Sotak

Sotak is a type of alcoholic beverage originating from the Philippines. It is traditionally made from fermented rice, similar to rice wine. The process typically involves cooking sticky rice, cooling it, and then introducing a starter culture called ragi or tapuy. This culture contains yeast and mold that convert the starches in the rice into sugars and then into alcohol.

The resulting beverage can vary in potency and flavor depending on the specific ingredients and fermentation time. Some sotak is consumed fresh, while other varieties are aged for longer periods. It can be sweet or dry, and its aroma can range from fruity to earthy. Sotak is often enjoyed during special occasions, festivals, and social gatherings in the Philippines, where it holds cultural significance. It can be served at room temperature or chilled, and sometimes it is used as an ingredient in cooking or in traditional medicinal practices. The production methods and recipes for sotak are often passed down through generations within families.