Naput

Naput refers to a traditional fermented rice or cassava beverage originating from the Philippines. It is a staple in certain indigenous communities, particularly in the Cordillera Administrative Region. The preparation of naput typically involves cooking rice or cassava and then allowing it to ferment with the addition of a starter culture, often made from rice flour and local herbs. The fermentation process can take several days, during which the starches are converted into alcohol and other flavor compounds.

The resulting beverage is often cloudy and has a distinct aroma and taste, which can vary depending on the ingredients and fermentation time. Naput is usually consumed during social gatherings, celebrations, and as a medicinal drink. Its alcohol content can range widely, and it is often served in small cups. While it is a significant part of cultural heritage for some groups, its production and consumption are primarily localized. There is limited formal research on naput compared to other widely recognized fermented beverages.