Made from sticky rice, which is steamed and mixed with traditional herbs, the wine has a distinct sweet taste and takes around one week to prepare. It can be stored for years.
Judima, an indigenous rice wine brewed by Assam’s Dimasa tribe has become the first traditional Northeastern brew to get a geographical indication (GI) tag. This tag is awarded to products associated with a specific geographical origin. In addition to tracing a product’s origins, it also helps in confirming the legitimacy and marketing of indigenous specialities.
Judima wine is a mainstay of the cultural life of Dimasa tribals, who inahit inhabit Dimapur in Nagaland as well as Cachar, Karbi Anglong, and Dima Hasao districts of Assam. It is made from sticky rice, which is steamed and mixed with traditional herbs, a process that takes a week of preparation. This gives the wine a distinctly sweet taste, while it can be stored for several years.
Subodh Maibongsha, principal scientist and head of Krishi Vikash Kendra (agriculture development centre) at Diphu in Assam is thrilled with the awarding of the GI tag for Judima wine. He claimed that this recognition is the outcome of nearly three years of efforts. He and some colleagues at Youth Association for Development and Empowerment (YADEM) had applied for the GI tag in late 2018. “While efforts are underway to get the GI tag for some other traditional alcoholic beers made by different tribes in the region, Judima is the first such drink to get the recognition,” he stated.
With the GI tag attached to it, locals hope that more indigenous people will be able to brew, brand and sell it, after conforming to applicable quality control norms.
