The Custom of Making Rice Wine
By Entong Anulay
The making and drinking of rice wine is a basic Subanen tradition, a symbol of hospitality, respect, good will and sociability.
1 We make a rice wine starter out of hulled rice, soaking it (in water) overnight.
2 When the rice is soft, then we add red peppers, lempi* leaves, sugarcane, leaves of the imit,* lindang,* and lumbilan* plants, ginger, leaves of the payaw* tree and amugamug* leaves. 3 After that, we pound it (in a rice mortar). 4 When it has been pounded, it is winnowed, and we take the part that is as fine as talcum powder, very fine. 5 Then it is moistened with water.* 6 And it is put out to dry.
7 After it is moistened, it is put out to dry again. 8 When it is dry, then it becomes alcoholic.*
9 Then when it is dry, we cook rice, and we add the rice wine starter.* 10 When it has been allowed to ferment for two nights in a rice container*, then the rice wine is put into an earthen jar. 11 In about a month, aba,* it is very strong, like Kulafu,* intoxicating.
12 Even I know how to make this rice wine starter. 13 And I know how to make rice wine, also.
14 Some rice wine is kept for a year or more. 15 Ten months to a year after rice wine is made. The liquid part of it is like blood,* very strong.
16 Mixed with it are rice hulls and wine starter, cooked rice, and burned rice hulls, called limawan. 17 Noww, that’s what is very delicious. 18 Plai,* it is very fragrant, strong, but intoxicating.
19 That’s all there is.
wine jar
bandi
