Judima
Judima is a traditional rice wine brewed by the Dimasa tribe in Assam and is known for its sweet, honey-like taste and mild yellow colour. It is deeply rooted in Dimasa culture, used at religious and social events and valued for its symbolic and medicinal significance.
- Judima is made from three types of locally grown rice: Maisa, Maiju and Bairing Maiju. Bairing maiju is a special variety that is only grown for the production of judima.
- The rice is cooked and mixed with a rice cake called “humao”,” which consists of rice flour and the dried bark of the Thembra tree (Acacia pennata).Th
- e mixture is fermented in a conical bamboo basket (ju-khulu) or an earthen container (dihu) for 4-5 days.
- The appetiser cakes are prepared with great care, under strict hygiene measures, during the waxing moon and before sunset.
- Judima can be kept for over seven years and is traditionally made by the Dimasa women.
- The best quality Judima comes from the districts of Dima Hasao and Karbi Anglong in Assam, where Bairing Maiju is grown.
- The first drops of Judima are offered to Brai Sibarai in prayer to seek blessings for the family and household.