28Aug,2023
Judima is a traditional ethnic rice wine associated with the Dimasa people of Assam. It has received a geographical indication tag in 2021
It is prepared from a starter kit, and is distinguished by the use of a wild herb local to Dima Hasao district called thembra
It is used ritualistically by the Dimasa people in events such as birth, marriage and death.
For fermentation glutinous bora rice is used, and among its may varieties the one called bairing is preferred.
The rice is boiled/steamed, and then spread to cool over banana leaves. The starter cake is crushed and mixed with the cooled rice, and then set aside in earthen vessels for three to five days (longer in the winters)
At the end of this period, the liquid that is produced is strained—which is Judima.
Judima that is distilled is called Juharo.