View source for Zutho

{{Italic title|reason=[[Category:Naga words and phrases]]}}
{{Short description|Alcoholic beverage of Naga origin}}
{{Use American English|date=September 2020}}
{{Infobox beverage
| name         = ''Zutho''
| image        = 
| image_alt    = 
| caption      = 
| type         = [[Rice wine]]
| abv          = 5%
| proof        =
| manufacturer = 
| distributor  = 
| origin       = {{flag|India}}
| region       = [[Nagaland]]
| introduced   = [[Naga people]]
| discontinued = 
| color       = White
| flavour      = 
| ingredients  = [[Glutinous rice]]
| variants     = 
|related      = ''[[Judima]]'', ''[[thuthse]]'', ''[[Choujiu]]''
| website      =
}}
{{Culture of the Nagas}}
'''''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>

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==
{{portal|Drink}}
*''[[Choujiu]]''—Chinese equivalent of Zutho
*''[[Makgeolli]]''—Korean equivalent of Zutho
*''[[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}}

{{Rice drinks}}

{{DEFAULTSORT:Zutho}}
[[Category:Rice wine]]
[[Category:Naga cuisine]]
[[Category:Indian wine]]
{{Beer-stub}}