Keropino

Keropino is a term that refers to a type of homemade fermented beverage originating from parts of Southeast Asia, particularly Indonesia. It is typically made by fermenting rice, often sticky rice, with a starter culture known as ragi or yeast. The fermentation process converts the starches in the rice into sugars and then into alcohol. The resulting liquid can vary in alcohol content and flavor depending on the specific ingredients and fermentation time.

The production of keropino is often a traditional practice, passed down through generations within families or communities. The starter culture is crucial and may contain a blend of microorganisms, including yeast and lactic acid bacteria. These microorganisms contribute to both the alcoholic fermentation and the development of characteristic sour or slightly sweet notes in the beverage.

Keropino is usually consumed fresh, shortly after fermentation. It is not typically aged for extended periods. The appearance of keropino can range from cloudy to clear, and its color can vary from pale white to a light golden hue. In some regions, it may be flavored with local fruits or spices. The consumption of keropino is often associated with cultural celebrations or as a traditional drink.