JAAND or CHYAANG (Rice Wine)

The above picture is of two distinct method of making alcohol in our Nepalese community. The two alcohol made this way is JAAND and RAKSI. The right side of the picture is the method of making JAAND and the left is of making RAKSI. Here we are discussing about how to make JAAND.

As we have already discussed the process of making RAKSI, JAAND is quiet simple to make compared to the former. For making JAAND we need PHOSI; the bottom container containing water for steam. Top of the PHOSI is POTASI containing rice soaked in water for few hours. It is then slow cooked with the help of the steam coming from underneath. This container is then covered to minimise the steam from escaping and maximising the cooking of the rice. After the rice is cooked it is then spread on cloth for slight cooling and mixture of MERCHA (i.e to ferment the warm rice). It is then covered for few hours to increase the fermentation and then transferred to another big vessel known as GHYAMPO. Mind you the rice at this stage is still dry. The GHYAMPO is then covered tightly to minimise the air entering. The content is then left for minimum 7 days after which desired content of water is mixed to get the rice wine (locally called JAAND) which is white in colour.

JAAND is an alcohol locally made in the community and is used in many parties, gatherings, special and religious occasions.