | |||
{{Commons category|Zutho}} | |||
{{Wiktionary|Zutho}} | |||
{{Nagaland}} | |||
{{Rice drinks}} | {{Rice drinks}} | ||
{{DEFAULTSORT:Zutho}} | |||
[[Category:Rice wine]] | [[Category:Rice wine]] | ||
[[Category:Naga cuisine]] | [[Category:Naga cuisine]] | ||
[[Category:Indian wine]] | |||
{{Beer-stub}} | |||
Latest revision as of 02:09, 29 March 2026
Template:Infobox beverage Zutho is a fermented drink, originating from the Indian state of Nagaland, obtained from rice. It is a traditional drink of the Angami and Chakhesang Nagas and is commonly consumed by all Nagas in both urban and rural regions of Nagaland.[1][2]
It contains approximately 5%(v/v) of ethanol, and is known for its fruity odor, which is partly imparted by the acetyl esters in generous amounts. Traditionally zutho is prepared by allowing starch-rich solutions to broken down by enzymes into sugars that are fermented by yeast. Starch in rice has to be made into malt by sprouting, or digested by enzymes that Nagas learned to grow in a separate process on a plant.
See also[edit | edit source]
- Choujiu—Chinese equivalent of Zutho
- Makgeolli—Korean equivalent of Zutho
- Nigori—Japanese equivalent of Zutho
- Thuthse
- Naga cuisine
References[edit | edit source]
- ↑ "Nagaland's dying tradition of rice beer making". The Morung Express. 10 June 2018. Retrieved 20 June 2023.
- ↑ Ajungla, T.; Yeptho, Lydia; Kichu, Asangla; Nyenthang, Gloria (2020), Tamang, Jyoti Prakash (ed.), "Some Ethnic Fermented Foods and Beverages of Nagaland", Ethnic Fermented Foods and Beverages of India: Science History and Culture, Singapore: Springer, pp. 459–477, doi:10.1007/978-981-15-1486-9_17, ISBN 978-981-15-1486-9, retrieved 2025-05-11
{{citation}}: CS1 maint: work parameter with ISBN (link)
Further reading[edit | edit source]
- Y. Teramoto, S. Yoshida and S. Ueda: Characteristics of a rice beer (zutho) and a yeast isolated from the fermented product in Nagaland, India, World Journal of Microbiology and Biotechnology, December 2002.
- Chaya, Neivikhotso. 'My Journey with Rice Beer.' In Dolly Kikon and Joel Rodrigues (Eds.) Food Journeys: Stories from the Heart, pp. 267–276. New Delhi: Zubaan, 2023.
.png){kind=link}