Apiat

Apiat, also known as Apyat or Apiyade, is a traditional fermented rice wine originating from the Northeast region of India. It is particularly popular among various indigenous communities in states like Arunachal Pradesh, Assam, and Nagaland. The beverage is typically made from a variety of indigenous rice varieties, though other grains can also be used.

The fermentation process for apiat is a traditional method that has been passed down through generations. It involves steaming the rice, which is then cooled and mixed with a starter culture, often a type of yeast or mold called 'pitho' or 'amai'. This mixture is then sealed in earthenware pots or bamboo containers and left to ferment for several days or weeks. The resulting liquid is cloudy, often pale yellow or white, and has a distinct aroma.

Apiat is consumed during festivals, social gatherings, and as a daily beverage. It holds cultural significance for many communities, often playing a role in rituals and ceremonies. The taste of apiat can vary depending on the ingredients and the duration of fermentation, but it is generally characterized by a slightly sweet, sour, and alcoholic profile. It is usually served at room temperature. While apiat is a staple in its region of origin, it is not widely known or consumed internationally. Efforts are being made by some communities to preserve and promote this traditional beverage.