5 Indian liquors made with fermented rice

Handia: A traditional rice beer, Handia is made by fermenting rice with herbal roots called 'ranu tablets.' It has a mild, refreshing taste and is often consumed during festivals and celebrations.

Apong: Apong is a popular rice beer among the Mishing tribe of Assam. It's made by fermenting rice with traditional herbs and roots. The process involves cooking, fermenting, and then filtering the rice to produce a light, slightly sour beverage.

Zutho: Zutho is a rice beer made by the Angami tribe in Nagaland. The rice is boiled, cooled, and mixed with yeast before being left to ferment. The resulting drink is cloudy with a fruity aroma and a slightly tangy taste.

Chhang: A favourite in the colder regions of Ladakh and Sikkim, Chhang is made by fermenting barley or rice. It is often served warm, especially during festivals and social gatherings, and has a smooth, mildly alcoholic flavour.

Sake: Inspired by Japanese sake, the Mizoram version is made using local rice and a similar fermentation process. It results in a clear, potent liquor that is enjoyed in various cultural and festive occasions.