| Type | Rice wine |
|---|---|
| Origin |  India, Nagaland |
| Introduced | Naga people |
| Alcohol by volume | 5% |
| Color | White |
| Ingredients | Glutinous rice |
| Related products | Judima, thuthse, Choujiu |
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.12
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—Chinese equivalent of Zutho
- Makgeolli—Korean equivalent of Zutho
- Nigori—Japanese equivalent of Zutho
- Thuthse
- Naga cuisine
References
References
- "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
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Further reading
Further reading
- 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.